Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, radish kimchi. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Radish Kimchi is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Radish Kimchi is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can have radish kimchi using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Radish Kimchi:
- Make ready 1 Korean radish (sub turnip)
- Make ready 2 Tbl. Salt
- Prepare 3-4 green onion (scallion)
- Prepare Sauce
- Prepare 3 Tbl Gochujung
- Get 2 Tbl medium hot red pepper powder (optional)
- Get 3 cloves garlic
- Get 2 Tbl. Sugar
- Make ready 3 Tbl. Fish Sauce
Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. Kkakdugi, Radish Kimchi Recipe - Crazy Korean Cooking. Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and.
Steps to make Radish Kimchi:
- This is how big my radish is
- Peel your radish, I just use a peeler
- Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube
- The half disks look like this
- And should be about 1/8 inch thick
- Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
- Rinse your radish good, 4 or 5 times to get rid of the salt.
- Clean and chop your scallion, add to radish
- Mix the sauce ingredients in a bowl
- Add sauce to radish
- Mix the sauce in, make sure it's all completely mixed
- I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments.
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. Korean radish is naturally filled with lots of juice. So when you salt it, it will release this juice into the thick Kimchi paste. You will end up with a small layer of refreshing Kimchi juice. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite.
So that is going to wrap this up with this special food radish kimchi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
