Sunday, April 4, 2010

Kkakdugi ( Radish Kimchi)


1 ( about 1.5- 2 lbs) Korean radish, cut into about 1 inch cube

1/2 tsp sugar

2 Tbsp salt

5 scallions, sliced diagonally into 2 inches


1/2 cup Kochukaru ( korean pepper flakes)

1 Tbsp fish sauce

1 Tbsp ginger, chopped finely

5 cloves garlic, chopped finely

2 Tbsp sweet rice flour

1/2 cup water

1. Add sugar and salt to radish . Mix well leave for about 4 hours. after 4 hours, drain any liquid that has accumulated. set aside.

2. In a sauce pan, mix sweet rice flour and water and heat over low to medium heat.
Keep a close eye and keep stirring until the mixture thickens to a pancake batter consistency. remove from heat and set aside to cool

3. In a large mixing bowl, mix ingredients for the sauce ( Kochukaru, fish sauce, sweet four mixture, ginger and garlic) . Mix well.

4. Add radish and scallions and mix well until the radish is well coated with the sauce.

5. store in a plastic or bottle container with tight lid and let it ferment at room temperature for about 36 hours. After 36 hours, refrigerate.

*** I am not really comfortable leaving any food out so i kept mine in the fridge.

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