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.

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! =)


  1. 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

  2. so 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. ;)

  3. You make it look so easy and simple! This is my fav side dish at kalgooksu restaurants... I will give it a try!

  4. I want to make this, but I don't have honey powder. What can I substitute it with? Thanks.



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