Korea Life and Cultures

All Korean dishs, Royal court dishes, Grilled dishes, Steamed dishes, Raw dishes...

Sunday, April 18, 2010

Cold Moo (Daikon) Kimchi

It's another sleepless night, so I thought I would finally go and update this recipe. Basically, I just used my mandolin to slice the moo up into thin slices. Dongchimi moo is a lot smaller than the regular sized daikons, so it actually fit right through my mandolin pretty nicely.


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See how thin it is?


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I then salted it and let it sit out for a few hours.


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This photo was taken about 3 hours later and NO I didn't add any water. That's just the natural juices from the moo. THROW IT OUT!


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And give your moo pieces a nice bath...


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I had some Asian pear left so I grated a small piece into the following mixture: 1 CUP water, 1/4 CUP vinegar, 1 TB sugar and 3/4 TB honey powder


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I had a piece of pear left so I stuck it in there with the moo.


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Let it blend together inside the fridge for about a week or two before serving. It's a great side dish to some chicken kalgooksoo! If you want, feel free to add some red pepper powder for some spice. Enjoy! =)

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