Easy Kimchi Recipe ????????????????????
Freshly made kimchi
This is different than the fermented kimchi. This is more like KIMCHI SALAD where it’s freshly made to serve known as the Geotjeori.
Typically you’ll get this type of kimchi as a side dish or with your hand-cut noodles (Kalguksu). BCD is def known for their freshly made kimchi.
It was hard to edit this down to 60 second but let me know if you want me to drop the full version here.
Hope you enjoy!!
Peace & Sarang ✌????❤️
Happy Holidays~
Veg Korean Kimchi Recipe | Kimchi with Indian Cabbage | किमची कैसे बनाते हैं? | Kunal Kapur Recipes
Korean food fever is everywhere in India these days. Toh issi trend ko continue rakhte hue hum lekar aaye hai Veg Kimchi ki bahut hi yummy recipe! A fermented side dish that you can devour with your favourite meals.
A traditional Korean side dish of cabbage & radish - 채식김치
#Kimchi #VegKimchi #kimchiu #Kimchikaisebanatehain #koreanfood #koreandrama #korea #koreankimchi #koreanstreetfood #aacharrecipe #koreanaachar #bibimbab #snacks #snacksrecipes #snacksrecipe #kunalkapur #chefkunal #chefkunalkapur #koreankimbap
What is KIMCHI?
Kimchi is a fermented side dish made with cabbage & radish. There are many varieties of kimchi, mostly non-vegetarian because of the use of the fish sauce. But my version of the Korean Kimchi is much more Indianised as I have used ingredients that are easily found in India to make the Korean Kimchi vegetarian & tasty.
Kimchi is known to be good for gut health as it is fermented and takes a couple of days to get ready but my version is instant kimchi.
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Veg Kimchi | Korean Kimchi
Prep Time - 1hr 15mins
Cooking Time - 15mins
(Serves - 4)
For Chilli Paste
Dried Red Chillies, Soaked (सूखी साबुत मिर्च) - 25-30nos
Garlic Cloves (लहसुन) - 8 no
Ginger, Roughly Sliced (अदरक) - 5 nos
Water (पानी) - 3 cups
Vinegar (सिरका) - ¾ cup
Tomato Ketchup (टमाटर केचप) - ¾ cup
Sugar (चीनी) - 1 tbsp
Vegetables
Napa Cabbage, large (चाइनीज़ गोभी) - 400gm
Cabbage, medium (पत्ता गोभी) - 400gm
Raddish, large (मूली) - 1 no
Carrots, medium (गाजर) - 4 no
Spring Onions (हरा प्याज) - 4 no
Salt (नमक) - 2 tbsp
Chilled Water (पानी) - 2 lts
For Slurry
Water (पानी) - ½ cup
Rice Flour (चावल का आटा) - 2 tbsp
Soya Sauce (सोया सॉस) - 1-2 tbsp
Sesame Seeds, Toasted (तिल) - 2 tbsp
Check out a detailed step-by-step recipe for Veg Kimchi here:
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Check out other quick #snacks recipes on my channel below:
???? Amritsari Nutri Kulcha:
???? Cheese Bread Pakora Rolls:
???? Mumbai Egg Bhurji Recipe:
???? Aloo Pyaaz Ke Pakore:
???? Thin Crust Pizza No Oven:
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Chapters:
00:00 Introduction
01:21 Chilli Paste Recipe
01:46 Chopping Nappa, Regular Cabbage
03:21 Adding Raddish & Carrots
04:54 Adding Salt to Veggies
05:44 Grinding Chillies
06:45 Washing Out Salt from Water
07:54 Rice Water Slurry
08:36 Adding Sauce to Veggies
10:04 Plating Kimchi
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Item Title: Mexico
Item URL:
Item ID: WJ73XT8
Author Username: Dredstudio
Licensee: Kunal Kapur
Registered Project Name: Veg Kimchi
License Date: August 19th, 2022
Item License Code: B7JYTKP294
Item Title: Slow Motion
Item URL:
Item ID: D5GUZDP
Author Username: soundEGO
Licensee: Kunal Kapur
Registered Project Name: kimchi
License Date: August 1st, 2022
Item License Code: ZDRU8XQSPK
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.
Cucumber kimchi (Oi-sobagi: 오이소박이)
The recipe is here:
Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.
It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!
Ingredients:
2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds