Tuesday, September 12, 2017

Kkakdugi Recipe (깍두기) typical of Korea

Kkakdugi


Kkakdugi Recipe (깍두기) typical of Korea - Asian Food - The name comes from the shape of Kkakdugi turnip chunks in the form of dice. Although the present-day Kkakdugi belongs to food is simple, yet it is the turnip cuisine food eaten in the luxury of the Palace at the time of the Joseon Kingdom. Compared with chicory, turnips can be stored for a longer period so that in the Joseon Dynasty growing many varieties of daikon Kimchi as Dongchimi Kimchi radish, soups, Chonggak Kimchi from the small-leaved radishes.

Materials Kkakdugi:

  • 2 medium turnips
  • 2 glasses of plain water
  • 6 tbsp natural salt
  • 2 tbsp sugar
  • 50 g leeks small

Seasoning:

  • vegetable broth 100 cc (1/3 fruit 1/3 fruit-pear, onion, 100 g radish, 70 g leftover cooked rice)
  • 200 g red chilli powder
  • 4 tbsp finely chopped onion putig
  • 1 teaspoon finely chopped ginger
  • 3 tbsp shrimp paste liquid fish
  • 3 tbsp shrimp paste shrimp
  • 1.5 Tbsp Apricot juice Japan
  • 1 tbsp granulated sugar

How To Make A Kkakdugi:

  1. Cut the radishes with a size of 2 cm dice;
  2. Sprinkle a liquid salt that consists of 2 cups of water and 4 tbsp salt naturally on pieces of daikon. Sprinkle another 2 tbsp salt on top of turnips and leave it for about 2 hours. Then rinse in cold water and strain it;
  3. Cut the scallions with the size of 5 cm;
  4. Milled vegetable broth with delicate materials;
  5. Combine vegetable broth and other spices in bulk containers;
  6. Combine daikon and scallions with a mixture of spices. Then, tempatkannya in bertutup and biarkannya in a container in room temperature for one day. Then, put in the fridge.

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