Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, radish kimchi. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Radish kimchi is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook radish kimchi using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Radish kimchi:
- Take 1 whole Radish (julienne slice)
- Make ready 200 gm salt
- Make ready 100 gm fresh ginger (julienne slice)
- Get Marinated kimchi base
- Prepare 250 gm Gochujang (korean chili paste)
- Prepare 1 tablespoon fish sauce
- Prepare 2 tablespoon mirin
- Take 1 tablespoon roasted white sesame
Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and. 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:
- 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.
- 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.
- Store in a food container, keep in the fridge fir at least 48hours. Taste will be awesome.
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. 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.
So that is going to wrap it up for this exceptional food radish kimchi recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
