Stem Onion Kimchi: Fall in love with the first taste
Stem onion kimchi recipe that seems to eat onion kimchi and green onion kimchi at the same time
4 serving
Within 999 minutes
재미마미
Ingredients
  • onion
    3kg
  • Salt
    1/2cup
  • Water
    1.5cup
  • Kimchi seasoning
    2cup
  • fish sauce
    1~2TS
  • Red pepper powder
    2.5cup
  • Broth
    2cup
  • grain syrup
    3TS
  • sweet potato
    2ea
  • crushed garlic
    2TS
  • ship
    1/2ea
  • plum extract
    2TS
  • onion
    1ea
  • ginger extract
    2TS
  • salted shrimp
    3TS
  • fish sauce
    3TS
  • dried pollack
  • Sea tangle
  • Garlic
  • the peel of an onion
  • apple
  • Water
Cooking Steps
STEP 1/7
Trim the stem onions. Peel off the skin by cutting the roots as in trimming the onions.
STEP 2/7
Collect the stem onions neatly, cut off the ends of the leaves, soak them in water, and rinse them three or four times.
STEP 3/7
Cut the onion once or twice according to its size.
You don't have to cut small eggs.
STEP 4/7
Sprinkle with salt and add some water to pickle.
Turn over and marinate for a couple of hours.
STEP 5/7
Rinse lightly and drain. If the pickled time is short or less salted, do not wash and season.
STEP 6/7
Mix the stem onion with the kimchi seasoning from the freezer that was taken out in advance.
STEP 7/7
Put onion stem kimchi in a kimchi container, pour a little water into the remaining kimchi seasoning, and pour washed water over the kimchi. Leave it at room temperature for a day or two and store it in the refrigerator.
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