Refreshing and Juicy Summer “Yeolmu Kimchi” (Young Radish Kimchi)
Mastering the Art of Juicy Yeolmu Kimchi with a Refreshing Potato Base Instead of Starch Paste
Introducing a quintessential summer delicacy that will awaken your palate: refreshing Yeolmu Kimchi! This recipe features a juicy and clear young radish kimchi, distinguished by its rich, watery consistency, achieved by using a smooth potato base instead of traditional starch paste. We’ve incorporated fresh red chilies, blended rather than powdered, to enhance its crisp, clean, and invigorating flavor. A key challenge with summer kimchis is preventing them from spoiling too quickly; the potato paste not only adds a delightful coolness but also significantly slows down the fermentation process, ensuring you can savor its deliciousness throughout the summer. Potatoes can be conveniently cooked in the microwave or boiled with water and then blended. The taste difference is minimal, so choose the method that suits you best. Using microwaved potatoes blended with cold water eliminates the need to cool starch paste, making the process wonderfully efficient. Let’s make this fresh and flavorful Yeolmu Kimchi with a bunch of tender young radishes!
Main Ingredients
- 1 bunch young radishes (Yeolmu)
- 10 stalks green onions
- 1L purified water (or filtered water)
- 1 Tbsp coarse sea salt (for sweetness enhancement)
Kimchi Seasoning
- 3 Tbsp salted fermented shrimp (finely minced)
- 3 Tbsp fish sauce (e.g., anchovy or sand lance)
- 12 cloves garlic (minced)
- 1/2 thumb-sized piece ginger (minced)
- 1 medium onion
- 10 red chilies (seeds removed)
- 2 Tbsp coarse sea salt (for seasoning)
- 100ml pear juice drink (or 1/4 pear, blended)
- 3 Tbsp plum extract (Maesil Cheong)
Salting the Radishes
- 3L water
- 7 Tbsp coarse sea salt
- 3 Tbsp salted fermented shrimp (finely minced)
- 3 Tbsp fish sauce (e.g., anchovy or sand lance)
- 12 cloves garlic (minced)
- 1/2 thumb-sized piece ginger (minced)
- 1 medium onion
- 10 red chilies (seeds removed)
- 2 Tbsp coarse sea salt (for seasoning)
- 100ml pear juice drink (or 1/4 pear, blended)
- 3 Tbsp plum extract (Maesil Cheong)
Salting the Radishes
- 3L water
- 7 Tbsp coarse sea salt
Cooking Instructions
Step 1
Prepare the young radishes. Trim the root ends and remove any wilted or yellowed leaves. This preparation step is crucial for a clean-tasting kimchi.
Step 2
Cut the prepared young radishes into bite-sized pieces, about 5-7 cm long. Cutting them too short might cause them to become mushy when cooked.
Step 3
In a large bowl, fill with plenty of water. Gently wash the radishes, handling them softly as if you were caring for a baby, about two times to remove any dirt or debris.
Step 4
In a large container for kimchi making, add 3 liters of water and 7 tablespoons of coarse sea salt. Stir until the salt is completely dissolved. Submerge the prepared radishes in the brine, then sprinkle an additional 1 tablespoon of coarse sea salt over the radishes. Let them salt for about 1 hour. After approximately 30 minutes, flip the radishes to ensure they are evenly salted.
Step 5
Prepare the potatoes that will add a refreshing quality to the kimchi. Peel and chop the potatoes into pieces. Place them in a microwave-safe bowl, add 2-3 tablespoons of water, cover with plastic wrap or a plate, and microwave for 5-6 minutes until tender. You can easily check if they are done by piercing them with a fork; it should go in smoothly.
Step 6
Transfer the cooked potatoes to a blender. Add 1 cup of cold water (about 200ml) and all the kimchi seasoning ingredients (salted fermented shrimp, fish sauce, minced garlic, minced ginger, onion, red chilies, pear juice, and plum extract). Blend until smooth. For a cleaner taste, consider removing the seeds from the red chilies before blending.
Step 7
Trim the root ends of the green onions and remove any wilted leaves. Wash them thoroughly under running water. After washing, place the green onions in a colander to drain off excess water completely.
Step 8
Rinse the salted radishes once in clean water to remove excess saltiness. Be careful not to rinse too vigorously, as this can make the kimchi taste bland.
Step 9
Drain the rinsed radishes thoroughly in a colander. Excess water can lead to a diluted flavor or premature spoilage.
Step 10
In a large bowl or kimchi container, layer the drained radishes. Spoon portions of the blended seasoning over each layer, gently mixing as you go. Avoid overmixing, which can bruise the radishes.
Step 11
To rinse out the remaining seasoning from the blender, add 1 tablespoon of coarse sea salt and 1 liter of purified water. Swirl to rinse, then pour this liquid over the radishes. Taste the broth and adjust the seasoning with a little more salt if needed, according to your preference. The brine should taste slightly saltier than you’d prefer, as it will balance out during fermentation.
Step 12
Allow the kimchi to ferment at room temperature for about one day, then transfer it to your kimchi refrigerator. It will be ready to eat after 2-3 days, or you can adjust the fermentation time to your liking. Enjoy your delicious homemade Yeolmu Kimchi!
