Refreshing and Crisp Yeolmu Mul Kimchi
Refreshing and Crisp Yeolmu Mul Kimchi
Summer Delight! How to Make Delicious and Refreshing Yeolmu Mul Kimchi
Made with ingredients readily available in the fridge, the taste is absolutely superb! Although I didn’t have red chili peppers, I used one thinly sliced and the resulting cool and spicy flavor is exceptional. I made it yesterday and put it in the refrigerator this morning. It’s best served chilled, so I’m looking forward to enjoying refreshing summer meals with this delicious yeolmu kimchi soon!
Yeolmu Kimchi Ingredients- 1 bunch of Yeolmu radish
- 4 Tbsp coarse salt (for brining)
- 1/2 onion
- 1 red chili pepper (or regular Korean green chili pepper)
- 2 green onions
Blended Vegetable Ingredients- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/2 pear
- 1/2 apple
- 1/2 onion
Broth Ingredients- 1 stock bag (with dried anchovies, kelp, etc.)
- 2 cups (400ml) water
Flour Paste Ingredients- 2 cups (400ml) water
- Flour (standard paper cup measurement)
Kimchi Seasoning- 4 Tbsp chili powder
- 1 Tbsp sugar
- 2 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp fine sea salt (for seasoning adjustment)
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/2 pear
- 1/2 apple
- 1/2 onion
Broth Ingredients- 1 stock bag (with dried anchovies, kelp, etc.)
- 2 cups (400ml) water
Flour Paste Ingredients- 2 cups (400ml) water
- Flour (standard paper cup measurement)
Kimchi Seasoning- 4 Tbsp chili powder
- 1 Tbsp sugar
- 2 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp fine sea salt (for seasoning adjustment)
- 2 cups (400ml) water
- Flour (standard paper cup measurement)
Kimchi Seasoning- 4 Tbsp chili powder
- 1 Tbsp sugar
- 2 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp fine sea salt (for seasoning adjustment)
Cooking Instructions
Step 1
Select and prepare fresh yeolmu radish. Young, tender yeolmu, like those freshly harvested from a garden, is best suited for mul kimchi.
Step 2
Trim the outer leaves of the yeolmu and wash it thoroughly under running water. Ensure all soil and debris are removed. Then, cut it into approximately 5cm pieces for easy eating, drain, and set aside.
Step 3
Place the cut yeolmu in a bowl and sprinkle 4 tablespoons of coarse salt evenly over it. Pour about 4 cups (800ml) of water over the salted radish. Let it brine for 30 minutes until the yeolmu becomes tender and pliable. Stir once or twice during this time for even brining.
Step 4
While the yeolmu is brining, prepare the flour paste. In a pot, combine 2 cups (400ml) of water with flour. Whisk well to avoid lumps, then cook over medium-low heat, stirring constantly, until it thickens into a paste. Let it cool completely.
Step 5
In a blender, combine 1/2 pear, 1/2 apple, 1/2 onion, 2 tablespoons of minced garlic, and 1 tablespoon of minced ginger. Add the 2 cups (400ml) of prepared broth and blend until smooth. Adding fruits and vegetables will give the broth a much cooler and deeper flavor.
Step 6
Combine the blended fruit and vegetable mixture with the cooled flour paste in a large bowl. Add 4 tablespoons of chili powder and 2 tablespoons of fish sauce to add color and umami.
Step 7
Add 1 tablespoon of sugar and 2 tablespoons of fine sea salt, and stir until all the seasonings are well incorporated. Taste and adjust the seasoning with more fine sea salt if needed. Mul kimchi should taste slightly saltier when first made, as the flavor will mellow during fermentation.
Step 8
Take the brined yeolmu out of the bowl and rinse it gently once under clean water to remove excess salt. Be careful not to rinse too much, as it can make the kimchi taste bland.
Step 9
Thinly slice 1/2 onion, diagonally slice 1 red chili pepper, and finely chop 2 green onions. Add these prepared vegetables to the rinsed yeolmu. Pour the seasoned broth over everything and gently mix. Pack the mixture into a kimchi container.
Step 10
Pour the prepared kimchi broth over the ingredients until it is almost submerged. It might not seem like much broth initially, but it’s okay. Seal the container and let it ferment in the refrigerator. The yeolmu will release its own water, increasing the broth volume. Fermented kimchi will have a cool, spicy, and even more delicious broth.
Step 11
I took a sample right after making it. Because the chili powder wasn’t strained, it might look a bit cloudy, but as it ferments, the chili powder sediment will settle, resulting in a clear broth.
Step 12
Once slightly fermented, this yeolmu mul kimchi has a delightfully spicy yet refreshing broth, and the yeolmu remains crisp and delicious! Remember, it’s best to slightly over-salt when you first make it, as the saltiness will be just right after it has chilled and fermented in the refrigerator.
