Chef Kim Dae-seok's recipe for Korean radish (totak) kimchi.
Fermentation & Pickling⏱ 60min👥 2 servings
Ingredients
- Korean radish, 2.8 kg.
- Salted shrimp (quantity not specified).
- Anchovy fish sauce, 3 tablespoons.
- 30 cups of glutinous rice paste (made by dissolving 1 tablespoon of sweet rice flour in 7 parts water and boiling, or using 3 tablespoons of cooked rice).
- 100ml of blended juice.
- One tablespoon of powdered sugar.
- 3 tablespoons of soju.
- 65g of gochugaru (Korean chili powder).
- Chives (适量/a moderate amount)
Instructions
1
Peel and wash the Korean radish, then cut it into pieces about 4-5 cm in size.
2
Place the Korean radish in a bowl and salt it. Let it sit for 40 minutes, then drain the excess water by placing it in a colander.
3
The seasoning is made by mixing glutinous rice paste, salted shrimp, anchovy fish sauce, finely ground pear, sugar, and soju.
4
First, add gochugaru (Korean chili powder) to the pickled Korean radish to color it (create a coating).
5
Coat the Korean radish, then add seasonings and chives before serving.
6
Place the kimchi in a container, let it ferment at room temperature for 24 hours, and then store it in the refrigerator.
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