Easiest Way to Make Yummy Radish kimchi

Radish kimchi. Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean.

Radish kimchi It's an easy kimchi to make! Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. Kkakdugi (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. You can have Radish kimchi using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Radish kimchi

  1. You need 1 of whole Radish (julienne slice).
  2. It's 200 gm of salt.
  3. Prepare 100 gm of fresh ginger (julienne slice).
  4. You need of Marinated kimchi base.
  5. Prepare 250 gm of Gochujang (korean chili paste).
  6. It's 1 tablespoon of fish sauce.
  7. Prepare 2 tablespoon of mirin.
  8. It's 1 tablespoon of roasted white sesame.

Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called mu, 무 in Korean). Kkakdugi or cubed radish kimchi is wonderfully crunchy and zingy that goes really well with any Korean food but especially with rich bone soups like Seolleongtang. Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and noodle.

Radish kimchi step by step

  1. Mixed the salt with Radish and ginger. Marinated around 2 hours. After 2 hours, wash out the salt and press out the water from the Radish and ginger. Put a side, use it later..
  2. Mixed the the marinated base ingredients in a big bowl then add in the Radish and ginger slices into the bowl. Stir well until all the base combine..
  3. Store in a food container, keep in the fridge fir at least 48hours. Taste will be awesome..

Because…, this Radish Kimchi represented my Korean accent so well. After I finished high school in a small town of southern shore of Korea, I moved to Seoul. It was a long time ago but I clearly remember. A summer kimchi that is vinegary rather than spicy, dongchimi falls into the "white" or "water" category of the many different types of kimchi. Although dongchimi requires a few days of brining.

0 Response to "Easiest Way to Make Yummy Radish kimchi"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel