Tart and Crisp Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)
A tart, crisp yeolmu mulkimchi made with rich umami from anchovy broth and flour paste.
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 →
This refreshing, crisp kimchi stimulates the appetite in spring and summer. Using anchovy broth as the kimchi broth base adds deep savoriness, while straining the paste and seasonings keeps the broth smooth and clean. Handle the radish greens gently when mixing to prevent any raw green taste.
- Servings
- about 10–12 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Young summer radish (yeolmu)2 bunches, 1.5 kg
- Onion1 (large)
- Large green onion (daepa)2 stalks
- Red chili pepper3
- Green chili pepper5
- Coarse sea salt2/3 cup (for salting)
Kimchi Broth Ingredients
- Water5 cups
- Flour paste5 cups
- Anchovy broth10 cups
- Red chili pepper4
- Garlic20 cloves
- Ginger1 knob (about thumbnail-sized)
- Salt4 tbsp
- Sugar1 tbsp
Flour Paste
- Water5 cups
- Flour1 cup
- The weight of a bunch varies depending on the thickness or length of the young summer radish (yeolmu), and the weight discarded during trimming also differs, so 1.5 kg of yeolmu is based on the weight of all 2 bunches after trimming.
- Remove withered outer leaves, and gently scrape the root radishes with a knife instead of cutting them off. This gives a refreshing flavor without needing to add separate julienned radish.
- If you have scallions instead of large green onions, you can prepare about 20 stalks cut into 3-4 cm lengths.
- It is great to grind and add one pear, but if you do not have one, you can sweeten it with sugar.
Steps
1. Here are 2 bunches of young summer radish (yeolmu). The weight of a bunch varies depending on the thickness or length of the yeolmu,
and the weight discarded during trimming also differs, so keep in mind this is the trimmed weight.
In other words, 1.5 kg of yeolmu is the weight of all 2 bunches after trimming.
2. Remove withered outer leaves, and gently scrape the root radishes with a knife instead of cutting them off.
This gives a refreshing flavor without having to add separate julienned radish.
3. Cut the trimmed yeolmu into 4 cm lengths.
4. Rinse the yeolmu several times until the water runs clear, then salt it:
lay down a layer of yeolmu, grab about 1 tbsp of salt in your hand and sprinkle it gently over the top, then add another layer of yeolmu and sprinkle more salt, repeating the process.
5. Let the salted yeolmu sit for about 1 hour 30 minutes to 2 hours, turning it over once halfway through.
If you salt it too long, it loses its crispness, so it is ready when it bends without snapping.
6. While the yeolmu is salting, prepare the kimchi broth.
Because the flour paste must be cooked and cooled, make the flour paste first.
Add 1 cup of flour to 5 cups of water, mix thoroughly, and once it thickens, it is done.
Set the bowl in cold water to let it cool.
7. Here are the seasoning ingredients for the kimchi broth: garlic, red chili peppers, ginger...
8. Pour in a little water or anchovy broth so it blends easily, and blend finely.
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9. These ingredients go with the young summer radish (yeolmu): thinly slice the onion, and use just the root part of the large green onion (daepa), julienning it.
Slice the chili peppers into rounds... If you have scallions instead of large green onion, prepare about 20 stalks cut into lengths of 3~4 cm.
10. Pour in 10 cups of anchovy broth, the flour paste, and 5 cups of bottled water together, then adjust the seasoning with salt and sugar.
It is great to grind and add one pear here, but if you do not have one, you can sweeten it with sugar like I did.
Using anchovy broth for the kimchi broth gives it a deep, savory flavor.
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140090439314
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11. Pour the blended ingredients from step 8 through a fine strainer into the broth to filter them.
This way there are no seasoning bits left in the mouth, which my children really like.
If you do not mind the bits, you can simply mix it directly into the broth without straining.
12. Gently rinse the salted yeolmu 1 or 2 times in water and drain.
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13. In a kimchi container, combine the yeolmu with the julienned ingredients from step 9...
14. Mix them together. Handle gently to prevent any raw green taste.
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15. Pour the kimchi broth into the kimchi container...
16. Let it ferment at room temperature until pleasantly tart, then store it in the refrigerator.
Ppunwife's tips
- If you salt it too long, it loses its crispness, so it is ready when it bends without snapping.
- Making an anchovy broth to use as the kimchi broth gives it a deep, savory flavor.
- Straining the blended seasonings through a sieve keeps the broth clean, without seasoning bits catching in your mouth.
- Handle the radish greens gently to prevent any raw green taste.
FAQ
Should I use the small radish attached to the root of the yeolmu?
Do not throw away the root radishes; gently scrape off the outer skin and use them. This gives the broth a clean, refreshing flavor without needing to add separate julienned radish.
What is the right salting time and indicator for the yeolmu?
Sprinkle coarse sea salt and let it salt for about 1 hour 30 minutes to 2 hours, turning it over once halfway through. It is ready when it bends without snapping; avoid salting too long so it stays crisp.
Can I use scallions instead of large green onion?
Yes, you can substitute about 20 stalks of scallions cut into 3-4 cm lengths for the large green onion.
Is it okay not to strain the blended seasoning into the broth?
If you do not mind the texture of blended seasoning pulp, you can stir it straight into the broth without straining.
