How to make unique kimchi bean leaf water kimchi
In my life, my acquaintance put bean leaf water kimchi and shared it with Kang Doenjang, saying that I had to wrap it in Gang Doenjang. I heard it's a local food in Gyeongsang-do. I've seen pickled bean leaves from time to time, but what do you mean water kimchi with bean leaves?? I was so curious about the food that I tried it right away, and at first, the strange scent and taste were subtle, but I kept eating it. Since it's my first time seeing this food, I said I wanted to learn it and put it in, and thankfully, I ordered a new bean leaf and gave it out and told them how to do it. ^^ I also referred to how to put water kimchi with altoro bean leaf. Altoran also added soybean paste, but my acquaintance said he didn't, so I skipped soybean paste and adjusted the seasoning according to the amount of bean leaves. It's my first time, but it was easier than I thought because I didn't have to pickle the bean leaves. It just took a long time to wash the bean leaves~^^ People who like it say it's so delicious when they don't have appetite. Thanks to my acquaintance, I got to know new kimchi and learned it.Take it out little by little and leave it at room temperature for a day, and then cook it a little bit sour and it's so cool and delicious. I was so happy to think that I did a good job. I gave it out to those who haven't tried it, and everyone said it was so good! Let's look for the bean field next year.^^ I'll make sure to include it next year, too ~
6 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • a bean leaf
    500g
  • onion
    2ea
  • Cheongyang red pepper
    5ea
  • Red Pepper
    5ea
  • Garlic
    10piece
  • Ginger
    2piece
  • ship
    1cup
  • plum extract
    7spoon
  • Sugar
    3spoon
  • a sun-dried salt
    5spoon
  • kelp broth
    1500ml
  • Water
    2L
  • Vinegar
    2cup
  • Flour
    6spoon
  • kelp broth
    3cup
  • Bottled water
    1200ml
  • a sun-dried salt
    2spoon
Cooking Steps
STEP 1/10
Wash the bean leaves twice in water.
STEP 2/10
Pour water to cover the bean leaves, mix with vinegar and disinfect for 15-20 minutes. It disinfects with vinegar and removes the bitter taste of bean leaves.
STEP 3/10
Rinse the bean leaves in clean water, stand upside down, and strain them through a sieve.
STEP 4/10
Please make anchovy kelp stock Remove the stock and mix with the flour, stir well over low heat and bring to a boil the flour paste.
STEP 5/10
Mix the flour paste with the remaining anchovy stock and let it cool.
STEP 6/10
Slice garlic and ginger peppers, please.
STEP 7/10
Chop the onion and grind the pear in a blender.
STEP 8/10
Mix the seasoning and shredded vegetables in the cooled grass broth
STEP 9/10
Wash, rinse, and drain the bean leaves 3-4 layers, soak them in the seasoning stock, and stack them in a kimchi container. Please put some vegetables seasoning in the middle.
STEP 10/10
Add salt to bottled water and pour enough to soak the bean leaves. In hot summer, leave it at room temperature for half a day, and in winter, leave it for half a day, then put it in the refrigerator and let it ripen for 2-3 days.
- You should cool down the grass and kelp stock. - Let's ripen it for 2-3 days and eat it. You can take as little as you want and cook it quickly at room temperature.
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