How to make pickled radish pickles. It's a delicacy!!
It tastes like pickled radish It's so spicy Fresh and salty food was delicious You can call it pickled radish I think you can call me Moopickle. I put in a lot of Cheongyang chili peppers to give it a really spicy taste I made broth with shiitake mushrooms and kelp There's depth to the taste.
6 serving
Within 30 minutes
팬이맘
Ingredients
  • Radish
    2kg
  • Cheongyang red pepper
    250g
  • onion
    1/2ea
  • Shiitake mushroom
    1ea
  • Sea tangle
    1piece
  • jujube
    5piece
  • Garlic
    1pack
  • Pickling Spice
    1ts
  • Water
    250ml
  • thick soy sauce
    250ml
  • Sugar
    200ml
  • Vinegar
    250ml
  • plum extract
    50ml
Cooking Steps
STEP 1/17
Peel the radish to make pickled radish
I'll prepare the trimming
There's a lot of Cheongyang Gochuyang.
You can add or subtract.
If you add a lot of Cheongyang chili peppers, it has a strong flavor.
STEP 2/17
It's good to bite about 5cm long.The amount of chili peppers is about this much.
I thought there were a lot, so I put everything in
I liked spicy food very much.
STEP 3/17
I made the thickness 1.5 to 2cm.
STEP 4/17
You can cut it like a picture.
STEP 5/17
It'd be nice to make them into decent ones like this
STEP 6/17
Cut the garlic into pieces.
STEP 7/17
Cut the chili pepper into 1.5 to 2cm pieces
Put peppers, radishes, and sliced garlic in a container.
STEP 8/17
I'm going to heat up the soy sauce.
Pour 250ml of water into the frying pan
STEP 9/17
Pour 250ml of thick soy sauce
STEP 10/17
Pour 200ml of sugar
I put in 50ml of plum extract.
STEP 11/17
Add 250ml of vinegar
STEP 12/17
a piece of kelp
Cut 5 pieces of jujube into 4 pieces of shiitake mushrooms
STEP 13/17
boiling water for soy sauce
At first, when it boils over high heat, heat it on medium and low for about 10 minutes.
STEP 14/17
When it's boiled, pour the soy sauce into the radish
Make pickled radish.
Oh, I just took out the kelp and poured it in together.
STEP 15/17
Even if the soy sauce seems to be low, the radish quickly decreases.
If you want to eat more crunchy pickled radish
It would be nice if you press the push stone.
If you don't have it, pass!!
STEP 16/17
Even after an hour, moisture comes out of the radish
This is how the radish sinks.
STEP 17/17
It's a picture that I took a day later.
There's some soy sauce on the radish.
You can feel the taste of moo-pickle even after a day.
I put it in the kimchi refrigerator a day later.
I started eating it two days later.
Cooking review
5.00
score
  • 385*****
    score
    I made it last time and it was so delicious that I made 1.5 times more recipes^^
    2024-03-12 20:50
  • 217*****
    score
    Unexpected Gangwon radish came out, so I made pickled vegetables. I added paprika instead of cheongyang red pepper and 50ml less vinegar in consideration of what my old parents would eat. Slice the radish thinly.. The result was better than I expected. It was so good that I shared it with my brother, next door, and the security office, and one of them ran out quickly ^^ So I bought a new radish and put it back in Thank you for the good recipe~~~
    2023-07-26 15:41
  • 169*****
    score
    Thank you ^^~
    2023-01-25 09:38
  • 631*****
    score
    It's the taste I ate at a restaurant
    2022-02-17 10:54
  • 269*****
    score
    It was easy to measure and it was easy to make because it contained good tips such as fire control and amount of soy sauce water! I couldn't put in chili peppers because there were kids. It's too badcrying
    2020-03-28 18:38
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