Yeolmu Kimchi (Korean Young Radish Kimchi)
Yeolmu kimchi is one of Korea’s most refreshing seasonal kimchi varieties—bright, juicy, and wonderfully crisp. Instead of napa cabbage, it’s made with young radish greens, which stay tender and soak up seasoning quickly.
Because it’s designed to be enjoyed fresh or lightly fermented, this Korean young radish kimchi is ideal when you want kimchi flavor without a long wait. It’s especially popular in spring and summer, served cold with rice, noodles, or simple grilled mains.
If you’re new to homemade kimchi, yeolmu kimchi is an approachable place to start: fewer steps, flexible seasoning, and a fresh, clean bite that tastes like it belongs in your weekly rotation.
What is Yeolmu Kimchi?
Yeolmu kimchi (열무김치) is a Korean kimchi made from young radish greens harvested before the roots fully mature. Compared to cabbage kimchi, the greens are milder and more delicate, so they season fast and ferment faster.
Flavor-wise, yeolmu kimchi is lightly spicy, gently garlicky, and clean-tasting, with a subtle crunch from the stems. It’s commonly served as a banchan (side dish), mixed into rice, or paired with chilled noodle dishes.
What You’ll Need to Make Yeolmu Kimchi
Tools & equipment (checklist)
- Large mixing bowl: For salting the greens and tossing the kimchi.
- Colander: Essential for draining excess water from the washed greens.
- Kitchen gloves: Highly recommended to protect your hands from the chili and to prevent bruising the delicate greens.
- Sharp knife and cutting board: For trimming the vegetables.
- Airtight container: For storing your finished kimchi.
Pantry staples (checklist)
- Korean chili flakes (gochugaru)
- Garlic
- Ginger
- Soy sauce
- Sugar (or rice syrup)
- Sesame oil
- Toasted sesame seeds
- Salt (for lightly salting the greens)
Why You’ll Love Yeolmu Kimchi
- So fresh and crisp: Since yeolmu kimchi is usually enjoyed right away (or just lightly fermented), the greens stay snappy and bright instead of turning deeply sour.
- Fast payoff: No long wait, no weekend project energy. You can make a batch and be eating it the same day—often within an hour.
- Goes with basically everything: It pairs beautifully with grilled dishes, simple vegetable sides, and instantly brightens milder meals like soups, rice bowls, and noodles.
- Beginner-friendly (and forgiving): You can easily tweak the gochugaru up or down, and it still tastes like proper Korean young radish kimchi.
Ingredients
Main
- 1 kg / 2.2 lb young radish greens (yeolmu), trimmed and washed
- 2 green onions (scallions), chopped
- 1 red chili, thinly sliced (optional, for color and mild heat)
Seasoning
- 3 Tbsp gochugaru (Korean chili flakes), adjust to taste
- 1 Tbsp garlic, minced
- 1 tsp ginger, minced
- 1 1/2 Tbsp soy sauce
- 1 Tbsp sugar (or rice syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Method / Instructions (How to Make Yeolmu Kimchi)
Prepare the Radish Greens: Begin by trimming the tough root ends from the young radish greens. Wash them thoroughly in cold water to remove any soil. Cut the greens into bite-sized lengths, roughly 4–5 cm (2 inches) long. Drain well in a colander.
- Lightly Season the Greens: Place the cut greens into your large mixing bowl. Sprinkle them lightly with salt and toss gently. Let them rest for about 20–30 minutes. This draws out excess moisture and softens the fibers.
- Pro Tip: Handle Yeolmu gently! Rough handling can cause the greens to develop a grassy, raw taste known as putnae in Korean.
- Rinse and Drain: After 30 minutes, rinse the greens briefly under cold water to remove excess surface salt. Drain thoroughly. The greens should be slightly wilted but still crisp.
- Create the Seasoning Paste: In a small bowl, combine the Korean chili flakes, minced garlic, ginger, soy sauce, sugar, and sesame oil. Stir well until the sugar has dissolved and the mixture forms a thick, aromatic paste.
- Combine and Toss: Add the drained greens, chopped green onions, and sliced red chili to the large bowl. Pour the seasoning paste over the vegetables. Put on your kitchen gloves and gently toss everything together until the leaves are evenly coated with the red seasoning.
- Finish and Serve: Sprinkle with toasted sesame seeds for a final nutty crunch. Transfer the kimchi to an airtight container. While you can let it sit at room temperature for an hour to meld flavors, this style contains sesame oil and is best enjoyed fresh or chilled in the refrigerator immediately.
Tips, Variations & Serving Suggestions
- Avoid "Putnae" (Grassy Taste): As mentioned in the steps, young radish greens are delicate. When washing and mixing, use a light hand. Do not squeeze or bruise the leaves, or the kimchi may taste overly grassy.
- Yeolmu Bibimbap: This is the most famous way to eat this kimchi. Mix a generous amount of Yeolmu Kimchi into a bowl of warm barley rice with a fried egg and a dollop of Gochujang (Korean chili paste). [Link to Recipe: Classic Bibimbap]
- Cold Noodle Topping: Top your cold noodle soups (Naengmyeon) or spicy mixed noodles (Bibim Guksu) with this kimchi for added crunch.
- Substitute: If you cannot find Korean young radish, you can try this seasoning on baby bok choy or even mustard greens, though the flavor profile will differ slightly.
Frequently Asked Questions
If you want a lighter, crisp kimchi that feels tailor-made for spring and summer, yeolmu kimchi is the one to try. It’s quick, flexible, and brings fresh, bright heat to everything from rice bowls to noodles.
If you enjoyed this Korean young radish kimchi, you may also like linking to your classic napa cabbage kimchi, kimchi fried rice, or simple Korean banchan collection for more easy, home-style favorites.
