EP110-굴깍두기) 생생한 굴과 갓 담근 깍두기의 만남! 굴깍두기

#SeniorCooking #Bossam #Kimjang Hello, today is kimchi-making day. I made freshly made radish kimchi and oyster kkakdugi (spicy radish kimchi) with fresh oysters. ^^ I've already uploaded videos of cabbage kimchi and bossam, but for those of you who want to try something new, I made oyster kkakdugi (spicy radish kimchi) with oysters! I recommend eating oyster kkakdugi while it's still fresh, not storing it for too long. It's delicious, so it'll disappear quickly, so don't worry! Please try making it at home and leave a comment^^ =========== Pork Bossam Gulkkakdugi (Oyster Radish Radish) Ingredients - 2 radishes (approximately 3kg), 50g radish greens (mustard leaf), 200g oysters, 50g chives, 4 tablespoons fine sea salt, Seasoning - 3 tablespoons salted shrimp, 3/4 cup red pepper powder, 1/2 cup pear and onion juice (1/4 pear, 1/4 onion), 4 tablespoons minced garlic, 1 teaspoon minced ginger, 1 tablespoon raw sugar, 2 tablespoons salted cutlassfish (saltfish sauce), 3 tablespoons glutinous rice paste, 2 tablespoons salt Directions 1. Cut the radishes into 2cm squares. Cut the chives and mustard leaf into 2cm lengths. 2. Sprinkle the radish with sea salt and marinate for 30-40 minutes, then drain in a colander. 3. Finely chop the shrimp paste. 4. Rinse the oysters in light salt water, drain, and drain. 5. Mix the radish kimchi seasoning ingredients thoroughly. 6. Add the radish kimchi seasoning to the marinated radish, dyeing it red. Then, add the green onions, mustard leaves, and oysters. Gently mix and season. 7. Press the oyster kimchi into a kimchi container, top with cabbage leaves, and let sit at room temperature for 1-2 days. Then, store in the kimchi refrigerator.