Yeolmu Kimchi is a refreshing Korean kimchi made with young summer radish greens, onion, red chili peppers, garlic, ginger, fish sauce, salted shrimp, and a light flour paste.
It has a bright, clean, slightly spicy, and refreshing flavor. Unlike napa cabbage kimchi, Yeolmu Kimchi is lighter and often enjoyed during warm weather because of its crisp texture and cool, refreshing taste.
This kimchi tastes delicious with steamed rice, noodles, bibimbap, and Korean soups. After fermenting for 1 to 2 days at room temperature, it develops a deeper, tangier flavor and becomes even better chilled.
What is Yeolmu Kimchi?
Yeolmu Kimchi is a Korean kimchi made with young radish greens.
The word “yeolmu” refers to young summer radish greens, and “kimchi” refers to Korean fermented seasoned vegetables.
Yeolmu Kimchi is especially popular in spring and summer. It is lighter, fresher, and more refreshing than many heavier kimchi varieties.
It can be eaten as a side dish, mixed into bibimbap, or served with cold noodles such as bibim guksu or naengmyeon.
Recipe Information
Prep Time: 40 to 60 minutes
Cook Time: 5 minutes
Total Time: About 1 hour
Servings: 6 or more
Difficulty: Easy to Moderate
Cuisine: Korean
Main Ingredient: Young summer radish greens
Best Served As: Korean kimchi side dish
Ingredients
Main Ingredients
1.4kg trimmed young summer radish greens
3/4 cup coarse salt
3 cups water for salting
1/2 large onion, sliced
1 handful green onion, chopped
For the Blended Mixture
1 onion
1/2 medium apple
5 red chili peppers
Flour paste
For the Flour Paste
1 cup water
1 tbsp flour
1/2 cup water for mixing the flour
Seasoning Ingredients
4 tbsp minced garlic
1/2 tbsp minced ginger
6 to 7 tbsp gochugaru
3 tbsp Korean plum extract
5 tbsp fish sauce
3 tbsp salted shrimp
Salt, to taste
Ingredient Notes
Young Summer Radish Greens
Young summer radish greens are tender, crisp, and slightly peppery.
They are more delicate than napa cabbage, so handle them gently after salting and rinsing.
Coarse Salt
Coarse salt is used to lightly wilt and season the radish greens.
Do not rub the greens too aggressively, or they can become bruised and soft.
Flour Paste
Flour paste helps the seasoning stick to the greens.
It also supports fermentation and gives the kimchi a smoother texture.
Apple
Apple adds natural sweetness and a clean fruity flavor.
It helps balance the saltiness from the fish sauce and salted shrimp.
Red Chili Peppers
Fresh red chili peppers add color, freshness, and mild heat.
They also make the kimchi sauce taste lighter and more refreshing than using only gochugaru.
Fish Sauce and Salted Shrimp
Fish sauce and salted shrimp add deep umami flavor.
They are essential for creating a rich, traditional kimchi taste.
Korean Plum Extract
Korean plum extract adds sweetness and mild acidity.
It helps round out the flavor of the kimchi seasoning.
How to Make Yeolmu Kimchi
Step 1: Trim and Wash the Radish Greens
Trim the young summer radish greens.
Remove any damaged or yellow leaves.
Wash them gently under running water to remove dirt.
Drain lightly.
Step 2: Salt the Radish Greens
Place the radish greens in a large bowl or basin.
Sprinkle coarse salt between the layers.
Pour in about 3 cups of water.
Let them salt for 40 minutes to 1 hour.
During this time, turn the greens gently once or twice so they salt evenly.
Step 3: Make the Flour Paste
Bring 1 cup of water to a boil in a small pot.
In a separate bowl, mix 1 tablespoon of flour with 1/2 cup of water until smooth.
Pour the flour mixture into the boiling water.
Stir continuously and cook until slightly thickened.
Remove from heat and let it cool completely.
Step 4: Prepare the Blended Mixture
Cut the onion and apple into large pieces.
Add them to a blender with 5 red chili peppers and the cooled flour paste.
Blend until smooth.
This mixture becomes the fresh and slightly sweet base of the kimchi seasoning.
Step 5: Prepare the Vegetables
Thinly slice 1/2 large onion.
Chop the green onion.
Set them aside.
Step 6: Make the Kimchi Seasoning
In a large mixing bowl, add the blended mixture.
Add:
- 4 tbsp minced garlic
- 1/2 tbsp minced ginger
- 6 to 7 tbsp gochugaru
- 3 tbsp Korean plum extract
- 5 tbsp fish sauce
- 3 tbsp salted shrimp
Mix well until the seasoning is evenly combined.
