Crisp and Refreshing Summer Water Kimchi (Yeolmu Kimchi)
How to Make Delicious Summer Yeolmu Kimchi: A Step-by-Step Recipe
Beat the summer heat with a bowl of refreshing Yeolmu Kimchi! This vibrant summer kimchi is incredibly delicious when fermented, especially when tossed with noodles to make a delightful bibim guksu (spicy mixed noodles). It’s the ultimate summer side dish. If you’ve lost your appetite due to the heat, this Yeolmu Kimchi is sure to invigorate your taste buds. Let’s make this amazing summer kimchi at home!
Kimchi Ingredients- 1.3kg Young Radish (Yeolmu)
- 1 piece Radish (approx. 1/4 of a medium radish)
- 5 stalks Scallions (or Green Onions)
- 1 Onion
- 10 cloves Garlic
- 1 small piece Ginger (about thumb-sized)
- 20 Dried Red Chilies
- 1/2 cup (100ml) Anchovy Sauce (Kkanari Aekjeot)
- 1/2 cup (100ml) Plum Extract (Maesil Cheong)
- 3 Tbsp Corn Syrup (Mulyeot)
- 2 Tbsp Coarse Sea Salt (for salting radish)
- 3 cups (approx. 600ml) Rice Flour Porridge (Chapssal Pul)
Cooking Instructions
Step 1
First, prepare the young radishes. Clean them thoroughly by rinsing under running water to remove any soil. Trim off any wilted or damaged leaves. Sprinkle 2 tablespoons of coarse sea salt evenly over the radishes and let them salt for about 1 hour. Since it’s summer, they will salt quickly, so avoid exceeding 1 hour, as over-salting can make them limp.
Step 2
Wash the scallions (or green onions) and trim off the roots. Cut them into approximately 3-4 cm lengths. Using a generous amount of scallions will enhance the kimchi’s flavor.
Step 3
Radishes in this season might have a thick core and less flavor, but they add a refreshing and clean taste to the kimchi broth. Slice the radish into relatively thick pieces, about 0.5cm thick.
Step 4
Soak the dried red chilies in lukewarm water for about 30 minutes until they soften. This will make them easier to blend into a smooth paste and give the kimchi a beautiful color.
Step 5
Peel and chop the onion into manageable pieces. If chopped too small, they might not blend smoothly.
Step 6
In a blender, combine the soaked dried chilies, chopped onion, 10 cloves of garlic, and the piece of ginger. Blend until you achieve a fine paste. You don’t need to remove the chili seeds; they add a pleasant spiciness to the kimchi.
Step 7
In a bowl, combine the blended chili paste with 3 cups of rice flour porridge, 1/2 cup of anchovy sauce, 1/2 cup of plum extract, 3 tablespoons of corn syrup, and 2 tablespoons of salt. Mix well to create the kimchi brine. You should aim for approximately 2 liters of brine. Taste and adjust the seasoning as per your preference.
Step 8
Rinse the salted young radishes 2-3 times under running water to remove excess salt. Lightly drain them and arrange them neatly in your kimchi container. While layering the radishes, tuck in the sliced radish pieces in between.
Step 9
You don’t need to mix the radishes with the seasoning separately. Simply pour the prepared kimchi brine evenly over the radishes and radishes in the container. This method allows the seasoning to penetrate the radishes thoroughly, resulting in delicious Yeolmu Kimchi.
Step 10
Close the lid of the kimchi container and let it ferment at room temperature for about one night. Since the weather is warm, it will ferment quickly. Once it reaches your desired level of fermentation, transfer it to the kimchi refrigerator to keep it cool. You can enjoy its crisp and refreshing taste starting from the next day!
