Turnip kimchi! The best kimchi you'll regret if you miss it! The
It's a bit late, but turnips are still I made it because it was delicious~~ If you ran out of radish kimchi, how about turnip kimchi ^^ Please refer to the https://youtu.be/38uFnOrurtc video
6 serving
Within 60 minutes
곰배밥상
Ingredients
  • turnips
    5kg
  • Scallions
    150g
  • ship
    1/2ea
  • Garlic
    150g
  • Ginger
    35g
  • Red pepper powder
    1.5~2cup
  • salted anchovies
    1cup
  • salted shrimp
    1cup
  • Raw shrimp
    200g
  • Natural Seasoning Hwangtae Beef Soup
    520ml
  • a glue for kimchi glue
    450ml
Video
Cooking Steps
STEP 1/12
Take off the strong stems and leaves of turnips and gather the light leaves separately and use them for kimchi.
Cut off the stems and trim the rough roots slightly.
STEP 2/12
Wash turnip syrup in water and pickle it with bay salt.
Soak it for about 30 minutes and rinse it in water once.
STEP 3/12
Since you have to use the skin, rub it with a clean sponge and wash it neatly.
STEP 4/12
I like dried pollack broth. Put 2 dried pollack heads 20g of kelp in 2.5L of water, boil it for 5 minutes, take out the kelp, boil it for another 20 minutes, and cool it down.
STEP 5/12
Boil 2T of glutinous rice powder in 500ml of water.Poke glutinous rice paste very thinly than other kimchi.
STEP 6/12
It's better to cut clean turnips into appropriate sizes and a little thick.
Soak it right away without soaking it
STEP 7/12
It's a material to grind in a blender. Remove the seeds from the pear and peel it and cut it into pieces.
STEP 8/12
Add all the ingredients above, add 500ml of broth, and grind.
STEP 9/12
Cut the chives into appropriate lengths (about 4 to 5cm).
STEP 10/12
Add the ground ingredients and mix them with chili powder, glutinous rice paste, fish sauce, and 1 cup of broth.
STEP 11/12
Add radish and chives and mix well.
STEP 12/12
Leave it at room temperature for 2 to 3 days, refrigerate, and let it ripen.
It is based on 200ml of measuring cup.
Cooking review
5.00
score
  • 633*****
    score
    It's absolutely delicious! The sauce is right! I live in France, but I miss kimchi so much that I bought turnips that were spread out and made them. It's the same ratio of 2kg. I put it at room temperature for 3 days and put it in the refrigerator. It was my first time making kimchi with broth and glutinous rice paste, but it really tastes like my mom's! And I didn't sell turnip leaves together, so I used chives and green onions instead and added some raw coriander. There are no raw shrimp, so I melted frozen shrimp and replaced Daechae ginger with ginger powder. The head of dried pollack is replaced with dried pollack. When cutting turnips, you need to cut them at least 1cm so that they won't get too soft and chewed. Bubbles appear in about 3 days, but if you leave it in the refrigerator, it tastes like cider and tangy turnip kimchi is amazing
    2022-01-05 02:45
  • 768*****
    score
    Thanks to you, I put it in the first time being^^~ My husband eats well!!
    2021-12-04 06:18
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