Summer Radish water soup (Yeolmu Mulkimchi)

16 Jun

Kristenann turned me on to an asian market not too far from my house.  It amazes me the prices on all the fresh produce, though I highly doubt they are organic, they are very low priced when compared to most other stores in the area.  Not to mention I got to experience jack fruit for the first time.  OMG was it good.  Anyhow, now I am trying to incorporate more and more things from the Asian culture, for the herbal healing properties they are known for.

Here is a light soup that is sure to delight you on a hot summer evening.


Salting the radish:

  • 2 bunches of yeolmu. (White summer radish)
  • Peel the radishes with a knife and remove the dead leaves.
  • Cut it into pieces about 5 cm long and put them into a big bowl. Add some water.
  • Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes.
  • 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
  • Wash the salted yeolmu 3 times and drain in a strainer.

Making the paste:

  • In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat.
  • Keep stirring until the liquid thickens. When you see some bubbles it is cooked well.
  • Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt).
  • You may substitute the sugar with honey or omit it all together.  I never add sugar, rather a sweet herb or nothing.
  • Turn off the heat and cool it down.

Making the Yeolmu Mulkimchi:

  • Get a big earthenware or glass bowl.  You can use Stainless steel if you don’t have either.
  • Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl.
  • Add 2 tbs of hot pepper flakes and mix it with a spoon
  • Pour the cool paste mixture into the bowl and mix it.
  • Add the clean yeolmu into the bowl and mix it .
  • Transfer the yeolmu kimchi into a container or glass jar.
  • Pour water into the container until all kimchi is submerged (you can use either purified water or boiled but cooled down water) and cover the lid.
  • Keep it in room temperature for a couple of days.
  • When the kimchi is fermented, keep it in the refrigerator.

Personally I really like to use my oven as it provides a clean, draft free location.  Of all Kimchi I have tried, this has the most delicate flavor.  Hope you enjoy it.

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Posted by on June 16, 2011 in Soup, The Kitchen


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