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Celery Radish Kimchi Rolls, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

CELERY RADISH KIMCHI ROLLS

INGREDIENTS :

1kg daikon radish, 1 stalk of celery, 1 stem of Peking scallion, 1 piece of kelp, 1 clove of garlic, 8g ginger.


SEASONINGS:
(1) 1.5T salt, 1 cup of cold water.
(2) 1T salt, 1T soy sauce, 2 cups of water.
(3) 1.3T Korean hot red pepper powder, 1t Korean salted fish sauce, 1/2T Korean salted shrimp sauce, 1/2T soy sauce, 1/2T sugar.

PREPARATION :

1. Peel, rinse and cut off both ends of daikon radish; Cut into pieces with 6cm length and 2cm width; Arrange on bamboo sieve; Leave it under the sun for 1 day.
2. Rinse the radish; Drain.
3. Discard the wilted celery; Rinse and drain.
4. Add seasoning (1) to a big mixing bowl; Stir till well mixed; Add the radish and the celery; Leave it for 2 hours.
5. Add seasoning (2) to a bowl; Mix well.
6. Cut off the roots of Peking scallion; Rinse and drain; Cut into pieces with 6cm length and 2cm width; Soak in the seasoning (2) for 20 minutes.
7. Lift the radish from the step 4 up; Squeeze out any excess water; Drain.
8. Lift the celery from the step 4 up; Squeeze out any excess water; Drain.
9. Peel, rinse and mince ginger.
10. Peel, rinse and mince garlic.
11. Lift the Peking scallion from the step 6 up; Drain.
12. Add the radish from the step 7 in a plate; Add seasoning (3), the ginger and the garlic; Stir gently till well mixed.
13. Wipe-clean a piece of kelp with damp kitchen paper; Lay in a container with a tight lid.
14. Arrange 4 pieces of the radish from the step 12 and some Peking scallion from the 11 in a pile; Bundle with the celery from the step 8 (repeat the step till the ingredients are used up).
15. Carefully arrange the radish rolls from the step 14 in the container with the kelp (important not leave space); Gently press the mixture down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 1.5 days (important not to put under the sun); Chill in the fridge for at least 13 days before serving.