[Korean Spicy Radish] Cold dishes can also be served to guests

Name: [Korean Spicy Radish] Cold dishes can also be served to guests
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece white radish; 60 g chili powder; 1 small pinch Shrimp skin; a few pieces chives; 1/3 piece Apple; 1/3 piece Pear; 2 slice Ginger; 5 clove Garlic; to taste Salt; 1 tsp white sugar; 30 ml fish sauce; 10 g glutinous rice flour; 90 g Clear water

A dinner-party-worthy banchan combining salt-softened radish, minced apple and pear, fish sauce, and chili for layers of sweet heat and refreshing crunch.

45 minNewMedium Pickled & Preserved Pickle Medium Spicy

Instructions

1
Prepare the necessary materials.
2
Sprinkle a little salt on the white radish and marinate for 20 minutes until the radish slices soften, then pour out the water released from the marination.
3
Cut the apple and pear into small pieces; grate the white radish into shreds; chop the garlic and ginger finely, wash the chives and cut them into sections, and chop the dried shrimp for later use.
4
Pour the fish sauce into the chili powder.
5
Then add the chopped apples, pears, minced ginger and garlic, shredded white radish, chives, sugar, and salt.
6
Then add the chopped dried shrimp and mix well.
7
Mix 10 grams of glutinous rice flour with 90 grams of water, and cook over low heat until it becomes a paste.
8
Pour the cooked glutinous rice paste into the chili sauce.
9
Mix well.
10
Evenly coat the radish slices with chili sauce. Marinate for more than half a day before eating.
11
Serve on a plate.