Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, radish kimchi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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 is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Radish Kimchi is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook radish kimchi using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Radish Kimchi:
- Make ready 1 Korean radish (sub turnip)
- Prepare 2 Tbl. Salt
- Prepare 3-4 green onion (scallion)
- Take Sauce
- Prepare 3 Tbl Gochujung
- Take 2 Tbl medium hot red pepper powder (optional)
- Get 3 cloves garlic
- Take 2 Tbl. Sugar
- Prepare 3 Tbl. Fish Sauce
Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and. 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. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting.
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.
It's a vibrant food, wild and raw and. 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. Learn how to make delicious radish kimchi. Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest.
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