Making the Chonggak kimchi deliciously
I made a good young radish kimchi with spring kimchi. Kimchi is delicious these days, so I make it every 15 days. When I went to the mart, there were a lot of Altari. Cabbage is still expensive, so I think we need to replace it with altari, green onion kimchi, and young radish kimchi until it is lowered. The is not tough, but soft and crunchy, so it's perfect to eat these days. Then let's make it.
6 serving
Within 999 minutes
각설탕식구들
Ingredients
  • a bachelor´s office
    2pack
  • a sun-dried salt
    1cup
  • Ginger
  • Garlic
  • Red pepper powder
    2cup
  • Sticky rice
    1.5cup
  • salted anchovies
    1.5cup
  • Salt
    2TS
  • Sugar
    1TS
Cooking Steps
STEP 1/8
Atari is
STEP 2/8
Clean it up, cut it into quarters to make it easy to eat, cut radish leaves into similar lengths, sprinkle sea salt, and marinate it for about an hour. You can trim it in your own style.
STEP 3/8
Add the ingredients
STEP 4/8
Mix it evenly to make the sauce.
STEP 5/8
Throw away the water that came out of the pickled radish and add the sauce
STEP 6/8
Mix it well
STEP 7/8
If you put it in a container, it's over. If you leave it at room temperature for about a day and put it in the refrigerator, you can eat crunchy young radish kimchi. Radish is sweet these days, so it's good to eat as soon as you make it.
STEP 8/8
It's a day old. It's moist because it's moist. It's good to eatable. Chonggak kimchi tastes different in spring. It goes well with ramen. It's really good if you eat it when it's cooked.
Cooking review
4.00
score
  • 739*****
    score
    The fish sauce and anchovy sauce rotted, and it's awesome!! I'm so glad it's delicious.. Thank you. Thank you.
    2016-05-20 13:53
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