After being station in Korea while in the military, I fell in love with the culture and the food. I have introduced my stepson to the food, and he loves it also. I love your series because you explain and use the Korean script, which helps since I am trying to learn Korean. Keep up what you are doing.
Hi 👋 I had no idea that I had an “non-American accent.” I hear from commenters that they can hear my New-Yorker accent. At the age of 10, I have been a New Yorker, until I became a permanent transplant San Franciscan a few decades ago. Nonetheless, if you heard any “non-American” accent, I’m filled with pride of my mother tongue as a proud Korean-American.
Helen I am thoroughly enjoying your channel! I am not finding the link to the seeds you mentioned. can you help me with a link please????? Thank you so much!
Hi Eremos! Thank you! Go to the written recipe link in the description box, which contains the products links for the seeds. Here you go www.modernpepper.com/post/radishkimchi
Thank you🙏 Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips) www.modernpepper.com/post/radishkimchi Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae. ruclips.net/video/ROcWkX057ls/видео.html
Yeahhhhh!! Finally! Helen, you're making me salivate just watching you chop the radish and taking a bite out of that one piece. Sounds sooo crunchy and delicious. 😳😛
I made a batch of your kkakdugi recipe but I had a bunch of really sweet non woody Lanro kohlrabi and thought " hey kohlrabi is basically a sort of odd hybrid cabbage and radish sort of hybrid so why not just make kkakdugi with some! " I cut them the same as my daikon. Big crunchy chunks of frost hit daikon and kohlrabi. I'm not sure if you approve of this but I followed your recipe exactly. I just taste tested a few chunks with some scallions before I packed it into my crock and it was like WOAH! So good. I can't wait to see how it is in a couple months of fermenting. I also made your kimchi cabbage recipe too but I grow a sweet green storage cabbage called danish ball head and a purple cone shaped storage cabbage. I've never made kimchi with purple cabbage. Thanks for your recipes they taste so much better than when I thought it was okay to skip the porridge part of the recipes. That was a mistake on my part lol Glad I solved that. I used potatoes because I grow a lot of them and don't know where to find sweet rice flour. Worked great. Thanks again Helen!
I made your Kimchi recipe and it is sooooo delicious everyone loved it. I ended up with 3 16oz bottles full so I gave one to my oldest brother and he couldn't wait to get home so he could eat it with rice he said. It is simply delicious! Thank for sharing your recipe. Now I'm making the Radish Kimchi because my husband loves radish and he asked me to make him some radish kimchi so I am making it for him tonight! I'll post an update when he taste it and is happy!
Hi No Name! My pleasure and THANK YOU for watching🙏. Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi Here is my Kimchi and Kimchi Dishes recipe playlist. Thanks for watching🙏 ruclips.net/video/EWn6qFWW4uM/видео.html
Glad it was helpful! Thanks for making kimchi with me🙏 Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips) www.modernpepper.com/post/radishkimchi Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae. ruclips.net/video/ROcWkX057ls/видео.html
Omg, Helen, where have you been all my life? New subscriber &&& loving your channel! My sons former girlfriend is Korean. She cooked with me, took me to Korean grocery stores etc etc. Even gave me a Korean cookbook. I'm Slovak and love to cook!! They have been apart for years, but we have remained friends. I love your channel! Nurse Judi in Scottsdale AZ and Eucharistic Minister. 🙏🏻 Many prayers 🙏🏻 for your family and channel 🙏🏻 ❤️ 💙
Hi Francis! Aww...LUV that my video recipes make you drool💚. Thanks for cooking Korean food with me! Here is the written Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi Here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
Oh my goodness, I just discovered Kkakdugi and I am addicted! I have watched countless videos of this, I am making my second batch today! There are several Oriental stores in my Wailuku neighborhood where I can get what I need as l learn to cook this style. My Kim Chee is outstanding and I love making it too! I have leftovers of the last 3 batches that I am going to use in a stew today. Then I can make a new batch;-) Thanks so much for posting this! Aloha and Mahalo from Maui!
I love daikon (I'm Japanese), but I have not tried Korean radish. I think I will love this (but less spicy). Kkakdugi. Gotta remember that. I so enjoy your enthusiasm! Thank you very much.
Hi Sherron! Yes, Korean radish is slightly different in taste compared to daikon. During the summer months, we, Koreans, also make non-spicy watery radish kimchi called 동치미/DongChiMee. It is SO YUM! I will do a recipe on this during the summer. If you prefer a non-spicy kimchi, you might like White/Baek Kimchi/백김치. Here is my White Kimchi recipe ruclips.net/video/qShpfn1p3ZM/видео.html
Hi Cherrie! Thank you🙏. I am currently working on a summer kimchi: DongChiMi water radish kiimchi. Thanks for your patience! Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
This is such a beautiful video. I have been making Kkakdugi for about 3 years now (after being served it by a Korean friend and absolutely falling in love with it) and I think I am good enough at it now to appreciate how much I still have to learn. Driving 90 minutes to the Korean market tomorrow to buy ingredients, and I can't wait until this is ready to try! Thank you!
Looking good radish kimchi. I am going to make some. I already have the Korean radish, and will take out the squid and the salted shrimp and use the fish sauce with the rest of the ingredients, so that to cut down the strong fermented sea food smell.
