How Koreans Make Young Radish Kimchi in May — A Simple 2kg Yeolmu Kimchi Recipe with Kelp and Shiitake Mushroom Flavor

 



 


How Koreans Make Young Radish Kimchi in May — A Simple 2kg Yeolmu Kimchi Recipe with Kelp and Shiitake Mushroom Flavor

Introduction

In Korea, many people say, “A meal isn’t complete without kimchi.”

May is one of the most popular seasons for making fresh summer kimchi, especially crunchy young radish kimchi called Yeolmu Kimchi.

Today, I’d like to introduce a simple homemade Korean recipe using about 2kg (4.4 pounds) of young radish greens.

This is not a “secret restaurant recipe.”
It is simply the method our family has always used at home.

It may look difficult for many Americans to make from scratch.
So honestly, if you have a Korean grocery store nearby, it may be easier to buy ready-made Yeolmu Kimchi and try it with cold noodles or bibimbap first.

Still, if you enjoy Korean food and want to experience authentic Korean home cooking, this recipe is a wonderful place to start.

The best part is the incredibly rich umami flavor created by a special combination of kelp and shiitake mushroom powder.

 Ingredients (For 2kg / 4.4 lbs of Young Radish Greens)

1. Main Ingredients & Salting

  • Young radish greens: 2kg (about 4.4 lbs)
  • Coarse sea salt: 1 cup
  • Water: 5–6 cups

2. The Key Secret — Kelp & Shiitake Broth

  • Sweet rice porridge base: 2 cups (about 400ml / 13.5 fl oz)
  • Kelp powder: 1 tablespoon
  • Shiitake mushroom powder: 1 tablespoon
  • Sweet rice flour: 2 tablespoons

This broth creates the deep savory flavor Koreans call “umami.”

3. Blender Seasoning Sauce (Golden Ratio)

  • Asian pear: 2 whole pears
  • Korean sand lance fish sauce: 1 cup (about 200ml / 6.8 fl oz)
  • Plum syrup: 8 tablespoons
  • Minced garlic: 6 tablespoons
  • Ginger paste: 1 tablespoon
  • Fine Korean chili powder: 1 to 1.5 cups

 Step-by-Step Instructions

① Preparing and Washing the Young Radish Greens

Trim the roots neatly and cut the greens into pieces about 2–2.5 inches (5–6cm) long.

Important Tip

First, rinse the greens 2–3 times under running water to remove dirt.

Then prepare vinegar water using:

  • 5 liters (1.3 gallons) of water
  • 2–3 tablespoons of vinegar

Soak the vegetables for about 5 minutes.

This helps remove pesticide residue and lightly sanitizes the greens.

Afterward, rinse thoroughly again 2–3 more times under running water.

Do not squeeze or handle the greens roughly.
If treated too harshly, they can develop a grassy smell.

Handle them gently, almost like handling baby greens.

② Salting for About 1 Hour

Mix the salt and water together to create salt water.

Pour it evenly over the greens.

Let them sit for about 40 minutes to 1 hour.

Halfway through, turn the greens over once so the salt distributes evenly.

Once softened, rinse lightly with water and drain thoroughly in a strainer.

③ The Special Umami Trick — Making Kelp & Shiitake Sweet Rice Paste

This is the “cheat code” that gives the kimchi its rich restaurant-style depth.

Add 1 tablespoon of kelp powder into 2 cups of lukewarm water and stir well.

Then add 2 tablespoons of sweet rice flour and mix carefully so no lumps form.

Microwave for about 2 minutes.

Take it out, stir once more, and let it cool completely.

This easy microwave method avoids standing over a hot stove during summer.

④ Making the Seasoning Sauce

Place the following into a blender:

  • 2 peeled Asian pears
  • 1 tablespoon shiitake mushroom powder
  • 1 cup fish sauce
  • 8 tablespoons plum syrup
  • 6 tablespoons minced garlic
  • 1 tablespoon ginger paste
  • The cooled kelp sweet rice paste

Blend until smooth.

Pour the sauce into a large bowl and mix in the Korean chili powder until it becomes a rich red color.

The shiitake powder makes the kimchi broth taste dramatically deeper and richer.

⑤ Mixing Everything Together

Pour the seasoning sauce over the drained greens.

Mix gently with soft hands.

When finished, you’ll have a refreshing summer kimchi filled with the cool sweetness of pear and the rich umami of kelp and shiitake mushrooms.

Best Ways to Enjoy Yeolmu Kimchi

Once the kimchi ferments slightly and develops flavor, try these classic Korean summer dishes.

Yeolmu Noodles

Mix some cold noodle broth with the kimchi juice and add thin noodles.

The cold refreshing flavor cools your entire body during hot summer days.

Yeolmu Bibimbap

Place warm rice in a bowl.

Add a generous handful of Yeolmu Kimchi, a spoonful of Korean chili paste, and plenty of perilla oil.

You may not need any other side dishes.

It becomes one of Korea’s best summer comfort foods.

Final Tips for Perfect Yeolmu Kimchi

The Kelp & Shiitake Combination

This creates a much deeper flavor than plain water and produces powerful natural umami.

The Cooling Sweetness of Pears

The natural sweetness makes even the kimchi broth delicious enough to drink.

Microwave Convenience

Using the microwave minimizes cooking stress during hot summer weather.


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