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Korean Radish Kimchi (Seokbakji)

Custo $10, economizar $15

Fonte: Recommended by CookGo

  • 15 Min
  • 6 Porções
  • $10

INGREDIENTES

  • Main Ingredients

    • 🥔 1 kg radish, cut into chunks
    • 🧅 8–10 stalks green onion, chopped
    • 1 tbsp glutinous rice flour
    • 💧 1/2 cup water
    • 1 tbsp chili powder

  • Seasoning Ingredients

    • 100 g chili powder
    • 🧄 40 g minced garlic
    • 20 g fermented shrimp
    • 🍬 28 g sugar
    • 🧂 7 g salt
    • 40 g anchovy sauce
    • 2/3 cup soda

PASSOS

1

Cut the radish into chunks about 2–3 cm thick.

2

Chop the green onions into 4 cm lengths.

3

Mix glutinous rice flour and water in a pot until dissolved.

4

Cook the mixture over medium heat until thickened, then let it cool.

5

Combine all seasoning ingredients with the cooled rice paste in a large mixing bowl.

6

Add chili powder to the radish chunks and toss to coat.

7

Mix the seasoned radish with the prepared seasoning paste.

8

Add chopped green onions and toss again.

9

Let the kimchi ferment at room temperature or in a cool area for 1–2 days.

NUTRIENTES

Por 1 Porção

🔥

50

Calorias

  • 2g
    Proteína
  • 10g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use winter radish for natural sweetness.Ferment in a cool area to prevent over-ripening.Store in the fridge for longer shelf life.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.