Chonggak Kimchi or Korean Relish
INGREDIENTS
- 15 pieces medium pony tail radish
- 100 gm young green onion
- 30 gm garlic
- 15 gm ginger
- 3 tsp salted anchovies
- 5 tsp powdered red pepper
- 2/3 cup rough salt
- sugar and powdered sesame with salt to taste
Cut into 1 inch sections with canning liquid reserved.
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To prepare:
- Peel down radishes, nip off except young leaves and wash them
- Cut radishes into 4 strips if too big
- Spread some salt, cover and leave for 2 hours
- Rinse and dry them well
To prepare kimchi:
- Add salt to anchovies
- Boil them in water and leave the stock to cool
- Trim green onions and cut them into 3cm strips
- Chop garlic and ginger into small size
- Mix salted radishes with some powdered red pepper till red in color
- Combine with prepared salted anchovies, young green onion, garlic, and ginger
- Season dish with salt and sugar to taste
- Keep them in a container for 3 to 4 days before serving
Salted shrimps may be subsituted for anchovies.
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