The instant dongchimi that we ate at the restaurant
The finger-shaped dongchimi that I tasted at restaurants... I always thought it was hard to make I can't believe I can make it so easily. It's amazing even after I make it It's a very satisfying taste. Tokso is the sour taste of radish in the soup. It's instant dongchimi that you can eat right after aging for 2~3 days This is the recipe introduced by Jun Jin Joo in "The Best Cooking Secret"~~^^
6 serving
Within 30 minutes
๊ทธ๋ ˆ๋…ธ์•„
Ingredients
  • Radish
    650g
  • ship
    1/2ea
  • onion
    1/2ea
  • Green pepper
    80g
  • Salt
    1TS
  • Sugar
    1TS
  • Garlic
    20g
  • Ginger
    20g
  • Scallions
    90g
  • Water
    400ml
  • Flour
    1TS
  • Water
    1.6L
  • Salt
    2TS
Video
Cooking Steps
STEP 1/11
Cut 650g of radish into long pieces
STEP 2/11
Add 1 tablespoon of salt and 1 tablespoon of sugar and pickle the radish
STEP 3/11
Put 8 cups (1.6L) of water and 2 tablespoons of salt in a pot and bring to a boil
Turn off the heat and cool it down
STEP 4/11
I'm going to make flour paste soup
Put 2 cups of water (400ml) and 1 tablespoon of flour in a pot, dissolve it finely so that it does not lump, turn on the heat, and when it boils up, turn off the heat after 3 seconds and cool it down
STEP 5/11
I need you to trim the ingredients
1/2 pears are cut into honeycomb shapes
STEP 6/11
Don't shred 1/2 onions, just make cuts
STEP 7/11
Make a hole in 80g of green pepper or cut it diagonally with scissors
STEP 8/11
Put 20g of sliced garlic and 20g of sliced ginger in the broth pack
STEP 9/11
Mix 1/2 cup (100ml) of flour paste soup in cooled salt water
STEP 10/11
Put 90g of chopped chives and pickled radish in an airtight container
STEP 11/11
Add the pear, onion, green pepper, and stock pack
If you put dongchimi soup and age it at room temperature for 2 to 3 days and refrigerate it
You can taste the instant dongchimi that you eat at restaurants
The cooking time shown is the time to prepare the ingredients~ It may take more time to cool the boiled salt water and put it in an airtight container~ Finish cleaning the ingredients in advance and put it in as soon as the salt water cools down^^
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