Friday, October 2, 2009

And I made 깍두기 this morning before work

I got this recipe for Ggakdugi Korean Pickled Daikon Radish off... Facebook?

Thank you KimcHi~~!! and Korean Supermarkets!!!! I took some shots, while I was hurriedly pulsing the garlic and ginger to dump into the mixture. Retriever and I had some fun fighting over who was going to cut the radishes yesterday.

2 large daikon radishes, peeled and cut into 1-inch chunks
4 tbsp salt
1 small knob of ginger, grated or minced finely
4 or more cloves of garlic, minced
4 tsp shrimp paste or fish sauce (I chose fish sauce of course)
4 tbsp or more of gochujang/고추장 (Korean chili paste)
Gochut-garu / 고춧가루 ( Korean chili powder )
4 tsp sugar

Preparing the radish:
* Peel and cut the daikon into 1-inch chunks.
* Rinse thoroughly.
* In a big bowl, mix 4 tablespoons of salt all over the daikon. Then fill up the bowl with water until the daikon is covered.
* Put a plate over the daikon and something heavy to weigh it down. Leave overnight at room temperature.
* The next day, drain the brined daikon into a colander and rinse. Then squeeze out excess moisture. This is how it looks like after soaking it overnight.

Making the 깍두기 (ggakdugi):
* Mince a knob of ginger and a few garlic cloves after peeling the skin off them.
* Place these into a big bowl and add a few teaspoons or so of shrimp paste or fish sauce, 4 tablespoons or more of Korean chili powder (꼬춧가루) and chili paste (고추장) , and 4 teaspoons sugar.

* Mix thoroughly, taste and make adjustments if necessary. Add some cut up leeks if you want, then toss in the drained daikon.
* Mix thoroughly.

* Then place the ggakdugi into a container, leaving some space off the top of the container so as to hold the juice when the kimchi starts fermenting.

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