Cool and Crisp Yeolmu Kimchi: The Ultimate Summer Kimchi Recipe
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Introducing a refreshing and crisp Yeolmu Kimchi, the perfect appetizer to whet your appetite on hot summer days. You can make it even easier and tastier using the same all-purpose kimchi paste used for Kkakdugi! Do you find making kimchi daunting? Don’t worry! Once you have a delicious kimchi paste, you can transform any vegetable into wonderful kimchi. Green onion kimchi, chive kimchi – they’re all possible. However, while Baechu Kimchi requires more varied ingredients, Yeolmu Kimchi is surprisingly simple. Try making kimchi with this flavorful paste right now!
All-Purpose Kimchi Paste Ingredients- 2 cups glutinous rice paste (made from about 1.5 bowls of rice)
- 5 cups gochugaru (Korean chili powder; adjust for spiciness)
- 1 cup fine chili seeds (adds a zesty kick)
- 2 cups anchovy fish sauce (Korean)
- 4 Tbsp salted shrimp (finely minced)
- 3 Tbsp plum extract (adds sweetness and depth)
- 2 Tbsp sugar (adjust to taste)
- 4 Tbsp minced garlic (generous amount)
- 1 Tbsp minced ginger (removes odor and enhances flavor)
- 5 Tbsp chopped green onions
- 2 cups dried pollack broth (for a rich umami flavor)
Yeolmu Kimchi Main Ingredients- 1 bunch fresh yeolmu (young radish)
- 4 Tbsp coarse sea salt (for salting yeolmu)
- 5 cups kimchi paste (or adjust to taste)
- 1 bunch fresh yeolmu (young radish)
- 4 Tbsp coarse sea salt (for salting yeolmu)
- 5 cups kimchi paste (or adjust to taste)
Cooking Instructions
Step 1
First, prepare the glutinous rice paste. In a pot, combine glutinous rice flour and water, stirring to prevent lumps. Cook until thickened, then let it cool completely. (Alternatively, you can make it by boiling about 1.5 bowls of cooked rice until it breaks down.)
Step 2
To the completely cooled rice paste, add gochugaru (Korean chili powder) and fine chili seeds, the core of the kimchi paste. This will give it a vibrant color and spicy flavor.
Step 3
Add minced ginger to eliminate any potential odors and enhance the overall aroma. The subtle ginger scent will elevate the kimchi’s taste.
Step 4
Add salted shrimp (finely minced) for umami, anchovy fish sauce, plum extract for sweetness and depth, and sugar. Balancing these ingredients creates a harmonious flavor profile.
Step 5
Pour in 2 cups of dried pollack broth, the secret to a deep and refreshing taste. Mix all the ingredients thoroughly. While it can be used immediately, allowing the paste to mature for about half a day will deepen the flavors and result in a superior kimchi.
Step 6
Now, let’s prepare the yeolmu! Trim and wash the fresh young radishes thoroughly. Pay special attention to cleaning the roots, as they tend to hold soil. Don’t trim off too much of the root, as its slightly pungent taste is a key characteristic of Yeolmu Kimchi. (This is the best season for delicious yeolmu!)
Step 7
Cut the thoroughly washed yeolmu into bite-sized pieces (about 5-7 cm). Place them in a large bowl, sprinkle with 4 tablespoons of coarse sea salt, and let them salt for 20-30 minutes. They are ready when the yeolmu becomes soft and bends easily.
Step 8
Rinse the salted yeolmu under running cold water two to three times to remove excess salt. Drain them well in a colander. Insufficient draining can lead to bland kimchi, so be mindful.
Step 9
Add 5 cups of the prepared and matured kimchi paste to the drained yeolmu. (This is the leftover paste from making Kkakdugi!) Feel free to add more paste if desired.
Step 10
When mixing the yeolmu, handle it gently. Avoid vigorously rubbing it, as this can diminish its crispiness and create a ‘green’ flavor. Gently toss with both hands. Then, pack it into a kimchi container, pressing down firmly to ensure the paste permeates evenly.
Step 11
After mixing, let the Yeolmu Kimchi ferment at room temperature for about 3 days. Then, transfer it to a kimchi refrigerator and let it mature for another day for an even deeper and more refreshing taste. The subtly pungent yet clean flavor of Yeolmu Kimchi is truly unbeatable for summer!
