Korean carrots
By VicentaLakin
With the sauce left over from the pickled cabbage, a little radish, same taste. And radish doesn't need fermentation, so it's half a day of pickles, and it doesn't have to wait a week to taste it。
Recipe Recommendations
- white radish 1 piece
- shrimp paste appropriate amount
- leek a small handful
- Jiang 5 pieces
- pear one
- Apple one
- glutinous rice flour 50 grams
- chili noodles 150 grams
- garlic a
- white sugar 2 spoons
- fish sauce three scoops
- slightly spicy
- pickled
- a day
- simple
Steps for Korean carrots
1
Preparation material。
2
The carrots are washed, sliced, placed in the basin and made of salt for 20 minutes。
3
The platinum powder is 50 grams mixed with 450 grams of clean water, and the small fire boils into slurry paste。
4
Apples, pears cut to shreds; garlic, ginger cut to shreds; all materials put into the mixer and made mud; and herbs washed cleanly。
5
The paprikas are mixed in the paprika, with cold rice paste, fish truffles, shrimp sauce, sugar, salt and pickles。
6
With chopsticks, a radish, placed in a fine sauce, covered evenly。
7
A half-day pickle can be used。Korean carrots Make Tips
1. If you don't have shrimp paste, you can use dried shrimp as a substitute. 2. When cooking the glutinous rice flour paste, mix it well with cold water first. Stir constantly while cooking to prevent it from sticking to the bottom. 3. Fish sauce is available in large supermarkets and ensures the authentic flavor of the spicy radish. It is recommended and best not to be omitted; however, if you really cannot find it, you may leave it out.