How to cut kimchi in a pretty way
I wanted to post how to cut kimchi pretty, but I've been putting it off, but I'm going to try it this time.
2 serving
Within 5 minutes
바겨사
Ingredients
  • Kimchi
    1piece
Cooking Steps
STEP 1/6
If you cut a head of kimchi and put it in a bowl, there's only a white stem left at the end.
I don't know about other houses, but my house is like that. But if I cut it in the way I'm telling you now, there's no leftovers
STEP 2/6
You have to grind the remaining kimchi one by one and put it there.
STEP 3/6
If you cut the kimchi, the leaves and stems would be in contact, so it was a way to cut the kimchi pretty so that you could eat it neatly without any leftovers. It takes a few touches, but it's nice to be able to eat everything without throwing away the stems.
STEP 4/6
The second method is also very easy. After removing a stem of kimchi, roll it up.
The stem needs to go in to cover the leaves, right? If you wind it the other way around, it unfolds and loosens.
STEP 5/6
If you cut it with a rolled kimchi knife, it becomes round and dried kimchi. If you cut it in half, it's big to put it in one bite. So I cut it into quarters.
STEP 6/6
The cross section of the cut kimchi is round like this. We don't always put this shape of kimchi on our table. Lol, I only use the method of cutting kimchi pretty when I have time from time to time.
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