한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Vol 33. Gwamegi - Gyeongsang
Hansik Drawing Recipe
Kkakdugi
Kkakdugi
Ingredients & amounts (to serve 4 people)
3 radishes (6kg), 8 green onions(180g)
Seasoning
Chopped garlic 100g, chopped ginger 30g, 3 cups of pepper powder(300g), ¼ cup of salted shrimp (60g), sugar one table spoon, salt one table spoon
To prepare
1. Cut the radish into dice shape of 2.5×2.5cm size.
2. Cut the green onion into 3cm length.
3. Chop the salted shrimp coarsely.
To cook
1. Mix the radish with red pepper powder to make red color.
2. Add chopped garlic, chopped ginger and chopped salted shrimp
and mix them then add green onion and mix them lightly.
Adjust the insufficient season with salt and sugar.
3. Put Kkakdugi in Kimchi container, let it at the room temperature of 20℃ for about a day,
store it in the refrigerator when it smells fermented.
TIP
When oysters are added, they make the flavor taste and is fermented quickly.
The salted fishes in Kkakdugi include salted shrimp, salted anchovies, and salted kanari, etc.
ⓒ illustrated by miyeol instagram @miyeol513
