Pickled radish pickles
It's a pickle made by mixing the methods I heard while traveling to Japan and the methods used a lot around me,
4 serving
Within 90 minutes
최윤미
Ingredients
  • edible shoots of a fatsia
    500g
  • Water
    2.5cup
  • Salt
    2TS
  • Katsuobushi broth
    2.5cup
  • Korean style soy sauce
    2TS
  • Cheongju
    4TS
  • Sugar
    2TS
  • Vinegar
    4TS
  • Salt
    1ts
Cooking Steps
STEP 1/5
Cut and trim the bark at the end.
STEP 2/5
After dissolving salt in water and adding the trimmed durub, soak it for about an hour, and then drain it with a dry dishcloth.
STEP 3/5
Put all the seasoning ingredients in the pan and boil it. When it starts to boil, add the pickled tofu and boil it.
STEP 4/5
When you add the tofu and start boiling again, you're done when you get off the heat.
STEP 5/5
Put it in an airtight container and store it in the refrigerator.
You can eat it in a day without having to let it ripen for a long time,
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