Refreshing and Crisp Yeolmu Mul Kimchi
Refreshing and Crisp Yeolmu Mul Kimchi
A Quick and Flavorful Young Radish Water Kimchi Recipe for Summer
Beat the summer heat with this incredibly refreshing and crisp Yeolmu Mul Kimchi (Young Radish Water Kimchi)! Unlike traditional kimchi, this version skips the chili powder for a clean, bright, and invigorating taste. Fresh chilies provide just the right amount of heat, while a homemade glutinous rice paste and blended apple lend a smooth, rich flavor to the broth. This Yeolmu Mul Kimchi is perfect for serving with any meal, especially on a hot day when you need something light and palate-cleansing. Get ready to enjoy the delicious crunch of young radishes and a revitalizing broth that will surely become a favorite! Have a wonderful and energetic Monday!
Main Ingredients- 1 bunch young radishes (yeolmu)
- 1/2 cup coarse sea salt (for salting radishes)
- 3 red chilies
- 10 green chilies (cheongyang peppers)
- 2 cups glutinous rice paste (chapssalpul)
Seasoning- 2 bowls water (approx. 400ml)
- 1 apple (peeled, cored, and blended with 1 cup water)
- 1 Tbsp minced garlic
- 4 Tbsp soy sauce or salt (adjust to taste)
- 2 tsp fish sauce or MSG (optional, for enhanced umami)
- A little chopped scallion
- 2 bowls water (approx. 400ml)
- 1 apple (peeled, cored, and blended with 1 cup water)
- 1 Tbsp minced garlic
- 4 Tbsp soy sauce or salt (adjust to taste)
- 2 tsp fish sauce or MSG (optional, for enhanced umami)
- A little chopped scallion
Cooking Instructions
Step 1
Thoroughly wash the young radishes under running water. Trim off any yellow or wilted leaves. Cut larger stems in half and chop into bite-sized pieces. Place the prepared radishes in a large bowl and sprinkle with 1/2 cup of coarse sea salt. Mix well to coat, then let them salt for 30 minutes, flipping halfway through for even salting.
Step 2
Wash the red and green chilies, remove the stems, and slice them thinly on an angle. Briefly rinse the sliced chilies in cold water and then squeeze out any excess moisture. Be careful not to rinse for too long, as this can remove too much of their heat.
Step 3
Peel, core, and blend 1 clean apple with 1 cup of water until smooth. This blended apple mixture will add a natural sweetness and depth to the kimchi broth.
Step 4
After the initial 30 minutes of salting, flip the radishes over and continue to salt for another 30 minutes, for a total of 1 hour. This process helps the radishes become tender while retaining their crispness.
Step 5
Once salted for an hour, gently rinse the young radishes 2-3 times under cold running water to remove excess salt. Be careful not to mush the radishes while rinsing. Drain the rinsed radishes thoroughly in a colander.
Step 6
In a large bowl, combine the drained radishes with 2 cups of glutinous rice paste, the blended apple mixture, 1 Tbsp minced garlic, 4 Tbsp soy sauce or salt, 2 tsp fish sauce or MSG (if using), the chopped scallion, and the prepared sliced chilies. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the radishes. Taste and adjust the seasoning with more salt or fish sauce if needed.
Step 7
You can enjoy the Yeolmu Mul Kimchi immediately, but for a deeper, more developed flavor, refrigerate it for 1-2 days to allow it to ferment slightly. Before serving, taste again and adjust the seasoning with salt or a touch of sugar if desired. Enjoy your delicious and refreshing Yeolmu Mul Kimchi!
