Korean Temple Food Week
Recipes

Side dishes

Pickled

Fermenting

Dried Radish Strips pickled with Bean Paste

Ingredients

· 500g Dried Radish Strips

· 2C Bean Paste

· 100g Ginger

· 3 Dried Chilies

· 20 Cheongyang Green Chili

· 1C Sea Salt

· 1C Glutinous Rice Porridge

· ½C Grain Syrup

· ½C Sugar-preserved Korean Raspberry

· ½C Sugar-preserved Green Plum

· ½C Sesame Seeds

Directions

1

Wash the dried radish strips. Marinade the washed dried radish strips with the sugar-preserved green plum and sea salt for 20 minutes. Squeeze the marinated strips with hands to remove salt.

2

Take out the tops of the Cheongyang green chilies, leaving 1cm off the head. Meanwhile, slice the ginger.

3

Coarsely grind the dried chilies in a food processor.

4

Mix the glutinous rice porridge, bean paste, sugar-preserved Korean raspberry, sugar-preserved green plum, Grain Syrup and sesame seeds and add a pinch of salt to the mixture.

5

Put the prepared dried radish strips, Cheongyang green chilies and ginger into a bowl and mix.

6

Mix all seasoning ingredients with the prepared vegetables in 5. with hands.

7

Fully fill the container with the ingredients and rest for 7 days at room temperature for fermentation. When fully fermented, store in a refrigerator.

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