Making pickled gungchae (golden ratio)
I ate gungchae vegetables at a Korean restaurant, and Ohdok fell in love with the texture There were two types, so I bought one that was dried Gungchae vegetables are stem lettuce, which is thicker and thicker than regular lettuce, so they are eaten as vegetables or pickled vegetables I thought I only made vegetables, but I also made it after seeing it sold as pickled vegetables
6 serving
Within 999 minutes
요리재능발견
Ingredients
  • in a heap.o.d.d
    200g
  • Cheongyang red pepper
    5ea
  • Soy sauce
    300ml
  • Sugar
    250ml
  • Vinegar
    250ml
  • Water
    400ml
  • plum extract
    50ml
Cooking Steps
STEP 1/10
Wash it 2-3 times before soaking and soak it in water
STEP 2/10
Soak it in clean water for about 5 hours
I've gotten pretty chubby
STEP 3/10
Rinse again with clean water and drain
Cut it into 5cm pieces that are long and easy to eat
STEP 4/10
I also chopped up Cheongyang chili peppers
STEP 5/10
Place the gungchae and cheongyang peppers in layers in a glass container or stainless steel
STEP 6/10
Soy sauce, sugar, vinegar, plum extract, and kelp
Prepare it with kelp water that has been soaked for about 30 minutes
STEP 7/10
Add soy sauce, sugar, vinegar, kelp water, and plum syrup
Add 50ml. Open the lid and boil it so that it doesn't overflow
STEP 8/10
Pour the boiled marinade in hot water That way, it's more crunchy
STEP 9/10
After cooling it, cover it, boil it again for 2 days at room temperature, cool it completely, pour it again, and put it in the refrigerator
STEP 10/10
You can put it in kimbap instead of burdockchae. You can also eat rice as a side dish
It's spicy with Cheongyang chili pepper. Odok has an attractive texture
The ratio of pickles is 1:1:1:1, but it's important to make it slightly different depending on the type of ingredient Gungchae pickles are made by increasing the proportion of water by 1/3 and reducing the sourness
Cooking review
5.00
score
  • 595*****
    score
    I made gungchae or water pickles using the recipe. The salty taste was strong in my taste, so I added twice as much water to control the seasoning.
    2022-12-21 21:14
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