How to Make Kimchi, Small Batch Easy Kimchi Recipe, CiCi Li - Asian Home Cooking Recipes
I've always been a fan of kimchi. Many years ago, I was very lucky to learn to make Kimchi with an amazing Korean chef. And today, I’d like to share with you my homemade kimchi recipe. It's easy and delicious. Let's get started.
Kimchi Recipe:
韓國泡菜，中文影片:
Rest time: 3 hours and 20 minutes
Prep time: 45 minutes
Cook time: 5 minutes
For the Napa Cabbage:
3 pounds Napa cabbage
3 tablespoons coarse sea salt
For the rice paste:
3/4 cup water
3 tablespoons sweet rice flour
For the spicy paste:
6 garlic cloves, pureed
1/2 teaspoon ginger, peeled, pureed
1/2 apple, chopped, pureed
1/4 onion, chopped, pureed
2 tablespoons sand lance fish sauce
2 tablespoons anchovy fish sauce
1 tablespoon salted shrimp (saeu-jeot)
2 tablespoons Korean plum extract syrup (maesil chung)
2 stalks scallions, cut into 2 inch pieces
1 1/2 cups Korean radish, cut into matchstick pieces
1 cup carrot, cut into matchstick pieces
1/2 cup Korean red pepper flakes (gochugaru)
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Make my kimchi recipe if you’re looking to save some time!
KIMCHI SHORTCUT⤵️
5 lbs napa cabbage
1 cup sea salt/ kosher salt*
1 cup room temp water
*if you use table salt, use less.. like 2/3 cup
KIMCHI PASTE
3/4 cup gochugaru (korean pepper flakes)
3/4 cup hot water
3/4 cup apple juice
6 TBSP fish sauce
3 TBSP sugar
8 cloves minced garlic
12 scallion, cut 1 inch wide
1 cup carrots, julienned
1.Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). And then cut your Napa cabbage about 1-1.5 inches wide. Then wash under cold water to get it clean.
2. Next, sprinkle sea salt 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. (total 1 cup sea salt). Allow this to sit for 30 mins to draw out moisture.
3. After 30 minutes, throughly rinse 2-3x under cold water. On the last round, make sure to squeeze out any excess liquid.
3. During the 30 minutes of letting your cabbage to draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.
4. Now combine your Napa cabbage with KIMCHI PASTE. Mix well store in an air tight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.
Note: I love eating my kimchi as soon as I finish but it’s all preference on how fermented/ sour you like it
Making KIMCHI (Korean pickled napa cabbage) 〜キムチ〜 #Shorts | easy Japanese home cooking recipe
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Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it kimchi. When people talk about kimchi, this is the dish they're referring to!
Full recipe:
Kimchi-making FAQ:
These are the best hot pepper flakes I ever tried:
Very spicy version:
and medium spicy:
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Cabbage and soy bean paste soup (baechu doenjangguk:배추된장국)
My secret recipe for this delicious Korean favourite! Full instructions on my blog
'm so excited to introduce this simple and healthy soup to you!
Korean meals are usually served with rice, soup, and other side dishes. Just in case you don't know what doenjang is, I'm telling you that doenjang is Korean fermented soy bean paste.
You could make so many different kinds of doenjang guk using different vegetables such as spinach, potato, radish leaves, fresh mugwort (ssuk)... Of all the vegetables, baechu (napa cabbage) doenjang guk is the most basic soup and every Korean loves it. (Let me know if you find any Korean who doesn't like this soup) : )
I will give you a short quiz now. : ) What would you call doenjang guk made with spinach? ... pause ... yes, it's called shigeumchi doenjang guk. Shigeumchi is spinach in Korean. Heh, it's easy, right?
When my grandmother made this soup, she always used milky rice water instead of water. Every day she made a huge amount of rice to feed her family. When she washed, rubbed, and rinsed her rice grains, she got the milky water. When she made doenjang guk, she used that milky rice water in her pot.
When I was in middle school, the lady next door ran a restaurant. She sold baechu doenjang guk. She and my mother were friends, so we were like family. Most of her soup customers were male workers who needed a cheap and simple breakfast before starting work early in the morning. What time in the morning? Before dawn! To be ready to serve this soup, she probably should make it at 2-3 am? Her soup was very popular so that her restaurant was always crowded especially in the morning.
I saw her serving her soup to her customers. When her customer was sitting at the table, she ladled the soup into a large bowl from her huge pot and added a little barley rice (about 2 tbs?), and put it on his table. Only one side dish was there, kkaktugi (radish kimchi). That's all! The worker's stomach will get warm with the hot soup and a little bit of rice!
I used to wake up with the irresistible aroma from the soup she made. Sometimes the smell made me go crazy! : )
Her doenjangguk was not spicy and a little brown and milky. It was super tasty!
