Korean
Korean - Banchan
Yeolmu Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 bunch young summer radish with greens (yeolmu)
- • 2 tbsp coarse sea salt
- • 3 tbsp gochugaru (Korean chili flakes)
- • 5 cloves garlic, minced
- • 1 tbsp finely grated ginger
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 3 spring onions, cut into 3cm lengths
- • 1/2 cup water
Preparation Steps
1
Phase 1
Wash the young radishes and greens thoroughly; cut the radish bulbs into thin half-moons and the greens into 4cm lengths.
2
Phase 2
Toss the radish and greens with coarse salt and rest 20 minutes until slightly wilted; rinse and drain.
3
Phase 3
Mix gochugaru, garlic, ginger, fish sauce, sugar, and water into a loose paste.
4
Phase 4
Toss the salted radish and spring onions with the paste by hand until evenly coated.
5
Phase 5
Pack into an airtight container and rest at room temperature for 12-24 hours, then refrigerate.
6
Phase 6
Serve cold after 1-2 days, when the kimchi is tangy and lightly effervescent.