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
[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.