Calcium-rich Korean radish (daikon) pickle.
Mixing & DressingIngredients
- 80g of pollack.
- 0.5 red chili pepper.
- 1 green chili pepper.
- 1/2 teaspoon of doenjang (Korean fermented soybean paste).
- Anchovy fish sauce, 0.5 tablespoon.
- 2 tablespoons of mirim.
- 1 tablespoon of gochugaru (Korean chili powder).
- 0.5 teaspoon of sugar.
- 0.5 teaspoons of minced garlic.
- 0.5 teaspoons of ginger juice.
- 1 tablespoon of jujube honey.
- 0.5 tablespoon of sesame oil.
- 0.5 teaspoon of black sesame seeds.
Instructions
Cut the sea squirts into bite-sized pieces (cut the larger ones into thirds and the smaller ones into halves).
Slice the red chili peppers and green chili peppers thinly (remove the seeds from the green chili peppers).
In a dry pan (without any oil), add the dried anchovies and stir-fry over medium heat for 3-4 minutes to remove excess moisture. Then, transfer them to a sieve to shake off any remaining debris.
In a pan, combine the Jin-ganjang (Korean soy sauce), anchovy fish sauce, mirin (sweet rice wine), gochugaru (Korean chili powder), sugar, minced garlic, ginger juice, and jocheong mullyeot (a type of Korean honey syrup). Simmer the mixture over low heat to create a flavorful sauce.
Completely cool the marinated ingredients.
Add the stir-fried anchovies to the seasoned sauce and gently mix with shredded Korean radish. Then, add sesame oil, chili slices, and sesame seeds, and mix well.