White radish is now on the market and the price is not expensive, so you can use it to pickle small dishes. White radish can be used to make five-spice dried radish, spicy radish strips, or Korean spicy radish. Beijing-style pickled radish strips require a long drying time, while most Korean-style pickled dishes do not need to be dried, and some can be eaten both.
Today, I am making a delicious Korean dish "pickled spicy radish". This small dish can be eaten in about a day. The method is also very simple. The raw materials used are not many and the taste is good. The specific method is as follows;
pickled spicy radish
By DwightGraham
Recipe Recommendations
- white radish 500 grams
- green apple 100 grams
- garlic cloves 30 grams
- ginger 20 grams
- chili powder 10 grams
- rice noodle 20 grams
- white sugar 30 grams
- white vinegar 25 grams
- MSG 2 grams
- hot and sour
- pickled
- several hours
- simple
Steps for pickled spicy radish
1
Cut the white radish into hob pieces, add salt into the radish, marinate for 3-4 hours, and set aside.
2
Cut the ginger into slices and place it in a garlic mashing jar. Mash and remove it for later use.
3
Put the garlic into the garlic mashing jar and mash until it is shredded.
4
Peel the green apples and cut them into pieces, and put them into a garlic mashing jar and mash them until they are made into mud.
5
Mash into paste and mix with ginger and garlic. Set aside.
6
Put appropriate amount of water in the rice noodles, stir into rice paste and boil it over the heat. When the rice paste is boiled until it is sticky and mushy, add the chili powder.
7
Pour in the chili powder and stir well to make a chili paste, then turn off the heat and let cool. After the chili paste cools, add the mixed garlic, ginger and apple mashed and mix well.
8
Squeeze the pickled radish dry, add the chili paste, add white sugar, monosodium glutamate and white rice vinegar into it, and mix well.
9
Cover the mixed white radish with plastic wrap, marinate for 24 hours, and then serve.pickled spicy radish Make Tips
Characteristics of Korean dishes: ruddy and beautiful in color, rich in garlic and fruit aroma, salty, sweet, sour and slightly spicy, crisp and delicious. Warm tips: 1. When marinating radish, add more salt appropriately. After marinating it thoroughly, grab dry the water of the radish, and then mix in other seasonings;2. If you are not in a hurry to eat, you can not add vinegar and let it ferment naturally for 5-7 days., it can be eaten with a slightly sour taste. 3. The chili powder must be cooked, so after the rice paste is boiled and thick, it can be poured into it while it is hot. Other seasonings must be put after the chili paste is cooled before adding it, otherwise it will be difficult to eat if the garlic is cooked. The intensity of spicy food can be added according to personal preference. If you like spicy food, you can put more chili noodles. This delicious Korean dish "pickled spicy radish" is ready. It tastes crispy and tastes the same as what is sold in the market for friends 'reference!