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Yeolmu kimchi made with young Korean radish greens in light spicy brine, served in a bowl

Yeolmu Kimchi (Summer Radish Green Kimchi)

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Yeolmu kimchi made with young Korean radish greens, fresh chili, and a light tangy brine. This crisp summer kimchi pairs perfectly with rice, noodles, and bibimbap.
Course Kimchi, Side Dish
Cuisine Korean
Diet Low Lactose
Keyword aged kimchi recipe, easy kimchi recipe, Korean summer kimchi, radish green kimchi, summer kimchi, yeolmu kimchi, young radish kimchi
Prep Time 1 hour
brine time 1 day
Total Time 1 day 1 hour
Servings 12 people
Calories 71
Author Hyegyoung K. Ford

Ingredients

Yeolmu (Young Radish Greens)

For kimchi seasoning

  • ½ (3.5 oz / 100 g) large onion diced
  • ½ sweet red apple or Korean pear peeled and diced
  • 7 cloves garlic
  • ¾ inch (15 g) ginger
  • 2 tbsp (30 g cooked white rice or cooked potato
  • 3 tbsp (45 ml) Korean anchovy sauce
  • 2 tbsp (30 g) salted shrimp (saewu jeot)
  • 2 cup (480 ml) artesian water divided
  • 8 (3 oz / 85 g) fresh red chilies (finger long chili) diced
  • 4 tbsp (24 g) Korean chili flakes (gochugaru)

Instructions

  • Trim the yeolmu by scraping off any dirt on the roots and removing damaged leaves. Cut into 3-inch (7–8 cm) lengths, then rinse thoroughly in cold water.
  • Place a layer of yeolmu in a large bowl and sprinkle with 2 tablespoons of Korean coarse sea salt. Repeat with the remaining yeolmu and salt. Place a weight on top and let sit for 45–60 minutes, flipping once halfway through, until the stems are flexible but not limp. Rinse the salted yeolmu gently in cold water 2–3 times and drain well.
  • In a blender, combine onion, apple (or Korean pear), garlic, ginger, cooked rice (or potato), anchovy sauce, salted shrimp, and 1 cup of artisan water. Blend until smooth. Add the fresh red chilies and pulse a few times, leaving small pieces visible. Transfer to a large bowl and stir in the gochugaru and mineral water.
  • Combine the drained yeolmu and sliced onion in a large mixing bowl. Add the seasoning and toss gently until evenly coated. Transfer the kimchi to a large airtight container or jar. Rinse the mixing bowl with the remaining water and pour it over the kimchi.
  • Leave at room temperature for 1–2 days, or until lightly tangy, then refrigerate. Serve chilled as a side dish, with rice, noodles, or bibimbap.

Nutrition

Calories: 71kcal | Carbohydrates: 12g | Protein: 7g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 195mg | Potassium: 125mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1473IU | Vitamin C: 137mg | Calcium: 28mg | Iron: 6mg