Update 29 Sep 2017
21 Sep 2017
After eating the spicy pickled cabbage for the last few days, I was so inspired to make some radish kimchi (kkakdugi).
Based on these 2 recipes:
https://www.maangchi.com/recipe/kkakdugi
https://mykoreankitchen.com/korean-cubed-radish-kimchi-kkakdugi/
Using Malaysian radish. Hope it turns out fine.
Decided to follow the maangchi's kkakdugi recipe as there are less steps and ingredients with the seasoning. I had a lot more spring/green onions (in proportion to the recipe) but decided to add them all in as I usually look for the greens in the kimchi. Chopped half of them and left the rest 1-inch long.
The Korean hot pepper flakes versus local chilli powder which I used about 2 flat teaspoon. I suspect if using The Korean hot pepper flakes, the amount will be more and the color more intense.
After mixing in the seasoning, the taste is not robust enough. So, I added a squirt of anchovy paste and grated a bit less than a quarter of an apple into the mix. The apple ingredient is mentioned in the 2nd recipe from mykoreankitchen. Better taste from an apple than just adding sugar.
22 Sep 2017: Morning taste test, still something missing. Added a bit of gochujang sauce. Now, the wait begins.
26 Sep 2017: The taste is better. Added a slight sprinkling of brown sugar.
29 Sep 2017: After several more tastings, I think the radish kimchi is ready but I don't like the slight bitter after-taste. Is it due to local radish variety or my method of making it? Anyway, easy solution - bought some wongbok cabbage and tofu - combined with frozen pork ribs from the freezer - voila! made kimchi stew. That whole container of radish kimchi was not enough for this amount of ingredients - still needed a half teaspoon of chicken powder and a tablespoon of gochujang.
21 Sep 2017
After eating the spicy pickled cabbage for the last few days, I was so inspired to make some radish kimchi (kkakdugi).
Based on these 2 recipes:
https://www.maangchi.com/recipe/kkakdugi
https://mykoreankitchen.com/korean-cubed-radish-kimchi-kkakdugi/
Using Malaysian radish. Hope it turns out fine.
Main ingredients from local supermarket. |
The small bowl on the right contains the juice from the radish cubes, marinated with salt and sugar, after 1 hour. |
After mixing with the seasoning, the color is not red. |
21 Sep 2017: Overnight in room temperature. Into the fridge on the following morning. |
26 Sep 2017: The taste is better. Added a slight sprinkling of brown sugar.
The radish has absorbed some of the sauce. |
Kimchi soup boiling on the stove. |
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