[Chobok, Jungbok, Malbok] It's the best side dish of the dog day
The foods that come to mind when you think of Dog Day are all healthy food in hot soup. It's a cool water kimchi that's good to eat together then. It's the perfect kimchi to make when it's really thick like these days It has a lot of water and is crunchy, so it's good to eat coolly, It's easy to make because it takes a short time to pickle and ripen, It is a side dish that goes well with any food because it tastes clean and cool. If you make this and give it as a gift when it's chili pepper season It's really not much, but I guarantee you high praise!! If you take it out at a housewarming party or at a guest's reception, it's full of praise. I'll buy you a recipe to be the king of cooking.^^
6 serving
Within 60 minutes
쉬운언니
Ingredients
  • Crunchy red pepper
    20ea
  • Radish
    1/2ea
  • Carrot
    1/2ea
  • Garlic
    2T
  • Ginger
    1t
  • salted anchovies
    4T
  • Water
    800g
  • a glue for kimchi glue
    350g
  • Sugar
    15g
  • Flower salt
    20g
  • plum extract
    40g
  • Sea tangle
    1piece
  • Water
    400g
  • glutinous rice flour
    20g
Cooking Steps
STEP 1/11
Wash the peppers clean and remove the top.
STEP 2/11
Cut the pears into lengths and dig out the seeds, and if possible, dig the insides carefully so that the tip does not break.
STEP 3/11
Peel the radishes and shred them evenly using a chopping knife.
STEP 4/11
Strain carrots to the same thickness as radishes.
STEP 5/11
Put carrots and radish in a bowl and mix them evenly
STEP 6/11
Add garlic, ginger, and fish sauce and mix to complete the radish filling.
STEP 7/11
Add seasoned radish to the pear-shaped pepper and put the water from the radish between the peppers using a spoon.
STEP 8/11
It's good to mix glutinous rice paste water with water when it's watery. Boil it over high heat to prevent the powder from clumping and dissolve it in water before boiling, stir it over medium-low heat, and make sticky rice paste water.
STEP 9/11
Add salt, sugar and plum extract to the water and stir in glutinous rice paste.
STEP 10/11
Place a sheet of kelp in the stock that has been washed.
STEP 11/11
Pour the broth into the red pepper kimchi that has been aged for 6 hours, leave it at room temperature for a day, and transfer it to the refrigerator.
Chili kimchi has a good texture if you put it in chili pepper, but it doesn't have a spicy taste. If you want a spicy taste, use green peppers
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