Crisp Eolgari Yeolmu Kimchi (Cabbage and Radish Green Kimchi)
A kimchi made by salting seasonal young summer radish and eolgari cabbage, then tossing them in a savory, flavorful seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Seasonal young summer radish and eolgari cabbage are salted for 2 hours, then tossed in a seasoning blended with fresh red chili peppers and fish sauce. Made with plenty of glutinous rice paste, this kimchi features a shallow, refreshing broth along with a crisp, tangy flavor. It makes a hearty side dish and is also great as a topping for bibimbap or bibim guksu.
- Servings
- about 10–12 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Young summer radish (yeolmu)1 bunch, 1.2 kg
- Eolgari cabbage1 bunch, 1 kg
- Onion1
- Red chili pepper5
- Coarse sea salt2/3 cup
Seasoning
- Gochugaru (Korean chili flakes)1 cup
- Red chili pepper6
- Minced garlic5 tbsp
- Salted fermented shrimp (saeujeot)4 tbsp
- Anchovy fish sauce (or sand lance)4 tbsp
- Sugar2 tbsp
- Ginger juice1 tbsp
Glutinous rice paste
- Water2 cups
- Glutinous rice flour4 tbsp
- Salt for about 2 hours, turning it over once or twice halfway through.
Steps
1. Prepare 1 bunch of young summer radish (yeolmu) and 1 bunch of eolgari cabbage. Trim off the roots and remove any damaged outer leaves.
2. Cut the cabbage into bite-sized lengths.
3. Cut the young summer radish into the same length as the cabbage and mix them together.
4. Rinse in water, then layer the greens, sprinkle 1 to 2 tbsp of salt, add another layer of greens, sprinkle salt, and repeat this pattern.
Salt for about 2 hours, turning it over once or twice halfway through.
5. While the greens are salting, slice the secondary ingredients and prepare the seasoning.
Thinly slice 1 onion and diagonally slice 5 red chili peppers.
6. Blend the 6 red chili peppers meant for the seasoning in a blender. Since they will not blend well without liquid,
add the anchovy fish sauce and salted fermented shrimp (saeujeot) together to blend smoothly.
For the glutinous rice paste, dissolve 4 tbsp of glutinous rice flour in 2 cups of water, cook over gentle heat until thickened, and let it cool.
7. Mix the blended red chili peppers and all the remaining seasoning ingredients into the cooled glutinous rice paste.
Let it sit while the greens are salting so the gochugaru (Korean chili flakes) can hydrate and the flavors can meld together.
8. Rinse the salted greens once in water and drain thoroughly.
10
9. Add the onion, red chili pepper, and all the seasoning to the salted greens.
10. Toss gently. Rubbing too roughly can cause an unpleasant raw grass smell.
Taste and add salt if it tastes slightly under-seasoned.
Ppunwife's tips
- When blending the 6 red chili peppers for the seasoning, adding the anchovy fish sauce and salted fermented shrimp makes them blend smoothly since they need liquid to blend well.
- If you rub too forcefully, it can develop a raw grassy smell.
- Transfer to a container and let it sit at room temperature for about 2 days.
FAQ
How long should the young summer radish and cabbage be salted?
Sprinkle coarse sea salt in layers and let them salt for about 2 hours, turning them over once or twice so they salt evenly.
How can I prevent a raw grassy smell when mixing?
Gently toss the seasoning with the salted greens rather than rubbing forcefully to avoid developing a grassy smell.
Is there a trick to blending the red chili peppers smoothly in a blender?
Blending chili peppers alone can cause them to catch and spin dry, so adding the anchovy fish sauce and salted fermented shrimp helps them blend smoothly.
Can I use a different fish sauce instead of anchovy fish sauce?
Sand lance fish sauce is noted alongside anchovy fish sauce in the ingredients, so you can use it as a substitute.
