Korean spicy radish pieces

1

Prepare the ingredients, white radish, pear, apple, onion, glutinous rice flour

2

Cut the white radish into slices. The size is moderate and easy to eat. Marinate the cut white radish pieces with salty salt, paying attention to dip each white radish with salty salt. So sprinkle salty salt on the white radish and turn evenly

3

Sprinkle with salty salt on the white radish pieces, place plastic wrap on them, and press them with a heavy object. Press for 2 to 3 hours. Let the water in the white radish marinate out

4

After two or three hours, the white radish will pickle out a lot of water, and the water will be poured away.

5

Wash it twice with clean water, and then use a grate to control the water. This is done to remove the fishy smell, or to give the radish a light salty taste. Put it in a ventilated place for half an hour, and let the water on the surface of the white radish dry.

6

When marinating radishes, you can prepare other ingredients. Apples and pears should be peeled, cut into very small dice, and onions should be diced. Cut garlic and ginger into minced powder. Cut the green onion leaves into thin threads, cut the green onion body into powder, and soak in the sea rice.

7

Rinse glutinous rice flour with cold water. When making glutinous rice flour this way, it is not easy to lump.

8

Pour it into the pan and boil it into glutinous rice paste. Stir it evenly until it is easy to paste the pan.

9

Place the two types of chopped peppers in a large bowl. Add fish sauce. Soak the sea rice, cut it into the ground, and add in a little sesame oil to make the taste more fragrant.

10

Add onions, onions, ginger and minced garlic and stir well.

11

Then add diced apples and pears, add 1 tablespoon of salty salt, 2 tablespoons of chicken essence, and 4 tablespoons of white sugar.

12

Stir well.

13

Finally, the glutinous rice paste is added.

14

Stir well.

15

I took a new large container. In fact, the best one was a pickle jar. Because I didn't have it at home, I took a basin. Dry inside without oil or water. Add marinated white radish.

16

Stir evenly.

17

The plastic wrap is sealed, left and marinated for a day, and the taste is very strong. In summer, you can put it in the refrigerator to make it refreshing.

18

Let's do it this way and see if it's the same as in Korean dramas? The taste is crisp and crispy, which is really an innate delicacy.

1. Fish sauce, known as shrimp oil in Fujian (Xiamen dialect (vernacular characters): he6-iu2, Fuzhou dialect (Pinghua characters): hà-iü) or Luan 12, is a commonly used seasoning in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. One of the seasonings is a very delicious juice obtained from small fish and shrimp as raw materials, which is pickled, fermented and refined. It has an amber color and has a salty and umami taste. They are sold in this supermarket. 2. Remember the process of marinating white radish, so that it can remove the fishy and spicy taste and make it taste refreshing. 3. I add onions. In fact, if I don't add onions, I can add leeks. I'm sensitive to leeks. 4. I cut apples and pears into very small dices. If you think it is too big, you can use a blender to beat them into the ground. This way, the seasoning will turn into a sauce shape, which is made according to your personal taste. In fact, what I prefer is the taste of pear and apple grains.