🔔 dried slices of daikon kimchi.
dried slices of daikon 500g, dried red pepper leaves 20g, jocheong glutinous rice paste [glutinous rice flour 4T (80g), water 1.5L, jocheong 1 cup (250g)].
Seasoning: 4T (60g) of coarse salt + 1/2T, 1T of ginger extract, 3T of minced garlic, 2 and a half cups of coarse red pepper powder (200g), 80ml of jocheong, 3T of sesame seeds

✨ dried slices of daikon kimchi.
1. Wash dried slices of daikon, dried red pepper leaves and set them aside through a sieve.
2. Put 80g of glutinous rice flour and 1.5L of water and bring to a boil over high heat while stirring.
3. When it boils, add 250g of jocheong and simmer over low heat for 1 minute. (complete jocheong glutinous rice paste).
Cool to room temperature.
4. Add 500ml of cooled jocheong glutinous rice paste and 60g of coarse salt and dissolve the salt.
5. Add 1/2T minced ginger, 3T minced garlic, and 2 and a half cups (200g) of coarse red pepper powder and mix.
6. Add 700ml of jocheong glutinous rice paste and 80ml of jocheong and mix to finish the seasoning.
7. Add dried slices of daikon and red pepper leaves and mix.
Leave it as it is for 4-5 hours.
8. Mix evenly, then add 200ml of jocheong glutinous rice paste and 1/2T of coarse salt and mix.
9. Add 3T sesame seeds and mix.
Store in a cool place for a week and eat while refrigerated.

#side dish