Recipe

Refreshing Summer Yeolmu Kimchi

Crisp and Tangy Yeolmu Kimchi: A Burst of Summer Flavors

4.1 out of 5

This recipe is a delightful twist on the traditional Korean kimchi, featuring yeolmu, or young summer radish greens. With its refreshing and tangy flavors, Yeolmu Kimchi is a popular dish in Korean cuisine, especially during the hot summer months.

Side Dish› Yeolmu kimchi

Asian cuisine› East Asian cuisine› Korean cuisine

Preparation time

20 minutes

Cooking time

N/A

Total time

1-2 days (including fermentation time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie

Allergens

Fish (fish sauce)

Not suitable for

Paleo, Keto, Nut-free, Soy-free, Egg-free

Ingredients

500g (1.1 lb) young radish greens 500g (1.1 lb) young radish greens
3 cloves garlic, minced 3 cloves garlic, minced
1-inch piece of ginger, grated 1-inch piece of ginger, grated
2 tablespoons Korean red pepper flakes (gochugaru) 2 tablespoons Korean red pepper flakes (gochugaru)
1 tablespoon fish sauce 1 tablespoon fish sauce
1 teaspoon sugar 1 teaspoon sugar
1 teaspoon salt 1 teaspoon salt

Nutrition

Calories (kcal / KJ): 45 kcal / 188 KJ
Fat (total, saturated): 0.5g, 0g
Carbohydrates (total, sugars): 9g, 2g
Protein: 3g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Wash the young radish greens thoroughly and cut them into bite-sized pieces.
2.
In a large mixing bowl, combine the minced garlic, grated ginger, red pepper flakes, fish sauce, sugar, and salt.
3.
Add the radish greens to the bowl and mix well, ensuring that the seasoning coats the greens evenly.
4.
Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air pockets.
5.
Seal the jar tightly and let it ferment at room temperature for 1-2 days.
6.
Once fermented, refrigerate the Yeolmu Kimchi to slow down the fermentation process and enhance the flavors.
7.
Serve chilled as a side dish with rice or as a refreshing addition to any Korean meal.

Treat your ingredients with care...

Young radish greens — Make sure to wash the radish greens thoroughly to remove any dirt or impurities. Trim off any tough stems before cutting them into bite-sized pieces.

Tips & Tricks

For a spicier kimchi, increase the amount of Korean red pepper flakes according to your preference.
Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
Use a clean and airtight glass jar for fermentation to prevent any contamination.
Serve the Yeolmu Kimchi chilled for a refreshing taste.

Serving advice

Serve Yeolmu Kimchi as a side dish alongside steamed rice, grilled meats, or Korean barbecue. Its tangy and refreshing flavors complement a wide range of Korean dishes.