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

RADISH KIMCHI

INGREDIENTS :

1kg daikon radish, 1 pear, 1/2 stalk of Peking scallion, 4 stems of spring onion, 30g celery, 1 clove of garlic, 8g ginger.


SEASONINGS:
(1) 1T salt.
(2) 2t salt, 2t soy sauce, 1/2 cup of water.
(3) 2t salt, 2t soy sauce, 1/2 cup of water.
(4) 3T Korean hot red pepper powder, 1T Korean salted shrimps, 1T Korean salted fish sauce.

PREPARATION :

1. Peel, rinse and drain daikon radish; Cut off both ends; Cut into pieces with 2cm length; Arrange in a flat plate; Evenly sprinkle with seasoning (1); Leave it for 3 hours.
2. Add seasoning (2) to a bowl; Mix well.
3. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 3cm length; Soak in the seasoning (2) for 30 minutes.
4. Add seasoning (3) to a bowl; Mix well.
5. Cut off the roots of Peking scallion; Rinse and drain; Cut into slices with 5mm thickness diagonally; Soak in the seasoning (3) for 20 minutes.
6. Discard the wilted celery; Rinse and drain; Cut into sections with 3mm length.
7. Lift the radish from the step 1 up; Drain in a sieve.
8. Peel, rinse and drain a pear; Hull; Cut into slices; Arrange in a steaming plate; Arrange a steaming rack in a deep heavy-based pan; Pour water into the pan till ΒΌ height of the steaming plate; Bring to the boil over a high heat; Arrange the steaming plate on the rack; Cover the pan with its lid; Steam over a high heat for 30 minutes; Turn off the heat; Cool; Mash.
9. Lift the spring onion from the step 3 up; Drain.
10. Lift the Peking scallion from the step 5 up; Drain.
11. Peel, rinse and mince garlic.
12. Peel, rinse and mince ginger.
13. Arrange the radish from the step 7 in a plate; Add seasoning (4), the ginger, the garlic and the smashed pear; Gently stir till well mixed; Add the spring onion from the step 9 , the Peking scallion from the step 10 and the celery; Stir gently; Carefully stuff in a container with a tight lid (important to pack it fully); 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.