Korean Young Radish Kimchi (Yeolmu Kimchi) 🥬 The Best Summer Kimchi

Hi everyone! Today, we are making the absolute must-have side dish for the Korean summer: Yeolmu Kimchi (Young Radish & Cabbage Kimchi). 🥬✨ [Timeline] 00:00 Intro 00:08 Preparing the Cabbage & Young Radish 00:27 Preparing the Scallions 00:35 Washing & Salting the Vegetables 00:48 Rinsing the Vegetables 01:00 Making the Flour Paste 01:03 Preparing the Seasoning Ingredients 01:22 Mixing the Kimchi Seasoning 01:37 Tossing with the Seasoning 01:55 Finished! ▶ Full recipe: https://www.tastekoreanfood.com/recip... ▶ Subscribe:    / @tastekoreafood   ▶ More like this:    • Recipe   Known for its refreshing and crunchy texture, this kimchi is perfect for mixing into a bowl of rice or serving with cold noodles. The secret to the best Yeolmu Kimchi is avoiding the bitter "grassy" taste, and I’ll show you exactly how to handle the vegetables to prevent it. We are also using a special flour paste made with anchovy-kelp broth to give it a deep, umami-rich flavor! Visit tastekoreanfood.com for more authentic Korean recipes and cooking guides! 😊 [Ingredients] Main: 1 bunch (1.5kg) Young radish (Yeolmu), 1 bunch (1.5kg) Winter cabbage (Eolgali), A handful (20 stalks) Scallions, 1 Onion, 15 Red chilies, 1 piece (20g) Ginger, 4 tbsp Salted shrimp (Saeujeot), 150g Coarse sea salt Kimchi Seasoning: 1 cup Gochugaru (Korean chili flakes), 3 tbsp Tuna extract, 4 tbsp Minced garlic, 3 tbsp Plum syrup (Maesil-cheong), 2 tbsp Salt Flour Paste: 4 tbsp Wheat flour, 3.5 cups Large anchovy & Kelp broth (Dipori broth) [Quick Instructions] [Prep Veggies] Cut off the Eolgali roots and slice into 2-3 pieces. Trim and scrape the Yeolmu roots, cut thick roots in half, and slice the stems into 2-3 pieces. [Wash & Salt] Wash the veggies gently in water. Sprinkle with coarse salt and let it sit for 30 minutes. Flip them gently and salt for another 20 minutes. [Rinse] Gently rinse the salted veggies in water and drain in a strainer. (💡Tip: Handle Yeolmu extremely gently during washing and mixing. Bruising them will release a bitter, grassy taste!) [Make Flour Paste] In a pot, mix the flour and broth. Stir continuously over medium heat until it bubbles and thickens. Turn off the heat and let it cool completely. [Make Seasoning] Roughly chop the onion and slice the red chilies. Pulse the onion, red chilies, salted shrimp, and ginger in a blender until coarsely ground. Mix the blended puree with the cooled flour paste and the rest of the kimchi seasoning ingredients. [Mix] Cut the scallions into 5cm pieces. Add the seasoning and scallions to the drained veggies and toss very lightly. (💡Taste and add a little more salt or salted shrimp juice if needed.) [Store] Transfer to an airtight kimchi container, ferment at room temperature for a day or two until slightly sour, then store in the fridge. Enjoy!