Wednesday, January 6, 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! =)

Saturday, January 2, 2010

Dongchimi (Daikon) Kimchi - (동치미 김치)

I realized that I never got around to posting my Donchimi Kimchi recipe. I made this a few times over the years and just found pictures of it from the last time I made it last summer (before I got sick). Anyhow, this time I was at the K-market and found that they had the baby moos perfect for making donchimi kimchi, so I couldn't resist.

         
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Each of these were a bit bigger than a soda can. I already knew that it would be too much, so I used one and a half and then used my mandolin to slice up the leftover half. I'll show you what I did with it on my next post.


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Peel the moo and leave a few sprouts at the top.


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Chop it up like so and then let it sit in some salt for a few hours.


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Meanwhile, get everything else ready. I used 1/4 Asian pear (Munchkin ate half and I'm going to use the other 1/4 for the next recip), 5-6 whole garlic cloves, couple of peppers (green and red) and some jjook pa (thin green onions).


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After a few hours, there will be some juices at the bottom. DUMP IT and rinse the moo.


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Give it a few rinses.


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Place the moo at the bottom of a large container.


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Arrange all the other ingredients inside the container as well.


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In about 7-8 cups of water (sorry, I didn't really measure) add 2TB of salt and 1TB of honey powder and 1TB of sugar. More or less.


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Pour the liquid into the container and let everything sit out like this for a few days before transferring into the fridge. It should be ready to eat in about 21 days.  I've made this numerous times and it really tastes much better with *age* - don't be afraid to let it sit in a corner of your fridge.

 

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A picture from a previous time I made this as well.  It's SO great with some gooksoo noodles!  I never posted a picture of DongChiMi Gooksoo, but I shall the next time I make this.  Stay Tuned! 

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