How to Make Refreshing and Delicious Yeolmu Mul Kimchi (Young Radish Water Kimchi)
How to Make Refreshing and Delicious Yeolmu Mul Kimchi (Young Radish Water Kimchi)
Summer Delicacy: Refreshing Yeolmu Mul Kimchi Recipe
By following this recipe for ‘Yeolmu Mul Kimchi’, you’ll achieve a delicious broth from the start, making it perfect for immediate consumption. After aging in the refrigerator for 3-4 days, it transforms into a wonderfully cool and deeply flavorful broth. The secret to a great Yeolmu Kimchi lies in fresh young radishes and a refreshing broth.
Main Ingredients- 2kg young radish (yeolmu)
- 2L water (for salting)
- 1 carrot
- 15 red chili peppers
- 7 green chili peppers (spicy variety, like Cheongyang)
- 1/2 Korean radish (mu)
- 1 pear (or 1 cup pear juice)
- 1 apple
- 2 Tbsp salted shrimp (saeujaet)
- 1/2 cup coarse gochugaru (Korean chili flakes)
- 500ml clear water (for blending)
- 10 cloves garlic
- 2L purified water (for the broth)
- 1/2 cup plum extract (maesil-ek)
- 1 cup soju (optional, helps with fermentation and reduces odor)
- 1/4 cup fish sauce (like Kkanari or anchovy)
- 1/2 cup coarse sea salt (for salting and seasoning)
- 1 onion
- 1 bunch green onions (scallions)
Flour Paste- 5 Tbsp flour
- 500ml water
- 5 Tbsp flour
- 500ml water
Cooking Instructions
Step 1
1. Prepare the Young Radish: Cut the 2kg of yeolmu into two equal lengths. For the radish heads, trim off any dirty outer leaves and then cut them in half lengthwise.
2. Salt the Radish: Dissolve 1/2 cup of coarse sea salt (using a paper cup for measurement) in 2 liters of water to create a brine. Submerge the trimmed yeolmu in the brine and let it salt for 30 minutes. To ensure even salting, flip the radishes from top to bottom every 15 minutes.
3. Rinse: After salting, rinse the yeolmu thoroughly under clean running water two to three times to remove excess salt. Drain the radishes well in a colander. Removing excess moisture is key to keeping the kimchi crisp.
Step 2
Make the Flour Paste: In a pot, combine 5 tablespoons of flour with 500ml of water, whisking until smooth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and stir continuously with a spatula. When the center of the paste starts to bubble vigorously, turn off the heat and let it cool completely. The paste is ready when it flows smoothly but has a slightly sticky, chewy texture when scooped with a spoon. If it’s too thick, add a little more water.
Step 3
Prepare the Vegetables: Julienne 1 carrot. Slice 15 red chili peppers into strips; including the seeds will add more flavor. Slice 7 green chili peppers (like Cheongyang chilies) diagonally for a pleasant spicy kick.
Step 4
Prepare the Radish: Peel the 1/2 Korean radish thinly. For a refreshing taste, use the green parts of the radish. (Note: The green parts are sweeter when eaten raw or in seasoned radish salads.)
Step 5
Prepare Fruits and Radish for Blending: Prepare 1 pear (or 1 cup pear juice) and 1 apple for sweetness. Cut the radish into 2-3 cm cubes so it blends easily.
Step 6
Make the Flavor Base (First Blend): In a blender, combine the cubed radish, apple, pear, 2 tablespoons of salted shrimp, 1/2 cup of coarse gochugaru, and 500ml of clear water. Blend until smooth. (Second Blend): Add 10 cloves of garlic to the mixture and blend again until very smooth. Adding garlic in two stages helps achieve a clean flavor without any raw garlic taste.
Step 7
Strain the Flavor Base: Pour the blended mixture through a fine-mesh sieve to strain out the solids, ensuring a clear and clean broth. A clear broth is essential for a good-tasting kimchi.
Step 8
Complete the Broth: In a large bowl, combine 2 liters of purified water, 1/2 cup of plum extract, 1 cup of soju, and 1/4 cup of fish sauce. Add the strained flavor base from step 6 and mix well. Stir in the cooled flour paste until fully incorporated and smooth. Finally, add 1/2 cup of sea salt and adjust seasoning to taste. The broth should be sweet, refreshing, and savory.
Step 9
Mix with Radish: Gently add the drained yeolmu to the prepared broth. Add the sliced red chilies, green chilies, sliced onion, and the bunch of green onions (cut into 4cm lengths). Mix everything carefully to avoid bruising the radish. Ensure all ingredients are well coated with the broth.
Step 10
Taste Test: Taste the finished Yeolmu Mul Kimchi. The refreshing quality of the chilies, the aroma of the green onions, the sweetness from the radish and fruits, and the savory depth from the salted shrimp and fish sauce should all harmonize perfectly. It should taste delicious and well-seasoned even right away. The key charm of Yeolmu Mul Kimchi is its refreshing coolness!
Step 11
Fermentation and Storage: Transfer the finished Yeolmu Mul Kimchi to a kimchi container. If you wish to eat it immediately, refrigerate it. However, for a more developed flavor, letting it sit at room temperature for about a day before refrigerating is recommended. Since the broth is already delicious, immediate consumption is also perfectly fine.
Step 12
Refrigerate: Place the Yeolmu Mul Kimchi, which has been allowed to ferment at room temperature for a day, into the refrigerator to chill. Now you can enjoy refreshing and delicious Yeolmu Mul Kimchi anytime!
