Korean Spicy Radish Peel

Name: Korean Spicy Radish Peel
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g White radish; 30g salt; a little Korean Chili Sauce

by Lao Fang Xiaoyu

4.9 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

5

I am a housewife who knows how to live. As long as I can eat it, I won’t waste it at all. When I cook Korean side dishes with white radish, the leftover radish skins are not discarded. In the same way, All the radish skins are also made with a little spicy sauce. To tell the truth: actually, the radish skins are crisper and more delicious than the radish strips, but they are a little bit spicy. Just don’t eat more at once , There is no problem at all, dear: have you been tempted~~~

Ingredients

Korean Spicy Radish Peel

1. Wash the white radish, cut into sections and peel with a knife (the skin is slightly thicker)

2. Cut all and spare

3. Pour into the container, add the right amount of salt

4. Grab it with your hands and marinate for 24 hours

5. Similarly, blanch it and remove it, drain it and let it cool for later use

6. Pour the radish skins into an enamel bowl and add a little Korean chili paste

7. After wearing gloves and grasping it, put it in a water-free clean container, and seal it with a film.

8. Can be eaten after one week

Tips:
1. When cutting radishes: do not cut with a knife, but cut from top to bottom, a little thicker, it will taste crispy and tough
2. Purpose of blanching: to reduce the intake of salt, but also to cut off the life, so that it is not easy to deteriorate during storage
3. The blanching time is not easy to long, so it can be picked up quickly
4. After marinating, it takes a week before eating