📝 About This Recipe
Yeolmu-kimchi is the quintessential taste of Korean summer, celebrated for its refreshing, cooling properties and satisfying crunch. Unlike heavy winter kimchis, this version uses young summer radish greens and a light, hydrating porridge base to create a bright and tangy profile. It is a vibrant, mineral-rich staple that transforms simple noodles or rice into a seasonal masterpiece.
🥗 Ingredients
Main Ingredients
- 2 kg Young Summer Radish (Yeolmu) (trimmed of tough roots and cut into 3-inch lengths)
- 1/2 cup Korean Coarse Sea Salt (for brining)
- 4 cups Water (for the brine solution)
- 6-8 stalks Green Onions (cut into 2-inch lengths)
- 2 pieces Red Chili Peppers (thinly sliced diagonally)
The Porridge Base (The 'Pool')
- 2 cups Water
- 2 tablespoons Glutinous Rice Flour (can substitute with all-purpose flour)
Kimchi Seasoning Paste
- 1/2 cup Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce preferred)
- 1/4 cup Garlic (minced)
- 1 tablespoon Ginger (grated or minced)
- 1 tablespoon Sugar (to balance acidity and aid fermentation)
- 1/2 medium Onion (pureed or finely grated)
- 1/4 cup Korean Pear (pureed for natural sweetness)
👨🍳 Instructions
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1
Thoroughly wash the young summer radishes in cold water to remove any soil. Be gentle to avoid bruising the delicate leaves, which can cause a 'grassy' smell.
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2
Dissolve 1/2 cup of sea salt in 4 cups of water. Place the radishes in a large basin and pour the salt water over them. Let them brine for about 60 to 90 minutes, tossing gently every 30 minutes for even salting.
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3
While the radishes brine, prepare the porridge. Whisk 2 tablespoons of rice flour into 2 cups of water in a small pot. Bring to a simmer over medium heat, stirring constantly until it thickens into a translucent paste. Remove from heat and let cool completely.
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4
In a medium bowl, combine the cooled porridge with the gochugaru, fish sauce, minced garlic, ginger, sugar, onion puree, and pear puree. Mix well and let the flavors meld for 15 minutes.
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5
Check the radishes. They are ready when the stems bend easily without snapping. Rinse them gently 2-3 times in cold water to remove excess salt, then drain thoroughly in a colander for 20 minutes.
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6
In a very large mixing bowl, combine the drained radishes, green onions, and sliced red chili peppers.
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7
Pour the seasoning paste over the vegetables. Using your hands (gloves recommended!), gently toss everything together. Use a light touch—do not rub or squeeze the radishes, as this damages the cells and results in a bitter, grassy taste.
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8
Taste a small piece. If it needs more salt, add a splash of fish sauce. If it's too salty, don't worry—the juices released during fermentation will balance it out.
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9
Pack the kimchi into a clean glass jar or airtight container. Press down firmly to remove air pockets, leaving at least 2 inches of headspace at the top for fermentation gases.
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10
Leave the jar at room temperature for 12 to 24 hours (depending on the heat of your kitchen) until you see small bubbles forming and it smells slightly sour.
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11
Transfer the jar to the refrigerator. Allow it to ferment for another 3-5 days before eating for the best flavor development.
💡 Chef's Tips
Handle the yeolmu as if it were a delicate flower; rough handling releases chlorophyll that creates a bitter 'green' taste. Always ensure the flour porridge is completely cooled before adding spices, or it will cook the garlic and change the flavor profile. If you cannot find Korean pear, a sweet red apple (like Fuji) makes an excellent substitute for natural sweetness. For a vegan version, substitute the fish sauce with a high-quality vegan 'fish' sauce or a mixture of soy sauce and kelp powder. If the kimchi tastes a bit bitter initially, let it ferment longer in the fridge; the acidity will eventually mask and mellow the bitterness.
🍽️ Serving Suggestions
Serve chilled as a side dish (banchan) with any grilled Korean meat like Galbi or Bulgogi. Mix it with cold wheat noodles, a splash of sesame oil, and gochujang for a classic Yeolmu-bibim-guksu. Layer it over a bowl of warm rice with a fried egg and a dollop of butter for a simple, comforting meal. Use the tangy kimchi brine as a base for a cold refreshing soup by mixing it with a little beef broth and vinegar. Pair with a glass of chilled Makgeolli (Korean rice wine) to complement the fermentation notes.