Foryoueats: Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe

Ingredients

• For the Porridge (Pul, 풀):
• 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into large pieces (avoid waxy, high-moisture potatoes)
• For the Greens:
• 4 bunches yeolmu (열무; Korean young radish greens, with small roots attached), about 2.5 pounds or 1.1kg
• 1 bunch eolgari baechu (얼갈이 배추; young, green winter cabbage), about 2.5 pounds or 1.1kg (see note)
• Coarse sea salt
• For the Seasoning Paste:
• 15 to 20 medium spicy fresh red chilies (about 10 ounces; 280g)
• 2 Korean cheongyang chilies (or jalapeños)
• 1 large white onion (about 1 pound; 450g), roughly chopped
• 8 medium cloves garlic (about 2 3/4 ounces; 80g)
• One 1 1/2–inch piece ginger, peeled and sliced
• 1/4 cup saewoojeot (salted shrimp), optional (see note)
• 1/4 cup gochugaru (Korean chili flakes), optional (see note)
• 1 to 2 tablespoons myeolchi aekjeot (Korean anchovy sauce), optional (see note)