Summer Delight! Easy Yeolmu Kimchi Recipe for Beginners
Homemade Yeolmu Kimchi Using Seasonal Summer Radish – A Refreshing and Crunchy Recipe Even Beginners Can Master!
Enjoy a refreshing bowl of Yeolmu Kimchi made with tender young radishes harvested in spring! This is a perfect dish for the summer season. I received some organic Yeolmu from my uncle and decided to make Kimchi for the first time, and it turned out so delicious that I want to share the recipe with you all! With this recipe, anyone can easily make delicious Yeolmu Kimchi!
Main Ingredients
- 1 bunch of fresh Yeolmu (young radish)
- Plain water and coarse salt (for brining)
Kimchi Seasoning Ingredients (using a small ladle)
- 4 Tbsp Fish sauce (anchovy or similar)
- 3 Tbsp Plum extract
- 3 Tbsp Sugar
- 4 Tbsp Salt (for adjusting seasoning)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 4 Tbsp Fish sauce (anchovy or similar)
- 3 Tbsp Plum extract
- 3 Tbsp Sugar
- 4 Tbsp Salt (for adjusting seasoning)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, trim away any tough or wilted outer leaves from the Yeolmu. Then, wash them thoroughly under running water 3-4 times, ensuring all soil is removed from the roots for a cleaner and tastier Kimchi.
Step 2
To tenderize the Yeolmu, we’ll prepare a salt brine. Dissolve coarse salt in plain water to a moderate saltiness. Avoid making it too salty.
Step 3
Pour the prepared salt brine over the trimmed Yeolmu. The brining time will vary depending on the amount of Yeolmu, but aim for about 30 minutes to 1 hour. Give it a gentle toss halfway through to ensure even brining.
Step 4
Coarsely grind about 10 large red chilies. You can remove some seeds to control the spiciness. This will add a beautiful color and rich flavor to your Kimchi.
Step 5
Peel and roughly chop the washed onion, then grind it finely. The natural sweetness of the onion will add depth to the Kimchi.
Step 6
Instead of a traditional starch paste, we’ll use two bowls of mixed grain rice, which includes barley. Grinding the rice will create a savory and flavorful Kimchi seasoning without needing flour.
Step 7
Combine the coarsely ground red chilies, finely ground onion, and ground mixed grain rice to form the base of your Kimchi seasoning. Mix well until all ingredients are thoroughly combined.
Step 8
Check if the Yeolmu is sufficiently brined. If it is, gently rinse it under running water and squeeze out any excess water. Be careful not to squeeze too hard, as this can mash the radish.
Step 9
Add 1 tablespoon of minced garlic and the chopped scallions (cut into finger-length pieces) to the seasoning mixture. The fresh, slightly pungent flavor of the scallions will enhance the overall taste of the Yeolmu Kimchi.
Step 10
Now, add the fish sauce, plum extract, sugar, and Gochugaru to the seasoning base. Mix everything together, adjusting the amounts to your personal preference for sweetness, saltiness, and spiciness. Find your perfect balance!
Step 11
Place the brined Yeolmu in a large bowl and generously cover it with the prepared seasoning. Gently rub the seasoning onto the radish stalks and leaves with your hands, ensuring an even coating. Avoid mixing too vigorously, as this can cause a raw taste.
Step 12
Finally, portion the finished Yeolmu Kimchi into containers. Let it ferment at room temperature for about a day before refrigerating. Enjoy your delicious and refreshing homemade Yeolmu Kimchi!
