#Cooking using leftover dongchimi soup #Making dongchimi #RiceSi
I made dongchimi and there is dongchimi soup left. It's a waste to throw it away. Boil noodles or cold noodles in this soup You can put it in and eat it as dongchimi naengmyeon or dongchimi noodles, I thought that was a bit of a waste. I thought about making dongchimi by marinating radish in this soup again. First, salt the radish and then soak it, Put the pickled radish in the dongchimi soup and let it ripen again, I added extra broth and fish sauce to season it. Cut well-cooked dongchimi and make it look like salty kimchi It's good to mix it well and make seasoned dongchimi as a side dish. It's not the way to eat dongchimi. It's going to be seasoned like this It was good to have a different taste from salty because it was a side dish. If there's any dongchimi soup left or dongchimi Try mixing it like this. It's a rice thief. ^^
6 serving
Within 10 minutes
강철새잎
Ingredients
  • Korean radish kimchi
    1L
  • Radish
    1ea
  • a thick salt
    3TS
  • Broth
    1cup
  • fish sauce
    2TS
  • Sprite
    100ml
  • Red pepper powder
    4TS
  • Vinegar
    6TS
  • crushed garlic
    1TS
  • leek
    2TS
Cooking Steps
STEP 1/6
Wash the radish neatly, drain it, and cut it into 2cm thick pieces. Sprinkle thick salt evenly and mix well, and put it in a cool place with no direct sunlight at room temperature, not in the refrigerator, for 3-4 days.
STEP 2/6
It's the leftover dongchimi soup.
Put pickled dongchimi in this soup.
There's more radish than soup
I made the soup with extra broth, salted hairtail fish, and cider.
I added cider to give sweet taste in the shortest time.
Add radish and let it ripen at room temperature for 3 days,
I put it in the kimchi refrigerator and let it ripen for another week.
STEP 3/6
Dongchimi radish is a well-aged radish. I throw away the soup generously. Now that I've done my calling. Cut the radish into three pieces and cut it into pieces.
STEP 4/6
Put vinegar, red pepper powder, minced garlic, and green onions into the radish that you cut on the side and mix them well. You don't have to season it separately. Dongchimi soup has both sweet and salty taste.
STEP 5/6
It's seasoned dongchimi, which is not too spicy. First of all, it's best to put it in an airtight container and eat it cold.
STEP 6/6
The seasoned dongchimi with red pepper powder color is completed. When you take a bite, you can feel the crunchiness first, and it's a seasoned dongchimi with a sour, salty taste, and sweet taste at the end.
Dongchimi actually doesn't have a sour taste. That's why I put vinegar in the sauce.
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