Refreshing and Crisp Summer Yeolmu Kimchi
How to Make Refreshing Yeolmu Kimchi with Tender Summer Radish Greens
Enjoy the quintessential summer dish, crisp and refreshing Yeolmu Kimchi, made right in your own kitchen! Using especially tender young radish greens results in a wonderfully soft and delicious texture. Let me guide you through making this delightful kimchi, enriched with the deep and clean flavors of pureed red chili peppers and steamed potato.
Yeolmu Kimchi Ingredients
- Tender Yeolmu (young radish greens) 4kg
- Scallions 2 stalks
- Coarse salt 1.5 cups
- Water 1L (for salting Yeolmu)
Yeolmu Kimchi Seasoning Ingredients
- Steamed potatoes 2
- Onion 1
- Red chili peppers 300g
- Korean chili powder (fine) 6 Tbsp
- Minced garlic 5 Tbsp
- Minced ginger 0.5 Tbsp
- Fish sauce (anchovy) 4 Tbsp
- Plum extract 4 Tbsp
- Sugar 1 Tbsp
- Salt 1 Tbsp (for adjusting seasoning)
- Water 3 cups (for making seasoning paste)
- Steamed potatoes 2
- Onion 1
- Red chili peppers 300g
- Korean chili powder (fine) 6 Tbsp
- Minced garlic 5 Tbsp
- Minced ginger 0.5 Tbsp
- Fish sauce (anchovy) 4 Tbsp
- Plum extract 4 Tbsp
- Sugar 1 Tbsp
- Salt 1 Tbsp (for adjusting seasoning)
- Water 3 cups (for making seasoning paste)
Cooking Instructions
Step 1
The yeolmu I bought at the market had short stems and very tender leaves, making it perfect for kimchi! Cut the yeolmu according to its length. If the stems are long, cut them into three sections; if shorter, cut into two.
Step 2
Pour 1L of water over the yeolmu and gently mix to help the salt dissolve, allowing the greens to soften slightly. Be careful not to agitate too vigorously, as this can bruise or break the delicate greens.
Step 3
Prepare 1.5 cups of coarse salt. Sprinkle it evenly over the yeolmu, ensuring it gets between the stems and leaves to aid in even salting.
Step 4
I initially planned to salt for 2 hours, but the yeolmu became tender faster than expected, so I ended up salting for a total of 2 hours. When the yeolmu’s stems have visibly wilted and become soft, they are properly salted.
Step 5
The yeolmu had quite a bit of soil, so I washed it thoroughly multiple times. Rinse under running water, gently rubbing the stems and leaves to remove any dirt or debris. Handle them gently during washing to prevent damage.
Step 6
Now, let’s prepare the seasoning paste that will add depth of flavor to the kimchi. Chop the red chili peppers and onion into manageable pieces, then blend them in a food processor until finely pureed. This will help the seasoning dissolve smoothly into the kimchi brine.
Step 7
Here’s a special ingredient: steamed potatoes! I saw them used on a cooking show and decided to try them in my yeolmu kimchi, and they surprisingly enrich the flavor. When blending the steamed potatoes, add a little water to ensure the food processor operates smoothly and blends them well.
Step 8
Combine the pureed onion and red chili peppers with the steamed potato puree, then add minced garlic and minced ginger to create the foundational flavors of the kimchi seasoning.
Step 9
Next, stir in the fish sauce and plum extract. If you have green onions (scallions), finely chop and add them. Since I didn’t have green onions, I used sliced scallions, cut thick and long. The scallions will also add a refreshing taste as they cook. Finally, add a generous amount of Korean chili powder and mix everything thoroughly to create the seasoning paste.
Step 10
Taste the seasoning and adjust as needed. I added 1 Tbsp of salt and 1 Tbsp of sugar because it tasted a little bland. The key is to not make it too sweet or too salty, allowing the natural flavor of the yeolmu to shine. Adjust the seasoning to your preference.
Step 11
Pour the prepared seasoning paste over the salted yeolmu. Gently mix everything together, being careful not to break the yeolmu stems, ensuring the seasoning is evenly distributed. Coat both the stems and leaves thoroughly.
Step 12
Since this yeolmu kimchi doesn’t use an excessive amount of chili powder, its color might not be intensely fiery, but this means you can truly savor the fresh, cool, and clean taste of the yeolmu itself.
Step 13
This carefully prepared yeolmu kimchi is perfect for whetting your appetite during the summer. Look forward to its crisp and refreshing flavor as it ferments!
Step 14
Transfer the finished yeolmu kimchi into a kimchi container and pack it neatly. Store it in the refrigerator and enjoy it cold.
