Making side dishes using ripened radish kimchi
I'll make the soup and there's about a cup left. Should I eat it? Should I not? I hesitated and thought about using the altari, and I thought the soup in the soup would soften the taste of altari, so I'm going to start making canned altari kimchi saury.
2 serving
Within 60 minutes
그린인생
Ingredients
  • ripe kimchi
    1ea
  • Radish
  • canned saury
    1pack
  • Scallions
    2ea
  • Beef bone soup
    1cup
  • red pepper seed powder
    1/2TS
  • Water
    2/3cup
Cooking Steps
STEP 1/3
In a pot with soup and ingredients left, I washed it in water yesterday and boiled it over the lowest heat with the altari kimchi that I soaked in wool. Stir-fry it while boiling, and poke the radish with salted seafood, and the color changes when it is fully cooked.
STEP 2/3
When the radish was done, I only poured the canned soup. The soup has become too small. I added some water because I thought it would be more seasoned if the radish was boiled down until it was cooked gently.
STEP 3/3
Simmer over a very low heat for more than 30 minutes. When I ate radish, it was soft and the strong taste of ripe kimchi disappeared and became delicious. Take out a few pieces of saury, sprinkle pepper seed powder, cut chives, and boil it once!
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