Main ingredients
altari radishred chili pepperKorean hot chili pepperfermented anchovy jeotgalgochugaruminced garlicginger syrupmaesil syrupraw sugarstarch syrupwhole sesame seeds
Yoon Yi-ryeon's Spring Altari Geotjeori
A crisp and savory geotjeori made with spring altari radish. It uses fermented anchovy jeotgal for deep flavor and tastes best when eaten on the first day.
Ingredients needed 6 servings
Recipe
Cooking tips
- Geotjeori tastes best on the first day; after about 3 days, the altari radish releases water, making the seasoning bland and the flavor decline.
- If you don't have fermented anchovy jeotgal, use fermented anchovy sauce with a few tablespoons of tuna extract to create a strong savory flavor. Saeujeot was not used because this is a geotjeori style.
- Raw sugar is unrefined cane sugar, less sweet than regular sugar, with a fragrant honey-like aroma and a rich sweetness. You can find affordable Thai raw sugar online.
- 1 tablespoon of starch syrup can be replaced with 0.7 tablespoon of oligosaccharide syrup.
Recommended for
- those looking for a spring seasonal side dish.
- those wanting a quick and simple geotjeori.
- those who enjoy the savory flavor of fermented anchovy jeotgal.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Spring Radish Kimchi
- Kim Dae-seok's New Mustard Radish Kimchi Salad
- Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
- Lim Sung-geun's Altari-mu Jangajji
- Aha Bujang's Magic Kimchi Seasoning Altari Kimchi
- Kim Jin-soon's Altari Kimchi
- Striker Chef's Green Chili Allium Pickle
- Aha Bujang's Manneung Kimchi Sauce and Altari Kimchi
- Lee Hye-jung's Bomdong Geotjeori
- Kim Jin-soon's Bomdong Geotjeori
