Young Radish Kimchi: Adding Flour Paste Eliminated the Grassy Smell Completely

Steps

1. 1

   Trim the young radish and yeolgalbi. Cut off the root ends, scrape off any dirt, and cut into 2–3 pieces.

2. 2

   Wash clean, dissolve 0.5 cup of sea salt in 2L of cold water, add the young radish and yeolgalbi, and brine for 30 minutes.

3. 3

   Boil 200ml of water in a pot. Dissolve 2T of flour in 200ml of cold water, pour into the boiling water, let it bubble, then turn off the heat and cool.

4. 4

   Once the flour paste cools, add 0.5 cup red pepper powder, 100ml sand lance fish sauce, and 50ml plum extract to make the first seasoning.

5. 5

   Coarsely blend 5 red chili peppers, 0.5 pear, ginger, 10 garlic cloves, 2T salted fermented shrimp, and 100ml mineral water in a blender.

6. 6

   Combine the first seasoning and the blended mixture to complete the kimchi seasoning.

7. 7

   Rinse the brined young radish and yeolgalbi in cold water to remove excess saltiness, drain in a colander, and trim the green onion chives.

8. 8

   In a large bowl, combine the young radish, yeolgalbi, green onion chives, and kimchi seasoning, then gently toss to coat.