Making super-simple, super-fast dongchimi that you can cook quic
I'm going to make dongchimi that I can eat quickly, not dongchimi that I'll leave all winter
6 serving
Within 999 minutes
gojasmin
Ingredients
  • Radish
    3ea
  • ship
    1ea
  • onion
    1ea
  • Scallions
    1/2pack
  • fermented red pepper
    3ea
  • Garlic
    10ea
  • Ginger
    1piece
  • Flour
    1spoon
  • Sprite
    1ea
Cooking Steps
STEP 1/12
I'm going to make dongchimi that I can eat quickly, not dongchimi that I'll leave all winter Remove radish leaves for dongchimi and cut it with finger thickness. Sprinkle with thick salt for about 2 hours. Don't throw away the soup that comes from pickled radish
STEP 2/12
Pickled radish and pickled green onion in salt water.
STEP 3/12
Prepare a pear, an onion, a grain of ginger, and about 10 garlic, chop the pear and onion not too thin, and slice the garlic and ginger on the side.
STEP 4/12
Add a spoonful of flour to 200cc of water and mix well so that it does not form lumps, then fill with glue and cool.
STEP 5/12
Place garlic and ginger in bag again That way, it's clean when you scoop up the soup.
STEP 6/12
Place pickled radish on bottom of airtight container and place onion, pear, chives, garlic and ginger on top Add salt water from pickled radish and chives
STEP 7/12
Mix the water in the flour paste and pour enough water to soak the dongchimi ingredients.
STEP 8/12
Lastly, if you add the three fermented peppers, the seasoning will be adjusted later, so don't worry, cover it and store it in a cool place without sunlight for about three days.
STEP 9/12
It's better if you press the ingredients in a heavy bowl. Put it outside for a day or so. Unlike other kimchi that you put in the refrigerator, dongchimi should be put in the refrigerator when the bubbles rise and the smell of dongchimi starts to ripen.
STEP 10/12
After leaving it in the cool back veranda for about three days, bubbles come up and it smells like delicious dongchimi being cooked.
STEP 11/12
Put a can of cider into the soup or a small bottle I learned how to make dongchimi from my sister who makes dongchimi especially deliciously. This not only adds a refreshing taste but also adds a unique smell of dongchimi and doesn't get in your hair, so I make it with cider every year Lastly, when you taste it, you can add a little more salt water to make up for the lack of liver.
STEP 12/12
From now on, you can refrigerate dongchimi. It's good to eat roasted sweet potatoes or roll noodles to make dongchimi noodles. Done making dongchimi with winter kimchi dongchimi
Cooking review
5.00
score
  • 985*****
    score
    I want to eat a mouthful daughterAnd the recipe I liked it the most, so I copied it I'll grind a pear and an onion and put it down on a sieve The soup was thicker and more delicious It's the best way to add Sprite after it's cooked It's the same^^ Thank you. I've already had a headache He's putting it in and eating it. ^^
    2020-10-23 18:41
  • sar*****
    score
    It's good. I pickled cabbage and put it in. Thank you.
    2020-05-02 22:35
  • 750*****
    score
    It's so delicious ^^
    2019-09-24 22:35
chicken Recommended recipe
  • 1
    How to make curry chicken, make boneless curry chicken :)
    4.86(7)
  • 2
    Making popcorn chicken. Crispy and delicious baby snacks.
    4.91(11)
  • 3
    Imitating Zikova Chicken
    4.75(8)
  • 4
    How to make soy sauce chicken at home. How to make soy sauce chi
    4.83(40)
Japchae Recommended recipe
  • 1
    Making japchae easily and quickly
    4.83(12)
  • 2
    (Drinking at home) Chili Chili Japchae - Home Party / Guest Serv
    4.97(270)
  • 3
    The golden recipe for japchae
    4.87(30)
  • 4
    How to make japchae
    4.89(306)