Modu Recipes

Ttukdak Hyung's Jeollado-style Yeolmu Mul-kimchi

A traditional Jeollado-style mul-kimchi made by pickling crisp yeolmu (young radish) and eolgari baechu (napa cabbage) in cheonilyeom (sea salt), then adding a poolguk (porridge paste) made from ground cold rice and a secret sauce with honggochu (red chili peppers) and apples.

🙋 Recommended for

  • ⭐ Those who want to instantly regain their lost appetite during the early and mid-summer heat with a tangy, refreshing, and crisp taste.
  • ⭐ Those who want to master kimchi smartly and easily by using cold rice, without the hassle of cooking complicated flour or sweet rice flour paste.
  • ⭐ Those who love various summer noodle and rice dishes, such as yeolmu kimchi mal-i guksu with floating ice shards, or yeolmu bibimbap topped with golden-brown daepae samgyeopsal (thinly sliced pork belly).

Ingredients needed 🛒6 servings

  • Yeolmu (young radish), appropriate amount
  • 1 radish
  • Eolgari baechu (napa cabbage), appropriate amount
  • Cheonilyeom (sea salt) 200g
  • Water, appropriate amount
  • Cold rice for grinding, appropriate amount (or flour paste/sweet rice flour paste)
  • Honggochu (red chili pepper)
  • Cheongyang honggochu (Cheongyang red chili pepper)
  • Minced garlic
  • Saeujeot (salted shrimp)
  • Coarse gochugaru (red chili powder)
  • Apple
  • Ginger
  • Myeolchi aekjeot (anchovy sauce)
  • Jokpa (green onions)
  • Onion
  • Carrot

Recipe 🍳

  1. Cut the fresh leaves and stems of the yeolmu (young radish) into large, bite-sized pieces of 6-7cm. Peel the rough skin off the radish part under the yeolmu with a spoon or potato peeler, wash it clean, then julienne thinly.
  2. Cut the regular radish into flat pieces at 4-5cm intervals, then halve them and slice thinly and neatly into nabak-sseolgi (square-cut) pieces. Cut the eolgari baechu (napa cabbage) into bite-sized pieces in the same way.
  3. Evenly spread the nabak-sseolgi radish at the bottom of a large kimchi container, sprinkle with salt, then alternately layer the eolgari baechu (napa cabbage) and yeolmu (young radish) on top, evenly sprinkling nutrient-rich cheonilyeom (sea salt) (total 200g) in layers.
  4. Pickle the vegetables as they are for 1 and a half hours, then gently mix once to prevent them from collapsing overall, and pickle for another 1 and a half hours, totaling 3 hours of thorough pickling.
  5. Lightly rinse the properly pickled vegetables once in clear running water to wash off excess saltiness, then drain completely in a colander.
  6. Meanwhile, put appropriate amounts of water and cold rice into a blender and blend evenly until no particles are visible to make a super simple poolguk (porridge paste). Pour this over the drained vegetables in the kimchi container.
  7. In a clean blender, add a little water, then add honggochu (red chili peppers), Cheongyang honggochu (Cheongyang red chili peppers), minced garlic, saeujeot (salted shrimp), gochugaru (red chili powder), sweet apple, and ginger, and blend finely to create the Jeollado-style secret sauce base.
  8. Pour the secret sauce and myeolchi aekjeot (anchovy sauce) for deep flavor into the kimchi container, then add the neatly cut, bite-sized pungent jokpa (green onions), onion, and carrot.
  9. Finally, pour in enough clean water so that all ingredients are slightly submerged in the sauce, then gently mix everything by hand to finish the preparation.
  1. Pickle the prepared yeolmu (young radish), radish, and eolgari baechu (napa cabbage) in cheonilyeom (sea salt) for a total of 3 hours, then lightly rinse with water and drain completely.
  2. Pour the poolguk (porridge paste) made by finely blending water and cold rice into the pickled vegetables, then add the special secret sauce blended with honggochu (red chili peppers), apples, saeujeot (salted shrimp), and myeolchi aekjeot (anchovy sauce).
  3. Add the chopped jokpa (green onions), onion, and carrot, pour in enough water to just cover, let it ripen at room temperature for half a day, then refrigerate for two days to enjoy chilled.

Cooking tips 💡

  • When mixing or rinsing the pickled yeolmu (young radish), if you knead it with strong force, the yeolmu's texture will be destroyed, causing a bitter, raw smell throughout the broth. Therefore, you must mix it gently and carefully, as if handling a baby, to ensure a clear and delicious broth.
  • To firmly remove moisture from kimchi vegetables like cabbage or radish and maintain their unique crisp texture without becoming mushy, it is essential to use pure cheonilyeom (sea salt) instead of processed flower salt.
  • Once the yeolmu mul-kimchi is complete, leave it at room temperature for at least half a day. When a sour and tangy fermented aroma begins to emerge, transfer it to the refrigerator and let it chill for two days to enjoy its heavenly refreshing taste. Mixing it with boiled somyeon noodles and commercial naengmyeon broth makes a wonderful yeolmu guksu.

Shop ingredients on Coupang(Ad)

Yeolmu (young radish)RadishEolgari baechu (napa cabbage)Honggochu (red chili pepper)Cheongyang honggochu (Cheongyang red chili pepper)AppleJokpa (green onions)OnionCarrot
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