Yield: 1 Servings
|\N \N||Dried Korean radish leaves|
|\N \N||Rice flour paste|
|\N \N||Chopped garlic|
|\N \N||Chopped ginger|
|\N \N||Chopped green onions|
|\N \N||Pickled anchovy juice|
|\N \N||Red pepper powder|
Date: Tue, 13 Feb 1996 14:56:26 -0500 From: kmeade@... (The Meades)
This is the address for a Web page on Kimchi. If you are familiar with making Kimchi you might be interested in seeing the variety of recipes that they have. There are no measurements for the ingredients and the instructions are limited. I have included one of the recipes and if you are interested you can look further.
1.Trim and wash dried Korean radissh leaves; sprinkle them with salt and allow to stand until softened. Rinse and drain.
2.Mix together rice flour paste, chopped garlic and ginger, chopped green onions, pickled anchovy juice, and sugar. This is the esasoning mixture.
3.Mix the softened radish leaves with red pepper powder until a peppery red color is set;add the seasoning mixture. Mix well and put them in a crock.
CHILE-HEADS DIGEST V2 #240
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .