By GLEETZ ์ ์
๐๐ธ๐ฎ๐ธ๐๐๐ด๐ถ (๐๐ผ๐ฟ๐ฒ๐ฎ๐ป ๐ฅ๐ฎ๐ฑ๐ถ๐๐ต ๐๐ถ๐บ๐ฐ๐ต๐ถ) | ๊น๋๊ธฐ โฃ
6 steps
Prep:15minCook:45min
๐I know cabbage kimchi is a classic but the *crunch* of kkaktugi is a v special addition to a meal. I find that these go so much better with soups-because sometimes you want a nice crunchy contrast to the liquid iykyk hehehe โฃโก๏ธโก๏ธ
โฃ
The cube shape is traditional but Iโm liking these half moons- I donโt have a korean grocery store near me so those big moos ๋ฌดs ๐ฎare hard to find- these long Japanese ones r perfect too tho. โฃ
Updated at: Thu, 17 Aug 2023 08:48:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories127.8 kcal (6%)
Total Fat1.3 g (2%)
Carbs28.7 g (11%)
Sugars15 g (17%)
Protein3.1 g (6%)
Sodium1551.3 mg (78%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
1. Peel and cut daikon radish. Salt them with the kosher salt, toss to mix, and set aside to 30 min-a few hours to draw the water out. โฃ
Step 2
2. Make the flour paste for fermentation: mix 1 tbs flour and 1/3 cup of water and microwave for 1-2minutes- itโs gotta be thick but donโt burn itโฃ
Step 3
3. Make the sauce: blend together the flour mix, apple, onion, ginger, garlic, slated shrimp, fish sauce, plum syrup, and ginger. โฃ
Step 4
4. Drain the water and pat the daikon radish dry. Mix with the gochugaru until coated & the gochugaru is a little melted into the daikon โฃ
Step 5
5. Add the sauce and coat until well combined. Add chopped scallions and onions.โฃ
Step 6
6. Store in a glass, airtight jar and let it sit for a few days until fermented. I like to eat it immediately cuz i canโt wait lol
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