Recipes - Korean

Kimchi (Korean Pickled Cabbage)
Kimchi


There are hundreds of different types of kimchi, and you are supposed to have years of experience to make good kimchi. However, it depends on what type of kimchi you are making. Quick kimchi is delicious and very easy to prepare. Kimchi making is addictive. Find out why Koreans can’t live without this wonderful Korean superfood.
Cooking Time: < 15mins
Serves:Crowd
Total time: 15mins - 30mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean









Ingredients:

1 head napa cabbage (sliced into 4cm rectangular slices)
Salt water (3 cups water + 1 cup sea salt)
2 cups mu (Korean radish, sliced to 0.5cm thickness and 4cm in length)
1½ tbsp salt
Rice paste (1 cup water + 2 tbsp rice powder)
½-⅔ cup gochugaru (Korean chilli powder)
5-6 cloves garlic
2cm ginger
½ onion (diced)
1 tbsp sae woo gert (Korean salted shrimp)
2-3 tbsp fish sauce or Korean anchovy sauce
2 tbsp sugar
3-4 green onions sliced




Steps:
  1. Pour salt over cabbage in a large bowl and let it stand for at least 3 hrs or until the cabbage is wilted. Wash cabbage three times, drain well and set aside.
  2. Mix 1½ tbsp salt to sliced mu (radish) bowl, leave for 15 mins, drain and set aside.
  3. Mix water and rice flour in a small pot and bring the paste to boil while stirring constantly. This should take about 1 minute. Turn off the heat, placed rice paste into a bowl and let it cool.
  4. Mix gochugaru (Korean chilli powder) with rice paste. Set aside. Blend garlic, ginger, onions and salter shrimp in a blender or a stick blender.
  5. Mix all the ingredients with the cabbage in a large bowl, adding the green onions towards the end. Pack kimchi into a clean glass jar and let it ferment for 2-3 days at room temperature. Place kimchi in the fridge when it’s fermented to your liking
  6. .


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Kimchi (Korean Pickled Cabbage)

Kimchi (Korean Pickled Cabbage)

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There are hundreds of different types of kimchi, and you are supposed to have years of experience to make good kimchi. However, it depends on what type of kimchi you are making. Quick kimchi is delicious and very easy to prepare. Kimchi making is addictive. Find out why Koreans can’t live without this wonderful Korean superfood.

Cooking Time: < 15mins
Serves: Crowd
Total time: 15mins - 30mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean
Ingredients

1 head napa cabbage (sliced into 4cm rectangular slices)
Salt water (3 cups water + 1 cup sea salt)
2 cups mu (Korean radish, sliced to 0.5cm thickness and 4cm in length)
1½ tbsp salt
Rice paste (1 cup water + 2 tbsp rice powder)
½-⅔ cup gochugaru (Korean chilli powder)
5-6 cloves garlic
2cm ginger
½ onion (diced)
1 tbsp sae woo gert (Korean salted shrimp)
2-3 tbsp fish sauce or Korean anchovy sauce
2 tbsp sugar
3-4 green onions sliced

Instructions
  1. Pour salt over cabbage in a large bowl and let it stand for at least 3 hrs or until the cabbage is wilted. Wash cabbage three times, drain well and set aside.
  2. Mix 1½ tbsp salt to sliced mu (radish) bowl, leave for 15 mins, drain and set aside.
  3. Mix water and rice flour in a small pot and bring the paste to boil while stirring constantly. This should take about 1 minute. Turn off the heat, placed rice paste into a bowl and let it cool.
  4. Mix gochugaru (Korean chilli powder) with rice paste. Set aside. Blend garlic, ginger, onions and salter shrimp in a blender or a stick blender.
  5. Mix all the ingredients with the cabbage in a large bowl, adding the green onions towards the end. Pack kimchi into a clean glass jar and let it ferment for 2-3 days at room temperature. Place kimchi in the fridge when it’s fermented to your liking
  6. .

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