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
a QUICK & EASY kimchi recipe ~ 배추겉절이 #shorts
Quick & easy kimchi ~
This type of kimchi is called baechu geotjeori (배추겉절이) and doesn’t require fermentation, so it’s ready to eat in just about an hour.
✨CLICK HERE for full recipe
1 ½ lb napa cabbage
2 cups water
¼ cup coarse sea salt
¼ cup gochugaru
2 tsp fish sauce
2 tsp plum extract
1 tsp granulated sugar
4 garlic cloves, finely minced
1 tbsp toasted sesame seeds
scallions + korean chives
✨WRITTEN RECIPES:
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SIMPLY KOREAN: the BEST KIMCHI recipe '포기김치'
If you know me at all, you know that I have a deep rooted obsession with anything kimchi. Kimchi in every form, any way, any day.. I can bathe in it. Nothing makes me happier than the pungent smell of kimchi that immediately makes my mouth water.
I have been making kimchi practically my whole life. Originally with my grandmother of course- but now at my restaurants, we are producing over 100 pounds of kimchi PER WEEK. Yes, I think I can say that I am pretty well versed in kimchi making.
I am planning on doing many kimchi videos, as I have over 100s of recipes that I can share just on kimchi itself. (i'm not kidding when I say I have an obsession). This traditional POGI KIMCHI is good enough to say that it is one of the best - considering this is based off my grandma's recipe. But also, I feel accessible and easy enough to replicate for a home cook. Although, not going to lie.. this is by no means a 'shortcut' or 'easy' kimchi recipe. You still have to do your part and not skip any steps or miss any ingredients. That's the heart of Kimchi, the love and effort you put into it. It is truly, truly a labor of love. So i'd say, you want to make REALLY good kimchi and need to start somewhere? Try this recipe and then by the time you are ready to level up- I should have V.2 Kimchi up by then- maybe even a whole season on JUST KIMCHI (hopefully^^).
Hope you enjoy it.
POGI Kimchi
2 tablespoons sweet rice flour
1/2 cup rock salt
1 head of Napa cabbage, quartered length-wise
1 bunch of scallions, cut into 2-inch pieces
½ of asian pear
½ of onion
1 thumb size piece of ginger
6 cloves of garlic
1/4 cup of salted shrimp (saewoo juht)
1/4 cup of anchovy fish sauce
1/4 cup of lance fish sauce
1/4 cup of plum extract
1 red finger chile
2 cups of Korean red chili pepper flakes (gochugaru)
Instructions:
1. In a small saucepan, add the rice flour and 2 cups of water over high heat. Bring to a boil, and then reduce the heat to medium-low. Cook for 20 minutes, whisking constantly, until the liquid is thickened to a ribbon-like consistency and you can see the bottom of the pan while whisking. Set aside to cool.
2. Combine 1 cup of water and the rock salt in a large bowl. Stir the mixture together until the salt is dissolved. Add the Napa cabbage inside the bowl and rub rock salt on every leaf. Leave them there for 5 hours, then flip them and leave them there for another 5 hours. After 10 hours, drain all the excess of water.
3. in a blender combine apple, onion, ginger, garlic, red chile pepper and blend until very smooth
4. Add the mixture into a large bowl, add the scallions, salted shrimp, anchovy fish sauce, lance fish sauce, plum extract, rice glue, gochugaru, and mix everything well to become a paste.
5. Add the cabbage into the bowl with the paste, and rub the paste into every single leaf.
6. Tightly pack the kimchi into jars or containers with tightly fitting lids, or cover tightly with plastic, making sure it is not exposed to the air. Allow the kimchi to sit at room temperature for at least 2 days, or longer if you desire a stronger flavor. Then put it in the refrigerator for another 5 days.
Make kimchi soup in less than 20 minutes!
SOUP BASE
2.5-3 cups water
5-6 tsp low sodium soy sauce
4 tsp gochugaru (Korean pepper flakes)
2 tsp gochujang (Korean pepper paste)
5 cloves minced garlic
1 tsp sesame oil
Black pepper to taste
ADDITIONAL INGREDIENTS
2/3 cup kimchi, chopped
2 slices of spam, cubed*
5 baby Bella mushrooms, quartered*
10 dumplings, I used bibigo mini wontons*
*these ingredients are optional. You can add more or less of these ingredients or not use them at all
1. Mix together all of your ingredients listed under SOUP BASE and set aside.
2. Measure out 2/3 cup of kimchi and chop into smaller pieces.
3. In a pot with no oil on medium high heat, cook your kimchi for 5 mins.
4. After 5 mins, pour in your SOUP BASE. Bring this to boil.
5. Once boiling, add your spam, mushrooms and protein of choice— I used dumplings.
6. After your protein & mushrooms are in, cook until your ingredients/ dumplings are cooked through. Mine only takes 2-3 mins. Turn off heat. Taste test. If everything is ok, top it off with sesame oil and scallion.
7. Bon Appétitties
Mama Kim’s VIRAL Kimchi recipe | step by step w/ measurements | make your own (fresh & tasty) kimchi
If you’re wondering what fresh kimchi tastes like instead of store bought, this video should be pretty helpful for you!
Mama & I made sure to provide measurements & step by step directions so that you can replicate this VIRAL kimchi in your very home. Keep in mind that we use 7 medium sized Napa cabbages for the measurements.
Happy Kimchi Making!~
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#kimchi #kimchirecipe #koreanfood #koreanfoodrecipes #athomecooking