Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, radish kimchi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Radish kimchi is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Radish kimchi is something that I’ve loved my whole life.
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.
To begin with this particular 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 it.
The ingredients needed to make Radish kimchi:
- Make ready 1 whole Radish (julienne slice)
- Make ready 200 gm salt
- Prepare 100 gm fresh ginger (julienne slice)
- Make ready Marinated kimchi base
- Take 250 gm Gochujang (korean chili paste)
- Take 1 tablespoon fish sauce
- Make ready 2 tablespoon mirin
- Make ready 1 tablespoon roasted white sesame
Kkakdugi (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. 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.
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.
Because…, this Radish Kimchi represented my Korean accent so well. After I finished high school in a small town of southern shore of Korea, I moved to Seoul. It was a long time ago but I clearly remember. 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.
So that’s going to wrap it up for this exceptional food radish kimchi recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
