Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang

Name: Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang
Yield: 2 servings
Cuisine: American
Ingredients: 6 cm Daikon radish; 1 tbsp plus ★Sakura shrimp - tiny dried shrimp; 1 1/2 tsp ★Gochujang; 1/2 tsp ★Garlic (grated); 1/2 tsp ★Bonito based dashi stock granules; 1/2 tsp ★Sesame oil; 1 tsp Salt (for rubbing daikon radish)

cookpad.japan @cookpad_jp

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.

Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.
Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.

cookpad.japan @cookpad_jp

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.

Saved

Ingredients

2 servings

6cm Daikon radish
1 tbspplus ★Sakura shrimp - tiny dried shrimp
1 1/2 tsp★Gochujang
1/2 tsp★Garlic (grated)
1/2 tsp★Bonito based dashi stock granules
1/2 tsp★Sesame oil
1 tspSalt (for rubbing daikon radish)

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Steps

1

Peel the daikon radish, and cut into 1 cm thick slices. Then cut the slices into 1/6 rounds.
2

Sprinkle about 1 teaspoon of salt onto the Step 1 daikon radish, and lightly rub in. Leave for about 10 minutes and rinse. Wipe off the excess water with paper towels.
3

Mix the ★ ingredients in a bowl.
4

Add the daikon radish to the sauce.
5

You're done.