Dongchimimimu is served for a long time, but it's sweet and it's good. It's gotten a lot cheaper It's five, but I used two
I didn't peel it That way, it's more crunchy. Wash it and cut it into a circle. Cut it into smaller pieces

Add a cup of thick salt paper to the radish and mix well I'm going to cook it for about 20 minutes
Soaked and sticky rice glue (Put 1 spoon of sticky rice powder in 2 cups of paper cup water) Honggat put pretty purple water in me and a handful because it's refreshing I put a bit of salt next to the pickled radish

Grind the ingredients you prepared I added a liter of water to filter it out If you don't want to filter it out, you can just do it, but if you filter it out, the soup is much cleaner and it's delicious

Remove the pickled radish from the basket, drain, and mix the prepared ingredients in another bowl The one you've filtered on the cotton pad.Add glutinous rice paste, 1 liter of water, salt, plum extract, and taste it It can't be too salty. You can watch it again after a day

Put the drained radish in a container and pour the mixed water Here, fermented red pepper and pickled mustard leaves. Put the chives side by side. If you don't like the seasoning, take a look a day later and add the ones you need. If you open it 3 days later
It's going to be a dongchimi dyed beautifully