Summer Delight: How to Make Refreshing Yeolmu Mul Kimchi
Making Delicious Yeolmu Mul Kimchi with Seasonal Young Radish and ‘Eolgari’ Cabbage
Feeling tired of your usual kimchi during the hot summer months? Try making this seasonal specialty, Yeolmu Mul Kimchi, using fresh young radish and crisp ‘eolgari’ cabbage. Its vibrant freshness right after making and its deep, fermented flavor later will make it the perfect accompaniment to your summer meals!
Main Ingredients for Mul Kimchi- 1 bunch ‘Eolgari’ cabbage
- 1 bunch Young radish (Yeolmu)
- 2 Onions
- 2 Red chili peppers
- 5 Green chili peppers
- Coarse sea salt (Korean solar salt) to taste
- 4 Liters Water
Mul Kimchi Seasoning (Broth Base)- 2 Potatoes (medium-sized)
- 5 Red chili peppers
- 5 Dried chili peppers
- 1/2 Pear
- 20 cloves Garlic
- 2 slices Ginger (thumb-sized)
- 2 cups Gochugaru (Korean chili powder)
- 2 Potatoes (medium-sized)
- 5 Red chili peppers
- 5 Dried chili peppers
- 1/2 Pear
- 20 cloves Garlic
- 2 slices Ginger (thumb-sized)
- 2 cups Gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, prepare the young radish (Yeolmu). Remove any dirty outer leaves and chop them into bite-sized pieces, about 4-5 cm long. Cutting them too long can make them difficult to mix or eat later.
Step 2
Clean the ‘eolgari’ cabbage by brushing off any dirt from the roots. Remove any yellow or wilted outer leaves. It’s a good idea to set aside the wider, greener leaf parts separately to prevent the kimchi from becoming too watery.
Step 3
Chop the stems of the ‘eolgari’ cabbage to a similar length as the young radish (about 4-5 cm). Using both the stems and leaves will add a richer texture to your mul kimchi.
Step 4
Rinse the prepared young radish and ‘eolgari’ cabbage thoroughly under running water several times. It’s crucial to wash them meticulously to remove any remaining dirt or debris. Pay special attention to the radish roots and the crevices between the cabbage leaves.
Step 5
Layer coarse sea salt (Korean solar salt) between the washed young radish and ‘eolgari’ cabbage to salt them. Salting them in layers helps them wilt without becoming mushy, retaining their crispness.
Step 6
Pour just enough fresh water so that the vegetables are about 1/3 submerged. Too much water can make the vegetables overly soft. Initially, add only a small amount of water and let the vegetables naturally wilt. Let them salt for about 20-30 minutes.
Step 7
Now, let’s make the mul kimchi broth base. Peel and cook the medium-sized potatoes. Then, combine the cooked potatoes with the prepared pear, red chili peppers, dried chili peppers, whole garlic cloves, and ginger in a blender. Add about 1 liter of fresh water (for the broth) and blend until smooth. The potatoes will thicken the broth and make it refreshing.
Step 8
To the blended mixture, add the gochugaru (Korean chili powder) and mix well. Let the mixture sit for at least 30 minutes to allow the gochugaru to fully hydrate and the flavors to meld. This step deepens the broth’s taste.
Step 9
Gently rinse the salted young radish and ‘eolgari’ cabbage two to three times in clean water. Be careful not to wash them too vigorously, as this can diminish their crispness. Drain them well in a colander. Thinly slice the onions and diagonally slice the green chili peppers. Slice the red chili peppers decoratively as well.
Step 10
In a large bowl, combine the drained young radish, ‘eolgari’ cabbage, sliced onions, and diagonally sliced green chilies. Pour in all the blended seasoning (broth base) and add a little more coarse sea salt to adjust the seasoning. Mix gently to combine, being careful not to overmix.
Step 11
Add the remaining 3 liters of fresh water to the bowl and stir everything together. Add more coarse sea salt to reach your desired saltiness. Finally, add all the prepared red chili peppers and mix lightly. The finished Yeolmu Mul Kimchi can be enjoyed immediately, but for a more developed flavor, let it sit at room temperature for 1-2 hours to ferment slightly before refrigerating. The fermentation time can be adjusted to your preference. Enjoy cold!
