[Yeosu Dolsan Gat Kimchi] How to make Dolsan Gat Kimchi easily a
Hello, I'm Nan Before the kimchi-making season comes I put Dolsan mustard kimchi and save it in dried laver Dolsan Gat is produced in spring and autumn, so you can put it in the fall and eat it all year round Yeosu Dolsan Gat Kimchi, where you can feel the pungent taste I'll tell you how to make it at home without difficulty In the fall, I'll put Dolsan God Kimchi and make it deliciously Try it
6 serving
Within 999 minutes
난이가있는그곳
Ingredients
  • leaf mustard
    4kg
  • a sun-dried salt
    250g
  • anchovy broth
    500~700cc
  • onion
    2ea
  • Scallions
    300g
  • Carrot
    200g
  • Sesame
    suitably
  • Red pepper powder
    6cup
  • Fish sauce with sand lance extract
    350cc
  • white rice
    1bowl
  • Garlic
    250g
  • Ginger
    little
  • plum extract
    300cc
  • Sugar
    3spoon
  • apple
    1/2ea
  • Sesame
    suitably
Cooking Steps
STEP 1/27
I'm going to prepare 4kg of Dolsan
I used the one that's been trimmed
Cut off the bottom of the uncooked stone leaf and rip off the yellow leaves
STEP 2/27
The anchovy kelp broth
Make it beforehand and let it cool
STEP 3/27
I'll prepare the vegetables
Wash it and drain it
STEP 4/27
[Pickling the stone mountain]
The stone mountain god is light. 3 or 4 times
Wash it
STEP 5/27
Prepare plenty of salt without the guard
Season the washed stone mustard with salt
Put the washed leaf mustard in one direction, sprinkle salt little by little, and put the leaf mustard on top
Sprinkle salt and pickle it over and over again
I used about 250g of salt
The amount of salt varies depending on the size and capacity of the stone mountain mustard. Keep that in mind.
STEP 6/27
Sprinkle salt on it and let it soak every 30 to 40 minutes
STEP 7/27
Flip it over and over again
After 4 to 5 hours
It's so hydrating
The pickling is over
STEP 8/27
To see if the stone mountain mustard is well salted
with a pickled stone mountain hat
If it's bent well, the stone mountain hat is well pickled
I'm in the same condition
STEP 9/27
The pickled Dolsan leaf mustard is
in the flowing water
Wash it 2-3 times
STEP 10/27
The washed stone mountain hat is on the sieve
Drain the water in the field
STEP 11/27
[Making kimchi seasoning]
Garlic, ginger, onion, and cold rice
get ready
(I used cold rice without glutinous rice or flour paste)
STEP 12/27
Put 500cc of stock in a blender and add the prepared ingredients (garlic, ginger, onion)
Put it in and grind it
STEP 13/27
ground in a large bowl
I'm going to pour the sauce
STEP 14/27
Add 6 cups of red pepper powder
I'll give it to you
(based on 200ml paper cups)
STEP 15/27
350cc of sand lance extract
Put it in
(Put in your favorite fish sauce)
It's good to add salted shrimp
STEP 16/27
Add 300cc of plum juice
STEP 17/27
Add 3 tablespoons of sugar
STEP 18/27
Mix the ingredients well
Taste it and add more seasoning
STEP 19/27
Sprinkle a lot of sesame seeds
After completing the seasoning
Let it ripen for 1-2 hours
Make enough seasoning
I put it in the refrigerator
You can use it easily if you use it when you mix other kimchi
(You can save time by making the seasoning in advance and using it.)
STEP 20/27
I prepared chives
Pickled stone mountain mustard in a bowl
Put it in
(You don't need to add chives)
If you like chives, please add plenty
STEP 21/27
Place the knife in a bowl with pickled dolsandokkat
STEP 22/27
Shred the carrot with a knife
(Be careful with your hands)
I'll add carrots to make it look good
Make it for me
STEP 23/27
So that the sauce gets soaked well
Add 6 tablespoons of red pepper powder
pick up with all one's strength
STEP 24/27
Put 3 to 4 strands of Dolsan leaf mustard and 1 to 2 chives as seasoning and fold them in half
So that you can take it out and eat it
Put it in a kimchi container
STEP 25/27
Seasoned Dolsan God Kimchi
I'll stack them up one by one
Put it in a container at room temperature
Let it ripen for 1-2 days and put it in the fridge or dried laver
If you like ripe kimchi, put it in a small container and leave it at room temperature
STEP 26/27
Sprinkle sesame seeds
It's pungent and pungent
Dolsan's fresh kimchi
I'm done
STEP 27/27
Dolsan God Kimchi
It's done
If you want to enjoy it
If you leave it at room temperature for 1 or 2 days, it's really good if you put it in the refrigerator or dried laver
Let's eat together
If you eat it with meat, it's like rice thief
It's good if you put it in gimbap
(Please note that the water quality period varies depending on the temperature.)
It's not hard to make Dolsan God Kimchi Put the leftover rice in the sauce instead of sticky rice paste Make it
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