Radish kimchi with doenjang (fermented soybean paste).
Fermentation & Pickling⏱ 40min👥 3 servings
Ingredients
- Ingredients: 300-400g of dried radish greens (ssireugi).
- 2 tablespoons of doenjang (Korean fermented soybean paste).
- 1 tablespoon of corn syrup (or honey).
- 1/2 tablespoon minced garlic.
- 1 tablespoon of finely chopped green onions.
- 1 tablespoon of perilla oil.
- 1-2 tablespoons of sesame powder.
- A small amount of black sesame seeds.
Instructions
1
To prepare the dried shiitake mushrooms, soak them in water for 20-30 minutes to remove any bitterness and unpleasant odors.
2
Carefully peel off a thin layer of the outer skin from the stems to make them more tender.
3
Squeeze out the excess moisture and cut into pieces about 4-5 cm in size.
4
Mix doenjang (fermented soybean paste), jujube syrup, garlic, and green onions in a bowl to create a marinade. Then, add the dried radish greens ("shireugi") and gently massage them with the marinade.
5
Korean radish is seasoned with perilla oil, sesame powder, and whole sesame seeds.
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