Korean Young Radish Water Kimchi
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Yeolmu mul-kimchi is a water kimchi in which young radish greens are salted to reduce their raw grassy sharpness, then submerged in a clear, aromatic brine infused with sliced radish, scallions, garlic, and ginger.
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The garlic and ginger are wrapped in cloth and squeezed rather than added directly to the liquid, which keeps the brine transparent and clean-tasting rather than murky. Plum syrup blended into the brine provides a measured sweetness and contributes to a lively acidity as fermentation develops. Leaving the jar at room temperature for eight hours and then refrigerating for another twelve allows the brine to become gently effervescent and pleasantly tart without turning sour. The finished liquid doubles as a broth for cold noodles in summer or can be ladled over cooked rice for a refreshing light meal. Filtered cold water makes a noticeable difference in the cleanliness of the final flavor, and keeping close watch on the salting time prevents the greens from softening past their ideal crisp texture.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim any wilted leaves from 800 g of young radish, then cut the stems and greens into 5 cm pieces.
Rinse gently under running water, lifting and shaking the pieces so soil falls away without bruising them.
- 2Season
Scatter 2.5 tablespoons of coarse sea salt over the young radish and salt it for only 20 minutes.
Turn it once midway, and stop when the greens look slightly relaxed but still crisp.
- 3Season
Slice 250 g of Korean radish into thin square pieces, and cut 50 g of scallions into 4 cm lengths.
Keep the radish thin so its flavor seasons the brine quickly and the texture stays clean.
- 4Step
In 1400 ml of cold filtered water, squeeze 4 grated garlic cloves and 10 g of grated fresh ginger through cloth to extract only their aroma. Remove the cloth promptly so the ginger does not turn bitter.
- 5Season
Stir 1.5 tablespoons of plum syrup into the infused water to make a clear kimchi brine.
Keep the garlic and ginger solids out, then taste for a lightly salty, gently sweet balance.
- 6Finish
Rinse the salted young radish lightly, drain it well, and pack it with the sliced radish and scallions in a container.
Pour in the brine, ferment 8 hours at room temperature, then refrigerate 12 hours and serve cold.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeolmu mul-kimchi uses young radish greens in a clear, chilled broth for a refreshing summer flavor.
- Finish cue
- Rinse the salted young radish lightly, drain it well, and pack it with the sliced radish and scallions in a container.
- Storage and reheating
- Leaving the jar at room temperature for eight hours and then refrigerating for another twelve allows the brine to become gently effervescent and pleasantly tart without turning sour.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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