Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, radish kimchi. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기).
Radish Kimchi is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Radish Kimchi is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have radish kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Radish Kimchi:
- Take 1 Korean radish (sub turnip)
- Get 2 Tbl. Salt
- Get 3-4 green onion (scallion)
- Get Sauce
- Take 3 Tbl Gochujung
- Prepare 2 Tbl medium hot red pepper powder (optional)
- Make ready 3 cloves garlic
- Prepare 2 Tbl. Sugar
- Make ready 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 noodle. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite. With crunchy cubes of radish in a sweet and spicy pickling sauce Kkakdugi goes.
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.
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. This young radish Kimchi - also known as Chong Gak (pronounced 'gaak') / Chongkak Kimchi -is definitely my favorite Kimchi of all because it has both great taste and great texture. Korean radish is naturally filled with lots of juice. So when you salt it, it will release this juice into the thick Kimchi paste.
So that’s going to wrap it up for this special food radish kimchi recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
