This is a variation of Kimch. Usually, Kimch needs to be fermented at least overnight upto few days to months depending on the flavour you like. This one, however, does not need fermentation process so you can prepare and eat it straight on the day you make. But I like to eat it the next day. Keep it in the fridge once you prepare.
You can find the ingredients at Korean grocery store. Please do not use other chillie powder, e.g. Indian or mexican etc. Korean chillie powder has sweet taste compared to those.
When you shred the radish, the length and width are not that important. But if you follow it, the final presentation will be better.
Ingredients (1 person)
1/4 or 100g Radish (about 7cm) - if you can find Korean radish, it is the best for this recipe. Try Korean grocery store.
5g Salt
10g TBSp Chillie powder
5ml TBSp White vinegar
10g TBSp Sugar
5g Ginger
1 clove garlic
Shallot (Use white side, close to the root 4cm)
5g cracked sesame seeds
How to make it
1. Clean the radish under tab water. Remove the skin and shred the radish as shown above. (6cm in length, width 0.2cm)
2. Finely chop the shallot, garlic, and ginger. Leave them aside separately.
3. Put the chillie powder into the shredded radish and mix it well. This is only to colour the radish, not to make it spicy. Use enough chillie powder to show radient red colour. If you can get finely ground chillie powder, it is better to use it. I didn't have finely ground one.
4. Add sugar, vinegar, salt, finely chopped shallot, garlic, ginger and ground sesame seeds.
It is usually served as condiment or side dish to steamed rice. Of course, in Korean food, you will have at least 3-5 side dishes to steamed rice with soup or hot pot.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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