Crisp and Refreshing Yeolmu Kimchi (Young Summer Radish Kimchi)
A kimchi side dish made by lightly salting tender seasonal young summer radish and tossing it with glutinous rice paste and a pureed red chili pepper 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 →
This kimchi brings out the crisp texture of tender, delicious young summer radish harvested before the summer monsoon season. Handle it gently to prevent any grassy smell, and toss it with glutinous rice paste and pureed fresh red chilies for deep savory flavor. Ferment at room temperature for a day or two, then enjoy it chilled.
- Servings
- about 10–12 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Young summer radish (yeolmu)2 bunches (1kg×2 kg)
- Onion1 (large)
- Red chili pepper5
- Coarse sea salt2/3 cup
Glutinous rice paste
- Glutinous rice flour5 tbsp
- Water3 cups
Seasoning
- Gochugaru (Korean chili flakes)1 cup
- Red chili pepper4
- Garlic20 cloves
- Salted fermented shrimp (saeujeot)4 tbsp
- Anchovy fish sauce (or sand lance fish sauce) (or sand lance fish sauce)4 tbsp
- Sugar2 tbsp
- Ginger1 thumb-sized knob (about the size of a thumb)
- Toasted sesame seeds2 tbsp
- If using pre-minced aromatics instead of whole garlic cloves or ginger, prepare 5 tbsp of minced garlic and 1 tbsp of minced ginger.
- Puree 4 red chili peppers to add to the seasoning base, and julienne the remaining 5 to toss directly with the radish. Use 4 if they are large, or about 5 if medium-sized.
- You can use green plum syrup instead of sugar.
- Sprinkle with salt and let brine for about 1 hour and 30 minutes.
- Rinse the salted young summer radish in water and drain for 30 minutes.
Steps
1. This is 2 bunches of young summer radish. It is tender before the rainy season arrives, so it is delicious if you make and eat it diligently during this time.
2. Among the seasoning ingredients, if you are using minced garlic instead of whole garlic, prepare 5 tbsp, and if you have minced ginger instead of whole ginger, prepare 1 tbsp.
Red chili peppers are used in two places: 4 will be blended into the seasoning, and 5 will be julienned to toss with the radish.
You can prepare four large ones or about 5 medium ones each.
3. Lightly scrape the root end of each young summer radish to clean it (cut them off entirely if tough or too pungent). Remove any tough or damaged outer leaves, and cut the stems into 3 to 4 cm lengths.
4. Wash gently under running water until no dirt remains.
Handle young summer radish and baby napa cabbage very gently from trimming all the way to seasoning so they do not develop a raw, grassy smell.
5. Spread a layer of washed radish, take 1 to 2 tbsp of salt in your hand, and scatter it evenly over the top.
Repeat with another layer of radish, then salt.
Let brine for about 1 hour and 30 minutes, turning the top and bottom layers once halfway through.
6. Whisk the glutinous rice flour into cold water so no lumps form.
Set over low heat and cook until thickened into a smooth paste.
Let it cool completely.
7. Julienne the onion and red chili peppers not too thinly.
8. Add the red chili peppers, garlic, ginger, salted fermented shrimp, and fish sauce into a blender.
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9. Blend in a blender.
10. Add the cooled glutinous rice paste, gochugaru, blended seasoning, and sugar...
You can also use green plum syrup instead of sugar
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11. Mix well so that the seasoning ingredients blend together.
12. If the stem part of the young summer radish wilts completely, it will turn to mush when tossed with the seasoning, so only salt it until the stem part tastes lightly salted when rinsed in water and tested.
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13. Rinse gently once in water and drain for 30 minutes.
14. Evenly scatter in the young summer radish, sliced onion, red chili pepper, and toasted sesame seeds, then pour the seasoning all over...
Toss very gently.
Taste, and adjust with salted fermented shrimp or salt if needed.
Ppunwife's tips
- Handle young summer radish and baby napa cabbage very gently from trimming to seasoning so they do not develop a raw, grassy smell.
- If the stems wilt too much, they will become mushy once mixed with seasoning. Brine only until a rinsed piece tastes lightly seasoned.
- Ferment at room temperature for a day or two, then straight to the refrigerator.
FAQ
How do I prevent a raw, grassy smell when handling young summer radish?
Handle the radish gently through every single step—from trimming and washing to mixing with seasoning.
Can I use minced garlic and ginger instead of whole pieces?
Yes, substitute with 5 tbsp of minced garlic and 1 tbsp of minced ginger.
How long should the young summer radish be brined?
Do not let it wilt completely or it may turn mushy. It is properly brined when a rinsed stem tastes lightly seasoned rather than salty.
Can I substitute another ingredient for sugar in the seasoning?
Yes, you can use green plum syrup instead of sugar to add sweetness.
