Mini spicy radish kimchi soup.
Fermentation & PicklingIngredients
- Jeju Island winter-grown radishes (2 pieces).
- A handful of dried salted cod fillets.
- Pieces of kelp (dashima).
- Bottled water.
- 2 cups of gochugaru (Korean chili powder).
- 2 tablespoons of soy sauce (or anchovy fish sauce).
- 2 tablespoons of salted shrimp.
- 2 tablespoons of minced garlic.
- 1/2 teaspoon of grated ginger.
- 5 tablespoons of plum syrup.
- 2 tablespoons of coarse sea salt (for final seasoning).
- Chives, a moderate amount.
- 1 red chili pepper.
- 1 green chili pepper.
Instructions
To make the broth, combine purified water with dried kelp (dashima) and dried salted cod fillets in a container and let it steep in the refrigerator for 1 hour.
Cut the Korean radish into small cubes, approximately 1 cm in size.
Place the Korean radish in a container of purified water, add coarse salt and sugar, and soak for 1 hour (stirring once during this time).
First, remove the pickled Korean radish from its brine and toss it with 3 tablespoons of the JeonSieve gochugaru (Korean chili powder) to coat it evenly.
Combine the remaining gochugaru (Korean chili powder), fish sauce, finely chopped salted shrimp, garlic, ginger, and plum syrup with some of the chilled broth to create a marinade.
Add the prepared seasoning sauce, chives, and finely chopped chili peppers to the colored Korean radish and mix well.
Pour in all the remaining cold-infused broth and add 2 tablespoons of salt to adjust the seasoning.
After allowing it to sit at room temperature (22-23 degrees Celsius) for about a day, store it in the refrigerator.