Seokbakji- That autumn radish that doesn't even trade for ginsen
There is a saying that it is autumn radish. Did he say he doesn't even trade it for ginseng. I bought half a box of radishes because I wanted to make dried radish, but I don't think this is dongchimi radish, but it's small and cute.It tastes sweet and delicious when I eat one while cutting it.Yeah, I think it's called autumn radish. As I cut radish to make dried radish endlessly, I was tired of simple labor and faked. Radish is left and endurance is down. Then should I dip it in the tin foil? I'm too lazy to cut it into pieces, so-called stone foil made by cutting it anyhow, and what I made without special skills in kimchi is also delicious
6 serving
Within 90 minutes
Lime앤Thyme
Ingredients
  • Radish
    4-5ea
  • leek
    5-6ea
  • Salt
    2-3TS
  • Sugar
    2TS
  • Red pepper powder
    1/4cup
  • Red pepper powder
    3/4cup
  • instant rice
    2TS
  • Garlic
    6-7piece
  • Ginger
    1piece
  • onion
    1/2ea
  • salted shrimp
    2TS
  • salted anchovies
    2TS
Cooking Steps
STEP 1/9
Wash the radish clean, cut out the wound, and cut it into appropriate sizes.
STEP 2/9
Add the amount of salt and sugar and toss it together.
Marinate for 30 to 1 hour, but mix by changing the top and bottom in the middle.
STEP 3/9
Put all the seasoning ingredients in a blender and grind.
STEP 4/9
The pickled radish is drained by a sieve.
You don't rinse it in water.
STEP 5/9
Put the ground seasoning ingredients in a bowl and mix 3/4 cups of red pepper powder.
STEP 6/9
Put drained radish in a large bowl and color with 1/4 cup spicy pepper powder.
I used fine pepper powder to make the color better.
STEP 7/9
Put the sauce on the colored radish
STEP 8/9
Add the green onions and mix well.
STEP 9/9
Put it in a container, leave it at room temperature for one night, and store it in the refrigerator.
I used fine Cheongyang red pepper powder to color the red pepper powder. If you don't like spicy food because the particles are fine, use watery and spicy because the particles are fine. I made it so boring that I can eat a few of them even in my bare mouth. If you want something a little bit more salty, add a little more salt or add 1-2 tablespoons of fish sauce when you pickle.
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