Seokbakji (Sliced Radish Kimchi) - Toss with Chili Powder First to Bring Out the Color

Steps

1. 1

   Wash the radish with a soft cloth and clean the radish tops thoroughly.

2. 2

   Cut the radish into thirds, then cut each piece in half and slice into long strips.

3. 3

   In a bowl, dissolve sea salt 3T and sugar substitute 0.5T in water 200ml, then toss the radish tops and radish in it and brine for 90 minutes.

4. 4

   Soak the dried red peppers in water. In a pot, mix water 200ml and sweet rice flour 2T, bring to a boil, turn off heat and cool.

5. 5

   Trim the Korean pear and onion.

6. 6

   In a blender, roughly blend the pear, onion, 10 whole garlic cloves, ginger knob, salted shrimp 6T, and soaked dried red peppers.

7. 7

   In a bowl, combine the blended mixture, anchovy sauce 2T, plum extract 2T, and rice paste to make the seasoning.

8. 8

   Drain the brined radish without rinsing and toss with red pepper flakes 6T first.

9. 9

   Add the seasoning and mix well, then keep at room temperature for one day, then refrigerate and ferment for 5 days.