Thanks Sylvia🙏. Once it ferments, there is no seafood smell at all. Actually, there is no seafood smell even when u make the paste bcuz the peppers, garlic, and salt over power everything. Adding the fresh squid optional. BUT I would not skip on the salt fermented shrimp and fish sauce. Here is the written Radish Kimchi recipe www.modernpepper.com/post/radishkimchi OR you might like the simple Spicy Radish Salad/Side Dish ruclips.net/video/22aQQT9_CFA/видео.html
Hi Kitchen and Arts with Nikki! Thank you so much for subbing🙏🤗🙏 And I LUV that you LUV Korean food💚 Thanks for watching and cooking Korean food with me! Here is the written Radish Kimchi/Kkakdugi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
Hi Mary. THANK YOU🙏 YES, kkadugi is just simply YUM and I just can't stop eating it once I start🤪. And I know that I'm not alone when I say this. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
Hi Daniel Velasquez! THANK YOU🙏 And happy V-day to you, too🌻 Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe www.modernpepper.com/post/radishkimchi
This is my favorite kimchi. Occasionally I will find restaurants in the US that may have it but nothing is better than the really spicy kimchi I enjoyed so much in Korea. 😋
Hi Api! Thank you, thank you🙏 www.modernpepper.com/post/radishkimchi Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
Hi Laura Luffman! THANK YOU🙏 I absolutely LUV Kkadugi💚 I always like to add a small piece of kkakdugi to my ssam/lettuce wrap when I eat Korean BBQ😋. Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
I never made it with Bavarian radish, BUT it might work. Do share a photo of it when you make it on Instagram and TAG @ModernPepper. I am so curious and excited for you🤗. Alternatively, you can make it with those small round pink/red radishes (just peel the skin off). Here is the written Radish Kimchi recipe, so you won't miss out on any of the ingredients. www.modernpepper.com/post/radishkimch
I'm making this half spring onion/garlic shoots and Korean radish. Probably not traditional but why can't ant they be friends? 😂 Your recipe looks amazing!
I'll be making this soon and wonder if there are others uses for the leftover fermented sauce once the radishes are gone. Seems there is quite a bit left in the container and it would be a such waste to throw it out. Loving your channel!
Hope everything is good for you Helen! Came back in for a review! I have been selling my "YummChiI' Daikon, Onions, Cucumbers, and Napa Kim Chee for additional income and I'm taking orders now! Thanks to your videos I am making super yummy YummChi, I have my coworkers addicted! I let them know to look for your channel! Hugs form Maui!
Thank you! Great video. Just made my first batch, which I tripled since I love this Kkakdugi so much. By the way, my first batch of kimchi I made according to your instructions turned out amazing! I couldn't believe I made something so good. Thanks again!
@@jai_dee_adversary I LUV IT🙏🙌🙏. Thanks for making KkakDuGi and Kimchi with me! Here is my Kimchi and Kimchi dishes recipe playlist 🌶️🥬WATCH More Kimchi Recipes⬇️ ruclips.net/p/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS&si=z50r4o7iVrq7DqRa
Dear Teacher Helen ❤, how do I avoid the “bitterness “ of the radish that seemed even more pronounced after salting… it happens to me regularly… the bitter finish … 😢
Sometimes the radish just can be a batch of bitter ones. Try soaking in cold water first for an hour. Then strain. Then salt. After rinsing the salted radish, add some sugar and let it sit at room temperature for 30 minutes or so.
I’m drooling.. looks so good .. don’t feel like eating the one I bought today.. will make this, less spicy nxt week. Thanks for sharing your talent.. just found your channel..
Hi Orkids 55. YES, homemade kimchi is always better than store-bought kimchi, in my opinion. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi You can also make an alternative Spicy Radish Side Salad (add 1/2 the amount of the red pepper flakes to make it mildly spicy tasting). Here is the written Radish Salad/Mushenchae + Simple Bibimbap recipe 무생채 + 무생채 비빔밥 ruclips.net/video/22aQQT9_CFA/видео.html Thanks for making kimchi with me🙏
Hi Sue! Thanks🙏. Here is written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi Here is my Galbitang recipe which is so good with KkakDuGi: ruclips.net/video/21QZ1UhT070/видео.html
Great question! NO, absolutely not. We never use old fermented liquid to make new batch of kimchi. Many ask this question, but kimchi is nothing like making sourdough bread where u can use the olde yeast to make more yeast. For all kimchi, we always start with new ingredients, and let them start their fermentation process fresh together, that is the essence of making kimchi.
I am so glad I found your channel! Every year I have an abundance of Korean (Asian?) pears and the astringent Hachiya Persimmon. Would I be able to make Asian pear kimchi and/or Hachiya kimchi? I hear you say the pears can be a component, but can they be the main ingredient? Would I have to brine the pears (or the firm persimmons)? Also, in place of a sweetener, could I use a sweet peach in the paste? I love kimchi and want to eat it every day! Thank you for all your content!
You can certainly give it a try, but my guess is that the pears would break down real fast and turn mushy or become liquified during the fermentation process. You can just a bit of sweet/ripe persimmons as an additional‘sweetener.’ Keep on making homemade kimchi 🙏🙌🙏
Hi Marcin! Dziękuję Ci🙏. Oto napisany przepis na Kimchi. Na stronie z przepisami kliknij prawym przyciskiem myszy, a następnie wybierz język polski do tłumaczenia. www.modernpepper.com/post/kimchi
Hi , I am Doris frm Australia. Thank you so much fr sharing. I just finished making mine and it’s tasted delicious n like restaurants quality. In the past , I tried some dodgy recipes and it was terrible. I didn’t attempt making fr a long time. I am so happy yours turn out so good. ❤️❤️❤️
Hi Deborah 👋. Please check out my Vegan kimchi recipe which includes the substitutions for shrimp and fish sauce ruclips.net/video/H22b7dUub7E/видео.html
Hi Lifestyle. I am not too familiar with cincalok to say that it is exactly like Korean salt fermented shrimp. They both use small shrimp (aka krill). The Korean salt fermented shrimp/새우젓 uses only salt. I'm not sure what ingredients are used in cincalok as this is uniquely Malaysian. BUT if you have fresh shrimp and coarse sea salt, you can make this at home. The recipe is included on my Radish Kimchi recipe blog. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
Hello, I made Kkakdugi without the small shrimps cause I cant eat them. It was great, however when I would eat it some of the pieces are bitter and I don’t know what I have done wrong. Can you help me please? I love Kkakdugi Kimchi. Thank you
Make sure to salt brine it a bit longer next time and also add some sugar/sweetener/7up. BUT sometimes radish can be bitter (depends on the batch). Usually, winter radish is sweeter and milder in taste than spring radishes. Also, make sure you are using Korean radish. Daikon (Japanese radish, long and skinny) are usually bitter in taste compared to Korean radish.
