"Mul" means "water in Korean. Yeolmu Mulkimchi is a cold soup/liquid style Kimchi. It's very popular during summer for its cold soup and crunchy veggies. It's also good as the base for Yeolmu Mulnaengmyun too.  Yummy!

Basically, just like all the other Kimchi recipe, veggies will be pickled, washed, and mixed with spices at the end. Do you start to see the pattern?  So let's start!

Ingredients

 

5 bunches of Yeolmu (Young Radish)

3 bunches of chinese cabbage (slender and greener than Napa Cabbage)

5 red hot peppers
1 RED bellpepper
2 cups water*    for peppers
1/4 onion
10 Scallions
1tbsp ground garlic
1tbsp ground ginger
2.5 tbsp salt*    for mixing
1tbsp rice flour
10cups water*  for rice flour
1 cup Salt*       for pickling

Clean and wash Yeolmu and cabbage. Sprinkle 1 cup of salt and let it sit for about 2 hours. Wash thoroughly and drain.

Grind red hot pepper, bell pepper, and 2 cups of water in a mixer.

Mix 10 cup water with rice flour. Just make sure to stir thoroughly till boiling. Cut onions and scallions into even lengths. Now mix all the remaining ingredients together. Be gentle but thorough while mixing cabbage and Yeolmu.

Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Popularity: unranked

Written on December 15, 2008 |