How to choose a good young radish: You can eat crispy young radish kimchi if you choose fresh young radish with thin, light leaves and no yellow leaves.
If the young radish is too thick, the texture becomes tough.

I'll use a filter to trim the radish
Trim the connections between the radish and the leaves clean with a knife.

Young radish smells fresh when you touch it a lot
Wash it lightly and cut it
Marinate in salt for about an hour.
(Mix it in between.)

When it's all salted
Wash and drain thoroughly.

Grind the ginger and garlic.
If you grind ginger or garlic
It can bring out the unique scent and taste.

Please prepare red pepper to accentuate the color.

Red pepper powder, chopped ginger, crushed garlic,
Sand lance extract, anchovy extract, plum extract or sugar,
Prepare seasoning by mixing 1 cup glutinous rice paste, salt, and water.

Mix in seasoning with red pepper.
Like this, if you mix the young radish too hard
It smells green, so mix it gently.

Store it at room temperature for a day or two
Put it in the refrigerator and cook it deliciously.

Put noodles in boiling water and whenever the water boils
Pour in cold water, take out the cooked noodles by the time you put in cold water for the 3rd to 4th time, rinse the noodles in cold water until starch falls out, and shake off the water
If you mix it with "red pepper paste and plum extract,"
Yeolmu Bibim-guksu is done.