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Daikon kimchee (kkakdugi)|Ash Maxwellさん
手料理
  • 2013/11/25
  • 1,766

Daikon kimchee (kkakdugi)

レシピ
材料・調味料
Daikon (radish)
1/2
Green onion
3-4 stalks
Garlic
3-4 cloves
Ginger
1Tsp
Soy sauce
1Tbs
Red pepper paste (gochujang)
2 Tbs
Kimchee base
1 cup
Salt
2 Tbs
Sugar
2 Tbs
作り方
1
Dice daikon into thick cubes. Add 2 tablespoons of salt and 2 of sugar to the daikon in a large bowl and mix well. Let it sit until the daikon juices have seeped.
2
Drain the daikon and keep the juice in a desperate bowl.
3
Add chopped green onions, garlic and ginger to the daikon.
4
Add 1 tbs of low in sodium soy sauce, 2 tbs of red pepper paste and 1 cup (or more) of kimchee base. Add a drizzle if the previously saved daikon juice.
5
Mix well until all daikon pieces are covered with the kimchee mixture.
ポイント

If you want to eat it straight away, I suggest you use slightly more ripe daikon. Fresh daikon will taste too strong so leave the kimchee to ferment for a few days before eating it.

みんなの投稿 (3)
よ〜ん
So yummy ;)
Do u enjoyed Japanese life?
Ash Maxwell から よ〜ん へ
Very much! :) 日本の生活が大好きです。
よ〜ん から Ash Maxwell へ
そう言ってもらえて嬉しいです(^_−)−☆
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もぐもぐ! (12)
いま人気のレシピと料理写真