I was thrilled to see that the K-market had fresh yulmoo yesterday. I was going to make this last week and the yulmoo they had was old and yucky looking. Good thing I waited.
- 6 bunches of yulmoo, 1 CUP kosher salt & 10 CUPS water
- 1 TB flour & 1 CUP water + 3 CUPS boiling water & 6 TB red pepper powder, 3 TB fish sauce (I used Ggae nari sauce), 1/3 TB ginger powder, 1 TB minced garlic, 1 TB sugar, 2 TB honey powder, 1 TB salt.
- 1 serrano chile, 1 red pepper, 1 green onion (sliced thinly), some chives, and half an onion (thinly sliced)
Begin by washing your yulmoo and cutting it up into thirds. I used 6 bunches.
Get 1 cup of salt and 10 cups of water and mix it around really well.
Pour that onto the yulmoo and let it sit out for TWO hours...
Meanwhile get 1 TB flour and a cup of water and mix it well.
Add that to the 3 cups of boiling water and let it cook for about 5 minutes.
I then added about 10 cloves of sliced garlic to the mixture. I did this because I noticed last time the garlic still had a harsh bite (and spice) to it. I'm hoping that by kind of 'cooking' it the spice will be gone.
Then cut up the rest of your vegetables. I used 1 serrano chile, 1 red pepper, 1 green onion (sliced thinly), some chives, and half an onion (thinly sliced).
After the paste mixture cools down. Add 6 TB red pepper powder, 3 TB fish sauce (I used Ggae nari sauce), 1/3 TB ginger powder, 1 TB minced garlic, 1 TB sugar, 2 TB honey powder, 1 TB salt. (To see some pictures of these ingredients, click HERE.)
After the two hours are up make sure to wash the yulmoo THOROUGHLY. Wash it at least THREE times. If not, you're going to end up with really salty kimchi. Squeeze out any excess water before seasoning it.
Add the sauce in and mix it around really well.
I then added 1 cup of water. I wanted more of a 'mool kimchi' (watery kimchi) this time. Store it outside in a cool area for at least 3-5 days and serve! =)