Refreshing Young Radish Kimchi (Yeolmu Kimchi)
Refreshing Young Radish Kimchi (Yeolmu Kimchi)
How to Make Delicious Yeolmu Kimchi: A Recipe by Kim Jin-ok
Hello everyone! Today, I’m excited to share a recipe for refreshing Yeolmu Kimchi, bursting with the vibrant flavors of spring. A bowl of well-fermented Yeolmu Kimchi is so satisfying that you might not need any other side dishes! It’s guaranteed to awaken your appetite. Let’s learn how to make this delicious kimchi together!
Ingredients- Young radish (Yeolmu), 1800g (bunches)
- Small-leafed napa cabbage (Eolgari), 1800g (bunches)
- Green onions, 10 stalks
- Cheongyang peppers (spicy), 5
- Onion, 1
- Red chili peppers (for color), 8
- Minced garlic, 2 Tbsp
- Minced ginger, 1/2 Tbsp
- Sweet rice flour, 3 Tbsp
- Gochugaru (Korean chili powder), 250ml
- Fermented anchovy sauce (Saewujeot), 1 Tbsp
- Fish sauce (Myeolchi Aekjeot), 100ml
- Coarse sea salt, a little (for brining and seasoning)
- Sugar, 2 Tbsp
Cooking Instructions
Step 1
1. **Prepare the Young Radish and Eolgari:** Begin by trimming the young radish (Yeolmu). Remove any yellow or wilted outer leaves and trim the roots. Cut the bunches into manageable pieces, about 3-4 segments each. Do the same for the Eolgari cabbage: remove any yellow leaves and trim the roots, then cut into roughly 3 segments.
Step 2
2. **Rinse Lightly:** Gently rinse the cut young radish and Eolgari under cold running water a couple of times to wash away any dirt or debris. Immediately place them in a colander to drain.
Step 3
3. **Brine the Vegetables:** Now it’s time to brine the vegetables. In a large bowl, layer the cut young radish and Eolgari. Sprinkle coarse sea salt generously between each layer. Continue this process, creating layers of vegetables and salt. You’ll use approximately 200ml of coarse sea salt in total. Finally, pour 900ml of water evenly over the top. Let this brine for 60 minutes. About halfway through, around the 30-minute mark, gently turn the vegetables over to ensure even brining.
Step 4
4. **Make and Cool the Sweet Rice Paste:** While the vegetables are brining, let’s prepare the sweet rice paste, which is essential for the kimchi’s flavor and texture. In a pot, combine 500ml of water with 3 Tbsp of sweet rice flour. Cook over medium heat, stirring constantly with a wooden spoon for about 4-5 minutes until a thick paste forms. Set this sweet rice paste aside to cool completely.
Step 5
5. **Prepare the Aromatics and Vegetables:** Cut the 10 green onion stalks into 3cm lengths. Thinly slice the 5 Cheongyang peppers diagonally for a spicy kick. Finely julienne half of the onion. These prepared aromatics will be mixed with the radish later.
Step 6
6. **Prepare Ingredients for Blending:** To make the seasoning paste, we’ll use a blender. Take the remaining half onion and chop it into rough pieces. Cut the 8 red chili peppers into segments as well.
Step 7
7. **Blend the Seasoning Paste:** Place the chopped onion and red chili peppers from step 6 into a blender. Add 1 Tbsp of Saewujeot (fermented anchovy sauce) and 100ml of Myeolchi Aekjeot (fish sauce). Pour in the cooled sweet rice paste from step 4. Blend everything until smooth.
Step 8
8. **Complete the Seasoning Paste:** Pour the blended mixture into a clean, large bowl. Add 250ml of gochugaru (chili powder), 1/2 Tbsp minced ginger, and 2 Tbsp minced garlic. Finally, add 1.5 Tbsp coarse sea salt and 2 Tbsp sugar. Mix everything thoroughly until well combined to create the flavorful Yeolmu Kimchi seasoning paste.
Step 9
9. **Rinse and Drain the Brined Radish:** After 60 minutes of brining, rinse the young radish and Eolgari thoroughly under cold water 2-3 times to remove excess salt. Drain them well in a colander for at least 15 minutes. Properly draining the vegetables is crucial to prevent the kimchi from becoming mushy and to maintain its crispness.
Step 10
10. **Mix and Ferment:** Now it’s time to combine everything! In a large bowl, add the well-drained young radish and Eolgari. Add the prepared green onions, Cheongyang peppers, and julienned onion from step 5. Spoon in the delicious seasoning paste from step 8. Gently mix everything together without overworking it, ensuring the seasoning evenly coats all the ingredients. Transfer the kimchi to an airtight container. Let it sit at room temperature for 1-2 days to begin fermenting. Once it develops a pleasant fermented aroma, store it in the refrigerator and enjoy this crisp and refreshing Yeolmu Kimchi!
