Introduction

Yeolmu kimchi (열무김치) is kimchi made from yeolmu – young, tender radish plants harvested before the root grows big. Unlike cabbage kimchi or chunky kkakdugi, it is leafy, light and slightly juicy, and it ferments in just a day or two. It is a classic summer kimchi in Korea, often eaten with cold noodles or mixed into bibimbap.

Yeolmu Kimchi at a Glance

What it is

• A quick-fermenting kimchi made from young radish greens and stems

Main ingredients

• Yeolmu (young radish greens), salt, flour or rice paste, gochugaru, garlic, ginger, fish sauce, onion, green onion

Taste

• Fresh, slightly bitter-green, tangy and mildly spicy

Main uses

• Side dish, yeolmu bibimbap, yeolmu naengmyeon and cold noodles

What is Yeolmu Kimchi Made Of?

The greens are cut into finger-length pieces and salted briefly. A thin flour or rice paste carries the seasoning and feeds fermentation, while gochugaru, garlic, ginger and aekjeot (fish sauce) build flavor. Blended red chili or onion is often added for a fresh, juicy brine. Types include:

• Yeolmu kimchi: the classic red, seasoned version – the recipe below.
• Yeolmu mul-kimchi: a watery, mild version with lots of refreshing brine.
• Yeolmu-eolgari kimchi: made with young radish and young napa cabbage together.

What Does Yeolmu Kimchi Taste Like?

It is crisp and fresh with a light, peppery-green bite from the radish leaves. After a day or two it turns pleasantly sour and fizzy, and the red brine becomes delicious on its own. It is milder and lighter than cabbage kimchi.

Popular Korean Dishes That Use Yeolmu Kimchi

Yeolmu Bibimbap

Rice mixed with yeolmu kimchi, gochujang, a fried egg and sesame oil.

Yeolmu Naengmyeon

Cold noodles in icy kimchi brine topped with yeolmu kimchi – see our naengmyeon guide.

Yeolmu Guksu

Thin wheat noodles served in chilled yeolmu kimchi broth in summer.

Easy Yeolmu Kimchi Recipe (Makes about 2 quarts)

Ingredients

• 2 lb (900 g) yeolmu (young radish greens)
• 1/3 cup (about 90 g) coarse sea salt
• 1/2 onion, thinly sliced
• 4 green onions, cut into 2-inch pieces
• 1 red chili, sliced (optional)

Seasoning

• 2 tbsp all-purpose flour or sweet rice flour + 1 cup (240 ml) water, for the paste
• 4 tbsp gochugaru
• 3 tbsp fish sauce (aekjeot)
• 1 1/2 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp sugar

Instructions

1. Trim off the root tips and any yellow leaves. Cut the greens into 2–3 inch pieces and wash gently in cold water – handle them lightly, because bruised yeolmu can taste grassy.
2. Sprinkle the salt over the wet greens in layers and let sit 30–40 minutes, turning once gently, until the stems bend without breaking. Rinse 2–3 times and drain well.
3. Whisk the flour into the water in a small pot and cook over medium heat, stirring, until it thickens into a thin paste. Cool completely.
4. Mix the cooled paste with gochugaru, fish sauce, garlic, ginger and sugar.
5. In a large bowl, gently toss the greens, onion, green onion and chili with the seasoning. Do not rub hard.
6. Pack into a clean jar, press down lightly, and leave at room temperature for about 1 day until slightly sour, then refrigerate.

Tip: Mix yeolmu as gently as possible at every step. Rough handling releases a grassy flavor that Korean cooks call “puht-nae.”

Where to Buy Yeolmu and Yeolmu Kimchi

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
Search gochugaru on Amazon
Search kimchi containers on Amazon

H-Mart
Search young radish on H-Mart
Search yeolmu kimchi on H-Mart

Canada

Search gochugaru on Amazon.ca

Europe

Search gochugaru on Amazon.co.uk

Fresh yeolmu is sold in bunches at Korean markets, mostly in spring and summer, often labeled “young radish” or “baby radish greens.”

How to Store Yeolmu Kimchi

After the first day at room temperature, keep yeolmu kimchi in the refrigerator, pressed under its brine. It tastes best within 2–3 weeks; because the leaves are tender, it softens and sours faster than cabbage kimchi. Very sour yeolmu kimchi is still great in bibimbap or stir-fried rice.

Yeolmu Kimchi FAQ

What is yeolmu in English?

Yeolmu means young summer radish – radish plants pulled early, mostly eaten for their leaves and stems.

Can I use radish tops instead?

Tender leaves from small radishes or turnips work; avoid large, tough or fuzzy leaves.

Why is flour paste used?

The starch helps the seasoning cling to the leaves and gives the lactic bacteria food, so the kimchi ferments evenly.

Can I make it vegan?

Yes. Replace the fish sauce with soy sauce or a little extra salt.

Conclusion

Yeolmu kimchi is Korea’s quick, refreshing summer kimchi: young radish greens, a light chili seasoning and a day of fermentation. Handle the greens gently and enjoy it with rice or cold noodles. For another refreshing radish kimchi, try our dongchimi guide.