Refreshing Summer Delicacy: How to Make Yeolmu Mul Kimchi (Water Radish Kimchi)
My First Yeolmu Mul Kimchi of the Year! Secrets to Deliciously Making It 🍜
Freshly made Yeolmu Mul Kimchi is a true summer gem! I’ll guide you step-by-step on how to make this delicious kimchi, perfect for a refreshing noodle dish or a side to your rice. Enjoy its sweet and tangy flavor with a touch of mustard and vinegar.
Main Ingredients- 1 bunch of young radish (yeolmu)
- 2 bundles of crown daisy (danbaechu)
- 1.5 cups coarse sea salt (cheonilyeom)
Cooking Instructions
Step 1
First, we’ll make the refreshing mul kimchi broth. Wash one medium potato thoroughly, keeping the skin on, and grate it finely. Adding potato will give the broth a slight thickness without making it cloudy, adding to its refreshing quality.
Step 2
In a pot, combine 5 liters of water with the grated potato, 1 dried pollack head, 2 sheets of kelp, 1 handful of dried anchovies, 4 Tbsp red pepper flakes, and 1/4 cup of glutinous rice flour (or 1/4 bowl of cooked rice). Using rice flour or cooked rice will enrich the broth’s flavor and add a pleasant depth.
Step 3
Bring the mixture to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium-low and simmer for 10 more minutes to extract the flavors. After 10 minutes, stir in 2 Tbsp of salted shrimp and 3 Tbsp of anchovy fish sauce for umami and seasoning. You can adjust the amount of fermented seafood based on their saltiness.
Step 4
Turn off the heat, cover the pot, and let the broth steep. This allows the ingredients’ flavors to meld beautifully into the broth, enhancing its overall richness.
Step 5
Once the broth has steeped, adjust the seasoning with 1/3 Tbsp of salt if needed. It’s best to check and adjust the final saltiness after the kimchi is fully assembled.
Step 6
Now it’s time to prepare the main ingredients, the young radish and crown daisy. Trim the very ends of the crown daisy roots and remove any yellowed or wilted leaves. If the stems are long or the leaves are very large, cut them into 2-4 pieces for easier handling.
Step 7
Trim the roots and any wilted or soft leaves from the young radish. Cut it into manageable pieces, about 4-5 cm (1.5-2 inches) long. Cutting them too long might make them difficult to mix and eat.
Step 8
After trimming, wash the young radish and crown daisy thoroughly. Don’t drain them completely; proceed to salt them while they are still slightly wet. The residual moisture helps the salt penetrate evenly.
Step 9
In a large bowl, place a layer of the washed young radish and crown daisy. Sprinkle about one tablespoon of the coarse sea salt (from the 1.5 cups prepared) over the vegetables. Continue layering the vegetables and sprinkling salt until all the salt is used. This method ensures even salting. Start with less salt if you’re unsure, as you can always add more later.
Step 10
Let the salted vegetables sit for 2 hours to wilt. During this time, flip the vegetables once to ensure they are evenly salted and softened. They should become tender.
Step 11
After 2 hours of salting, rinse the young radish and crown daisy gently under running water 2-3 times. Drain them well in a colander, pressing lightly to remove as much excess water as possible. Avoid squeezing too hard, as this can diminish their crispness.
Step 12
Now, transfer the drained vegetables to a kimchi container. Add 3 Tbsp of minced garlic and 1/2 Tbsp of minced ginger. Finely slice 2 onions and thinly slice 3 red chili peppers on an angle, then add them to the container. Gently mix all the ingredients together.
Step 13
Once the vegetables and seasonings are in the container, strain the prepared broth over them. Straining the broth results in a clear and refreshing liquid for your kimchi.
Step 14
Discard the solids (dried pollack head, kelp, anchovies, etc.) that were strained out, after squeezing them to extract any remaining liquid. The flavor has already been infused into the broth.
Step 15
Gently press down on the vegetables in the container to ensure they are submerged in the broth. Cover with a lid and let it ferment at room temperature for about one day. The fermentation time can vary depending on your home’s temperature. After a day, transfer it to a kimchi refrigerator for cool storage and enjoy! This Yeolmu Mul Kimchi gets even tastier as it ferments.
