STEP 1/6
Prepare two layers of young radish
Prepare it, sprinkle about half a cup of salt, and marinate it for an hour
Rinse with water and drain.
STEP 2/6
Prepare enough green onions and chives
Chop the carrots.
STEP 3/6
Pour 3 cups of water into the flour, boil the glue, and cool it down
Soak the dried cheongyang peppers for about 30 minutes,
Pour in about 2 cups of water
Add onions, ginger, and garlic and grind them finely.
STEP 4/6
Add ground ingredients, cooled flour paste, red pepper powder, fish sauce, and plum extract to make kimchi sauce
Mix the prepared green onions, chives, and carrots in the sauce.
You can taste it and season it briefly so that you can feel the sweetness.
I added a bit of sugar to control the sweetness.
STEP 5/6
The young radish that I had drained
Add the sauce and mix it gently.
STEP 6/6
Yeolmu Kimchi makes the soup a little bit salty.
That way, it's good to make young radish noodles.
When summer comes, you often think of cold young radish bibim-guksu.
Yeolmu kimchi tastes better when you mix half-and-half Chinese cabbage.
Summer kimchi is made with flour rather than glutinous rice paste.