Refreshing and Crispy Yeolmu Mul Kimchi
Refreshing and Crispy Yeolmu Mul Kimchi
How to Make Delicious Yeolmu Water Kimchi at Home
Make a refreshing Yeolmu Mul Kimchi with 1 bunch of fresh yeolmu from the mart, perfect for this season! It boasts an amazing crisp texture and cool, delicious broth. It’s a true rice companion! ♥
Main Ingredients- 1 bunch Yeolmu (young radish, about 800g after trimming and washing)
- 1 cup coarse sea salt (for brining)
- A little radish (optional, about 1/4 medium radish)
- A little carrot (for color and sweetness)
- 1/2 pear (for refreshing sweetness)
Seasoning Ingredients- Flour paste: 5 Tbsp flour + 3 cups water
- Kimchi broth: 2 liters water + 1 Tbsp salt (for final seasoning)
- 7 red chilies
- 5 cloves garlic (minced garlic)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (or sand lance sauce)
- 2 Tbsp sugar
- A pinch of sesame seeds (for nutty flavor)
- Optional vegetables: Scallions, onion, chives, etc. (for enhanced flavor)
- Flour paste: 5 Tbsp flour + 3 cups water
- Kimchi broth: 2 liters water + 1 Tbsp salt (for final seasoning)
- 7 red chilies
- 5 cloves garlic (minced garlic)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (or sand lance sauce)
- 2 Tbsp sugar
- A pinch of sesame seeds (for nutty flavor)
- Optional vegetables: Scallions, onion, chives, etc. (for enhanced flavor)
Cooking Instructions
Step 1
Let’s start preparing the yeolmu! Thoroughly clean the roots, removing any soil and fine roots. If the root bulb is large, you can gently scrape off the thick parts with a knife; if small, you can leave it as is or trim it. Remove any wilted or damaged leaves.
Step 2
Cut the prepared yeolmu into lengths of about 4-5 cm. They can be difficult to eat if too long. If the root bulbs are thick, cut them in half for better seasoning absorption.
Step 3
Place the cut yeolmu in a bowl and rinse lightly 2-3 times under running water. Be careful not to wash for too long or handle it too roughly, as this can cause a raw, grassy flavor. After rinsing, drain thoroughly in a colander.
Step 4
It’s time to brine the yeolmu. In a large bowl, combine 2 liters of water with 1 cup of coarse sea salt and stir until dissolved. Add the prepared yeolmu to the saltwater and gently mix to brine. If you have some radish at home, you can also slice and add it for extra flavor! Brine for a total of 1 hour, flipping it once midway through to ensure even brining. While the yeolmu is brining, we’ll make the delicious seasoning.
Step 5
First, we’ll make the flour paste. In a pot, combine 5 Tbsp of flour with 3 cups of water and whisk until smooth, ensuring no lumps. Cook over low heat, stirring constantly, until it thickens to a smooth paste. Allow it to cool completely. For refreshing mul kimchi, a flour paste is preferred over glutinous rice paste as it’s lighter and contributes to a cooler taste.
Step 6
In a blender, combine 5 cloves of garlic, 5 red chilies, and 1 cup of water. Blend until smooth. If you prefer less seeds, you can remove them before blending. This will add color and a pleasant spiciness.
Step 7
Transfer the blended mixture to a mixing bowl. Add a little more water to the blender, swirl it around to rinse out any remaining seasoning, and pour it into the bowl. Make sure to scrape out every last bit!
Step 8
Now, let’s add the rest of the seasoning ingredients to the blended mixture. Add 3 Tbsp of gochugaru for a vibrant color.
Step 9
Add 2 Tbsp of sugar for a touch of sweetness and umami. Then, add 2 Tbsp of anchovy sauce for depth of flavor. Taste and adjust the salt or anchovy sauce to your preference.
Step 10
Pour in the completely cooled flour paste and mix everything well until thoroughly combined. This completes the base seasoning for your mul kimchi.
Step 11
Prepare the extra ingredients! Slice the remaining 2 red chilies and the carrot into thin strips. If you have scallions, onions, or chives at home, feel free to add them for an even richer and more flavorful yeolmu mul kimchi. Customize it to your liking!
Step 12
Drain the yeolmu and radish that have been brined for 1 hour. Place them in a colander to remove excess water. You can reserve the brine liquid if desired.
Step 13
Add the drained yeolmu and radish to the prepared seasoning and mix well. Incorporate the sliced red chilies, carrots, and any other optional vegetables you’ve prepared. Place the kimchi in a container at room temperature for about 3 hours to ferment. You’ll start to smell its deliciousness as it ferments.
Step 14
After 3 hours, if the broth seems a bit lacking or not salty enough, now is the time to adjust the seasoning. Dissolve 1 Tbsp of salt in 2 liters of water and pour it into the kimchi, mixing gently. (Taste and adjust seasoning as needed here.)
Step 15
We’re almost there! Leave the kimchi at room temperature for another 7 hours to continue fermenting. After a total of about 10 hours of room temperature fermentation, add the final touch for a refreshing sweetness: blend 1/2 pear and add it to the kimchi. Mix well, then refrigerate for 2-3 days until the delicious yeolmu mul kimchi is ready! Adding blended pear is one of the secrets to its refreshing taste, so be sure to include it! Enjoy your crisp and cool Yeolmu Mul Kimchi! ^^
