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Ingredients
US|METRIC
1 SERVINGS
- 2 radish (large Korean, approx 1 lb or 800g each x 2)
- 5 cups water (approx 1200ml, spring water)
- 7 Tbsp. sea salt (approx 100ml, with bittern removed)
- 1/2 cup sweet rice flour (paste, 10 Tbs water + 1 Tbs sweet rice flour)
- 4 Tbsp. red chili powder (Korean, Gochukaru – adjust to taste)
- 2 Tbsp. chopped garlic
- 1/2 tsp. ginger (chopped)
- 4 Tbsp. sauce (Korean fermented anchovy, 멸치액젓 myeolchi aekjeot or fish sauce)
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