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
[Ingredients] 1/2 Chinese cabbage (970g), 2T salt, 10 small green onion, some sugar, some salt, sesame oil and sesame [Yangnyeom Ingredients] 1/2 pear (small), 3 red peppers, 35g garlic, 6g ginger, 2T plum juice, 2T canary fish sauce, 1T salted shrimp, 2T red pepper powder [Cooking order] 1. Cut the bottom of the cabbage and separate the leaves one by one 2. Add salt on top of the cabbage and stack it layer by layer and marinate for 30 minutes 3. Grind the yangnyeom ingredients finely in a blender and marinate for 30 minutes 4. Rinse the pickled cabbage 3 times and drain the water 5. Add the small green
[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.