How to store ginger! How to store ginger for a long time for coo
Before I worked as a chef, I only knew that ginger was a seasoning that goes into meat dishes, boiled food, and kimchi. When I worked as an incumbent Korean food chef, I learned a lot of know-how from my staff with 30 years of experience, and one of the ingredients he used the most was ginger. But the cool thing is... I use it often, but it doesn't taste like ginger But the food and the dishes are clean and the aftertaste is good I knew that garlic is a must when cooking Korean food, but one more thing you told me is.. A small amount of ginger juice catches the smell of the food and makes it more unique.. Since then, I've broken my prejudice against ginger and kept ginger liquor in winter and put it in dishes such as meat, meat, and dried fish You can steam it, dry it, and store it in powder. You can chop it, freeze it, and store it Due to the time limit, I cut and kept ginger for cooking. In the winter, I usually cook grilled fish with meat and add ginger when I make broth If you need something minced when you make kimchi, you can grind it or mince it
6 serving
Within 15 minutes
푸키베베
Ingredients
  • Ginger
Cooking Steps
STEP 1/10
I bought a bag, but it's about 400 to 500g. 2,000 won.. Soak it in water, remove the soil, peel the ginger with the back of a knife, hold it on a sieve, drain it completely, cut it in half, and put it on a tray or tray and dry it in a well-ventilated place for about a day. You need to let off a bit of moisture to keep it for a long time
STEP 2/10
I forgot to dry it for two days It was a bit cool and chilly in the morning and evening, so it was okay
STEP 3/10
Ginger doesn't go into cooking a lot It has a strong scent and taste, so I'll add a little bit of the smell Ginger salad is 10g small package and main ingredient is to be added when cooking boiled or seafood
STEP 4/10
Put ginger in a medium-sized vinyl and tie it, then put ginger on top of it. If you do this, it's easy to cut and use one by one. It's annoying to cut and adjust the gram every time you do it.. It's easy to use when you make ginger. It's easy to cook if you do it like this
STEP 5/10
I'm done. It's a little annoying, but.. It's like this when you cook..
STEP 6/10
Ginger pieces are usually used for steaming or boiling soup stock. Also, they are ground and used for seasoning when making kimchi or fresh kimchi. 20g to go! I'll rap this time
STEP 7/10
After stretching the wrap, add 20g of ginger
STEP 8/10
From the left, twist it in one direction
STEP 9/10
It's done
STEP 10/10
It's done quickly with plastic wrap. It's easy to cut and use scissors when you cook
Pick a good ginger! Ginger is good for its hard, big meat and ocher color You have to choose one that has thick, wide feet, and peels well. It's better to have a slightly darker color, a bumpy shape, and several pieces attached to a lump. How to store ginger! Within two to three days, you can trim the food, wrap it in a plastic or wet dishcloth, put it in the refrigerator, and take it out If you need to store it for a few months, you can wrap it in a newspaper, etc., and bury it in soil or sand that does not change the temperature, but there is a temperature change from winter to spring, so you can't store it for a very long time To keep it for a whole year.. Wash ginger well and cut it into pieces, dry it for about a day, dry it, wrap it in a plastic pack, and store it in the freezer. It's great to take it out and use it right away if you put it in a plastic pack for cooking
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