How to make simple young radish kimchi
It's past the season for radish kimchi these days. In that case, we use crunchy altari as a substitute for kkakdugi. It is said that eating radish and cheong together is very nutritious. Still, proper proportion mixing is important for kimchi because the portion is cooked quickly. It tastes better when it ages over time, but there are also a lot of Arin-flavored manias that are unique when it's not been long.
4 serving
Within 60 minutes
시드님
Ingredients
  • a bachelor´s office
    2pack
  • a thick salt
    1cup
  • Water
    1cup
  • brewed vinegar
    4T
  • Shinhwa Party
    2t
  • glutinous rice flour
    1T
  • Non-glutinous rice flour
    1T
  • anchovy powder
    1T
  • Shiitake mushroom powder
    1T
  • Water
    1cup
  • Red pepper powder
    1cup
  • crushed garlic
    2T
  • salted shrimp
    2T
  • fish sauce
    2T
Cooking Steps
STEP 1/8
Remove the yellow part of the altari and leave only the fresh part. I peeled the radish thinly with a potato knife. I recommend that you put the remaining ingredients when you make dried radish greens or put in cool water kimchi to control the amount of green tea, so I will wash it clean once and shake off the moisture slightly and soak it.
STEP 2/8
Mix the pickles according to the ratio and sprinkle them evenly.
I went through it once or twice while marinating it for 30 minutes.
STEP 3/8
Today, instead of broth, we're going to add a simple flavor to the grass. Please add the ingredients according to the amount. Shiitake mushrooms and anchovy powder will be cooking tips to replace deep broth. Stir well and mix it with glue. Cool well while the ingredients are pickled.
STEP 4/8
The pickled altari, the main character of the Chonggak kimchi recipe, is lightly rinsed in water.
STEP 5/8
Mix the cooled paste with the sauce according to the amount. I mix it easily by grinding it in a blender. The salted shrimp will add to the cool taste.
STEP 6/8
Pour it into the ladle and mix it evenly.
STEP 7/8
Mix it well and put it in a kimchi container. I put it in a small container to eat it as soon as it's cooked. Cut the sanitary bag on the top, leave it at room temperature for about two days, and store it in the kimchi refrigerator.
STEP 8/8
For a while, I was proud to make a reliable amount and put it in order.
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