@_cookim_: Kkakdugi (Daikon kimchi) Ingredients - Daikon : 3 kg - Salt: 2/3 cup - Corn syrup: 1 cup - Onion: 1 - Ginger: 20 g - Garlic: 100 g - Gochugaru: 1 cup - Anchovy sauce: 3 tablespoons (can be substituted with 4 tablespoons of fish sauce) - Soy sauce: 3 tablespoons - Sugar: 4 tablespoons - Water: 1 cup - Cooked rice: 100 g Recipe 1. Cut 3 kg of daikon into 2 cm cubes. 2. Mix the daikon cubes with 2/3 cup of salt and 1 cup of corn syrup, then let it sit at room temperature for 1 hour. 3. In a blender, blend together 1 onion, 20 g of ginger, 100 g of garlic, 1 cup of gochugaru, 3 tablespoons of anchovy sauce, 3 tablespoons of soy sauce, 4 tablespoons of sugar, 1 cup of water, and 100 g of cooked rice. 4. Drain the salted daikon in a colander, rinse lightly with cold water, and drain again. 5. Mix the daikon with the blended seasoning mixture. 6. Ferment at room temperature for one day, then keep in the refrigerator 재료 - 무 : 3kg - 소금 : 2/3컵 - 물엿 : 1컵 - 양파 : 1개 - 생강 : 20g - 마늘 : 100g - 고춧가루 : 1컵 - 멸치액젓 : 3T (피쉬소스 4T로 대체가능) - 간장 : 3T - 설탕 : 4T - 물 : 1컵 - 찬밥 : 100g 레시피 1. 무 3kg를 2cm 큐브 모양으로 자른다 2. 소금 2/3컵과 물엿 1컵을 넣어 섞은 뒤 1시간동안 상온에 절인다 3. 블랜더에 양파 1개, 생강 20g, 마늘 100g, 고춧가루 1컵, 멸치액젓 3T, 간장 3T, 설탕 4T, 물 1컵과 찬밥 100g를 넣고 갈아준다 4. 절인 무를 채에 걸러준 뒤 찬물로 가볍게 씻어주고 물을 빼준다 5. 무와 양념을 섞어준다 6. 하루 상온에 보관하고 냉장고에 보관하며 먹는다 #kimchi #kkakdugi #radishkimch #daikonkimchi #koreanfood

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Thursday 11 July 2024 13:19:54 GMT