[Eolgal Yeolmu Kimchi] Soft spring kimchi that's good to mix wit
Suddenly, I remembered the young radish barley rice that I used to eat at a barley rice restaurant, so I put kimchi in the season and light young radish.
4 serving
Within 10 minutes
사계절밥상
Ingredients
  • young radish
    1pack
  • frozen cabbage
    1pack
  • Scallions
    7~8ea
  • Salt
    1C
  • Anchovy
    little
  • Sea tangle
    little
  • Water
    2C
  • Flour
    2T
  • Water
    2C
  • onion
    1ea
  • Red pepper
    7ea
  • salted anchovies
    1.3C
  • salted shrimp
    1/2C
  • anchovy broth
    1/2C
  • Red pepper powder
    2C
  • ginger extract
    1.2C
  • Flower salt
    2T
  • a glue for kimchi glue
    1C
Video
Cooking Steps
STEP 1/10
Remove the outer leaves of the eggplant and young radish, scratch the radish with a knife, and cut it in half.
STEP 2/10
Wash the trimmed young radishes and eggplants several times.
STEP 3/10
Add 1C of thick N salt to the cleanly washed young radishes and frozen pollack and marinate them for about an hour.
It was so soft that it didn't have to be pickled.
STEP 4/10
Boil anchovy stock with 2C of anchovy stock and let it cool.
STEP 5/10
Put 2T of flour in 2C water and when it becomes thick, turn off the heat and let it cool.
STEP 6/10
Chop the onion and red pepper to grind in a blender.
STEP 7/10
Cut the chives into 2cm long pieces, please.
STEP 8/10
Put red pepper and onion in a container and anchovy stock,
Add whole garlic and grind finely.
STEP 9/10
Mixer ground seasoning, 2C red pepper powder,
Make young radish kimchi seasoning with 1/2C ginger syrup, 1/3C anchovy sauce, 2T flower salt, and 1C flour paste.
STEP 10/10
Drain the pickled young radishes on a strainer tray
Mix it with the sauce.
*Put it in a container and put it in the kimchi refrigerator the next day at room temperature overnight. If it's bland, season with a little bit of thick salt.It tastes better when it's cooked when it's salty.
The young radish is so tender that I don't have to pickle it, but I only pickled it in salt water for an hour.
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