Korean Lettuce Double Radish

Name: Korean Lettuce Double Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g lettuce; 1500g White radish; 380g carrot; 220g salt; Some Korean chili paste

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

During this period of time, I was too tired and too hard. I was busy all day long. I wanted to eat some refreshing side dishes. So I thought of Korean kimchi for the first time. It was my best choice. But now it's spring, it is no longer suitable for making a lot of kimchi, and Chinese cabbage is not a suitable variety for marinating.
And this season is a good time for lettuce and radish. In winter, I also use them to marinate with them. They are crispy and refreshing, and they are delicious with rice. As the temperature gets higher, I only did this this time, and gave half of it to my classmates. The classmates are also very happy~~~

Ingredients

Korean Lettuce Double Radish

1. Prepare relevant ingredients

2. After the lettuce is peeled and washed, cut into thick strips

3. After the white radish is peeled and washed, cut into thick strips

4. Carrots and so on are thick and ready for use

5. Pour lettuce, radish, etc. into a large enamel basin, add appropriate amount of salt

6. Use your hands up and down, turning and grasping evenly

7. Place in a ventilated place to marinate for 24 hours

8. Bring the water to a boil, add the marinated lettuce and radish strips in portions, blanch it quickly, and then remove it.

9. Place all the lettuce and carrot sticks that have been blanched and drained and let cool

10. Prepare the Korean hot sauce cooked in advance

11. Pour the drained lettuce and radish sticks into a clean enamel bowl, and put an appropriate amount of Korean hot sauce

12. Put on disposable gloves and mix well

13. After mixing everything, let it stand for a while

14. Put it into a clean, non-water container, seal the lid for a week before eating

Tips:
1. Lettuce/radish: thicker, more crispy
2. Lettuce/radish: The purpose of blanching is to reduce the intake of salt, and also to cut off the raw material, so that it is not easy to deteriorate during storage.
3. Lettuce/radish: the blanching time is not easy to long, so it can be picked up quickly
4. After marinating, it takes a week before eating