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Dried Radish Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

DRIED RADISH KIMCHI

INGREDIENTS :

120g dried radish, 2 stems of spring onion, 1 stem of Peking scallion, 1 clove of garlic, 8g ginger, 1T sesame seeds.


SEASONINGS:
(1) 1.5T glutinous rice flour, 1T wheat flour.
(2) 2.5T grain syrup.
(3) 1/2t salt, 1/2t soy sauce, 30ml water.
(4) 1/2t salt, 1/2t soy sauce, 30ml water.
(5) 4T Korean hot red pepper powder, 3T Korean salted fish sauce, 1t salt.

PREPARATION :

1. Rinse dried daikon radish and drain; Soak in water for 30 minutes; Lift the dried radish up and discard the water; Soak in 1 cup of water for 10 hours.
2. Lift the dried radish up; Squeeze out any excess water and reserve the water for later use; Drain.
3. Add seasoning (1) to a non-stick pan; Add 2/3 cup of the dried radish water from the step 2; Stir over a low heat till well mixed; Skim off any white foam; Stir in seasoning (2); Stir over a low heat till well mixed; Turn off the heat; Cool at the room temperature.
4. Add seasoning (3) to a bowl; Mix well.
5. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 3cm length; Soak in the seasoning (3) for 30 minutes.
6. Add seasoning (4) to a bowl; Mix well.
7. Cut off the roots of Peking scallion; Rinse and drain; Cut into slices with 5mm thickness diagonally; Soak in the seasoning (4) for 20 minutes.
8. Lift the spring onion from the step 5 up; Drain.
9. Lift the Peking scallion from the step 7 up; Drain.
10. Peel, rinse and mince garlic.
11. Peel, rinse and mince ginger.
12. Add the dried radish from the step 2, the spring onion from the step 8, the Peking scallion from the step 7 to a plate; Add seasoning (5), the garlic and the ginger; Stir gently till well mixed; Add sesame seeds; Stir gently; Stuff in a jar (important to pack it fully); Press the mixture down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 1 day (important not to put under the sun); Chill in the fridge for at least 1 day before serving.