🌱 Korean Summer Kimchi Recipe: Yeolmu (Young Radish) & Thinned Radish Greens

Cool, refreshing, and full of flavor—learn how to make authentic Korean summer kimchi with yeolmu (young radish) or thinned radish greens. Includes easy recipe, grandma’s flavor tips, and why this kimchi is the perfect dish for hot weather.

 

Yeolmu vs. Thinned Radish Greens 🌱

When summer arrives in Korea, one dish appears on almost every dining table: yeolmu kimchi. Many people wonder what the difference is between yeolmu and thinned radish greens.

• Yeolmu (열무): A special radish variety grown for tender leaves and slim roots.
• Thinned radish greens: When regular radishes grow too close together, farmers thin them out. These pulled seedlings taste almost identical to yeolmu.

👉 Both are crisp, refreshing, and ideal for summer kimchi.

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Fresh Harvest From the Garden 🥬

I recently thinned out my radish patch in my countryside garden. The roots were still slim, but the greens were tender and vibrant—perfect for kimchi.

For more on my garden story, check out this post: 🌱 A Korean Grandmother’s Garden Notes – Radish, Cabbage & Scallions for Winter Kimchi

🌱 A Korean Grandmother’s Garden Notes – Radish, Cabbage & Scallions for Winter Kimchi

 

Countryside garden view with thriving radish plants

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Ingredients (for 1kg / 2.2 lbs)

• Young radish or thinned radish greens – 1 bunch (about 1kg)
• Coarse sea salt – ½ cup (for brining)
• Water – 2 liters

Seasoning paste

• Korean chili powder (gochugaru) – 6 tbsp
• Anchovy fish sauce – 4 tbsp
• Minced garlic – 2 tbsp
• Minced ginger – 1 tsp
• Fermented shrimp (saeujeot) – 2 tbsp
• Sugar – 1 tbsp
• Rice porridge – ½ cup (1 tbsp sweet rice flour + ½ cup water)
• Green onions – 5 stalks (cut into 2-inch pieces)
• Red chili peppers – 2 (optional)

Freshly harvested thinned radish greens from the garden

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How to Make Yeolmu Kimchi 🍲

1. Trim & Wash – Clean the roots and cut long stalks in half.
2. Brine – Soak in salt water (2 liters water + ½ cup salt) for 1 hour, tossing halfway. Rinse twice and drain well.
3. Make the Paste – Mix chili powder, fish sauce, shrimp paste, garlic, ginger, sugar, and rice porridge.
4. Mix Together – Coat the greens evenly with the paste, adding green onions and sliced chili.
5. Ferment – Store in a container, ferment for 1 day at room temperature, then refrigerate.

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How to Make Yeolmu Kimchi 🍲

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Grandma’s Secret Flavor Tips ✨

1. Add 1–2 tbsp fish sauce to the brine for extra depth.
2. Swap rice porridge with barley porridge for a nutty broth.
3. Blend apple, pear, or onion for natural sweetness.
4. Toss in a few green chili peppers for a spicy kick.
5. Ferment briefly—just one day at room temp—to keep it crunchy.
6. Sprinkle perilla seed powder for a unique, nutty twist.

 

A refreshing plate of homemade yeolmu kimchi

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Why This Kimchi Is Perfect for Summer ☀️

In Korea, yeolmu kimchi is more than a side dish—it’s how families stay cool and refreshed through the heat. The crisp greens and tangy broth instantly lift your appetite, especially with a bowl of rice or chilled noodles. Whether from your own garden or a local market, this kimchi brings an authentic taste of Korean summer right to your table.