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

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

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