Spicy cabbage is delicious, and spicy radish is equally good. While making spicy cabbage, you can also make a plate of spicy radishes. If you can't wait to eat it in vain, eat the radishes first. It's also delicious and appetizing.
The radishes here can also be cut into diced shapes, but the ashes are made in slices, which not only makes them more delicious, but also takes a little thought. The radishes can also bloom beautiful flowers, and the small cold dishes can also entertain guests, and can also Dress up your dining table.
Korean spicy radish
Recipe Recommendations
- white radish one
- chili noodles 60 grams
- shrimp skin handful
- leek few
- Apple 1/3
- pear 1/3
- Jiang 2 tablets
- garlic 5-merous
- salt appropriate amount
- white sugar 1 tsp
- fish sauce 30 ml
- glutinous rice flour 10 grams
- qingshui 90 grams
- medium spice
- pickled
- three-quarters of an hour
- ordinary
Steps for Korean spicy radish
1
Prepare the required materials.
2
Sprinkle with a little salt on the white radish, marinate for 20 minutes until the radish slices are soft, and pour away the marinated water.
3
Cut apples and pears into shredded pieces; slice white radish into shredded pieces; chop garlic and ginger into pieces, wash leeks and cut into sections, chop shrimp skins for later use.
4
Pour the fish sauce into the chili noodles.
5
Then add chopped apples, pears, ginger and garlic, shredded white radish, leeks, sugar, and salt.
6
Add the chopped shrimp skins and mix well.
7
Stir well 10 grams of glutinous rice flour with 90 grams of water, and boil over low heat until paste.
8
Pour the cooked glutinous rice paste into the chili paste.
9
Mix well.
10
Soak radish slices evenly with chili sauce. Marinate for more than half a day and serve it.
11
Serve on a plate.Korean spicy radish Make Tips
◎ This method also applies to spicy cabbage, but the cabbage needs to be marinated for more than 8 hours until it becomes soft.◎ You can add a little vinegar to make it sour and spicy, but adding vinegar will shorten the storage time.◎ Leeks can accelerate the fermentation of spicy cabbage and increase the aroma.◎ Shrimp skin is used to replace shrimp paste. Shrimp paste is better, and shrimp skin is also good.◎ Glutinous rice flour paste can be easier to hang on to the paddle, has a sticky feeling, and tastes better when fermented. When cooking, stir well with cold water, and stir when cooking to prevent the bottom from being burnt.◎ Fish sauce is sold in large supermarkets. It can ensure the flavor of spicy cabbage. Suggestions are indispensable. If you can't buy it, you can not put it away.