Recipe:Kakdugi(깍두기)

There are so many types of Korean kimchi, such as Bossamkimchi(which is made of Chinese cabbage), Dongchimi(made of radish), Oisobaegi(made of cucumber) and you name it! Among them KKakdugi is one of radish kimchi. Of course, many people enjoy KKakdugi itself, as a side dish. But also KKakdugi makes fantastic combination with "Seolleongtang" which is traditional beef and bone soup. KKakdugi is easier to make than any other kinds of kimchi and perfectly fits most sorts of food, especially Korean soup that is called "Tang." That is why many people keep looking for delicious KKakdugi, when they eat "Tang" stuff. - Preparation Time + Cooking Time : 1 hour 20minutes - Serving size: 4 people ▷ Ingredients 1kg 3 radishes, 1/3cup salt * seasoning : 1/2 Cup red pepper powder, 30g crushed garlic, 50g leek, 20g crushed ginger, 3Ts sugar, 1/2cup anchovy juice, 1/2cup salted shrimp, 3Ts sugar
	▷ Recipe 1. Wash radish and cut it into 2cm cube. Salt down in a half hour. (If you want juicy KKakdugi, you don't need to salt.) 2. Cut leek diagonally in 3cm length. 3. Drain salted radish. (If you want juicy KKakdugi, don't need to drain.) 4. Mix red pepper powder with radish. Wait until radish turns red. 5. Knead radish, sugar, salted shrimp, anchovy juice, ground garlic, ground ginger and leek. (If you didn't salt down radish in ① and add salt.) 6. Put it into a jar and cover with radish leaves. 7. Store it in 5~10℃ or serve it immediately.