Korean Cooking and Cuisine

I finally wrote down (somewhat) how I make ggak ddoogi. This is basically a type of kimchi made with daikon radish (moo).



Get about 4.5 LBS of daikon radish. Peel it and then chop it up into manageable pieces.



Add about 1/4 cup of SALT and then add enough water to cover the moo (radish). Let it sit for about 30 minutes or so.



After 30 minutes, WASH the moo thoroughly and let it drain out for about 10 minutes. Throw AWAY the excess liquid that drains out at this point. Don't worry about it...once it ferments you're going to get LOTS of liquid.



Add 3/4 cup red pepper powder and mix it around well.



Then add about 1 cup each of chopped green onions and large green onions. Also add 1/2 an Asian pear (minced/grated) and 1 chopped up red pepper. I actually also added some leftover chives I had sitting in the fridge.



Then season it with 5 TB minced garlic, 2 TB fish sauce, 1 TB salt, 2 Tb honey powder, 1 TB minced ginger, 3 TB minced shrimp jut, 1 TB rice wine, and 1 TB sugar.



Add the above ingredients to the moo and mix it around really well using your hands. Store inside a container in a cool place outside to ferment for about 72 hours. Pretty easy, huh?



12 hours later, the ggak ddogi is looking pretty good. See all the liquid that has accumulated? Yummy! Hmmmm....maybe I'll make some gom gook next week to go with this. =P