How to make Korean lettuce kimchi The bitter taste of Korean l
I'll introduce you to Godeulgi Kimchi, which is good for fatigue recovery.^^* The kimchi that I prepared a few days ago has finally been completed. Godeulgi kimchi is a bit tricky. But if you put it in here, it's kind of a rice thief A lot of people liked it. It has anti-cancer effects and anti-aging Increased immunity and increased digestion It has sterilizing effects It's a food that's beneficial health
6 serving
Within 999 minutes
팬이맘
Ingredients
  • taking out the wicker
    2pack
  • Salt
    1cup
  • Water
  • Carrot
    1ea
  • leek
    little
  • onion
    1/2ea
  • Red pepper powder
    7TS
  • Garlic
    3TS
  • plum extract
    4TS
  • Sugar
    3TS
  • Fish sauce with sand lance extract
    6TS
  • Sesame
    2TS
  • glutinous rice flour
    2TS
  • Bottled water
    1cup
Cooking Steps
STEP 1/23
This time, the lettuce I bought has a lot of leaves
The roots are strong, too.
STEP 2/23
After removing the leaves
Cut out the messy roots with a knife
Rinse it in water
Sprinkle one on the ladle with a 200ml cup of salt
Soak it.
STEP 3/23
And then, so that it's locked
I'll pour water
STEP 4/23
LOL It does look a bit funny.
So
Press the stone so that it doesn't float
Press it
Put water on a plate like me
Pickle the wickle.
As soon as you pickle it
It's the process of draining the bitter water.
STEP 5/23
Take out the bitter water
from time to time
Stir in the mudskipper to drain the bitter water.
It's been a day
A lot of black water came up, right?
STEP 6/23
After 29 hours this morning
It's a picture of me taking out the sandals.
The color of the soup is black
It came out right.
If you don't like the bitter taste
You can leave it for another day.
I always like this much.
I think it's better to take it out
You eat it with a bitter taste
STEP 7/23
Let's stop here
I washed it off.
It's been salted for more than two days
It's very salty.
If you rinse it off
and it's less salty.
I rinsed 10 times.
STEP 8/23
But if it tastes salty
If you soak it in water for a while
The salty taste goes away quickly.
STEP 9/23
In the meantime, in the mini frying pan
Add 200ml of water
Add 2 tablespoons of glutinous rice flour
After you mix it well
Put it on the heat and stuff it with sticky rice paste
STEP 10/23
I don't think it's good to use medium heat
It takes less than 10 minutes.
STEP 11/23
The sticky rice paste
Put it in a wide seasoning bowl and let it cool first.
STEP 12/23
I don't think it's a good idea
Squeeze out the water in moderately
Let me take a bite
It's too salty.
Until it doesn't drip
Squeeze it out
I like to season it.
If you squeeze the water too hard
It's called Godeulgi Kimchi
I feel dry.
It's like a picture
It's good to squeeze the water out.
STEP 13/23
I'll start the seasoning now.
Chop 1/2 onion and carrot chives.
STEP 14/23
Put onions, chives and carrots in a sauce bowl
Add 5 tablespoons of sand lance extract
Add 4 tablespoons of plum extract.
STEP 15/23
Add 5 tablespoons of red pepper powder
STEP 16/23
Two, two, two. After mixing the seasoning
Add 3 tablespoons of garlic
Add 3 tablespoons of sugar
STEP 17/23
I'll season it again
I'll tastefully
I think it's a bit bland
I added 2 tablespoons of sand lance extract.
Then, add 2 tablespoons of sesame seeds.
STEP 18/23
I added 2 tablespoons of red pepper powder.
You can add the sauce at once
When you put kimchi in it
There's a risk of being very salty.
So like me
It's better to divide the seasoning.
Especially for fish sauce
Please put them in.^^*
And leave it as it is so that the seasoning gets soggy.
STEP 19/23
You thought we were done with the ladle, right?
It's too thick
by cutting the roots
Or cut it with a cross
Cut it into bite-size pieces.
So that the roots and the leaves don't separate
Cut it carefully.
STEP 20/23
And then
I'll put it in the sauce
STEP 21/23
Like this
I'm going to dip it in the sauce
I'm going to put the kimchi deliciously.
STEP 22/23
Everyone
After mixing it, the radish kimchi is complete.
It looks delicious~
STEP 23/23
Kimchi with Korean lettuce was completed in 30 hours.
It tastes good as much as it's carefully made.
I think the bitterness has faded a lot.
Even when I taste it, it's perfect to eat.
The trick of choosing a wicker is I don't think it's a good idea The leaves are blue, wide, and fresh. I like it when the roots are plump roots. If you can see a lot of leaves in the bundle It's very upsetting. The roots are thick, too It's good to choose something that's not damaged. And it's easy to get damaged during transportation immediately after purchase It's good to make kimchi. It's better to add chives instead of chives.
Cooking review
4.80
score
  • 342*****
    score
    The recipe goes really well with green onion kimchi. I had to use the chives quickly after making the sauce, so I added the chives It's so delicious. I wish you success in pulling out the beef.
    2021-05-07 22:29
  • yuk******
    score
    My husband says it tastes good.Thank you ^^*
    2017-09-17 19:48
  • 388*****
    score
    It's the taste that my mom made I'm going to make it and bring it to my mom
    2017-09-16 19:27
  • 885*****
    score
    I don't know if it's good because it's spicy, but I Thank you.. ^^
    2017-08-31 22:15
  • 133*****
    score
    It's my first time making it. Thanks to the detailed explanation, I made it well
    2017-08-17 10:32
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