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Yeolmu kimchi
Young radish kimchi
열무김치 · young summer radish greens kimchi (vegan)
Yeolmu are young radish plants pulled in early summer, mostly leaves and slender stems with a tiny root, and yeolmu kimchi is what Korean families eat through July and August heat, often in yeolmu bibimbap or over cold noodles. It is lighter and juicier than cabbage kimchi, with a thin red brine and a fresh, slightly peppery bite. The big mistake is handling the greens roughly while salting or washing: bruised yeolmu develop a grassy, raw smell, so wash and toss them as gently as salad leaves. Use a clean glass or ceramic jar or kimchi box scalded with boiling water, and keep the vegetables pressed below the brine; anything sticking out can grow mould. Chef's tip: add a boiled, mashed potato to the paste instead of rice porridge; it is the old summer trick for a smoother, sweeter brine.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For salting
- 3 ⅓ lb young radish greens (yeolmu)
- 2 ⅞ oz coarse sea salt
For the paste
- 1 potatofloury, about 150 g, peeled and cubed
- 1 ¾ cups water
- 6 cloves garlicminced
- ⅓ oz fresh gingerminced
- ½ onionblended
- 2 tsp salt
- 1 tsp sugar
- 3 spring onionscut into 4 cm lengths
- 2 red and green chilliessliced
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Method
0/7 doneStep 1: Trim the hairy roots from 3 ⅓ lb young radish greens (yeolmu), scrape the little radishes clean and cut everything into 6 cm lengths. Wash gently in plenty of water, lifting rather than rubbing.
20 minStep 2: Sprinkle with 2 ⅞ oz coarse sea salt in layers and leave for 30–40 minutes, turning once with light hands, until the stems are soft but not limp.
35 minStep 3: Rinse once gently and drain for 20 minutes.
Step 4: Boil 1 potato in 1 ¾ cups water until very soft, about 10 minutes, then mash it into the water and cool completely.
10 minStep 5: Stir 4 tbsp gochugaru (Korean chilli flakes), 6 cloves garlic, ⅓ oz fresh ginger, ½ onion, 2 tsp salt and 1 tsp sugar into the potato water. Add 3 spring onions and 2 red and green chillies.
Step 6: Fold the greens through the paste lightly with gloved hands, just until coated. Pack into a clean jar and pour any remaining liquid over.
Step 7: Leave at room temperature for half a day to 1 day until it smells tangy, then refrigerate. Eat within 2 weeks.
0 min
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yeolmu kimchi take?
- About 60 minutes in total: 50 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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