T. H . E . G E D I K S heart always in K O R E A

The diary of a gediks student, lover, wife and mommy who once lived in South Korea..NOW she's living her own life but her heart always in KOREA =)

Halal Homemade Kimchi from omo.omo.shop

Kimchi-Ya dari omo.omo.shop

HOMEMADE
HALAL

Kelebihan Kimchi

Memakan kimchi mempunyai banyak kelebihan seperti melambatkan penuaan, menguatkan sistem ketahanan badan, menghalang penyakit dan bagus bagi sistem pencernaan.

Ready stock sentiasa

RM12 untuk +-200G
RM25 untuk 1/2 KILOGRAM

COD
KG BUKIT KAPAR
MERU

WEEKDAYS (WORKING HOURS ONLY)
CYBERJAYA
BDR PUTERI PUCHONG

POSTAGE(MONDAY / FRIDAY)
SM RM9 / SS RM13

Whatsapp sekarang ke +60102400850 / +60102400860

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[Resepi makanan korea] – KKakdugi (kimchi lobak putih)

Kkakdugi ni selalunya dihidangkan di kedai makan(shiktang) kat Korea sebagai salah satu side dish(banchan).

Hari tu teringin gila so gigihla carik resepi nak buat. Sonang yo cuma kite kena pandai agakla berapa sukatan tu sebab size radish ni tak sama.

Resepi ni diambil dari maangchi.com

Directions:

  1. Peel 4 pounds of Korean radish (or daikon).
  2. Rinse in cold water and pat dry.
  3. Cut it into ¾ to 1 inch cubes. Put into a large bowl
  4. Add 2 tbs salt, 2 tbs sugar, and mix well.*tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
  5. Set aside for 30 minutes.
  6. Drain the juice from the radish into a small bowl.
  7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
  8. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
  9. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes
  10. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator

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Cubalah!

Sedap dimakan dengan nasi panas-panas . Tapi hari tu ku buat mackerel jjorim je. Basuh ikan tu masukkan dalam periuk lepas tu tuang sikit kkakdugi bersama air-air dia tu and biar didih. Masukkan sikit je garam untuk perisa sebab perisa dari kkakdugi tu dah cukup sangat dah.

Nyammmsss

 

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