[김치쌤 이하연] 굴깍두기 담그기 겨울 제철 재료로 만드는 건강하고 맛있는 김치

봉우리김치 홈페이지 http://www.bongkimchi.com 굴깍두기 Oyster Kkagdugi   ~재료~ 무 3kg radish 토판염 60g gray salt   굴 200g oyster 쪽파 50g scallions 갓 50g leaf mustard 미나리 50g water celery 고운 고춧가루 20g fine red pepper powder 고춧가루 50g red pepper powder 다진마늘 3T crushed garlic 다진생강 1t crushed ginger 찹쌀죽 2T glutinous rice porridge 검은깨 2T black sesame 새우젓 ½컵 salted shrimp 멸치액젓 1T anchovy sauce 토판염 20g gray salt   ~레시피~ 1. 무는 깨끗하게 손질하여 2cm 정도 크기의 정사각형 모양으로 깍둑깍둑 썬다. 1. Trim the radish clean and cut it into squares about 2cm long. 2. 썰어 놓은 무에 토판염을 뿌리고 1시간 정도 절인다. 2. Sprinkle the sliced radish with salt and marinate for about an hour. 3. 쪽파, 갓, 미나리는 무와 동일한 길이로 썬다. 3. Cut scallions, gat, and water parsley into equal lengths with radish. 4. 절인 무에 고운 고춧가루를 뿌려 고춧물을 들인다. 4. Sprinkle fine chili powder on pickled radish to add chili water. 5. 분량의 양념 재료를 넣어 양념을 만들고 새우젓은 다져서 넣는다. 5. Add seasoning ingredients to make seasoning sauce and chop salted shrimp. 6. 절인 무에 양념을 넣고 버무리다 썰어 놓은 부재료와 굴을 넣어 마무리한다. 6. Finish the pickled radish with seasonings and vegetables and oysters. 7. 서늘한 곳에 하루 정도 두었다가 냉장 보관하여 먹는다. 7. Put it in a cool place for a day and keep it refrigerated.