I don’t eat squid and will much rather not use the shrimp. Am I still able to achieve the fermentation process if I don’t use the seafood? I’m sure it will not taste the same without those ingredients but I’ll like to give it a try ☺️
Hi Marlene👋. The squid is optional. Adding the salt fermented shrimp will definitely make it taste better (u will not be able to taste the shrimp or its flavors once the KkakDuGi is made). Here is the written KkakDuGi recipe www.modernpepper.com/post/radishkimchi
Heya! Real question here. I thought you add something for sweetness. I’ve seen apples, apple sauce, Asian pears, and even sugar used in the marinade/sauce/seasoning(not sure what the proper thing to call it is). What is the most traditional with or without a sweetener? Thank you, I’ve made a non-traditional kimchi. So I’m looking for the best traditional recipe. I’m sure there’s more than one traditional recipe, so I thought I’d ask. ❤❤those kiddos are so cute and you can tell how much they are loved!
@@kimanderson5284 Thank you 🙏 Good questions. This radish recipe is a traditional recipe. As noted in the video, some also add 7Up, and other sweeteners. Kimchi can be made gourmet and also budget friendly so it all depends on each family. But apple sauce is not used in traditional kimchi paste. We add puréed pears or apples. Here is my Kimchi & Kimchi dishes recipe playlist that also includes Kimchi Making Q & A that covers ingredients that are used and not used in traditional kimchi. ruclips.net/p/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS&si=6wXmAkE2KbOx27mR
@@ModernPepper thank you so much! I’m super excited to try some recipes! I love cooking and trying new foods from different cultures. I am definitely in love with spicy pickled dishes and it’s great to watch and learn from someone. Thank you again for the recipes, I’m heading to get a few more items from the Asian market and trying 2 dishes tomorrow.💕
@@kimanderson5284 Yay🙏🙌🙏. Thanks for cooking Korean food with me! When shopping for ingredients for Korean dishes, if u can, please buy Korean seasonings/ingredients only.
@@ModernPepper absolutely! I ordered on Amazon with recommendations from a few lovely people. I’m going to the Asian market for fresh items and anything else I need.
I love your channel so much! I just made your vegan ttekbokki and am in heaven as I binge on your videos. Is sweet rice flour the same as glutinous rice flour? I have the latter and am wondering if I need to go to H Mart! Also, where can I buy the YeolMu seeds? Wishing you a Happy New Year!
@@jaieatsplants Hi 👋 Thanks 🙏. Yes, sweet white rice flour is glutinous rice flour. If you go to Hmart or any big Korean market, there is a section that has the Korean vegetable seeds.
Is this radish spicy?? My 3 yr old loves radishes but they are kind of spicy so I soak them in salt and lemon juice to reduce a bit the heat of those .. I wonder if this taste less spicy or not at all.. 🤔🤔🤔
Hi Luz Mendoza. This Radish Kimchi is spicy. For one of my kids that can't handle spicy kimchi, I rinse the fermented radish kimchi in cold water which makes it just slightly spicy. Written Radish Kimchi/KkakDuGi/깍두기 recipe: ruclips.net/video/EWn6qFWW4uM/видео.html BUT if your kids like radish, but not the spicy taste, make the ChickenMu/Radish for them, which is SUPER EASY to make. The ChickenMu/Radish is included in my Korean Fried Chicken recipe below. ruclips.net/video/S5Z7LnCU3Q0/видео.html
Hi Helen. Love your channel. Wanted you to know I am 4 weeks into the fermentation of both kkakdugi AND mak kimchi (I started out attempting beachu kimchi, but the leaves kept falling apart). I did my first taste test and it was the best I have made yet. Some notes on upgrades and mods: I could not find the fermented shrimp ANYWHERE, so I substituted fermented shrimp paste (Chinese version instead of Thai style), and I doubled on the squid. I also opted for the plum extract as the sweetener. I used 5.3 L containers, which was enough for the mak kimchi, but had leftover for the Kkakdugi. I ended up making Army Base stew with the remains. As you would say... So YUMMY!
Hi Richard! Thank you and I absolutely LUV hearing this💚🙏💚 Ok, for the salt fermented baby shrimp, it is impossible to get unless you go to a Korean market (and sometimes, they'll have these in the frozen section). On my written Kimchi 101 recipe, I include How To Make Homemade Salt Fermented Shrimp (super easy). I'm glad that the Chinese shrimp paste worked out for you, but not recommended (Nonetheless, I appreciate your improvisation!) www.modernpeper.com/post/kimchi (FYI - In the description box of every video recipe, contains the written recipe link.) YUM...Army Base Stew...💚 Here is my Kimchi & Kimchi Dishes recipe playlist. Now that you are making kimchi, you can use extra-fermented kimchi to make lots of yummy kimchi dishes. ruclips.net/video/EWn6qFWW4uM/видео.html
@@ModernPepper Thank you for the response. I started eating my kimchi at 4 weeks hoping to get enough sour at 8 to 10 weeks but both batches are gone. I eat it every day first thing when I get home from work. I ordered two more containers so I can make more batches this weekend. I have been to the Korean markets in Daly City but no salted shrimp, so this weekend I will go to San Jose and check out H Marts. This time will try the oysters added. Kimchi jiggae is the bomb! Thank you so much for all of your recipes and support.
Hi Angel! For every RUclips video recipe of mine, there is a written recipe link in the description box. Please check the description box for the written recipe link. Also, on all of my videos, I post ModernPepper.com on the bottom corner. All of the written recipes can also be found on my website. ModernPepper.com Thanks for cooking Korean food with me🙏
Hi, Helen! Do I need to open the container during the 48 hours it sits on the counter? Like, the way one needs to "burp" fermented foods. I am curious if this needs to be done with all your Kimchi recipes.
