Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, radish kimchi. One of my favorites food recipes. This time, I will make it a 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 popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Radish Kimchi is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook radish kimchi using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Radish Kimchi:
- Take 1 Korean radish (sub turnip)
- Make ready 2 Tbl. Salt
- Take 3-4 green onion (scallion)
- Take Sauce
- Prepare 3 Tbl Gochujung
- Make ready 2 Tbl medium hot red pepper powder (optional)
- Make ready 3 cloves garlic
- Make ready 2 Tbl. Sugar
- Take 3 Tbl. Fish Sauce
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 is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and noodle. 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.
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. 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. Learn how to make delicious radish kimchi.
So that is going to wrap it up for this special food radish kimchi recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
