📝 About This Recipe
Yeolmu Kimchi, made from slender young summer radish greens, is the ultimate antidote to the sweltering heat. Unlike the heavy, long-fermented cabbage kimchi of winter, this variety is prized for its cooling, mineral-rich brine and the satisfying 'snap' of the tender greens. Infused with a light ginger-garlic punch and a hint of sweetness, it serves as the essential base for iconic seasonal dishes like cold noodles and bibimbap.
🥗 Ingredients
Main Ingredients
- 2 kg Yeolmu (Young Summer Radish Greens) (trimmed and cut into 3-inch lengths)
- 1/2 cup Korean Coarse Sea Salt (specifically for pickling)
- 4 cups Water (for the initial salt soak)
The Porridge Base (The Glue)
- 2 cups Water
- 3 tablespoons Sweet Rice Flour (Glutinous Rice Flour) (can substitute with all-purpose flour)
Kimchi Paste & Brine
- 1/2 cup Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce preferred)
- 1/4 cup Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 tablespoon Sugar (to help fermentation)
- 3-4 pieces Red Chili Peppers (thinly sliced diagonally)
- 1/2 large Onion (thinly sliced)
- 5-6 stalks Green Onions (cut into 2-inch lengths)
👨🍳 Instructions
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1
Gently wash the yeolmu in cold water. These greens are delicate; bruising them can result in a 'grassy' or 'green' smell, so handle them with care.
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2
Dissolve 1/2 cup of sea salt in 4 cups of water. Place the yeolmu in a large basin and pour the salt water over them. Let sit for 1.5 to 2 hours, gently tossing once halfway through until the stems are flexible.
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3
While the radish is salting, prepare the porridge. Whisk the sweet rice flour into 2 cups of water in a small pot over medium heat. Stir constantly until it bubbles and thickens into a translucent paste.
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4
Remove the porridge from heat and let it cool completely. This is crucial—hot porridge will cook the greens and ruin the texture.
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5
In a large mixing bowl, combine the cooled porridge, gochugaru, fish sauce, minced garlic, grated ginger, and sugar. Mix well to form a vibrant red paste.
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6
Once the yeolmu is finished salting, rinse it gently in cold water 2-3 times to remove excess salt. Drain thoroughly in a colander for at least 15 minutes.
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7
Add the sliced onions, green onions, and fresh red chili peppers to the kimchi paste bowl.
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8
Add the drained yeolmu to the paste. Using your hands (wear gloves to prevent chili burn!), gently toss the greens with the paste. Do not rub or squeeze; use a light lifting motion.
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9
Taste a stem. It should be slightly salty and spicy. If it feels too dry, you can add half a cup of water mixed with a pinch of salt to create more brine.
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10
Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets. Leave at least 2 inches of headspace at the top as it will expand and bubble during fermentation.
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11
Leave the jar at room temperature for 12-24 hours (depending on the heat of your kitchen) until you see small bubbles and smell a slightly sour aroma.
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12
Transfer to the refrigerator. Yeolmu kimchi is best enjoyed after 3-5 days of cold fermentation when the flavors have fully melded.
💡 Chef's Tips
Handle the yeolmu like a delicate flower; rough handling causes a bitter, 'grassy' taste known as 'put-nae' in Korean. If you prefer a 'water kimchi' style, double the water in the porridge and add an extra tablespoon of salt. Always use Korean coarse sea salt (cheonilyeom) for the best crunch; table salt can make the greens mushy. For a vegan version, substitute the fish sauce with a high-quality Korean soup soy sauce or a kelp-based liquid seasoning. If the kimchi ferments too quickly in a hot kitchen, move it to the fridge immediately to slow the process down.
🍽️ Serving Suggestions
Serve chilled over a bowl of Yeolmu Bibimbap with a dollop of gochujang and a drizzle of toasted sesame oil. Toss into Yeolmu Mul-Naengmyeon (cold buckwheat noodles) for a tangy, refreshing summer lunch. Pair as a side dish with grilled pork belly (Samgyeopsal) to cut through the richness of the meat. Enjoy with a bowl of simple steamed white rice and a fried egg. Pairs beautifully with a chilled glass of Korean Makgeolli (rice wine).