Great question! As long as the container you are using has at least 1" space at the rim for the gases to build as the vegetables start the fermentation process. Here is the written Kimchi recipe with more information on kimchi storage and fermentation www.modernpepper.com/post/radishkimchi Also, my latest recipe, Japchae ruclips.net/video/ROcWkX057ls/видео.html
Do you have a video where you make mu chae (sp?)... I guess it's like chicken mu but it's made w shredded radish instead of the chunks... It's my daughter's absolute favorite and she will not eat any other kinda veggie! I CANNOT figure it out to make it taste good 😫😁😁
Hi db cakes! Yes I have! It is called MuShengChae/무생채. This recipe is included in my Bibimbap recipe - Complete Tutorial on making bibimbap sides (skip to 무생채 section of the video). It is quite easy to make and we, Koreans, actually make simple bibimbap with just 무생채. ruclips.net/video/-z0pfvUcGNU/видео.html Here is the written bibimbap recipe www.modernpepper.com/post/bibimbap-dolsot-bibimbap
@@ModernPepper ohhh kamsamnida!! I spent most of my childhood in Seoul, and then when I joined the USAF I volunteered to go back and I lived in Taegu... Korean cuisine is my absolute favorite!!!!
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](http://i.ytimg.com/vi/22aQQT9_CFA/mqdefault.jpg)
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](/img/tr.png)
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](/img/1.gif)
After being station in Korea while in the military, I fell in love with the culture and the food. I have introduced my stepson to the food, and he loves it also. I love your series because you explain and use the Korean script, which helps since I am trying to learn Korean. Keep up what you are doing.
Aww 🙏🙌🙏
WOW i hear your accent evolved into american in such short time from the video you made 6yrs ago on the pickle raddish. Amazing
Hi 👋 I had no idea that I had an “non-American accent.” I hear from commenters that they can hear my New-Yorker accent. At the age of 10, I have been a New Yorker, until I became a permanent transplant San Franciscan a few decades ago. Nonetheless, if you heard any “non-American” accent, I’m filled with pride of my mother tongue as a proud Korean-American.
This is making my mouth water...❤❤❤❤
🙏👋🙏
Thank you so much for sharing and I love the way you talk
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Helen I am thoroughly enjoying your channel! I am not finding the link to the seeds you mentioned. can you help me with a link please????? Thank you so much!
Hi Eremos! Thank you! Go to the written recipe link in the description box, which contains the products links for the seeds. Here you go www.modernpepper.com/post/radishkimchi
You make me hungry! I am ready to make radish kimchi. Thank you!
Yay💚
Oh so yummy
🙏
Looks soooooooo delicious Helen😊😊😊
Radish is my favorite type of kimchi! Thank you for this small batch recipe, will try this!!
🙏🙌🙏
🛍SHOP ESSENTIAL Kimchi Ingredients➡ amzn.to/409DCH0
I ENJOY WATCHING YOU EATING THE INGREDIENTS.
Thanks for this video ❤❤
🙏🙌🙏
Masterpiece ❤
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Oh my, it looks so yummy, I am salivating 😋. I am off to my local Korean shop for my kimchi ingredients and will definitely this too!
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nice tutorial korean Radish Kimchi look like delicious
Thank you🙏
Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips)
www.modernpepper.com/post/radishkimchi
Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae.
ruclips.net/video/ROcWkX057ls/видео.html
I've been following this channel for sometime now. I really like how she explains the process with some funny small talk. 👍
Hi D. TankLife! Aww...THANK YOU🙏🙏🙏. REALLY APPRECIATE THIS!
Here is the written Radish Kimchi/Kkakdugi recipe
ww.modernpper.com/post/radishkimchi
Thank you very much for taking the time to make these wonderful videos and introducing us to the amazing and delicious Korean cuisine.
🙏🙌🙏
Yeahhhhh!! Finally! Helen, you're making me salivate just watching you chop the radish and taking a bite out of that one piece. Sounds sooo crunchy and delicious. 😳😛
Hi Vernon Kamiaz! Korean radish is REALLY YUM...you'll LUV it💚
Thank you for making small batches. Your recipe are really good.
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This looks really delicious!!! Thanks for sharing, friend. Let's stay connected!
Hi Seasons of Refreshing! THANK YOU🙏. Here is my Kimchi & Kimchi Dishes recipe playlist:
ruclips.net/video/EWn6qFWW4uM/видео.html
nice
Great video!! Thanks for this!! ☀️
🙏🙌🙏
I made a batch of your kkakdugi recipe but I had a bunch of really sweet non woody Lanro kohlrabi and thought " hey kohlrabi is basically a sort of odd hybrid cabbage and radish sort of hybrid so why not just make kkakdugi with some! " I cut them the same as my daikon. Big crunchy chunks of frost hit daikon and kohlrabi. I'm not sure if you approve of this but I followed your recipe exactly. I just taste tested a few chunks with some scallions before I packed it into my crock and it was like WOAH! So good. I can't wait to see how it is in a couple months of fermenting.
I also made your kimchi cabbage recipe too but I grow a sweet green storage cabbage called danish ball head and a purple cone shaped storage cabbage. I've never made kimchi with purple cabbage. Thanks for your recipes they taste so much better than when I thought it was okay to skip the porridge part of the recipes. That was a mistake on my part lol Glad I solved that. I used potatoes because I grow a lot of them and don't know where to find sweet rice flour. Worked great. Thanks again Helen!
LUV the substitutions🙏🙌🙏
Your recipes and you are awesome! I love watching your videos, showing very clearly the ingredients used and the invaluable tips.
Hi Sophie! Thank you so much 😊. Here is my written KkakDuGi recipe www.modernpepper.com/post/radishkimchi
HELEN!! Your sampling is driving me crazy. I'm literally drooling. I need to go cook me some rice and scrambled eggs.
Hi Vernon Kamiaz! Makes me so happy that watching my kkakdugi recipe made you drool🤗
Always such a delight to watch your videos, Helen!