Step 7: Rinse the Salted Radish Greens
After salting, rinse the radish greens about 2 times in clean water.
Be gentle while rinsing so the greens do not become damaged.
Drain well.
Too much remaining water can make the kimchi seasoning watery.
Step 8: Mix the Radish Greens with the Seasoning
Place the drained radish greens in a large bowl.
Add the prepared kimchi seasoning.
Gently mix until the greens are evenly coated.
Do not mix too roughly, because young radish greens are delicate.
Step 9: Add Onion and Green Onion
Add the sliced onion and chopped green onion.
Mix gently again.
Taste the seasoning and adjust with salt if needed.
Step 10: Store and Ferment
Transfer the Yeolmu Kimchi to an airtight container.
Press it down lightly to remove large air pockets.
Leave it at room temperature for 1 to 2 days.
Once it begins to ferment and tastes slightly tangy, store it in the refrigerator.
Serve chilled.
Pro Tips
Handle the Greens Gently
Young summer radish greens are delicate.
Avoid rubbing, squeezing, or mixing too hard.
Gentle handling keeps the texture fresh and crisp.
Do Not Oversalt
If the greens are salted too long, the kimchi can become too salty and soft.
Check the texture after 40 minutes.
The greens should be slightly wilted but not limp.
Cool the Flour Paste Completely
Do not add hot flour paste to the seasoning.
Hot paste can affect the freshness of the vegetables and change the texture.
Use Apple for Natural Sweetness
Apple gives the kimchi a cleaner sweetness than sugar alone.
It also helps the kimchi taste fresher after fermentation.
Adjust the Final Seasoning with Salt
Fish sauce and salted shrimp add saltiness, but the final taste can vary depending on the vegetables.
After mixing, taste the seasoning and adjust with salt if needed.
Ferment Before Refrigerating
Leaving the kimchi at room temperature for 1 to 2 days helps the flavor develop.
Once it tastes slightly tangy, move it to the refrigerator to slow the fermentation.
What to Serve with Yeolmu Kimchi
Yeolmu Kimchi pairs well with:
- Steamed white rice
- Bibimbap
- Bibim Guksu
- Naengmyeon
- Kongnamul Guk
- Doenjang Jjigae
- Kimchi Jjigae
- Grilled fish
- Bulgogi
- Jeyuk Bokkeum
- Suyuk
- Korean BBQ
It is especially delicious when served cold with noodles or mixed into rice.
Storage Tips
Store Yeolmu Kimchi in an airtight container in the refrigerator.
It will continue to ferment slowly as it sits.
For the freshest taste, enjoy it within 1 to 2 weeks.
As it becomes more sour, it is excellent for mixing with noodles or bibimbap.
Always use clean utensils when taking kimchi from the container.
Frequently Asked Questions
Can I eat Yeolmu Kimchi right away?
Yes.
You can eat it right after making it, but it tastes better after fermenting for 1 to 2 days.
How long should Yeolmu Kimchi ferment?
Leave it at room temperature for 1 to 2 days.
The exact time depends on room temperature.
When it tastes lightly tangy, move it to the refrigerator.
Can I skip the flour paste?
You can, but the seasoning may not cling as well to the greens.
Flour paste helps create a smoother kimchi seasoning and supports fermentation.
Can I use pear instead of apple?
Yes.
Korean pear or regular pear can be used instead of apple.
It will give the kimchi a softer, sweeter flavor.
Why did my Yeolmu Kimchi become too salty?
The greens may have been salted too long, or too much fish sauce or salted shrimp may have been added.
Next time, reduce the salting time slightly and adjust the final seasoning more carefully.
Why did my Yeolmu Kimchi become soft?
Young radish greens can become soft if they are oversalted or mixed too roughly.
Handle them gently and avoid salting for too long.
Can I make Yeolmu Kimchi spicy?
Yes.
Add more gochugaru or extra fresh red chili peppers if you prefer a spicier kimchi.
Final Thoughts
Yeolmu Kimchi is a refreshing Korean young radish green kimchi with a bright, clean, and lightly spicy flavor.
With young summer radish greens, onion, apple, red chili peppers, garlic, ginger, fish sauce, salted shrimp, gochugaru, and flour paste, you can make a delicious homemade kimchi that is perfect for warm weather.
The key is to salt the greens gently, use a flavorful blended seasoning, and let the kimchi ferment briefly before refrigerating.
If you want a light, crisp, and refreshing Korean kimchi, this Yeolmu Kimchi recipe is a perfect choice.
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