Mix the cold (!) water with salt, flour, sugar. The salt content is correct if it tastes a tick too salty. Add kombu, pear cubes and chilli fur to the mixture and boil with occasional stirring. Remove the algae and allow the mixture to cool well. Puree in a blender.
Meanwhile, rid radishes of dirt and withered leaves. Do not remove the delicate inner leaves. Wash, depending on size, halve or quarter the heads, drain.
Give the radish, garlic, ginger, chilli, spring onion, chives in canning glasses. Pour over the chilled salted water. Close well and leave to stand at room temperature for 2 to 3 days. Control the taste in between. Once the liquid tastes not only salty but also sour, keep the radishes kimchi in the fridge. Serve cold at a moment. The radishes kimchi should be eaten within 10 days, otherwise the radishes will become too soft.This recipe / guide of the wonderful radish kimchi comes from the side of missboulette. There you will learn everything about "What makes Kimchi to Kimchi".
BULGOGI
Place the beef hip in the freezer for 90 minutes.
Put the ginger, lemongrass, garlic cloves, finely grated pear and the chilli in a shallow bowl and mix together. Add the rice vinegar, rice wine, light soy sauce, brown sugar and the juice of the lime and mix everything together.
Slice the lightly frozen meat thinly and add to the marinade in the shallow bowl and knead through. Cover and cool for 3 to 4 hours or leave to infuse in the fridge overnight.
Lightly dry the marinated meat before frying. Preheat the coated pan without oil on high heat and fry the meat in it for about 1 minute from each side briefly. Just place as many pieces of meat in the pan as they fit next to each other and repeat the process more often.
BAGUETTE
Cut baguette into 4 parts.
Cut to 2/3 each, brush with mayonnaise inside and sprinkle with roasted onions.
Spread lettuce leaves, cucumbers, kimchi and bulgogi decoratively into the sandwich halves. Top with black sesame and a dash of oyster sauce as needed.