How to put the mustard leaf mustard kimchi! How to make Yeosu Do
Yeosu Dolsangat, which has long stems and wide leaves during the kimchi-making season, is a perfect kimchi ingredient to make and eat these days. This is a recipe for kimchi in two layers of clean and fresh Yeosu Dolsangat. https://youtu.be/r--oVH0nodw
6 serving
Within 999 minutes
곰배밥상
Ingredients
  • leaf mustard
    2pack
  • Scallions
    300g
  • Radish
    250g
  • Red pepper powder
    4cup
  • Cheongyang red pepper powder
    1cup
  • Garlic
    280g
  • Ginger
    30g
  • salted anchovies
    1/2cup
  • fish sauce
    1/3cup
  • salted shrimp
    1/2cup
  • Raw shrimp
    200g
  • Broth
    6~7cup
  • a glue for kimchi glue
    2cup
Video
Cooking Steps
STEP 1/16
Yeosu Dolsan Goddess with long stems and wide leaves is good for kimchi. It's big. It's level 2.
STEP 2/16
Remove the thick bottom of the leaf mustard and the pressed leaves and clean them.
STEP 3/16
Make a pickle by dissolving 2.5 cups of bay salt in 5L of water.
STEP 4/16
Write the pickles evenly on the gat and sprinkle 3 fists of bay salt on the stem and pickle.
STEP 5/16
Add 2 dried pollack heads, 1 green onion, 1 onion, 1/3 radish, 40g of kelp and boil it for 40 minutes
STEP 6/16
Dissolve 1/2 cup glutinous rice powder in 600ml water and turn off the heat when it boils.
STEP 7/16
Please turn the leaf mustard upside down in the middle.
STEP 8/16
If the stem bends gently, it's pickled well.
STEP 9/16
Rinse the pickled mustard in water three times.
STEP 10/16
Drain for about 30 minutes
STEP 11/16
Cut radish into small pieces and grind 4 cups of stock in garlic, ginger, radish, raw shrimp and salted shrimp
STEP 12/16
Add the amount of ingredients to the ground ingredients and make the sauce.
Gat is not moist, so you have to make the seasoning thin. Adjust the concentration with the broth
STEP 13/16
Separate the gat from the chives and mix them with the sauce
STEP 14/16
Put one or two chives in a fist and grab it
STEP 15/16
Roll it like a picture
STEP 16/16
Put it in a container, press it down, cover it, leave it at room temperature for 1-2 days, and refrigerate
Depending on the salinity of the salt or the ambient temperature, the time to pickle the leaf may vary sufficiently. If the leaf mustard is salty, add less seasoning and if the leaf mustard is not well salted, add a little seasoning. If it's hard to marinate for a long time, you can adjust it with the sauce, so you can use it and soak it
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