Gyeongsang-do Soup Kimchi (Dongchimi)
My in-laws are coming and they are going to prepare spicy stir-fried chicken, so the soup kimchi they ate at their parents' house seemed to be perfect, so I hurriedly asked Mrs. Kim over the phone and completed the Gyeongsang-do-style dongchimi 'soup kimchi' or 'water kimchi'.
6 serving
Within 60 minutes
조메굼
Ingredients
  • Radish
    1/2ea
  • full cabbage
    1/2ea
  • Carrot
    1/4ea
  • a thick salt
    70g
  • onion
    1/2ea
  • Flour
    spoon
  • Bottled water
    1.5L
  • Cheongyang red pepper
    1ea
  • Red pepper powder
    little
  • Garlic
    1spoon
  • Garlic
    4~6piece
  • Ginger
    1/2ea
  • Garlic
    1/2ea
Cooking Steps
STEP 1/6
Wash the cabbage and radish and slice them thinly.
STEP 2/6
Season cabbage and radish with thick salt.
STEP 3/6
Boil the bottled water and flour in a pot and cool it down. No tap water.
STEP 4/6
Slice onions and carrots thinly, slice cheongyang peppers, chop or shred garlic and ginger.
STEP 5/6
Wash the radish and cabbage once, hit the remaining salt again, and add onions, carrots, garlic and ginger, red pepper powder, and Cheongyang red pepper. If you don't want to chew garlic and ginger, put it back in the bag and take it out later
STEP 6/6
Pour over the ingredients when the flour-boiled water cools down.
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