- Korean chili flakes (gochugaru)
- Water chestnuts
- White carrot (white reddish)
- Fish sauce
- Shrimp paste
- Rice starch
- Cut your wombok into quarters long ways (keep the base in tact). You can cut into bit size chunks if you prefer (my preference) or just cut them to size later with scissors.
- Salt the wombok for 1 hour at least
- Combine rice starch with water and heat until goopey. ~7 mins. Pour into mixing bowl and let cool
- Combine goopey rice starch with Korean chili flakes to create a paste with an almost (but not quite) dough like consistency
- Cut white reddish into match sticks or your preferred shape. Put in a mixing bowl and add a decent bit if salt so that the water comes out of them gradually
- Blend onion garlic ginger, sugar and fish sauce. Pour over the radish and add a 1-2 teaspoons of shrimp paste. Add your goopey Korean chili flakes mixture. Combine thoroughly radish and goop.
- Rinse and dry out in a colander your wombok
- Massage the radish chili mixture into the wombok, getting into all the nooks and crannies. Add salt if you desire.
- Put your massaged chili goopey vegetables into a appropriately sized mixing bowl or food safe plastic bag. Allow to sit out at room temp for ~24 hours. Bubbles should have started to form.Transfer to the fridge for a further ~4 days to let the flavour develop and the shrimp paste subside. Enjoy!
Product used in recipe
- Valcom - Water Chestnut Sliced