I saw she used flour instead of rice water. She made this doenjang guk exactly this way I'm showing in this video recipe. Only thing I skipped is MSG. : ) Instead of MSG, I use more dried anchovies.
I miss her now. We lost connection long time ago when my family moved to another place.
Ingredients:
700 grams of Napa cabbage (half of a medium size napa cabbage), 1/3 cup soy bean paste, 10dried anchovies, 6 cups of water, 1 green chili pepper, 5-6 cloves of garlic, 2 tbs flour.
Directions:
1.Put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds. Boil it for a minute with the lid open.
2. Rinse it in cold water a couple of times to clean any remaining dirt from the cabbage leaves. Gently squeeze the leaves to get rid of any remaining water.
3. Chop the cabbage into small pieces and put them into a large pot.
4. Add 1/3 cup soy bean paste, 5-6 cloves minced garlic, 1 chopped green chili pepper, 10 large dried anchovies (after removing heads and guts), and 2 tbs flour to the pot.
5. Mix it by hand or a wooden spoon.
6. Add 6 cups of water and bring to a boil for 20 minutes over medium high heat.
7. Lower the heat and simmer another 10 minutes.
8. Serve hot with rice and other side dishes.
*tip: Do you like spicy soup? Then add some hot pepper paste right before simmering (step 7
Korean Napa Cabbage Side Dish Salad with Soybean Paste [DoenJang] DELICIOUS & HEALTHY RECIPE 배추 된장무침
#koreansidedish #napacabbage #koreansalad
JUICY & DELICIOUS Napa Cabbage Salad with many flavors, using Korean soybean paste seasoning sauce. This Korean Napa Cabbage side dish is easy to make and healthy, too! YES, Google Napa Cabbage nutrition to learn more.
Discover a delicious and healthy Korean Napa Cabbage recipe! This Juicy & Flavorful side dish salad with Soybean Paste is easy to make and packed with goodness.
BaeChu DoenJang MuChim 배추 된장무침 = Napa Cabbage Soybean Paste Side Dish/Salad
BaeChu 배추 = Napa Cabbage
DoenJang 된장 = Korean Soybean Paste
MuChim 무침 = Hand Mixed Side Dish/Salad
????????Shop today's Napa Cabbage Side Dish KOREAN ingredients here⬇️
Napa Cabbage Side Dish ingredients from WholeFoods Delivery:
Napa Cabbage, organic
Scallion, organic
Garlic, organic
Sesame Oil
Brown Sugar, organic
Black Pepper
????????Shop more Korean ingredients & kitchen gadgets at
⭐️Ingredients 재료
350 Grams Napa Cabbage 배추
Boiling Water 2/3 Pot (Medium-Size Pot)
1 Tablespoon 큰술 Sea Salt 천일염
2 Garlic Cloves 마늘
DoenJang/Soybean Paste Seasoning Sauce 된장양념장:
1 Tablespoon 큰술 DoenJang 된장
1 Teaspoon 작은술 Soy Sauce 양조간장
1/2 Teaspoon 작은술 Brown Sugar
1 Tablespoon 큰술 Sesame Oil 참기름
1 Scallion (Minced) 다진 쪽파
1/2 Tablespoon 큰술 Sesame Seed Salt 깨소금
1 Small Pinch 작은 꼬집 Black Pepper 후추
Optional:
1 Small Pinch 작은 꼬집 GoChuGaRu 고춧가루
1 Small Pinch 작은 꼬집 Beef Dashida 소고기 다시다
Suggested Korean recipes in today's recipe:
Less Spicy Kimchi using Napa Cabbage yellow leaves
Napa Cabbage has never tasted this CRISPY & JUICY! Napa Cabbage Pancake (Baechujeon) [배추전]
How To Make Korean Sesame Seeds Salt! Makes your food look PRETTY & DELICIOUS! 맛을 살려주는 깨소금
KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ
[????YOU???? can make Soft & Fluffy RICE at home! Korean Rice COMPLETE TUTORIAL ????????촉촉한 맛있는 밥짓기
Korean Grocery Shopping: MUST-HAVE Korean Seasoning Ingredients COMPLETE-TUTORIAL????????(한식재료) Gochujang????
⭐️WATCH more Korean Side Dish/BanChan recipes
????????More Korean Recipe Playlist Menu⬇️
WOULD LOVE TO HEAR FROM YOU!
Please take a photo of your Napa Cabbage Side Dish when you make it, post it on your social media, and TAG @ModernPepper
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Chapter Timestamp
00:00 Intro 인사말
01:04 Napa Cabbage Prep 배추 준비
05:08 Soybean Paste Seasoning 된장양념장
08:03 Eating/MukBang/먹방
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