Korean Temple Food Week
Recipes

Side dishes

Kimchi

Fermenting

Dried Radish Kimchi

Ingredients

· 500g Dried Radishes

· 1C Glutinous Rice Porridge

· 1C Fine Red Chili Powder

· 3 Gingers

· 20g Dried Red Chili Leaves

· 1/2C Salt

· 1/2C Traditional Soy Sauce

· 1/2C Green Plum Extract

· 5T Korean Raspberry Extract

Directions

1

Soak the dried radishes in water until soft and remove excess water.

2

Soak the dried red chili leaves in water until soft, remove excess water and cut into bite sizes.

3

Meanwhile, grind the gingers.

4

Mix the glutinous rice porridge, ground gingers, soy sauce, salt, green plum extract and Korean raspberry extract for the kimchi base.

5

Mix the prepared dried radishes and red chili leaves with the kimchi base.

6

Rest until the watery kimchi base is reduced as the dried radishes absorb the kimchi base.

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