How to make young radish kimchi with potatoes instead of grass s
It's water kimchi that looks like it's watery and doesn't have a lot of seasoning, but it contains clear young radish kimchi with a lot of soup. If you grind red pepper instead of red pepper powder, the taste of young radish kimchi looks more refreshing and refreshing. Especially for summer kimchi, it's better to make it less rested, but if you boil and grind potatoes rather than glutinous rice paste, it's definitely slow to rest even if it tastes cool. You can simply boil it in the microwave, or you can cut potatoes in a pot, boil 1L of water, and grind it with water. There's not much difference in taste, so I boil it in the microwave and mix purified water and put it in. I don't need to cool it down and it's comfortable. I bought a light young radish today
6 serving
Within 90 minutes
Tina소울푸드
Ingredients
  • young radish
    1pack
  • Scallions
    10piece
  • Bottled water
    1L
  • a sun-dried salt
    1spoon
  • salted shrimp
    3TS
  • Fish sauce with sand lance extract
    3TS
  • Garlic
    12piece
  • Ginger
    1/2piece
  • onion
    1ea
  • chili
    10ea
  • a sun-dried salt
    2spoon
  • Pear juice
    100ml
  • plum extract
    3TS
  • Water
    3L
  • a sun-dried salt
    7spoon
Cooking Steps
STEP 1/12
Cut off the young radish roots and remove the yellow leaves
STEP 2/12
Cut it into 5-7cm pieces to make it easy to eat.
STEP 3/12
Take plenty of water, add young radishes, and wash it gently twice, like handling a baby with your hands.
STEP 4/12
Put 3 liters of water in a large container and stir in 7 spoons of bay salt to dissolve. Add young radishes to salt water and sprinkle 1 tablespoon more salt over young radishes and marinate for about an hour. Turn it upside down about 30 minutes later and pickle it evenly.
STEP 5/12
Peel the potatoes, put them in a bowl, add 2-3 spoons of water, cover them with plastic wrap or plate, microwave them for 5-6 or so.
STEP 6/12
Put potatoes and 1 cup cold water in a blender and grind all the kimchi seasoning.
STEP 7/12
Trim and wash the chives and strain them through a sieve.
STEP 8/12
Rinse the pickled young radishes in water once to remove the saltiness.
STEP 9/12
Drain young radishes on a sieve.
STEP 10/12
Put the young radishes in a large container and add one ladle of seasoning, then add the young radishes and season them and mix them gently.
STEP 11/12
Add 1 spoon of bay salt to the remaining sauce in the blender, rinse 1L of water, and pour over young radishes. Taste the soup and season it with a little salt to your liking. It's good to feel happy and salty
STEP 12/12
You can ripen it at room temperature for about a day, put it in the kimchi refrigerator, and eat it to your liking.
- Summer kimchi is less sour if you boil potatoes and grind them. - If you soak young radishes in salt water and pickle them, they will be pickled evenly. - You have to handle young radishes gently when you pickle or mix them so that they don't smell green.
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