Use flour glue for kimchi. Radish radish kimchi
Making food that's not cooking with leftover ingredients It's not a failure even if you follow it, but find a thin flavor in the middle Apply a recipe that suits your taste ~For kimchi, anchovy kelp stock, use flour paste, radish kimchi~
6 serving
Within 30 minutes
맛따라삼만리
Ingredients
  • Radish
    1.8~2kg
  • onion
    1/2ea
  • a real wave
    3~5ea
  • young radish
    1ea
  • Flour
    180~200cc
  • dried red pepper
    5ea
  • salted anchovies
    75cc
  • Fish sauce with sand lance extract
    60cc
  • Red pepper powder
    45~60cc
  • crushed garlic
    15cc
  • plum extract
    15cc
  • ginger powder
    0.3cc
  • salted anchovies
    15~30cc
Cooking Steps
STEP 1/13
Kimchi anchovy kelp stock flour paste - (200cc) broth.15cc flour. 2.5cc new sugar (optional).Miwon 1.3 cc (optional)Check out the recipe. @6877888
STEP 2/13
First, soak 5 dried red peppers in water (you can use fresh red peppers)
STEP 3/13
The radish looks delicious and doesn't look like a big one. Prepare one radish (1.8-2kg), five small green onions, one young radish (radish radish), and 1/2 onion
STEP 4/13
Cut 1/2 onions into flat, square cubes (you can grind them)
STEP 5/13
I'm not going to pickle the radish, but I'm going to use it right away. Cut it into the right size
STEP 6/13
Cut five small green onions into small pieces, and one young radish into cubed radish length
STEP 7/13
Drain 5 soaked dry red peppers well, garlic 15cc, plum extract 15cc, ginger powder 0.3cc (optional-fine bitter taste)
STEP 8/13
Mix 75cc of anchovy sauce (salt 15cc) and 60cc of sand lance sauce (salt 15cc) in the seasoning (basic salt 45cc suitable for 1 (2kg) radish that has not been pickled)
STEP 9/13
Mix 200cc of Kimchi wheat glue with unsalted radish first - First, the wheat glue gets on the radish to cut the taste and to catch the seasoning and fish sauce (refer to the anchovy kelp stock flour paste)
STEP 10/13
Mix and season (If you don't have enough seasoning, add up to 15 to 30cc with fish sauce - As the radish cooks, the water comes out a lot, so the seasoning becomes appropriate.)
STEP 11/13
Match the color with 45cc of pepper powder (add 15cc of your preference)
STEP 12/13
Add chopped green onions and young radishes and mix gently
STEP 13/13
Pour some water into the container and finish the seasoning, close the lid tightly, age at room temperature for more than 2 to 3 days, and store it in the refrigerator. (The radish kimchi soup fills up to the end and season it with the soup.)
1. If you don't like the scent of salted fish, adjust the seasoning and seasoning 2. For kimchi, anchovy kelp stock flour paste exclusive radish kimchi recipe, so please refer to it 3. The executive may be embarrassed because it's not pickled, but it's a basic liver, so add it as your favorite fish sauce. (If you're not confident, it's comfortable if you think you cook it's cooked and flipped.) 4. If you have radish, add radish and it becomes delicious soup kkakdugi 5. If you're not confident in ginger, skip it It tastes slightly bitter 6. Soaked dry peppers only need chili seeds, but they are visual frauds, so you can skip them
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