How to make fresh cabbage kimchi. Stick to it with a stick
When I went to Garak Market last week, I bought some yellow biceps because they looked too sticky. As soon as I got one, I pickled it and dipped it in fresh kimchi, and I loved the sticky and crunchy taste. The yellow one is sweet and the clean taste is rice thief. It's a way to make cabbage geotjeori like a spicy salad.
3 serving
Within 60 minutes
요리쿡조리쿡
Ingredients
  • full cabbage
    1pack
  • Scallions
    10ea
  • crushed garlic
    1TS
  • salted anchovies
    4TS
  • New Sugar
    1/3TS
  • Red pepper powder
    5TS
  • ginger juice
    1/2TS
  • a thick salt
    1TS
Cooking Steps
STEP 1/4
Cut the roe-baegi into two long pieces and cut it diagonally into bite-size pieces, wash it clean, and take it out.
STEP 2/4
Put cabbage and 1 tablespoon thick salt on a large ladle and pickle them.I'm going to rummage in the middle.
STEP 3/4
Soak the white part to the point of rolling, wash it, and sieve it.
STEP 4/4
When the water is drained, cut the chives into 2cm pieces and mix them evenly with anchovy sauce, minced garlic, newbies, red pepper powder, and ginger juice.Add or subtract seasoning to taste.Fresh kimchi seasoning is just right when you mix it and eat it.
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