Korean cucumber kimchi ????
Full Cucumber Kimchi recipe:
A small batch kimchi recipe you'll want to make over and over! Mak Kimchi (막김치)
Good, authentic kimchi is much easier than you may think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.
►,Recipe link: (a larger batch)
►Ingredients:
1 napa cabbage, baechu (about 5- 6 pounds)
1 cup coarse sea salt - use less if using finer salt
Seasoning:
1/2 cup gochugaru (Korean red chili pepper flakes) - adjust to taste
3 tablespoons myulchiaekjeot (fish sauce)
2 tablespoons saeujeot (salted and fermented shrimp)
3 tablespoons minced garlic
1 teaspoon grated ginger
3 tablespoons cooked rice - optional
1/2 apple (a sweet variety such as Fuji, gala, or honey crisp) - optional
(If not using cooked rice and apple, you can add 2 to 3 tablespoons maesilcheong (plum syrup) or 1 or 2 tablespoons sugar)
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Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners
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✨ In This Video…
My Knife
Boos Cutting Board
Yondu Sauce
Korean Soup Soy Sauce
Korean Kimchi Sea Salt
Gochugaru (Coarse)
Maesilaek, Korean green plum extract
???? Music
Music by Jennifer Chung - Better Today Than Yesterday -
???? Geotjeori
Ingredients
4 lb napa cabbage
3 cups cold water
1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt
10 to 12 cloves garlic, chopped
8 tbsp gochugaru, Korean red pepper flakes
2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce
1 tbsp Korean soup soy sauce or Tamari
3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam)
4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces
2 tsp sesame seeds
1/4 to 1/2 tsp salt to taste
FTC: This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through the links. This helps support my channel so I can continue to create videos for you!
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
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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Making traditional kimchi for the first time for my husband
TRADITIONAL KIMCHI
My husband loved this and prefers this over how I’ve been making it.!
Recipe from maangchi.com
6 lb Napa cabbage
1/2 cup kosher salt
PASTE
2 cups water
2 TBSP glutinous rice flour
2 TBSP sugar
SPICES & VEGGIES
1/2 cup minced garlic (~30 cloves)
2 tsp minced ginger
1/2 cup fish sauce
1/4 cup fermented shrimp
2 cup korean pepper flakes (gochugaru)
1 cup carrots, matchsticks
2 cups radish/ daikon, matchsticks
12 stalks scallion, chopped
1. Cut Napa cabbage in half (tip: cut at the base and pull apart the leafy ends)
2. Now on each half of your cabbage, cut a 2 inch slit at the base— leave the leaves in tact.
3. Dunk your Napa cabbage (halves) in water to get them wet. Once wet, sprinkle kosher salt between each leaf. Make due to leave Napa cabbage in tact.
4. Leave cabbage to rest for 2 hours. Flip every 30 minutes. Water will start to release and Napa cabbage will shrink in size.
5. After 2 hours, thoroughly rinse Napa cabbage under cold water. At this point, separate each halves of your Napa cabbage so now they’re 1/4
While your Napa cabbage has been salting for 2 hours, prepare the rest.
6. To make the paste: in a small pot, combine 2 cups water and 2 TBSP glutinous rice flour. Cook over medium heat for 10 minutes or until it starts to bubble. Mix well. Once bubbling, add 2 TBSP sugar and cook for another minute. Once everything is combined, remove from heat and allow to cool.
7. Now in a large mixing bowl, combine all of your ingredients under SPICES & VEGGIES along with the PASTE you made in step 6.
8. Once you’re kimchi paste is made, spread some of it between each Napa cabbage leaves.
9. Place Napa cabbage in a container. You can enjoy immediately or leave at room temp for 2 days before refrigerating.