Making sweet, cool, delicious fruit kimchi and pear radish kimch
My mom brought one for me, who likes pears. It's so big and there's so much that I made a cool pear radish kimchi. It's sweet and cool, so it's good for children to eat.
4 serving
Within 15 minutes
불량엄마소자매마미
Ingredients
  • ship
    3ea
  • Red pepper powder
    2TS
  • salted shrimp
    1spoon
  • crushed garlic
    1spoon
  • leek
    1/3cup
  • Sesame
    1spoon
  • water parsley
    little
Cooking Steps
STEP 1/9
It's a really big and sweet boat!
You don't need time to pickle it, so you can mix it right away if you cut it. It's comfortable
STEP 2/9
Cut out the pear seeds and cut them into bite-size pieces.
STEP 3/9
There are three pears, but it's quite a lot.
It's good to season it whenever you want, so just enough^^
STEP 4/9
Red pepper powder, minced garlic, salted shrimp
STEP 5/9
Add sesame seeds and chopped green onions
STEP 6/9
Mix it gently!
STEP 7/9
The rogue mother recently ate water parsley pork belly, and the root of the water parsley is placed in a pot stand and watered.
If you water it enough, it's fun to cut it like this.
STEP 8/9
I also added cute water parsley and mixed it together.
I wish I had more water parsley.
The freshness of the pear and the sweetness of the water parsley taste really good when you chew it together.
STEP 9/9
Fresh, sweet, and clean aftertaste. Baekkkakdugi is done!
I put in 2 spoons of red pepper powder, and Yuri didn't eat the red one because she thought it would be spicy^^
If I reduce the amount of red pepper powder, I think kids who can't eat kimchi will eat it well.
Unlike radish kimchi, it's a delicacy because it tastes really cool.
The bully mom ate bibimbap with vegetables and it was so delicious.
It has a clean aftertaste, so it goes well with greasy food.
Sweet, cool, delicious fruit kimchi. Baekkkakdugi Pear is a moist fruit with low calories and is good for preventing constipation. It also lowers blood cholesterol, so it's good for dieting. Crispy and sweet pear kkakkakdugi that's crunchy and sweet.
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