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Kim Dae-seok's Summer Yeolmu Kimchi

Crisp summer kimchi made by salting yeolmu for 1 hour in brine with New Sugar dissolved, then gently tossing with a seasoning of dried chili peppers, fish sauce, and pear drink.

Ingredients needed 6 servings

Recipe

Cooking tips

  • When first washing yeolmu, remove dirt; after brining, rinse exactly twice lightly to reduce grassy smell and excessive tissue damage.
  • Flip the yeolmu after 30 minutes of brining so the salt water reaches evenly.
  • Drain the brined yeolmu for 30 minutes to prevent the seasoning from becoming watery.
  • When mixing, do not knead hard; gently lift and mix to avoid crushing the yeolmu or causing a grassy smell.

Recommended for

  • Those who want to make a generous batch of crisp yeolmu kimchi.
  • Those preparing a summer kimchi to serve with bibimbap or noodles.
  • Those who want to make a deep and refreshing kimchi seasoning by blending dried chili peppers and fish sauce.

Shop ingredients on Coupang(Ad)

yeolmu (young summer radish)coarse sea saltNew Sugardried chili peppersonionred chili peppercheongyang chili peppergingergarlicsaeujeot (Korean salted fermented shrimp)fermented anchovy saucefermented anchovy jeotgalpear drinkflour pastescallionsgochugaru (Korean chili flakes)

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