Hi Chris Noe! THANK YOU🙏. Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
I made your Kimchi recipe and it is sooooo delicious everyone loved it. I ended up with 3 16oz bottles full so I gave one to my oldest brother and he couldn't wait to get home so he could eat it with rice he said. It is simply delicious! Thank for sharing your recipe. Now I'm making the Radish Kimchi because my husband loves radish and he asked me to make him some radish kimchi so I am making it for him tonight! I'll post an update when he taste it and is happy!
Yay🙏💚🙏. Since ur hubby likes radish kimchi, you might also want to give Radish Side Salad a try. ruclips.net/video/22aQQT9_CFA/видео.html
YUM ! I love radish kimchi
ME, TOO💚💛. Total...once-it-da-lips, you-can't-STOP🤪
really relaxed thanks for always keeping food upgrades😊😊😊😊😊😊😊😊😊😊😊😊😊😊
Thanks Gerald 🙏
You always make my mouth water!
Hi Roxana Flores! THANK YOU🙏💚🙏. Here is the written Radish Kimchi/KkakDuGi recipe
www.modernpepper.com/post/radishkimchi
I have made this twice already and even impressed my Korean mom :)
LUV IT💚
Thank you for the easy to follow recipe.
Hi No Name! My pleasure and THANK YOU for watching🙏. Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
Here is my Kimchi and Kimchi Dishes recipe playlist. Thanks for watching🙏
ruclips.net/video/EWn6qFWW4uM/видео.html
@@ModernPepper Thank you
Wow, Appreciate you for sharing. Love KF and KD. Fantastic presentation!
Thank you Zita! Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
thank you for bringing true detailed step by step instruction to the public
Glad it was helpful! Thanks for making kimchi with me🙏
Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips)
www.modernpepper.com/post/radishkimchi
Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae.
ruclips.net/video/ROcWkX057ls/видео.html
That is real deal radish! A lot of funk and depth.
🙏🙌🙏
Oh ya! My day just got better! Keep up the good work my dear!!!!!
THANK YOU🙏. I appreciate your support🙏
Omg, Helen, where have you been all my life? New subscriber &&& loving your channel! My sons former girlfriend is Korean. She cooked with me, took me to Korean grocery stores etc etc. Even gave me a Korean cookbook. I'm Slovak and love to cook!! They have been apart for years, but we have remained friends. I love your channel! Nurse Judi in Scottsdale AZ and Eucharistic Minister. 🙏🏻 Many prayers 🙏🏻 for your family and channel 🙏🏻 ❤️ 💙
Aww 🥰 Thank you 🙏
Another great informative video!❤
🙏🙌🙏
Why do i drool like forever watching your videos 🤣🤣🤣. Looks and tastes so yummy. Great tutorial as always
Hi Francis! Aww...LUV that my video recipes make you drool💚. Thanks for cooking Korean food with me!
Here is the written Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
Here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
Oh my goodness, I just discovered Kkakdugi and I am addicted! I have watched countless videos of this, I am making my second batch today! There are several Oriental stores in my Wailuku neighborhood where I can get what I need as l learn to cook this style. My Kim Chee is outstanding and I love making it too! I have leftovers of the last 3 batches that I am going to use in a stew today. Then I can make a new batch;-) Thanks so much for posting this! Aloha and Mahalo from Maui!
🙏🙌🙏
I love daikon (I'm Japanese), but I have not tried Korean radish. I think I will love this (but less spicy). Kkakdugi. Gotta remember that.
I so enjoy your enthusiasm! Thank you very much.
Hi Sherron! Yes, Korean radish is slightly different in taste compared to daikon. During the summer months, we, Koreans, also make non-spicy watery radish kimchi called 동치미/DongChiMee. It is SO YUM! I will do a recipe on this during the summer.
If you prefer a non-spicy kimchi, you might like White/Baek Kimchi/백김치. Here is my White Kimchi recipe
ruclips.net/video/qShpfn1p3ZM/видео.html
waiting for spring onion kimchi🥰
thanks ahead helen💕
Hi Cherrie! Thank you🙏. I am currently working on a summer kimchi: DongChiMi water radish kiimchi. Thanks for your patience! Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
This is such a beautiful video. I have been making Kkakdugi for about 3 years now (after being served it by a Korean friend and absolutely falling in love with it) and I think I am good enough at it now to appreciate how much I still have to learn. Driving 90 minutes to the Korean market tomorrow to buy ingredients, and I can't wait until this is ready to try! Thank you!
Yay 🙏🙌🙏
Thank you! Can’t wait to make this 😊 Love your channel ❤
Thanks🙏
Awesome recipe I’m gonna try!
🙏🙌🙏
Omg!, My favorite!
Me, too!
I’m making right now. I will post pics and tag you on Instagram!
@@ModernPepper Just made Kimchi and Kkakdugi with your tutorial. AMAZING! THANK YOU, I posted it on Instagram and Facebook and tagged you.
This looks so delicious🤩
Hi Fräulein S! IT SURE IS😋. Thanks for watching🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
You leave nothing left behind. So amazing!
Delicious!! For real! Thank you Helen
Hi Deborah Anderson! Thank you🙏🙏🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
Looking good radish kimchi. I am going to make some. I already have the Korean radish, and will take out the squid and the salted shrimp and use the fish sauce with the rest of the ingredients, so that to cut down the strong fermented sea food smell.
Thanks Sylvia🙏. Once it ferments, there is no seafood smell at all. Actually, there is no seafood smell even when u make the paste bcuz the peppers, garlic, and salt over power everything. Adding the fresh squid optional. BUT I would not skip on the salt fermented shrimp and fish sauce.
Here is the written Radish Kimchi recipe
www.modernpepper.com/post/radishkimchi
OR you might like the simple Spicy Radish Salad/Side Dish
ruclips.net/video/22aQQT9_CFA/видео.html
It's one of my favorite vegetables 😋
🙏🙌🙏
Thanks for your great infos. Please give me a link to how to make the salted shrimps. I appreciate your help.
