Ingredient:
2 layers of young radish (3 kg),
2 cups of salt,
50 grams of chives,
1 onion,
4 chungyang peppers.
100g of seasoned rice,
1 cup of bottled water (200mL),
350g of red pepper,
100g of garlic,
20g of ginger,
6 tablespoons red pepper powder,
2 tablespoons sugar, salt, and anchovy sauce,
3 cups of bottled water (600mL)
To prepare:
Dissolve 2 cups of salt in 3L of water and marinate it for 2 hours with young radish.
After marinating, rinse lightly with water and remove moisture.
Shred onions and slice cheongyang peppers diagonally.
Cut chives into 5cm long pieces.
| Cooking Method |  |
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Add |
| 1) Grind all the seasoning ingredients in a cooking container and transfer them to a large bowl. | Close | 1 minutes | 0°C | 9 | |
| 2) Rinse the remaining seasonings with 3 cups of water in a cooking container. Pour rinsed water into a large bowl. | Close | 5 seconds | 0°C | 5 |
Set:
Mix lightly with chives, onions, cheongyang peppers, and young radishes.
After ripening for half a day at room temperature, refrigerate.