Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Winter Dongchimi

Winter dongchimi made by salting small radishes for two days and adding fermented chili peppers and kelp, keeping the radishes crisp for a long time.

2 days 2 hrside dishDifficulty Hard

Ingredients needed 15 servings

Recipe

Cooking tips

  • Sinhwadang is used not only for sweetness but also to maintain the crisp texture of the radishes for a long time.
  • If kelp is left in too long, the brine can become slimy, so remove it after steeping overnight.
  • Adjust the salt and plum extract in the brine to taste, depending on the size of the radishes and how well they are salted.

Recommended for

  • Those who want to make crisp dongchimi to enjoy all winter long.
  • Those who love the tangy kick of fermented chili peppers and clear broth.

Shop ingredients on Coupang(Ad)

small radishesKorean pearscallionsCheongyang chili peppersdried red chili peppersfermented chili pepperskelpjujubesonionminced garlicgingersea saltSinhwadangplum extract

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