Imported from the web

Crisp and Healthy Kkakdugi~

Name: Crisp and Healthy Kkakdugi~
Prep time: 90 min
Cook time: 10 min
Total time: 1800 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 2 개 radishes (Wash and cut into kkakdugi-sized cubes); 3.5 큰술 sea salt (For salting the radish); 2 큰술 flour (For the paste); 200 ml water (For the flour paste); 7 큰술 Korean red pepper flakes; 3 큰술 maesil syrup; 0.5 개 apple (Cut into pieces; remove the seeds and core); 5 뿌리 scallions (Trim, wash, and cut into lengths suitable for kkakdugi); 0.5 개 onion (Trim and wash); 0.5 큰술 fresh ginger (Peel, trim, and wash); 3 큰술 garlic (Trim and wash); 2 큰술 sand lance fish sauce; 1 큰술 salted shrimp; 1 큰술 salt (To adjust the seasoning)

Imported by MoInd on SeeMeCook

A Korean-style kkakdugi made by salting radish for one hour and tossing it with a seasoning mixture containing apple and maesil syrup. Wheat flour paste softens the seasoning while enhancing its refreshing, clean flavor.

6 servings1800 minEast Asian

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Ingredients

2 개 radishes (Wash and cut into kkakdugi-sized cubes)
3.5 큰술 sea salt (For salting the radish)
2 큰술 flour (For the paste)
200 ml water (For the flour paste)
7 큰술 Korean red pepper flakes
3 큰술 maesil syrup
0.5 개 apple (Cut into pieces; remove the seeds and core)
5 뿌리 scallions (Trim, wash, and cut into lengths suitable for kkakdugi)
0.5 개 onion (Trim and wash)
0.5 큰술 fresh ginger (Peel, trim, and wash)
3 큰술 garlic (Trim and wash)
2 큰술 sand lance fish sauce
1 큰술 salted shrimp
1 큰술 salt (To adjust the seasoning)

Steps

1
Trim and wash the 2 radishes, onion, apple, garlic, ginger, and scallions.
2
Prepare the onion, apple, garlic, and ginger.
3
Cut the radishes in half, quarter them, and cut them into kkakdugi-sized cubes.
4
Add 3.5 tbsp of sea salt to the cut radish, mix evenly, and salt for one hour.
5
While the radish is salting, cut the scallions into lengths suitable for kkakdugi.
6
Cut the prepared apple, onion, garlic, and ginger, place them in a blender, and blend.
7
Pour 200 ml of water into a small saucepan, add 2 tbsp of flour, and whisk until smooth.
8
Bring the flour paste to a boil while stirring continuously, then let it cool.
9
Put the blended seasoning mixture into a bowl.
10
Add the scallions, 1 tbsp of salted shrimp, and the cooled flour paste.
11
Add 2 tbsp of sand lance fish sauce and 3 tbsp of maesil syrup.
12
Add 7 tbsp of Korean red pepper flakes and mix the seasoning thoroughly.
13
If the seasoning tastes bland, add 1 tbsp of salt. The original recipe adds 1 tbsp of salt.
14
Mix the seasoning thoroughly again.
15
Drain the salted radish in a colander to remove excess moisture; do not rinse it with water.
16
Place the radish in a bowl and add the prepared seasoning.
17
Quickly toss the radish and seasoning together until evenly coated.
18
Transfer the finished kkakdugi to an airtight container. According to the description, let it ferment for two days, then refrigerate it.

Notes

The description states that the kkakdugi was fermented for two days and then refrigerated. For a sweet-and-sour flavor, approximately 0.5 tsp of New Sugar or a little extra sugar may be added, but this is optional and has not been included in the basic ingredients. The original recipe does not specify the fermentation environment or temperature.