Crisp and Refreshing Water Kimchi (Yeolmu Kimchi)
How to Make Delicious Water Kimchi (Yeolmu Kimchi) with No “Green” Taste! / How to Make Water Kimchi Seasoning
A simple recipe for making crisp water kimchi (yeolmu kimchi) without any raw vegetable taste.
Main Ingredients for Water Kimchi- 1 bunch of fresh young radish (yeolmu)
- 7 stalks of green onion
- 7 Cheongyang peppers (for a spicy kick)
- 1/2 red bell pepper (for color and sweetness)
- 1 cup of coarse sea salt (for brining the radish)
Crisp Water Kimchi Seasoning- 2 Tbsp flour (to make a paste, aids fermentation and texture)
- 1 boiled potato (mashed smoothly)
- 1/2 onion (for sweetness)
- 3 Tbsp fish sauce (e.g., anchovy or sand lance sauce, for umami)
- 3 Tbsp coarse red chili powder (for vibrant color)
- 3 Tbsp minced garlic (for flavor)
- 1 Tbsp coarse sea salt (for seasoning)
- 1/2 Tbsp stevia (for a subtle sweetness, optional)
- 2 Tbsp flour (to make a paste, aids fermentation and texture)
- 1 boiled potato (mashed smoothly)
- 1/2 onion (for sweetness)
- 3 Tbsp fish sauce (e.g., anchovy or sand lance sauce, for umami)
- 3 Tbsp coarse red chili powder (for vibrant color)
- 3 Tbsp minced garlic (for flavor)
- 1 Tbsp coarse sea salt (for seasoning)
- 1/2 Tbsp stevia (for a subtle sweetness, optional)
Cooking Instructions
Step 1
First, prepare the fresh young radish. Trim off any tough or wilted outer leaves and carefully clean off any soil from the roots.
Step 2
Rinse the trimmed young radish thoroughly multiple times under running water, paying attention to the root area. In a large bowl, dissolve 1 cup of coarse sea salt in 1 liter of water. Submerge the young radish in this brine and let it soak for about 2 hours. Flip the radish halfway through to ensure even brining.
Step 3
After 2 hours, remove the brined young radish from the salt water and rinse it once with cold water to remove excess salt. Gently squeeze out some of the water, then cut the radish into bite-sized pieces, about 5-7 cm long, for easy eating.
Step 4
To achieve a tender texture in your water kimchi, we’ll make a flour paste. In a small pot, whisk together 2 tablespoons of flour with 1 cup of cold water until smooth and lump-free. Cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool completely.
Step 5
For the boiled potato in the seasoning, to speed up cooking and ensure it’s very soft, slice it thinly and microwave it for about 2 minutes. This will make it blend much smoother when you mash or process it.
Step 6
Prepare to blend 1/2 an onion until very smooth in a blender. Blending the potato and onion together will create a richer, sweeter base for the seasoning.
Step 7
In a bowl, combine the cooled flour paste with the coarse red chili powder, minced garlic, stevia (if using), and fish sauce. Mix everything well to create the delicious water kimchi seasoning.
Step 8
Now, let’s prepare the other vegetables. Cut the green onions into 2 cm lengths. Thinly slice the Cheongyang peppers. Remove the seeds from the red bell pepper and chop it coarsely for a splash of color.
Step 9
In a large mixing bowl, place the prepared young radish. Add the chopped green onions, sliced Cheongyang peppers, and diced red bell pepper.
Step 10
Pour the pre-made water kimchi seasoning over the vegetables. Gently mix everything together, being careful not to mash the young radish. Ensure the seasoning coats the radish evenly.
Step 11
Your delicious water kimchi is now ready!
Step 12
Transfer the finished water kimchi into an airtight container. Before refrigerating, allow it to ferment at room temperature for 1-2 days for enhanced flavor. Afterward, store it in the kimchi refrigerator to keep it cool and crisp.
Step 13
Well-fermented water kimchi is a fantastic side dish on its own, but its refreshing, crisp texture makes it perfect for dishes like cold noodle soup (kimchi mari guksu) or refreshing cold noodles (yeolmu naengmyeon). Enjoy this perfect summer delicacy!
