Modu Recipe

Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi

Name: Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
Cook time: 150 min
Total time: 150 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 napa cabbage hearts, 850g each; 1 bunch altari radish (2kg before trimming); 200ml coarse salt; 1 handful scallions; 5 red chili peppers; 1/2 pear; 1/2 onion; 2 tablespoons rice flour; 300ml water; 150ml pear-onion juice; 5 dried chili peppers; 6 tablespoons fermented anchovy sauce; 3 tablespoons saeujeot (salted shrimp); 2 tablespoons minced garlic; 1 tablespoon minced ginger; 3 tablespoons maesil extract; 8 tablespoons gochugaru (Korean chili flakes); 2 tablespoons raw sugar; whole sesame seeds, as needed

Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.