"열무김치" 최고 쉽고 맛있게 담는법! 아삭함,감칠맛,깔끔함 다잡은 "열무김치" 맛있게 담그는법,황금레시피(손질,절이는법,양념비법까지 전체과정)Young Radish Kimchi

✔️Please make sure to compare the recipe below with the video and enjoy making it! ✔️Please compare the recipe below with the video, and enjoy it! ✅ Curious about more diverse "Home Cooking Videos"? (Click the link below!)    • 정통한식집밥~요리레시피&먹방 Korean Family Mukbang&Cook...   ✔️Try following this recipe exactly! It's a taste you absolutely cannot fail at and won't regret! Take this opportunity to learn the proper way to make "Young Radish Kimchi" and enjoy making it all summer long! The refreshing and crunchy taste will whet your appetite! It's great mixed with barley rice, or added to bibim guksu (spicy mixed noodles)! (Over 40 years of experience in Korean home cooking, Mom's secret recipe) ✅ Young Radish Kimchi! Even if you've tried all other methods! In the end, you will come back to this method! I will show you how to make "Young Radish Kimchi" even more delicious! 1 box of 4kg Yeolmu (Not too thick, just the right size, perfect) Purchase Yeolmu that is short, fresh, and tender. (Note: Yeolmu typically weighs about 1.5~2kg depending on size; we used a 4kg box of Yeolmu.) Prepare broth 1.7L water, 2 shiitake mushrooms, 30g anchovies, 1 10cm piece of kelp Boil vigorously with the lid open, then reduce to medium heat and simmer for 10 minutes. Prepare flour paste Boil 2 tablespoons of flour and 500ml of water. Stir occasionally to prevent sticking and remove foam while boiling. The flour paste helps to control the acidity of the Yeolmu kimchi so it isn't too strong, bringing out a naturally clean umami flavor. (You can also use dashi packs or coin-sized broth.) Once the flour paste boils, stir a little more and turn off the heat. 15 dried chili peppers, cut with scissors as shown in the video, and add water. Soaking (If you don't have dried chili peppers, substitute with 12 red chili peppers) If you buy dried chili peppers in advance during the Kimjang season and freeze them, the seasoning flavor will be much better when making fresh kimchi or regular kimchi. As shown in the video, cut off the root part of the young radish first and slice it into bite-sized pieces according to your preference. Do not throw away the large radishes; scrape the surface with a knife, cut them in half, and keep only a portion. Rinse lightly 2-3 times in water. Since there may be a grassy smell, wash gently and drain in a sieve. Salting the Young Radish Prepare 3L of water and dissolve 1.5 cups of coarse sea salt (with brine removed). (Young radish needs to be salted in brine to be pickled evenly.) Soak the young radish in the brine and sprinkle half a cup of brine-removed coarse sea salt on top. After 30 minutes of salting, gently flip them over. Salt for a total of 1 hour and 20 minutes. They are well salted when they bend easily when bent. Discard the salting water, rinse gently once, and drain in a sieve. Set aside Chop half a large apple, 1 medium onion, and 3 Cheongyang peppers into pieces suitable for grinding. (Apples go better with Yeolmu Kimchi than pears.) Chop 200g of chives as shown in the video. Making the Seasoning Put a little water in a blender and grind the chopped ingredients (dried peppers need to be ground to have some texture). Add 1 piece of ginger and 15 cloves of garlic and grind. Grind in two batches! Add soaked dried red chili peppers, 3 tablespoons of salted shrimp paste, and 1.5 cups of broth and grind. Add a little broth, stir well, and then add the rest. Add 1 cup of red chili powder, 1/2 cup of anchovy fish sauce, 2 tablespoons of plum extract, 2 tablespoons of sugar, flour paste, and the remaining broth, and mix well. In a large bowl, add the pickled young radish and seasoning, along with the chopped scallions, and mix gently. (Mix gently to prevent a raw, grassy taste.) This young radish kimchi is made with a slightly thick liquid. If you prefer it without liquid, mix without the broth. Adjust the seasoning with a little salt to your liking, and adjust the amount of red chili powder to your preference. Transfer to a kimchi container. In this weather, leave at room temperature for 15 hours before refrigerating. Enjoy making and eating this delicious kimchi. Thank you! (Subscribing, liking, commenting, and enabling notifications are very helpful for video production.) ✅ Measurement standards for seasonings and ingredients: Standard paper cup: 200ml 1 cup = 200ml Standard rice spoon Tablespoon: 15ml Teaspoon: 5ml (✔️ Please wash all vegetables and ingredients thoroughly before preparing.) ✅ Support "Bosang Day YouTube" video production costs (Donation account: 302-1120-3322-11 Nonghyup Bank, Lee Jeong*) ✅ Click on any of the Coupang product links at the bottom of the video to go to Coupang. If you purchase the products you need just as you normally would on Coupang, the commission fees will help support the channel's video production. ✅ Support "Bosang Day YouTube" video production costs (Very affordab...