Main ingredients
yeolmu (young summer radish greens)scallionspearred chili peppergarlicgingerfermented anchovy saucefermented sand lance saucegochugaru (Korean chili flakes)Korean prickly ash powder
Yoon Yi-ryeon's Yeolmu Kimchi
Yeolmu kimchi with a refreshing and spicy seasoning made by blending cold rice and pear, featuring yeolmu that has been brined in salt water to remove grassy notes and soften it gently.
Ingredients needed 4 servings
Recipe
Cooking tips
- When washing or tossing the yeolmu, handle it gently without force to prevent grassy odors.
- Using the water-brining method to salt the yeolmu reduces damage and ensures even salting.
- Using blended cold rice instead of flour paste enhances the cool, refreshing taste as the kimchi ferments.
- Korean prickly ash powder can be polarizing depending on the region, so if you're trying it for the first time, add only a small amount or omit it.
Recommended for
- Those who have failed at making yeolmu kimchi due to grassy odors.
- Those who find making flour paste or glutinous rice paste separately cumbersome.
- Those who want a traditional Gyeongsang-style yeolmu kimchi that becomes cooler and more pungent as it ferments.
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