Crisp, clean and delicious kkakdugi! Adding sweet potatoes makes it even more delicious. Even beginners can make it easily. [Kkakdugi ingredients] 1 radish (1400g), 1 sweet potato (600g), 2T sea salt, 12 small green onion [Yangnyeom ingredients] 1 onion, 1/4 pear, 7g ginger, 2.5T minced garlic, 4T glutinous rice paste, 3T plum syrup, 3T canary fish sauce, 1T salted shrimp, 7T red pepper powder, 1T sugar [Ingredients for glutinous rice paste] 100ml water, 1T glutinous rice flour [Cooking order] 1. Make glutinous rice paste 2. Cut radish into bite-size pieces 3. Dice the sweet potato and soak it in water to remove the starch 4. Marinate radish and sweet potato in
I made fragrant and spicy perilla leaf kimchi that stimulates the taste buds on a hot summer day. We are unveiling a seasoning sauce where you can enjoy perilla leaf kimchi properly. Easy to make too! It can be eaten immediately without aging, making it the best side dish. [Ingredients] 50 perilla leaves [Sauce ingredients] 100ml bottled water, 120ml low-salt soy sauce, 1T canary fish sauce, 1T plum syrup, 1T chopped garlic, 1.5T red pepper powder, 2 green peppers, 2 red peppers some small green onions, 1T oligosaccharide, 1T sesame oil, some sesame [Cooking order] 1. Cut red and green peppers in half, remove seeds and chop finely 2. Chop
[Oi-Sobagi ingredients] 6 cucumber, salt 2T(for pickling), 120g garlic chives, 1/2 carrot, 1/2 onion, 5 small green onion, sugar 1T [Glutinous rice paste ingredients] 100ml water, 1T glutinous rice flour [Yangnyeom ingredients] 35g garlic, 7g ginger, Plum syrup 2T, Canary fish sauce 1T, Salted Shrimp 1T, Glutinous rice paste 3T, Red pepper powder 6T [Cooking order] 1. Make glutinous rice paste 2. Gently rub the cucumber with salt and rinse with water 3 times. 3. Cut the cucumber into three equal parts and make a cross-shaped cut. 4. Add salt to the cucumber and pickle for about 50 minutes. (Flip once in the middle) 5. Finely chop garlic chives, carrots,
[Kkakdugi Ingredients] 1 radish (1460g), 2T salt, 6 chives, 1 onion, 6 garlic cloves, a little ginger, 200ml kelp broth, 3T rice, 2T plum syrup, 2T canary fish sauce, 1T salted shrimp, 5T red pepper powder, 1T sugar [Kkakdugi cooking order] 1. Peel the radish and cut it into cubes about 2cm. 2. Add salt to radish, mix evenly, and marinate for 30 minutes. 3. Cut the chives into 2cm pieces. 4. Chop the onion roughly because you grind it in a blender. 5. Put onion, garlic, ginger, kelp broth, rice, plum syrup, canary fish sauce, and shrimp sauce together in a blender and grind to make kkakdugi yangnyeom. 6.