Won Bok Kim Chee Recipe
Simple, spicy and full of flavor. Chef Keoni demonstrates how to make this popular Korean side dish at home. Plus, it's delicious in kim chee tofu soup and fried rice!
white (non-spicy) kimchi?!
#shorts #koreanfood #mukbang
It's my first time making white kimchi! I will share the recipe with you if this turns out good!
Recipe:
1) Cut the napa cabbage into quarters. Rinse the cabbage in cold water and drain well.
2) Put the cabbage into a basin and sprinkle 100g of coarse sea salt between the leaves.
3) In a large bowl, dissolve 100g of coarse sea salt and 4-5 cups of water. Add the cabbage to the salt water and soak for about 2 hours. Turn the cabbage around and let it sit again for 3 hours. Once ready, drain and set aside.
4) Meanwhile, prepare the rice flour mix with kelp broth. In a pot, add 200ml water and a medium-sized piece of kelp (10x10). Feel free to add dried anchovy if available (the Korean dried mix seafood and anchovy pack can be handy). Bring it to a boil and cook for 10 minutes over medium heat. Remove the kelp (and the dried anchovy pack). Add 1 tbsp rice flour to the broth and mix well until dissolved. Set the mixture aside and let it cool down.
5) Prepare the veggie mix. Cut Korean radish (or regular radish), carrot and scallion into thin strips. Remove the seeds from the red chili pepper and cut into thin strips.
6) Put the veggie mix into a bowl. Add 2 tbsp fish sauce (I used salted shrimp paste instead), 1 tbsp plum syrup or sugar, and 1/2 tbsp salt. Mix well.
6) Cut onion, Asian pear, garlic and Korean radish into pieces. Put them into a blender, add 200ml water and mix well.
7) In a large bowl, mix the broth with 1,5 liter filtered (or drinking) water. 2,5 tbsp salt and the broth from 4).
8) Put the mix into the strainer and mix with the brine from 7).
9) Spread the vegetable fillings between each leaf of the cabbage. Putt the cabbage into a container.
10) Add the brine. Cover and let sit at room temperature until it starts fermenting (2-3 days).
11) Move it to the fridge, and keep for about 1 month. Serve cold.
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Have you tried kimchee dip? #kimchi #kimchee #kimcheedip #hawaiian #hawaiianfood #tasty #easyrecipe
Korean Radish Kimchi 2 (깍두기, GgakDuGi) | Aeri's Kitchen
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????♂️ Basic Korean Ingredients:
Coarse Sea Salt (굵은 소금, GulGeun SoGeum):
Anchovy Fish Sauce (멸치 액젓, MyeolChi AekJeot):
Sweet Rice Flour (찹쌀 가루, ChapSsal GaRu):
Hot Pepper Powder (고춧가루, GoChutGaRu):
Hot Pepper Paste (고추장, GoChuJang):
Soy Bean Paste (된장, DoenJang):
Soy Sauce (간장, GanJang):
Soup Soy Sauce (국 간장, Guk GanJang):
Sesame Oil (참기름, ChamGiReum):
Sesame Seeds (참깨, ChamGgae):
Dried Kelp (다시마, DaSiMa):
Dried Anchovies for Broth (다시 멸치, DaSi MyeolChi):
Cellophane Noodles (당면, DangMyeon):
Cooked Short Grain Rice (햇반, HaetBan):
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Kim Chee Dip
Spice up your next party with this ono Kim Chee Dip!
Ingredients:
- 1/2 Cup Kimchee
- Green onion
- 8oz Cream Cheese
- 6oz Mayonnaise
- Dash of Worcestershire Sauce
- Pinch of Salt
Directions:
1. Cut Kimchee
2. Cut Green Onion
3. Mix Mayo and Cream Cheese
4. Add Kimchee and 3 teaspoons kimchee juice
5. Add dash of Worcestershire sauce
5. Add pinch of salt
6. Enjoy!
Easy Kimchi Stew recipe under 15 minutes #shorts
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