QiMeal
Yeolmu kimchi
Yeolmu kimchi · ready in 12 h 44 min · 4 servings · 69 kcal per serving · easy · 8 ingredients
Yeolmu kimchi is a light summer kimchi with tender greens, red pepper warmth, and a refreshing broth made for cold noodles or rice.
- Prep
- 44 min
- Total
- 12 h 44 min
- Serves
- 4
- kcal
- 69
- Difficulty
- easy
Ingredients · 4 servings
- 400 gYoung radish green, trimmed and cut into 5 cm lengths
- 25 gGochugaru
- 20 gGarlic, minced
- 80 gFlour paste, prepared and cooled
- 30 mlFish sauce
- 12 gSalt
- 600 mlWater, chilled
- 8 gSugar
Equipment
large bowl, colander, kitchen gloves, spoon, clean jar, knife, cutting board, mixing bowl, whisk, measuring jug, lid, serving bowl
Instructions
- Gather ingredients
Gather the young radish greens, seasonings, chilled water, flour paste, large bowl, colander, gloves, spoon, and clean jar. · 5 min
What to look for: All ingredients are measured and tools are ready.
- Trim greens
Trim bruised root tips from the young radish greens, then cut the greens into 5 cm lengths and rinse gently in cold water. · 5 min
What to look for: Greens look clean, bright, and evenly cut.
- Salt greens
Sprinkle salt over the damp greens, lift them lightly to coat, and rest until the stems bend without snapping. · 20 min
What to look for: Stems look glossy and slightly wilted.
- Mix broth
Whisk flour paste, chilled water, fish sauce, sugar, minced garlic, and gochugaru until the liquid turns cloudy red. · 5 min
What to look for: Broth is evenly red with no dry pepper clumps.
- Combine gently
Fold the seasoned broth through the wilted greens with a light hand to keep the tender stems from bruising. · 4 min
What to look for: Greens are coated and floating in red broth.
- Pack jar
Pack the kimchi into a clean jar, press just until covered by liquid, and leave 3 cm of headspace for bubbling. · 3 min
What to look for: Greens sit below the surface with space at the top.
- Ferment briefly
Ferment at cool room temperature until tiny bubbles appear and the broth tastes lightly tangy, then chill. · 12 h
What to look for: Small bubbles rise and the red broth looks lively.
- Serve cold
Serve cold as a juicy side dish, spooning extra red broth over the greens for noodles or rice. · 2 min
What to look for: Kimchi is chilled, glossy, and lightly soupy.
Nutrition (per serving)
| kcal | 69 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 12 g |
| of which sugars | 4 g |
| Fat | 1 g |
| of which saturated | 0 g |
| Fibre | 4 g |
| Sodium | 1800 mg |
Nutri-ScoreC
Allergens
Contains: gluten, fish
Storage and reheating
- Fridge: up to 14 days
- Freezer: not recommended
- Serve chilled directly from the refrigerator and do not heat kimchi.
Ingredient substitutions
Young radish green
- Young radish: Use very young tender radish with greens to stay close to the traditional texture.
Flour paste
- Water: Use only if flour paste is unavailable, because the kimchi broth will be thinner.
Fish sauce
- Soy sauce: Use only for a non traditional variation when fish sauce is not suitable.
Salt
- Fish sauce: Use only if reducing dry salt, because it adds seafood savoriness and more liquid.