Hi Sylvia! Thank you🙏 Here is my written Kimchi 101 recipe which includes how to make salt fermented shrimp. www.ModernPepper.com/post/kimchi
Can i use pears instead nevermind I found what I needed and thank you for your videos
I am so glad I found your channel...I made the side raddish...right away...delicious and easy...❤ thank yoy❤❤❤❤
Hi dear, I like Korean foods. I v subscribed. Your all videos are fantastic.
Hi Kitchen and Arts with Nikki! Thank you so much for subbing🙏🤗🙏 And I LUV that you LUV Korean food💚 Thanks for watching and cooking Korean food with me!
Here is the written Radish Kimchi/Kkakdugi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
Wow I definitely have to try this.
It looks like full of flavor and full of love. ✌🏻
Hi Mary. THANK YOU🙏 YES, kkadugi is just simply YUM and I just can't stop eating it once I start🤪. And I know that I'm not alone when I say this.
Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
💐you're fantastic!! 💘 Happy Valentine's day😻🍜
Hi Daniel Velasquez! THANK YOU🙏 And happy V-day to you, too🌻
Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe
www.modernpepper.com/post/radishkimchi
This is my favorite kimchi. Occasionally I will find restaurants in the US that may have it but nothing is better than the really spicy kimchi I enjoyed so much in Korea. 😋
🙏🙌🙏
I love you! Great video❤️
Hi Api! Thank you, thank you🙏 www.modernpepper.com/post/radishkimchi
Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ruclips.net/video/22aQQT9_CFA/видео.html
thank you mam for your channel i already know how to make kimchi
Hi tony ices! THANK YOU for cooking with me🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
Looks real delicious Helen we always had kkakdugi with Korean bbq 😋
Hi Laura Luffman! THANK YOU🙏 I absolutely LUV Kkadugi💚 I always like to add a small piece of kkakdugi to my ssam/lettuce wrap when I eat Korean BBQ😋. Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
@@ModernPepper thank you so much I love eating kkakdugi with my pork bulgogi as well 😁
As always - looks soooooo good, I will try this delicious recipe this weekend. Instaed of Mu I´ll make it with Bavarian radish! (Hope it works :)
I never made it with Bavarian radish, BUT it might work. Do share a photo of it when you make it on Instagram and TAG @ModernPepper. I am so curious and excited for you🤗. Alternatively, you can make it with those small round pink/red radishes (just peel the skin off). Here is the written Radish Kimchi recipe, so you won't miss out on any of the ingredients. www.modernpepper.com/post/radishkimch
@@ModernPepper i´ve done it! Send you some pictures on insta! And its sooooo delicious. Thank you :)
I'm making this half spring onion/garlic shoots and Korean radish. Probably not traditional but why can't ant they be friends? 😂
Your recipe looks amazing!
Yes, try it🙏🙌🙏
I'll be making this soon and wonder if there are others uses for the leftover fermented sauce once the radishes are gone. Seems there is quite a bit left in the container and it would be a such waste to throw it out. Loving your channel!
Thanks Sandy🙏. U can use the fermented juice to cook with (as a base to soups/stews) or add it over rice (as shown).
Looks very yummy. Can I use a glass container to store it?
Yes! Just make sure to leave 1” of space to the rim.
Hope everything is good for you Helen! Came back in for a review! I have been selling my "YummChiI' Daikon, Onions, Cucumbers, and Napa Kim Chee for additional income and I'm taking orders now! Thanks to your videos I am making super yummy YummChi, I have my coworkers addicted! I let them know to look for your channel! Hugs form Maui!
This looks good! My radish kimchi is kinda a shortcut...SORRY! I'm gonna try this one for sure because it looks so so yummy. Thank you!
@@jjeti798 🙏🙌🙏
Thank you! Great video. Just made my first batch, which I tripled since I love this Kkakdugi so much. By the way, my first batch of kimchi I made according to your instructions turned out amazing! I couldn't believe I made something so good. Thanks again!
@@jai_dee_adversary I LUV IT🙏🙌🙏. Thanks for making KkakDuGi and Kimchi with me! Here is my Kimchi and Kimchi dishes recipe playlist
🌶️🥬WATCH More Kimchi Recipes⬇️
ruclips.net/p/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS&si=z50r4o7iVrq7DqRa
@@ModernPepper Thanks! I'm going to be following your Saewoojeot recipe soon! Can't wait to try it. Thanks so much!!
@@jai_dee_adversary Yay 🙏 Thanks for cooking with me!
Dear Teacher Helen ❤, how do I avoid the “bitterness “ of the radish that seemed even more pronounced after salting… it happens to me regularly… the bitter finish … 😢
Sometimes the radish just can be a batch of bitter ones. Try soaking in cold water first for an hour. Then strain. Then salt. After rinsing the salted radish, add some sugar and let it sit at room temperature for 30 minutes or so.
I’m drooling.. looks so good .. don’t feel like eating the one I bought today.. will make this, less spicy nxt week. Thanks for sharing your talent.. just found your channel..
Hi Orkids 55. YES, homemade kimchi is always better than store-bought kimchi, in my opinion. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
You can also make an alternative Spicy Radish Side Salad (add 1/2 the amount of the red pepper flakes to make it mildly spicy tasting). Here is the written Radish Salad/Mushenchae + Simple Bibimbap recipe 무생채 + 무생채 비빔밥 ruclips.net/video/22aQQT9_CFA/видео.html
Thanks for making kimchi with me🙏
Thank you & appreciate your generosity.. surely will love what I’m making with your special recipes
I can't wait to make this...
Hi Sue! Thanks🙏. Here is written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
Here is my Galbitang recipe which is so good with KkakDuGi:
ruclips.net/video/21QZ1UhT070/видео.html
New subscriber here I love your video very informative. Thank you for sharing your recipes. Please stay safe and healthy! 😊
Hi Trish! Thank you for subbing🙏. Thank you for cooking Korean food with me! You, too...stay safe and healthy!
