How to make radish wraps
There were some radish left with dongchimi. These days, Jeju radish is cool and not spicy, so it's good to make radish wraps and eat them. So I made some radish wraps. It tastes good because it is fragrant, sweet and sour, and crunchy with milk tea. This finished radish wrap is good for meat, but it's good for when you don't have appetite or when you eat something refreshing. I think it would be good to eat chicken together instead of chicken radish.
0 serving
Within 10 minutes
한팔뚝녀
Ingredients
  • Radish
  • Vinegar
  • Sugar
  • Salt
    little
  • citron syrup
Cooking Steps
STEP 1/5
Peel the radishes and slice them round and thin.
STEP 2/5
Make a 1:1 portion of water and vinegar, and add one spoon of salt based on rice spoon.. I put 5 tablespoons of citron syrup in half a cup of sugar. Adjust the amount of salt, sugar, and vinegar according to your taste. Stir it gently and melt it.
STEP 3/5
Put the sliced radish in a kimchi container or glass bottle. Put it on top and pour the prepared sweet vinegar water on top.
STEP 4/5
I covered the top with 1 tablespoon of citron syrup. Put the lid on and go into the refrigerator
STEP 5/5
It's a radish wrap that's matured in the refrigerator for 5 days.
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