Making pickled gungchae (golden ratio)
I ate gungchae vegetables at a Korean restaurant, and Ohdok fell in love with the texture Other vegetables are easy to get, but they're hard to get. Not too long ago, there were two kinds that were dried and soaked in traditional markets, so I bought them yo Gungchae vegetables are stem lettuce, which is thicker and thicker than regular lettuce, so they are eaten as vegetables or pickled vegetables I thought I only made vegetables, but I also made it after seeing it sold as pickled vegetables I'm going to make pickled radish with a charming texture The ratio of pickles is 1:1:1:1, but it is important to make them slightly different depending on the type of ingredients
6 serving
Within 999 minutes
요리재능발견
Ingredients
  • in a heap.o.d.d
    200g
  • Cheongyang red pepper
    5ea
  • Soy sauce
    300ml
  • Sugar
    250ml
  • Vinegar
    250ml
  • kelp broth
    400ml
  • plum extract
    50ml
Cooking Steps
STEP 1/12
I'm Gungchae with dried lettuce
STEP 2/12
Wash it 2-3 times before soaking and soak it in water
STEP 3/12
I soaked it in clean water and soaked it for about 5 hours, and it became quite chubby
STEP 4/12
Marinate again with clean water and drain It's long, so it's easy to eat and cut
STEP 5/12
I cut it to 5cm Cut it as much as you like
Please cut the chili peppers and prepare them
STEP 6/12
Place the gungchae and cheongyang peppers in layers in a glass container or stainless steel
ï
STEP 7/12
I prepared soy sauce sugar vinegar and plum juice, and kelp
I prepared it with kelp water that's been soaked for 30 minutes
ï
STEP 8/12
I added soy sauce, sugar, vinegar, kelp water, and 50ml of plum extract Open the lid and boil it so that it doesn't overflow
ï
STEP 9/12
Pour the boiled marinade in hot water That way, it's even worse
ï
STEP 10/12
After cooling down, put the lid on, leave it at room temperature for about 2 days, and put it in the refrigerator
ï
ï
ï
STEP 11/12
After 2 days, I poured soy sauce and boiled it, cooled it down, and poured it again You can put it in the refrigerator and eat it
STEP 12/12
You can put it in kimbap instead of burdockchae. You can also eat rice as a side dish It's delicious because it's spicy after adding hot pepper It's a pickled gungchae with a charming texture
ï
It's good to use kelp water or tea bag for 30 minutes Pour the boiled marinade in hot water That way, it's even worse
Japchae Recommended recipe
  • 1
    How to make japchae delicious so that it doesn't get soggy
    4.92(240)
  • 2
    [Golden recipe for japchae] How to make japchae
    4.93(14)
  • 3
    Texture gangster fish cake japchae / stir-fried fish cake
    4.92(12)
  • 4
    A more delicious japchae with a golden recipe
    4.87(15)
Kimchi Recommended recipe
  • 1
    How to make green onion kimchi sweetly and deliciously
    4.95(237)
  • 2
    How to make radish kimchi at a galbi restaurant *^^
    5.00(49)
  • 3
    Fried Kimchi Golden Recipe Kimchi Stir-Fried Kimchi
    4.89(420)
  • 4
    Yeolmu Kimchi Golden Recipe
    4.94(36)