Young radish kimchi (yeolmu kimchi: )

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Rating: 4.0; Vote: 1

The full recipe is on my blog: Yeolmu mul kimchi (young summer radish water kimchi) is a popular summertime dish in Korea. It's not too spicy, very cool, and refreshing. Ingredients: 2 bunches of yeolmu (young summer radish, salt, flour, fish sauce, sugar, garlic, ginger, onion, green chili pepper, red chili pepper, and water. How to handle yeolmu: 1. Buy 2 bunches of yeolmu. 2. Peel the radishes with a knife and remove the dead leaves. 3. Cut it into pieces about 5 cm long and put them into a big bowl. Add some water. 4. Add some salt ( cup) and mix it with hands. Let it sit in the salt for 30 minutes. 5. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour. 6. Wash the salted yeolmu 3 times and drain in a colander. Make paste: 1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat. 2. Keep stirring until the liquid thickens. When you see some bubbles, it means the porridge is cooked well. 3. Add 1 tbs sugar (optional) and cup of fish sauce (you can replace fish sauce with 1/4 cup salt. 4. Turn off the heat and cool it down. Make yeolmu mulkimchi: 1. Get a big stainless steel bowl. 2. Slice half an onion, ginger ( tbs, 2-3 red chili peppers, and 2-3 green chili peppers, 4 cloves of minced garlic, and put them into the bowl. 3. Add 2 tbs of hot pepper flakes and mix it with a spoon 4. Pour the cool porridge into the bowl and mix it. 5. Add the clean yeolmu into the bowl and mix it. 6. Transfer the yeolmu kimchi into a container or glass jar. 7. Pour water into the container until all kimchi is submerged (you can use either purified water or boiled but cooled down water) and cover the lid. 8. Keep it in room temperature for a couple of days. 9. When the kimchi is fermented, keep it in the refrigerator. When you serve it, put some kimchi in a glass bowl or ceramic bowl and add some ice cubes
Date: 2020-08-19

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Comments and reviews: 10

dba7dba
I'm amazed and perplexed that not more vegetarians learn about Korean food. I guess all they know about is Korean BBQ and Korean Kalbee but Koreans don't eat KBBQ and Kalbee for every meal. Many times just a bowl of rice and a few different types of banchan (mostlyvegatable) is what many Koreans eat when at home. It's fast (rice in rice cooker) and banchans are in fridge and most don't require any heating. The cause for vegetarianism will advance far if they learn more about Korean food
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Angela
maangchi, i love the music at the beginning and throughout! your editing has gotten so good! now i wanted to ask u because i bought the yeolmu but the stems are bad, so i have lots of the baby radish but no stems. can u suggest what i can do other than going back to the shijang and getting more green leaves for this recipe please? i was so disappointed when i realized i didn't have enough green leaves for it. :(
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etatauri
have you tried baekkimchi or moolkimchi? both are not very spicy and usually dont contain much chili peppers. its probably more traditional as chili peppers weren't introduced to korea until late goryeo or early joseon dynasties. non-spicy kimchi is the real old school taste!
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Maangchi
I would go back to the market again and get some green stuff if you can't find good yeolmu. You can use mustard green or Chinese broccoli. If you don't have time to go back to the market, make kkakdugi style radish kimchi. Check out my video: cubed radish kimchi. Good luck!
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Michelle
I love you! you are SO cute like my mom and you cook like her too. I've asked my mom for recipes and she cant write them down because she eyes everything. So these videos have helped me a lot! You're awesome and I hope that you continue to make more videos for us!
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Kaye
Yes maangchi ahaha we only eat it during dinner. I love the sour taste! Especially when I eat it with the korean roast pork and some lettuce with rice and beanpaste+chilli paste. Its really good! Im waiting for your pa kimchi recipe! Haha way to go Maangchi!
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Upama
m watching this video in 2018. So this is how you started. I always try to watch your videos as soon as possible after posting. Really appriciate your work your effort. Love you Maangchi I'm not only a very big fan of your cooking but your's too. Love you
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Diana
Maangchi, I made this recipe the other day and although I love it, the rest of my family doesn't. If I take the young radish out of the broth, can I cook it instead like I do kimchi? Do I add any other sauces to it like red pepper paste?
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Maangchi
ok, we have talked about this topic on the forum on my website. Fill out Chili powder versus Red Pepper Powder or flakes in the search box on my website then it will lead to the discussion. Someone left a good tip there.
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Maangchi
I had never measured before I started uploading my recipes on YouTube just like your mom. Only for video, I measure even these days. Thank you so much for your nice message. I love you, too! Happy cooking.
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