Recipe
Refreshing Summer Yeolmu Kimchi
Crisp and Tangy Yeolmu Kimchi: A Burst of Summer Flavors
4.3 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.
Metadata
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
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500g (1.1 lb) young radish greens 500g (1.1 lb) young radish greens
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3 cloves garlic, minced 3 cloves garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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2 tablespoons Korean red pepper flakes (gochugaru) 2 tablespoons Korean red pepper flakes (gochugaru)
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 teaspoon sugar 1 teaspoon sugar
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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
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1.Wash the young radish greens thoroughly and cut them into bite-sized pieces.
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2.In a large mixing bowl, combine the minced garlic, grated ginger, red pepper flakes, fish sauce, sugar, and salt.
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3.Add the radish greens to the bowl and mix well, ensuring that the seasoning coats the greens evenly.
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4.Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air pockets.
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5.Seal the jar tightly and let it ferment at room temperature for 1-2 days.
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6.Once fermented, refrigerate the Yeolmu Kimchi to slow down the fermentation process and enhance the flavors.
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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.
Presentation advice
Present the Yeolmu Kimchi in a small bowl or dish, garnished with sesame seeds or sliced green onions for an added visual appeal.
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