Simple and Simple to Make ---------korean Spicy Radish Cubes

Name: Simple and Simple to Make ---------korean Spicy Radish Cubes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g White radish; 30g salt; 40g Sugar; a little Water celery; a little Shallots; 20g Chili powder; 2-3 Garlic cloves; 40g (for soaking glutinous rice flour) water; 1 teaspoon (about 5g) Glutinous rice flour

by Takayama Waner

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When you are tired of stir-fried vegetables and fried foods; when you don’t know what to eat, simply making spicy radish cubes is a good choice.

Except for the longer marinating time, the rest is very simple.

In my hometown of Fushun, there are many Koreans, so Korean side dishes are very popular with us.

Probably because in order to cater to the tastes of the Han people, I don’t add seafood to the Korean side dishes from snacks. So I made this spicy radish cube without seafood (for example: shrimp paste, snow fish maw, fish sauce, etc.). If you want to eat seafood flavor, you might as well add it according to your own taste when making it by yourself ----- ---"

Ingredients

800g White Radish
30g Salt
40g Sugar
a little Water Celery
a little Shallots
20g Chili Powder
2-3 Garlic Cloves
40g (for soaking glutinous rice flour) Water
1 teaspoon (about 5g) Glutinous Rice Flour

Simple and Simple to Make ---------korean Spicy Radish Cubes

1. Choose fresh white radishes with a smooth surface and neatly arranged small stomata; wash, after shave, and cut into small squares of 1.5 cm

Simple and Simple to Make ---------korean Spicy Radish Cubes recipe

2. Add sugar and salt (for marinating), mix well, cover with plastic wrap, put it in the refrigerator, and marinate for about 5 hours (take 1 small piece, bite, if there is no white heart, it is marinated, marinated Spicy radish doesn’t taste like raw radish when you eat it.)

3. In a small heat-resistant bowl, add water and glutinous rice flour and mix well

4. After stirring evenly, put it into the microwave oven (for 600w), heat for 10 seconds and then take it out, stir well with a small spoon, heat it for another 10 seconds, take it out, and stir (repeatedly, about 6-7 times)

5. After the glutinous rice paste has cooled slightly, add chili powder, stir evenly, cover with plastic wrap and put it in the refrigerator

6. The marinated radish should be dried as much as possible (otherwise, the surface water will be too much and it will not stick to the chili powder, I wiped it with a white cloth)

7. Cut water celery and shallots into small lengths of about 4 cm; grind the garlic into garlic paste --- set aside

8. Put the marinated radish cubes, some paprika, garlic, water celery, and shallots in a basin. After stirring well, taste the taste. (If it feels light, you can add salt, sugar, garlic, chili powder according to your own taste)

9. Delicious Korean-style spicy radish cubes---just ready

Tips:
1. Chili powder is best, soak the spicy radish one day before making it. The spicy radish cubes made in this way---the taste is just right and delicious.

2. The marinated radish should be dried as much as possible (you can wipe it with a white cloth, but not a towel, otherwise it will stick to the hair)

3. For glutinous rice paste, use a small heat-resistant bowl. When heating in a microwave oven, take out and stir for 10 seconds each time, and stir again for 6-7 times.

4. Do not add all the soaked chili powder, add a little bit according to your own taste, otherwise it will be too spicy,-------

5. When eating, if you feel that the taste is not enough, you can add garlic, sugar, and salt according to your own taste. ------

6. The sugar and salt used for pickling, 800 grams of white radish is enough, no need to add -----