Korean pickled radish

Overview

How to cook Korean pickled radish at home

Tags

• side dishes
• chives
• garlic
• glutinous rice flour
• korean chili powder
• korean style pickled shrimp
• pear
• sugar
• white radish
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 1: Get the ingredients together and make glutinous rice soup from the glutinous rice flour. I didn’t have time to take a group photo!

   

2. 2 2: Cut the white radish and carrot into pieces and marinate them with salt for about half an hour. Then drain them and wash them twice with cold boiled water to drain them.

   

3. 3 3: Peel and root the garlic and set aside.

   

4. 4 4: Peel and core the pears, then cut into cubes and set aside. (I bought white pears, which are juicy and crunchy)

   

5. 5 5: Korean chili powder and soaked shrimps are set aside.

   

6. 6 6: Set aside the glutinous rice soup made from glutinous rice flour. Remember not to have any lumps.

   

7. 7 7: Mix pears, garlic, ginger and glutinous rice soup into a puree with a food processor, then add chili powder, leeks, and pickled shrimps, and the mixture is basically complete.

   

8. 8 8: Stir the ingredients and set aside.

   

9. 9 9: Stir the radish and carrots with the ingredients, add sugar in the middle. (Because Korean-style pickled shrimps are very salty, no more salt is added. However, you can add an appropriate amount of salt according to your personal taste)

   

10. 10 10: Wash the container and dry it, then put the pickled radish in it and put it in the refrigerator to keep it fresh. You can enjoy it after 24 hours. If you want to eat it sour, you have to wait about a week! Ah! So looking forward to it!