Beejimi



Beejimi is a kind of Ggagduki where the radish is cut into irregular shapes instead of the cubes of ordinary Ggagduki. The radish kimchi is one of typical radish kimchi of the Kyongsang Province. It goes well with many traditional Korean dishes.



Materials(makes for four) and Precooking

5 radishes
1/2 cup coarse salt
2 cups ground red chili
1 cup anchovy juice
1/2 cup extra-glutinous rice paste
1 binding dropwort
1/2 binding young scallion
2 sheaths scallion
3 bulbs garlic
2 chunks ginger
2 spoons sugar
3 spoons sesame seeds
radish choose big ones and clean. cut at slanted and irregular shaped pieces and salt lightly.
dropwort, young scallion clean and wash. Cut into 4 to 5cm (1 1/2 to 2 inches) pieces.
scallion wash and clean. Cut at slanted angles.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Soak ground red chili in warm water and drain. Apply it to slices of radish.
  2. Add anchovy juice and rice paste. Mix well with a tablespoon to flavor evenly.
  3. Mix in dropwort, young scallion, minced garlic and ginger, sugar and sesame seeds and knead. Add a small amount of salt to flavor. Ferment in a pot.
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