Kkakdugi (Cubed Radish Kimchi) - A Touch of Cho-jang and You Will Wonder Why You Did Not Always Make It This Way

Steps

1. 1

   Wash the radish thoroughly, peel, and cut into 2-3cm cubes

2. 2

   Dissolve 3T sea salt in 200ml water in a large bowl, add the radish cubes, and salt for 1 hour, turning every 20 minutes

3. 3

   Trim half an onion and 1 pear

4. 4

   Blend the pear, onion, 4T salted shrimp, half a cup of cold cooked rice, and 100ml mineral water in a blender until smooth

5. 5

   In a bowl, mix the blended liquid with 4T anchovy fish sauce, 4T plum extract, 4T minced garlic, 0.5T minced ginger, 6T red chili powder, and 2T cho-jang to make the seasoning

6. 6

   Once the radish is fully salted, drain without rinsing, then add 6T red chili powder and toss to coat evenly

7. 7

   Once the radish is evenly coated in color, add the kimchi seasoning and mix well; store at room temperature for 1-2 days then refrigerate and eat from the next day onward