Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners for hot summer. My mouth is watering while writing this explanation!
Prepare the young summer radish (yeolmu):
- Peel the radishes and remove any dead leaves.
- Cut into pieces about 5 cm long and put them into a big bowl. Soak in cold water and drain.
- Add ½ cup of salt and mix with your hands. Let it sit for 30 minutes.
- 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
- Rinse and drain the salted yeolmu thoroughly until all the grit and dirt are removed. Drain in a colander and set aside.
- In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat until cooked.
- Occasionally stir the mixture until the liquid thickens.
- Add 1 tbs sugar.
- Remove from the heat and let it cool down.
Make yeolmu kimchi:
- Slice 1 cup’s worth onion thinly, mince ½ tbs of ginger, chop 2-3 red chili peppers, 2-3 green chili peppers, mince 4 cloves of garlic, and put them into a large bowl.
- Add 2 tbs of hot pepper flakes, the porridge, and ¼ cup of fish sauce. Mix well.
*tip: You can replace fish sauce with 2-3 tbs of salt
- Add the yeolmu and mix by hand.
- Transfer to a container or glass jar.
Add water (mul) to make yeolmu mulkimchi:
- Mix 8 cups of purified water and 2-3 tbs salt in a bowl. Pour into the jar of yelomu kimchi and mix well.
*tip: You can use boiled but cooled down water
You can eat it right away, but if you prefer it fermented keep the jar at room temperature for a couple of days. Normally, it should be stored in the refrigerator.