Seasonal ginseng radish pickles.
Mixing & Dressing⏱ 20min👥 2 servings
Ingredients
- A moderate amount of ginseng.
- 2 tablespoons of gochujang.
- 1 tablespoon of vinegar.
- 1 tablespoon of minced garlic.
- A small amount of green chili peppers.
- A small amount of sugar or plum syrup.
Instructions
1
Cut off the top of the ginseng root and make shallow cuts along its length before peeling the skin.
2
Wash the prepared bellflowers thoroughly in water.
3
Using a knife, carefully slice the ginseng horizontally into thin pieces, following the grain.
4
Combine gochujang (Korean chili paste), vinegar, minced garlic, finely chopped green chilies, and sugar (or plum syrup) to create the marinade.
5
Add the Korean radish to the seasoning and lightly massage it.