Main ingredients
Altari radishGlutinous rice flourFermented sand lance sauceFine chili powderWhite sugarMinced garlicMinced gingerOnion powderOnion
Aha Bujang's Manneung Kimchi Sauce and Altari Kimchi
An ultra-simple chonggak kimchi made by tossing un-salted altari radishes in an all-purpose seasoning made with glutinous rice paste, fermented sand lance sauce, and onion powder.
Ingredients needed 10 servings
Recipe
Cooking tips
- Making the kimchi directly without salting the radishes allows a naturally refreshing broth to release from the radishes, making it even more delicious.
- The all-purpose kimchi sauce can be stored in an airtight container in the refrigerator for over a month and used immediately for various types of kimchi.
- Depending on the room temperature, let the finished kimchi ferment at room temperature for 1 to 3 days, and store it in the refrigerator once small bubbles begin to form.
Recommended for
- Those who want to easily try making kimchi without the complex and difficult salting process.
- Those who need a secret kimchi seasoning that can be widely used for young summer radish kimchi, kkakdugi, chonggak kimchi, and more.
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