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• Kkakdugi (radish kimchi)
• Crunchy cubes of korean radish pickled in a spicy mixture of chili flakes, scallions, ginger and salted brine shrimp. Kkakdugi is a popular kimchi often paired with soups and stews

• ngredients

  • 2 pounds Korean radish (daikon is a little different but works)
  • 1 tablespoon sea salt
  • 1/2 cup chopped scallions about 3-4 scallions
  • 1/2 cup gochugaru more if you like it spicy
  • 1/4 cup reserved radish liquid
  • 3 large cloves garlic grated
  • 1 teaspoon ginger grated
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Saeujeot salted brine shrimp (belacan or fish sauce also work)

  Instructions

  1. Wash the radish thoroughly. You can peel if if you like, but I like leaving the skin on because it adds a nice texture.
  2. Cut the ends off the radishes and stand them upright. Slice into 4 even slices (about 1/2" thick). Place each slice flat on the cutting board and slice 4 times lengthwise to make 4 sticks about 1/2" in diameter. Turn the sticks 90 degrees and slice the them into 1/2" cubes.
  3. Add the cubed radish into a Ziploc bag along with the salt and toss to coat. Seal the bag and leave it at room temperature for 24 hours to allow moisture to seep out
  4. Put down a layer of paper towels on a large wire rack and squeeze the radish before laying them out on the rack, saving the liquid in the bag for the next step. Cover with a single layer of paper towels and let them dry for 24 hours in a breezy place.
  5. To make the the Kkakdugi, add the scallions, gochugaru, radish liquid, garlic, ginger, brown sugar, and Saeujeot to a large bowl and stir well until combined. Add the dried radish and stir to coat evenly.
  6. Transfer to a container . If you use glass, be sure not to tighten the lid too tight as the radish will release gasses as it ferments. Let the kimchi ferment in the fridge for at least a week. The kimchi will naturally turn tart as it ferments, so this is a desirable quality

Kimchi  김치 also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour".  In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.

It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient . Kimchi is also the basis for many derivative dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi pancake (김치부침개; kimchijeon), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap

my eldest son said 엄마 잡채 먹고싶어요. but that time i dont know how to make jabchae so i search in the internet and i found maangchi.....thanks to maangchi  it helps a lot tolearned  about cooking korean food.

jabchae

잡채

Ingredients:

• Starch noodles (“dangmyun”)
• 150 grams of beef
• 1 bunch of spinach
• 1 medium size carrot
• 1 medium size onion
• mushrooms (5 dried shiitake and 1 package of white mushrooms)
• 3 cloves of garlic
• 7-8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
   *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
   *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

vegetable stem bread

ingredients;
carrots
sweet potato
apple
raisens
hotcake mix
milk
egg


procedure;
1.wash all vegetables and cut into small cubes.
2.get a clean bowl and put hotcake mix, egg,milk and mix.
3. add vegetables and mix. after transfer into a small cup and stem for 15 minutes.
4. serve hot...