Resepi | Kkakdugi (Kimchi)

Khamis lepas ada la Sally update pasal "Kkakdugi"... Adoi...ramai yang komen cakap benda ni ketupat goreng la, tauhu laa dan macam-macam lagi...hehehehe...So, sebelum korang bermonolog lama-lama...Sally bgtau dulu...kkakdugi ni sebenarnya adalah sejenis kimchi ye kesayangan! Biasa la orang Korea celup kan...ada je benda yang dia mengidam tak sudah...

Kkakdugi ni mungkin tak berapa terkenal dekat Malaysia sebab selalunya kalau makan kimchi kat Malaysia mesti berasaskan kobis, bayam kan...tapi jarang kita tengok yang berasaskan sayuran lain...Kkakdugi ni sama je macam kimchi kobis tu cuma bahan utamanya ditukar menjadi lobak putih (white radish)...

Ada beberapa blogger yang tanya apa rasa dia...rasa dia sama jugak macam kimchi yang lain...ada sedikit masam, pedas dan rasa berasid sebab kena peram lama...tapi bezanya cuba dia agak crunchy sikit laa...sebab dia dipotong dadu dan agak tebal...so, dia tak layu sangat macam kobis...senang kata kalau korang makan kkakdugi ni rasanya macam makan sengkuang dengan sambal belacan..boleh imagine?

Masa g Korea..banyak jenis kimchi yang Sally cuba makan...kadang-kadang tu sampai takut nak makan sebab tak tau ape benda yang jadi kimchi tu...walaupun semunya sayuran je...tapi mmg terlalu banyak variati daripada Malaysia...eh...dah nama pun Korea kan...

Kat bawah ni Sally attach sekali resepi nak buat kkakdugi sebab Sally belum sempat dan tak tau nak buat ke tidak...sebab Sally sorang je yang makan...hahahaha....Resepi dia sama je macam nak buat kimchi kobis jugak cuma ada tambahan susu sikit supaya bila makan tu rasa macam lemak-lemak sikit......

Cubed Radish Kimchi, Kkakdugi
Author: Beyond Kimchee
Cuisine: Korean

Ingredients
2 medium size Korean radish
¼ cup Korean coarse sea salt
2 tablespoon sugar
5 tablespoon Korean chili flakes
½ large onion, diced
3 cloves garlic
1" piece ginger, chopped
2 tablespoon salted shrimps
5 tablespoon milk
1-2 tablespoon anchovy sauce
2 tablespoon Korean corn syrup or 1 tablespoon sugar
2 green onion diced

Instructions
→ Clean the radish with a kitchen brush and rise well. Slice it into ¾-1 inch disks, then slice into cubes.
→ Place the radish cubes in a large mixing bowl or in a kitchen sink (with the drainage closed), sprinkle salt and 2 tablespoon sugar, and toss well. Let them sit for 45-60 minutes tossing once to soak evenly. Rinse the radish once and drain well.
→ Put the radish in a large mixing bowl and sprinkle 1 tablespoon of Korean chili flakes and toss. Set aside.
→ In a blender, combine onion, garlic, ginger, salted shrimps, and milk. Process until smooth.
→ Transfer to a mixing bowl and add 4 tablespoon Korean chili flakes, anchovy sauce, and corn syrup (or sugar). Mix well and let it sit for 5 minutes.
→ Combine the radish cubes and green onion, pour the chili filling, and toss all together until every radish cubes are well coated with the filling. Taste and adjust seasoning with more anchovy sauce and sugar according to your taste.
→ Transfer the radish kimchi into an airtight container and let it sit in the room temperature for 1-2 days, then store in the refrigerator for 7 days for a good fermentation before you serve. Enjoy!