If you buy one daikon and have leftovers - 12 types of soup, stewed vegetables, kimchi
If you use one daikon, everything from the soup to kimchi comes out. If you divide one 1kg daikon into parts, the upper part is sweet and used for fresh salads and vegetables, and the lower part...
If you have one daikon, everything from soup to kimchi will come out.
If you divide one 1kg radish into parts
The upper one is sweet and raw vegetables,
The middle part is accompanied by soup and stew, and the tail is stir-fried.
Usually, if you buy one mug, you get half.
If you use it, half of it will slide away.
I only remember three things, and I'm being frugal with one item.
First, the upper one is sweet and eaten raw.
Second, the middle paragraph is about the national cuisine and pickled vegetables.
Third, leftover scraps are cut into strips, stir-fried or dried.
The standard is about 1kg for 1 radish.
200g in a Korean pot, stew 200g,
150g for raw vegetables and greens,
Make kimchi and side dishes with the rest.
1. Beef noodle soup
Slice radish 200g, stir-fry beef 80g.
sesame oil Add 800ml of water to the 1 you stir-fried.
Korean soup soy sauce 1·a little salt·minced garlic 0.5.
If the water becomes transparent, just put in the sand and that's it.
2. Vegetable broth
Slice the radish thinly 200g and place it in the pot.
Soy sauce 3·sugar 1·malt syrup 1·gochugaru (Korean red pepper flakes) 0.5.
Pour 200ml of water and simmer until it boils.
If the soup is half asleep, reduce it to a weak simmer.
3. Unliving vegetables
Shave the radish 150g finely.
gochugaru (Korean red pepper flakes) 2·vinegar 1·sugar 1·salt 1.
Salt a little and lightly salt it and then chop it.
You have to stop before you eat so that no water will form.
4. Aquatic plants
Slice the radish 150g thinly and stir-fry with 1 tablespoon of oil.
Add 0.5 salt [minced garlic 0.5].
Pour 3 tablespoons of water and cover and cook.
If you sprinkle parsley and sesame seeds, it becomes a light vegetable.
5. Raw marinated vegetables
Cut radish 200g into thick slices and spread them on a colander.
If it dries out completely (3~4 days), soak it in water and squeeze it out.
gochugaru (Korean red pepper flakes) 3·soy sauce 2·malt syrup 1·fish sauce 1.
If you fry it crispy, it's good as a side dish.
6. sliced radish kimchi
Cut the radish into small pieces 300g, then slice it with salt and sugar 1.
After 20 minutes, rinse and remove the moisture.
gochugaru (Korean red pepper flakes) 3·fish sauce 2·shrimp sauce 1·garlic 1.
Mix it and refrigerate it after one day at room temperature.
7. watery radish kimchi
Slice radish 200g thickly and roll it in salt.
Dissolve 2 tablespoons of salt in 1L of water and pour it over.
Add green chili pepper, garlic, and ginger.
It's cool if you refrigerate it after two days at room temperature.
8. Mudo-dojang soup
Put 150g of radish into 600ml of water.
Dissolve 1.5 tablespoons of doenjang and boil.
minced garlic Put 0.5·pa in.
If you boil the radish until it softens and boils thoroughly, it becomes delicious.
9. being moneyless
Slice the radish 150g thinly and sprinkle a little salt.
Coat with flour and dip in egg wash.
Pour it evenly on the oiled fan.
It's good to add 0.5 soy sauce and 0.5 vinegar.
10. Mubob
Slice 200g of radish thinly and place it on top of the rice.
I catch less water than usual.
Soy sauce 1·sesame oil 1·Make the paro marinade sauce.
It's sweet rice with a little bit of sweetness when you mix it.
11. sliced radish soaked in soybean paste
Cut radish into 200g cubes and put it in a container.
Boil 1 soy sauce, 1 water, 1 vinegar, 1 sugar and pour.
Let it cool down for a minute so the ingredients can soak in.
Please eat it crisply from two days later.
12. Namul kimchi roll
Shave the radish 150g thinly, slice the vinegar 1 and sugar 1.
I squeeze out the moisture and use it like salt.
Just put it in the rice and wrap it in seaweed, that's it.
It's spicy, so it brings out the flavor.
It's a sense of seasoning for radish dishes.
Stewing –
Soy sauce 3·sugar 1·malt syrup 1.
Raw salad·pickled vegetables –
gochugaru (Korean red pepper flakes) 2·vinegar 1·sugar 1.
National -
600~800ml of water with Korean soup soy sauce or 1.5 tablespoons of doenjang.
There is one thing I want to remember as a representative.
The bitter taste is usually on the tail side.
The sweetness is concentrated in the upper part, surrounded by green light.
Raw vegetables and greens taste sweeter when cooked on the upper side.
The tail can be used for soup or stew.
Frequently asked questions
Q. How many days should I use one Mu in a row?
A. If you put it in a newspaper and wrap it up, it will go for 2 weeks.
If you cut it, wrap it in plastic wrap and refrigerate.
Q. Do you discard the mute button?
A. No. Boil it and mash it with soy sauce.
It's cheap if you put it in the soup.
Q. What should you do when you're bitten by a wind?
A. It doesn't taste good when used in soups or stews.
The crispness is lost when it's raw.
Please refrigerate pickled foods and kimchi at room temperature within one day.
If you have one radish, you can have soup, stewed radish, and kimchi all at once.
Stewing is soy sauce 3·sugar 1·corn syrup 1,
Raw cabbage is gochugaru (Korean red pepper flakes) 2·vinegar 1·sugar 1,
Season the soup with water and Korean soup soy sauce or doenjang.
Save this article and take it out when you buy one.
Please let me know in the comments which dish you would like to try first.
Delicious home-cooked meal recipe
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