[Making radish kimchi at Seolleongtang restaurant]
A few days ago, I accidentally saw the kimchi refrigerator that I was delaying and procrastinating thinking about buying it later, and I bought it on impulseK The upper compartment is used as a function of freezing and cooling, and only the two compartments are being swept away by kimchi storage. . .;;;;;;; We have a jar of dalang cabbage kimchi and a little more radish kimchi. I don't think there was this much kimchi =.= It's definitely a kimchi refrigerator, but the reality is that the kimchi isn't filled up;; I usually eat kimchi with my mom's ticket, but I need to fill it up diligently from now on. I was excited about the new one, so the opening was longHaha I'm sorry
6 serving
Within 999 minutes
조밍키♥
Ingredients
  • Radish
    3ea
  • onion
    5ea
  • Scallions
    14ea
  • a sun-dried salt
    4handful
  • New Sugar
    4little
  • Red pepper powder
    10T
  • Garlic
    13piece
  • Ginger
    3piece
  • plum extract
    3T
  • salted anchovies
    7T
Cooking Steps
STEP 1/15
(I made it for Bae Yeon-jung's kkakdugi, but the measurement is up to me.)
It's based on 3 big radishes^ Radish won't get soft if you soak it with the skin, so soak it in water and wipe it with a clean dishcloth I removed the skin because the radish skin was so bad(Sorry)
STEP 2/15
Cut it into big pieces in the shape you wantYou can cut a radish that looks big and long like me into three pieces, cut it vertically, and cut it into squares
STEP 3/15
Or you can cut it in a triangular shape^ The shape and size of the paper are random. ^^;
STEP 4/15
Add a handful of salt per radish, a handful of new sugar My radish is so big that I put in 4 handfuls of sun-dried salt and 4 handfuls of new sugar^^
(If you use sugar, the radish will get softened, so use a new sugar.)^)
STEP 5/15
I marinated it for about two hours^ (Summer standard) If you pickle it for too long, the crunchiness of radish disappears, so while mixing it in the middle, the radish is slightly fluffy (?) and the radish is planted to the point of turning slightly.^~^
(The word fluffy only comes to mind due to lack of vocabulary;;)
STEP 6/15
Rinse the pickled radish and drain the water. Wash the chives and remove the water together You have to drain enough water!!
The person who lost the water while putting in young radish kimchi
(Thankfully, it was windy today, so I drained it for about 40 minutes^^ I usually leave it for more than an hour ^^)
STEP 7/15
In the meantime, I'm making the sauce According to Bae Yeon-jung's recipe, there is one onion per muhana in March, but there are two onions per muhana in November.
Mental breakdown. .; I put it in roughly with the sense of the lady. lol It's a big radish, so put 5 medium onions, 13 large garlics (about 15 regular sizes), and 3 pieces of ginger in the size of garlic and grind it in a blender.^~^
If onions are less sweet and spicy, please reduce the number of onions
STEP 8/15
There's a minimum amount of seasoning, but if you make it salty, it doesn't taste like kkakdugi from Seolleongtang restaurant^^
STEP 9/15
Add 10 spoons of red pepper powder, 7 spoons of fish sauce, and 3 spoons of plum extract^~^
(Plum thread prevents sweetness and watering, so make sure to put it in^~^)
STEP 10/15
When I make kimchi, I always get impatient (?) and lose patience. I put two cups of yogurt in a soju cup so that it cooks quickly. LOL (It can be omitted)
STEP 11/15
Add the dehydrated radish and chives to the sauce You can't put in a lot of chives because of the slippery ingredients
STEP 12/15
Another tip for Bae Yeonjung! Mix it gently^~^
STEP 13/15
Even if you make three big radishes, it's not much if you put them in a kimchi container
STEP 14/15
Even if it's a clean kimchi container, I always put a plastic pack on it
Maybe it's just for fun, but it's better to put it onIt's summer now, so cook it for a day or a half, but don't open it even if you're curious until it's bubbly The taste changesHaha Experienced person
STEP 15/15
I leave it at room temperature for half a day, put it in the laver and cook it as much as I can eat^ I usually like sour kimchi more, but I made it even though it's still undercooked, but it's so good
How to make kimchi and ingredients are really important, but I think the cleanliness and cooking process of kimchi container are very important I definitely did the same as the recipe, but if you want to remove the smell, wash the kimchi container once and put sugar water (water 3: sugar 1) upside down for an hour, but you can keep the rice hot water for a day because it needs a lot of sugar^^ If the smell goes out, rinse it and dry it in the sun, and it'll be disinfected^ My comments are getting longer today;;;;; That's how important it is, so make sure to wash it clean^~^
Cooking review
4.90
score
  • 588*****
    score
    Thanks to you, I was able to make kkakdugi. I made it yesterday, but when I ate it this morning, it turned into a very, very, very delicious Thank you.
    2023-11-06 08:37
  • 634*****
    score
    It's made of two radishes that roll around the house. I hope it's delicious I'm looking forward to it
    2023-10-23 19:57
  • 688*****
    score
    It tastes so good when I eat 2 radishes after 3 days.Amazing
    2023-10-12 22:11
  • 938*****
    score
    I hope it cooks deliciously
    2023-10-03 20:31
  • 225*****
    score
    I followed the recipe except for the ones I couldn't put in because I didn't have chives. I think it's thick because there's a lot of seasoning left, It's half cooked...I hope it's delicious Thank you for the recipe
    2022-10-30 22:07
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