Ingredients:
- 1 medium Korean radish (or white radish, daikon)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (optional, can substitute with soy sauce)
- 2 green onions, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Instructions:
Prepare the Radish:
- Peel the radish and cut it into 1 cm cubes.
- Place the cubes in a bowl and sprinkle with salt. Mix well and let it sit for about 30 minutes to draw out excess moisture.
Make the Spice Mixture:
- In a separate bowl, combine the sugar, gochugaru, fish sauce, garlic, and ginger. Mix until it forms a paste.
Combine Ingredients:
- After 30 minutes, rinse the radish cubes under cold water to remove excess salt, then drain well.
- In a large bowl, mix the radish cubes with the spice mixture and chopped green onions. Toss until the radish is evenly coated.
Ferment:
- Transfer the mixture to an airtight container and let it ferment at room temperature for 1-2 days, depending on your preference for sourness. After that, store it in the refrigerator.
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