Radish Kimchi with Oysters-KOREAN EMBASSY CUISINE

Radish Kimchi with Oysters

  

Ingredients
(4 servings, 7 days, 2 hours)

▪ 2 medium size radish
▪ 16 oz. fresh oysters
▪ 30 g green onions
▪ 30 g parsley
▪ 3 tbs. garlic minced
▪ 1 tsp. ginger minced
▪ 1/2 cup hot chili powder
▪ 3 tbs. mild chili powder
▪ 1/4 cup brined tiny shrimp
▪ 4 tbs. sugar
▪ 1 ½ tbs. salt
▪ 3 tbs. toasted sesame seeds
▪ 1 tsp. shredded red chili
▪ 1 tbs. pine nuts
▪ 1 lemon

The ever-present dish in a Korean meal: Kimchi!
Although there are several types of kimchi, we will make radish kimchi.
This dish should be spicy, sour, and sweet.
This recipe will serve four people for roughly 21 meals (or 7 days when consumed daily in each meal), and will be ready in 2 hours, including the preservation time.

♫ Directions Wash the radish thoroughly. The outer skin has more vitamin C than the inside. Dice the radish into 1 inch cubes. This size will give you the richest flavor once the pickling process is complete. Sprinkle 1 tablespoon each of sugar and salt over the radish and let it stand for 30 minutes to an hour. The oyster may smell fishy so we drizzle some lemon juice. (Oysters are not only used in radish kimchi, but also numerous other kimchis) While waiting for the radish, wash and clean the parsley and green onions. Chop them into 0.5 inch slices. Chop the green onions diagonally. Benefits of parsley Remove excess water from the radish. Add radish, parsley, and green onions to a large bowl. Add mild chili powder, 1 tablespoon sugar, licorice, brined tiny shrimp, garlic, and hot chili powder. Mix all ingredients together. (the ingredients are very spicy so remember to wear gloves) Lastly, add the oysters. Add shredded red chili and pine nuts. Extra salt should be added according to your taste. Let it stand for 30 minutes at room temperature and then 3 days in the refrigerator. This dish does not require any excess water. Wash the oysters thoroughly and mask the smell with lemon. The oysters expel water that moistens the kimchi. Store in a glass container and let it stand for 3 hours at room temperature and 2-3 days in the refrigerator. The kimchi can be enjoyed for 7 days.

The outer skin has a lot of vitamin C. Cut the radish into 1 inch cubes.

Add 1 tablespoon salt and 1 tablespoon sugar, and mix well. Let it stand for at least 30 minutes. Remove excess water. Do not wash.

This dish can smell fishy so we will wash the oysters in running water and squeeze fresh lemon juice over them.

While we wait on the radish, wash and clean the parsley (30 g) and green onion (30 g). The slices should be 1/2 inch in length. The green onions should be chopped diagonally.

The radish does not have to be pickled for long to be enjoyed in 2 or 3 days.

Add 30 g of parsley, 30 g of green onion and 3 tbs of mild chili powder. Add 3 tbsp sugar, 1 tsp. ginger, ¼ cup brined tiny shrimp, 3 tbs toasted sesame seeds, 3 tbs minced garlic, ½ cup hot chili powder, and mix well. Lastly, add the oysters and mix again.

We do not add extra water to radish kimchi with oysters since this may add a pungent smell.

Add 1 tbs pine nuts and 1 tsp shredded red chili.

Radish kimchi with oysters is made with a clean radish and oysters drizzled with lemon juice. This is very important. The oysters already add water to this dish, making it tasty and mouth-watering.

Store in a glass container and let it stand for 3 hours at room temperature and 2-3 days in the refrigerator. This kimchi can be enjoyed for 7 days.