I will try your cabbage recipe next. 😍
@@doriswalden1767 YES🙏🙌🙏
Hi Helen, can I use left over fermented sauce for new batch of Radish Kimchi production?😅
Great question! NO, absolutely not. We never use old fermented liquid to make new batch of kimchi. Many ask this question, but kimchi is nothing like making sourdough bread where u can use the olde yeast to make more yeast.
For all kimchi, we always start with new ingredients, and let them start their fermentation process fresh together, that is the essence of making kimchi.
Can you cut it in match sticks ?
I am so glad I found your channel! Every year I have an abundance of Korean (Asian?) pears and the astringent Hachiya Persimmon. Would I be able to make Asian pear kimchi and/or Hachiya kimchi? I hear you say the pears can be a component, but can they be the main ingredient? Would I have to brine the pears (or the firm persimmons)?
Also, in place of a sweetener, could I use a sweet peach in the paste? I love kimchi and want to eat it every day! Thank you for all your content!
You can certainly give it a try, but my guess is that the pears would break down real fast and turn mushy or become liquified during the fermentation process.
You can just a bit of sweet/ripe persimmons as an additional‘sweetener.’
Keep on making homemade kimchi 🙏🙌🙏
Any substitute for squid? I can't do that...
Hello! 😊 Thank you for the recipe.
Just 1 question, please - can we use white flower for the paste instead of sweet rice flower?
Yes! As noted in the video, all-purpose wheat flour, sweet white rice flour or cooked potato to make the starch gravy🙏🙌🙏
is it necessary to put pepper on the prepared radish
before you put in the mix that also has lots of pepper?
Spróbuje to odtworzyć :) Wygląda bardzo smacznie
Hi Marcin! Dziękuję Ci🙏. Oto napisany przepis na Kimchi. Na stronie z przepisami kliknij prawym przyciskiem myszy, a następnie wybierz język polski do tłumaczenia. www.modernpepper.com/post/kimchi
Hi , I am Doris frm Australia. Thank you so much fr sharing. I just finished making mine and it’s tasted delicious n like restaurants quality. In the past , I tried some dodgy recipes and it was terrible. I didn’t attempt making fr a long time. I am so happy yours turn out so good. ❤️❤️❤️
@@doriswalden1767 Aww 🥰 so happy you made radish kimchi with me🙏
I have developed a shellfish allergy, but I love kimchi. What can I substitute for the fermented shrimp?
Hi Deborah 👋. Please check out my Vegan kimchi recipe which includes the substitutions for shrimp and fish sauce ruclips.net/video/H22b7dUub7E/видео.html
@@ModernPepper I will. Thank you very much.
Hi Helen, may I know the Korean salt fermented shrimp saywoojeot is same as the Malaysian type of salt fermented shrimp called cincalok?
Hi Lifestyle. I am not too familiar with cincalok to say that it is exactly like Korean salt fermented shrimp. They both use small shrimp (aka krill). The Korean salt fermented shrimp/새우젓 uses only salt. I'm not sure what ingredients are used in cincalok as this is uniquely Malaysian. BUT if you have fresh shrimp and coarse sea salt, you can make this at home. The recipe is included on my Radish Kimchi recipe blog. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
waiting for this thank you❤️
Hi Cherrie Yanez! THANK YOU for your patience🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
Happy new lunar year, Helen!🎉
Hi Saadat👋 Happy new year🥳
Hello, I made Kkakdugi without the small shrimps cause I cant eat them. It was great, however when I would eat it some of the pieces are bitter and I don’t know what I have done wrong. Can you help me please? I love Kkakdugi Kimchi. Thank you
Make sure to salt brine it a bit longer next time and also add some sugar/sweetener/7up. BUT sometimes radish can be bitter (depends on the batch). Usually, winter radish is sweeter and milder in taste than spring radishes. Also, make sure you are using Korean radish. Daikon (Japanese radish, long and skinny) are usually bitter in taste compared to Korean radish.
After brining, mixing fermenting and storage can you add fresh radish.
I don’t eat squid and will much rather not use the shrimp. Am I still able to achieve the fermentation process if I don’t use the seafood? I’m sure it will not taste the same without those ingredients but I’ll like to give it a try ☺️
Hi Marlene👋. The squid is optional. Adding the salt fermented shrimp will definitely make it taste better (u will not be able to taste the shrimp or its flavors once the KkakDuGi is made).
Here is the written KkakDuGi recipe
www.modernpepper.com/post/radishkimchi
Heya!
Real question here. I thought you add something for sweetness. I’ve seen apples, apple sauce, Asian pears, and even sugar used in the marinade/sauce/seasoning(not sure what the proper thing to call it is). What is the most traditional with or without a sweetener? Thank you, I’ve made a non-traditional kimchi. So I’m looking for the best traditional recipe. I’m sure there’s more than one traditional recipe, so I thought I’d ask. ❤❤those kiddos are so cute and you can tell how much they are loved!
@@kimanderson5284 Thank you 🙏 Good questions. This radish recipe is a traditional recipe. As noted in the video, some also add 7Up, and other sweeteners. Kimchi can be made gourmet and also budget friendly so it all depends on each family. But apple sauce is not used in traditional kimchi paste. We add puréed pears or apples.
Here is my Kimchi & Kimchi dishes recipe playlist that also includes Kimchi Making Q & A that covers ingredients that are used and not used in traditional kimchi.
ruclips.net/p/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS&si=6wXmAkE2KbOx27mR
@@ModernPepper thank you so much! I’m super excited to try some recipes! I love cooking and trying new foods from different cultures. I am definitely in love with spicy pickled dishes and it’s great to watch and learn from someone. Thank you again for the recipes, I’m heading to get a few more items from the Asian market and trying 2 dishes tomorrow.💕
@@kimanderson5284 Yay🙏🙌🙏. Thanks for cooking Korean food with me! When shopping for ingredients for Korean dishes, if u can, please buy Korean seasonings/ingredients only.
