Korean radish jang-ajji recipe

🔔 Mu jang-ajji. (1T = rice spoon)
6 radishes (6kg), 2kg sugar, 200ml starch syrup, 5 dried red peppers, 600ml soy sauce, 200ml soju, 250ml plum syrup,
1: radish jang-ajji 150g, red pepper powder 1/2T, minced garlic 1/3T, green onion, sesame oil 1/2T, sesame seeds 1/2T, (+ ½T vinegar).
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✨ Radish jang-ajji.
1. Wash after trimming the radish.
+ Wipe dry.
2. Cut the radish.
3. Put radish and 2kg of sugar in layers and sprinkle 200ml of starch syrup on top.
4. After 1 day, turn it upside down.
5. After 2 days, take out the radish and put it in another container.
6. Crush 5 dried red peppers on top of the radish with your hands.
7. Mix 600ml soy sauce, 200ml soju, and 250ml plum syrup and pour over the radish.
8. Let it sit for 10 days.
❗ How to make radish Jocheung with leftover water from step 5.
1. Put in a pot and boil over high heat.
2. When it starts to boil, open the lid and continue to boil until only ⅓~¼ is left.
+ Never stir, just skim off the foam that floats on top.
+ Adjust the concentration to your liking.
3. After cooling to lukewarm, put it in a bottle and keep it refrigerated, and use it instead of sugar, starch syrup, or Jocheung in cooking.
❗ Seasoned radish jang-ajji
1. Cut radish jang-ajji and green onion.
2. Add radish jang-ajji 150g, red pepper powder 1/2T, minced garlic 1/3T, green onion, sesame oil 1/2T, sesame 1/2T, (+½T vinegar) and mix.
#no-cook #side dish