[Kimchi] How to make gat kimchi, a tangy honey taste that doesn'
One of the delicacies that I'm looking forward to during the kimchi-making season is Gat Kimchi! I like to have mustard in cabbage kimchi, so I buy a lot While pickled cabbage, Natural digestive medicine with a simple seasoning and a pungent taste You don't have to worry about side dishes for the time being if you simply mix the mustard kimchi first.
6 serving
Within 90 minutes
낭만처자
Ingredients
  • leaf mustard
    2pack
  • Scallions
    1/3pack
  • a sun-dried salt
    1cup
  • Water
    5cup
  • Red pepper powder
    2cup
  • salted anchovies
    1cup
  • Ginger
    1/3piece
  • onion
    1/2ea
  • apple
    1/2ea
  • Salt
    little
  • Sesame
    little
  • Powerful rice flour
    20g
  • Water
    1.5cup
Cooking Steps
STEP 1/16
Prepare fresh green mustard by scraping the soil from the roots and washing it in lightly running water. (I'm going to pickle it and wash it again.)
STEP 2/16
If it's thick and strong, it'll take about an hour
If it's thin and soft, it marinates for 30-40 minutes
Put half of the salt in the water and soak it all over the leaf mustard
The other half is sprinkled directly on the stems and the hard parts of the roots.
STEP 3/16
Wash pickled mustard leaves thoroughly and drain them.
I put it in a strainer for about 15 minutes and the water came out well.
STEP 4/16
Prepare the seasoning while it's freshly pickled.
You can use flour or glutinous rice paste
Personally, I like rice flour
I prepared rice flour glue.
(Use 2 bags of rice flour for baby food)
Dissolve enough rice flour in cold water and boil it.
STEP 5/16
When it starts to boil
Reduce heat to low and stir slowly until thick.
STEP 6/16
Rather than the pancake batter
I'll make it a spoon
If it's to the point where it dripping
Remove from heat and cool enough.
If you put it in hot water
It's going to be kimchi stew.
When it cools, the viscosity becomes thicker and becomes pear-shaped.
STEP 7/16
I cooled it down by the window for about 30 minutes and it became full. It's successful :)
STEP 8/16
In the meantime, I'll make the sauce.
I don't use sugar as much as possible
Grind apples, ginger, and onions together
It's naturally sweet.
Clean and rinse the chives and drain them.
STEP 9/16
Apple, ginger, and onion are ground.
(The red pepper is sold out at the mart, so I omitted it, but if you have one or two of them, it's delicious because they're spicy and sweet if you remove the top and seeds and grind them together.)
STEP 10/16
Salted seafood depends on your taste
You can mix sand lance and salted shrimp.
My family likes salted anchovies
Boil the anchovy sauce
To disinfect it, I'll blow away the smell
Cool enough and mix with the ground seasoning ingredients above.
STEP 11/16
It's a mixture of red pepper powder and ground sweet ingredients. It's still a little thick.
STEP 12/16
If you mix salted fish and cooled rice grass, it becomes moist and viscous. The picture is not mixed evenly yet, so it's watery, and if you mix it, it's more sticky.
STEP 13/16
It's all mixed up.
STEP 14/16
Mix the seasoning evenly with the drained gat and chives to complete. Taste and add salt and salted fish to fill in the missing. If you need to add sweetness, I recommend plum extract.
STEP 15/16
Cook it at room temperature for a day
I rummage through it and store it in the refrigerator.
If you cover it with big leaves like in the picture when storing it, the surface does not dry out, so it maintains freshness well.
STEP 16/16
It's already been a day
I like the crunchy taste.
A bowl of rice is gone as I put a lot of sesame seeds in it. :)
Cooking review
5.00
score
  • han*****
    score
    It's delicious
    2021-11-22 07:52
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