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.
See how thin it is?
I then salted it and let it sit out for a few hours.
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!
And give your moo pieces a nice bath...
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
I had a piece of pear left so I stuck it in there with the moo.
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! =)
Hi, would you happen to have a recipe for korean bbq chicken? The chicken that isn't spicy but a little sweet? BTW, your chicken kalgooksoo was a hit in my family. My husband says its better than his mom's. Thank you
ReplyDeleteso refreshing!! i can just imagine having this on a hot summer day. anything with moo, i LOVE. more moo recipes please! ps: thanks for the above post. ;)
ReplyDeleteYou make it look so easy and simple! This is my fav side dish at kalgooksu restaurants... I will give it a try!
ReplyDeleteI want to make this, but I don't have honey powder. What can I substitute it with? Thanks.
ReplyDelete