A man who got to eat curry for 5 more years because of master craftsman cook Yu Gwiyeol's kkakdugi [Gwiyeol's side dish shop]
#YuGwiyeol #Kkakdugi #Kimchi
[Kkakdugi Ingredients]
4kg of radish, 50g of seasoned salt, 50ml of cooking wine, 1.5C of sugar, 35g of glutinous rice powder, 145ml of water, 2 green onions, 180g of red pepper powder, 100g of pear, 180g of onion, 50g of garlic, 80g of anchovy sauce, 70g of pickled shrimp, 100g of pickled oyster, 1 cup of Soju
[Kkakdugi Recipe]
1) Cut the washed radish into 2x2x2(cm) and soak it in salt, cooking wine, and sugar for 2 hours.
2) After adding glutinous rice powder to water, stir it over low heat and boil it.
(Prepare the glutinous rice water completely cooled)
3) Cut the green onion in half and then cut it into pieces of 2cm long.
4) Grind pear, onion, garlic, anchovy sauce, salted shrimp, salted oysters, sugar, and soju in a blender.
5) Mix the seasoning ground in a blender, red pepper powder, and cooled glutinous rice water.
6) Throw away the water from the pickled radish and rinse it.
7) Add sauce and green onion to radish and mix them together.
8) Keep it at room temperature overnight and refrigerate it when bubbles rise.
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