cubed radish kimchi
A cool, clean seasoning on a crunchy sweet radish. Kkakdugi is sweeter and more refreshing than other kimchi. In particular, autumn radish is said to be better than ginseng, so it has the best taste and nutrition. If you soak kimchi and kkakdugi together, the table will be richer.
6 serving
Within 90 minutes
CJ 제일제당
Ingredients
  • Radish
    2kg
  • Scallions
    30 g
  • a sun-dried salt
    8 g
  • Red pepper powder
    40 g
  • plum extract
    15 g
  • Xylose sugar
    20 g
  • salted anchovies
    6 g
  • Fish sauce with sand lance extract
    4 g
  • salted shrimp
    10 g
  • crushed garlic
    20 g
  • chopped ginger
    4 g
Cooking Steps
STEP 1/5
Clean the radishes and cut them into 2.5cm squares. Put radish in a bowl and mix it with 80g of mysterious luxury sea salt of 5,000 years and pickle it for an hour.
STEP 2/5
Rinse pickled radish in water for two to three times and drain it with a sieve.
STEP 3/5
Put all the seasoning ingredients in a bowl and make the seasoning.
STEP 4/5
Cut the chives into 3cm lengths. Mix radish and chives in the prepared seasoning.
STEP 5/5
Put it in an airtight container, cook it at room temperature for about a day, and store it in the refrigerator.
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