Kim Dae-seok's Autumn Yeolmu Kimchi

• Young radish greens 1 box (4kg)
• Green onion 2 handfuls
• Dried chili peppers 20 pieces
• Red chili peppers 5 pieces
• Chili peppers 10 pieces
• Apple half
• Onion 1 piece (half for grinding, half for slicing)
• Ginger 2 pieces
• Garlic 2 handfuls
• Rice half bowl
• Shrimp paste half cup
• Anchovy fish sauce half cup
• Sugar 3 tablespoons
• Sea salt 3 tablespoons
• Toasted sesame seeds 2 tablespoons
• Fresh water total 1L

Recipe 🍳

Cooking tips 💡

• Because autumn young radish greens is naturally tender, skipping the salting step preserves its crisp texture and refreshing flavor.
• Using only gochugaru can result in a heavy, greasy taste. Soaking and grinding dried chilies yourself ensures a cleaner, brighter, and more refreshing broth.
• Avoid scrubbing the young radish greens too hard, as this can release a strong grassy aroma. Handle it gently by lifting and turning rather than pressing or rubbing.
• Since there’s no pre-salting, the seasoning should be slightly saltier than usual so that after resting, the flavors distribute evenly and the final taste is balanced.

Recommended for 🙋

• ⭐Those who want to make simple, no-salt-soaking kimchi quickly using tender autumn young radish greens.
• ⭐People seeking a clean, refreshing kimchi with a sharp, vibrant taste instead of the heavy flavor of gochugaru.