@@ModernPepper absolutely! I ordered on Amazon with recommendations from a few lovely people. I’m going to the Asian market for fresh items and anything else I need.
so many variations of ingredients, can i substitue Dashida for the bone broth?
what no garlic???
Here is the written recipe
www.modernpepper.com/post/radishkimchi
If u do have the beef bone broth, just skip it. OR try the Dashida if u want to.
I love your channel so much! I just made your vegan ttekbokki and am in heaven as I binge on your videos. Is sweet rice flour the same as glutinous rice flour? I have the latter and am wondering if I need to go to H Mart! Also, where can I buy the YeolMu seeds?
Wishing you a Happy New Year!
@@jaieatsplants Hi 👋 Thanks 🙏. Yes, sweet white rice flour is glutinous rice flour. If you go to Hmart or any big Korean market, there is a section that has the Korean vegetable seeds.
@ awesome, I have glutinous flour from H Mart. Have a happy new year!
Is this radish spicy?? My 3 yr old loves radishes but they are kind of spicy so I soak them in salt and lemon juice to reduce a bit the heat of those .. I wonder if this taste less spicy or not at all.. 🤔🤔🤔
Hi Luz Mendoza. This Radish Kimchi is spicy. For one of my kids that can't handle spicy kimchi, I rinse the fermented radish kimchi in cold water which makes it just slightly spicy. Written Radish Kimchi/KkakDuGi/깍두기 recipe:
ruclips.net/video/EWn6qFWW4uM/видео.html
BUT if your kids like radish, but not the spicy taste, make the ChickenMu/Radish for them, which is SUPER EASY to make. The ChickenMu/Radish is included in my Korean Fried Chicken recipe below.
ruclips.net/video/S5Z7LnCU3Q0/видео.html
Hi Helen. Love your channel. Wanted you to know I am 4 weeks into the fermentation of both kkakdugi AND mak kimchi (I started out attempting beachu kimchi, but the leaves kept falling apart). I did my first taste test and it was the best I have made yet. Some notes on upgrades and mods: I could not find the fermented shrimp ANYWHERE, so I substituted fermented shrimp paste (Chinese version instead of Thai style), and I doubled on the squid. I also opted for the plum extract as the sweetener. I used 5.3 L containers, which was enough for the mak kimchi, but had leftover for the Kkakdugi. I ended up making Army Base stew with the remains. As you would say... So YUMMY!
Hi Richard! Thank you and I absolutely LUV hearing this💚🙏💚
Ok, for the salt fermented baby shrimp, it is impossible to get unless you go to a Korean market (and sometimes, they'll have these in the frozen section). On my written Kimchi 101 recipe, I include How To Make Homemade Salt Fermented Shrimp (super easy). I'm glad that the Chinese shrimp paste worked out for you, but not recommended (Nonetheless, I appreciate your improvisation!)
www.modernpeper.com/post/kimchi
(FYI - In the description box of every video recipe, contains the written recipe link.)
YUM...Army Base Stew...💚
Here is my Kimchi & Kimchi Dishes recipe playlist. Now that you are making kimchi, you can use extra-fermented kimchi to make lots of yummy kimchi dishes.
ruclips.net/video/EWn6qFWW4uM/видео.html
@@ModernPepper Thank you for the response. I started eating my kimchi at 4 weeks hoping to get enough sour at 8 to 10 weeks but both batches are gone. I eat it every day first thing when I get home from work. I ordered two more containers so I can make more batches this weekend.
I have been to the Korean markets in Daly City but no salted shrimp, so this weekend I will go to San Jose and check out H Marts. This time will try the oysters added.
Kimchi jiggae is the bomb!
Thank you so much for all of your recipes and support.
@@ModernPepper p.s. That sauce from the radish kimchi is amazing!
@@richardclausen154 🙏🙏🙏
Just a request, can you please post the ingredients of every recipe you making.-Thank you!
Hi Angel! For every RUclips video recipe of mine, there is a written recipe link in the description box. Please check the description box for the written recipe link. Also, on all of my videos, I post ModernPepper.com on the bottom corner. All of the written recipes can also be found on my website. ModernPepper.com Thanks for cooking Korean food with me🙏
With regular Kim chi is it ok to use honey?
Yes 👍
I don't think the links are working. I'm trying to buy the same gloves :)
Hi, Helen! Do I need to open the container during the 48 hours it sits on the counter? Like, the way one needs to "burp" fermented foods. I am curious if this needs to be done with all your Kimchi recipes.
Great question! As long as the container you are using has at least 1" space at the rim for the gases to build as the vegetables start the fermentation process. Here is the written Kimchi recipe with more information on kimchi storage and fermentation
www.modernpepper.com/post/radishkimchi
Also, my latest recipe, Japchae ruclips.net/video/ROcWkX057ls/видео.html
Do you have a video where you make mu chae (sp?)... I guess it's like chicken mu but it's made w shredded radish instead of the chunks... It's my daughter's absolute favorite and she will not eat any other kinda veggie! I CANNOT figure it out to make it taste good 😫😁😁
Hi db cakes! Yes I have! It is called MuShengChae/무생채. This recipe is included in my Bibimbap recipe - Complete Tutorial on making bibimbap sides (skip to 무생채 section of the video). It is quite easy to make and we, Koreans, actually make simple bibimbap with just 무생채.
ruclips.net/video/-z0pfvUcGNU/видео.html
Here is the written bibimbap recipe
www.modernpepper.com/post/bibimbap-dolsot-bibimbap
@@ModernPepper ohhh kamsamnida!! I spent most of my childhood in Seoul, and then when I joined the USAF I volunteered to go back and I lived in Taegu... Korean cuisine is my absolute favorite!!!!
@@dbcakes My pleasure🙏
New sub here:))
What size is the large blue bowl you mixed the radishe, thanks iwant to buy one