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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
Kkakdugi (Cubed Radish Kimchi)
Crisp cubes of Korean radish tossed in a bright chili seasoning — the crunchy, refreshing kimchi that partners soups and grilled meats.
แหล่งที่มา
สูตรโดย Korean home kitchens · 🏺 ดั้งเดิม
Korean home-style / 한국 가정식 — A cubed-radish kimchi documented since the late Joseon period; by tradition its creation is credited to the royal kitchen, where a princess is said to have first served diced radish kimchi. It remains a staple side, especially loved alongside ox-bone soups like seolleongtang.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 60 นาที🍽 12 ที่🔥 35 แคล🇰🇷 เกาหลีใต้🌶️🌶️
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วิธีทำ
Cut the radish into bite-size 2 cm cubes as even as you can, so they salt and ferment at the same rate.
Toss the cubes with the salt and sugar and leave 30 minutes, turning once, until they release liquid and lose their raw stiffness.
💡 Don't rinse afterward — pour off most of the liquid but keep a few spoonfuls; that brine seasons the paste.
Add the gochugaru first and mix until the cubes glow red — a head start lets the color set.
Fold in the garlic, ginger, salted shrimp, fish sauce and green onions until everything is evenly coated.
Pack into a jar, press down so brine rises over the top, and leave at room temperature 1 day before chilling.
💡 เคล็ดลับ
- Winter radish is denser and sweeter and makes the crispest kkakdugi.
- A day or two in the fridge lets the flavor round out; it keeps for weeks and only gets tangier.
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