#ChiliCooking #MakingChiliKimchi #MakingKimchiSeasoning #MakingC
#ChiliCooking #ChiliCooking #MakingKimchiSeasoning #MakingChiliCooking #YouTuberAmi #ChiliCooking #ChiliCooking #ChiliCookingChiliCooking #Lee Young-ja #Jeon Hyun-moo #Omniscient Point of View I saw and got a recipe from ARMY. I do it my way, but I referred to the ingredients ARMY made, starch syrup and chives. I made it with rice syrup, and the fish sauce is red pepper kimchi made with salted shrimp and crab sauce that was in Lee Young-ja's green onion kimchi. It's pepper kimchi that you can eat right away without aging. I made another kimchi with this leek kimchi seasoning. ^^
6 serving
Within 90 minutes
강철새잎
Ingredients
  • Crunchy red pepper
    30ea
  • leek
    600g
  • Red pepper powder
    4paper cup
  • plum extract
    4TS
  • salted shrimp
    3TS
  • salted blue crab
    6TS
  • grain syrup
    3TS
  • crushed garlic
    4TS
  • chopped ginger
    1TS
  • red pepper seeds
    3TS
  • Sticky rice
    3paper cup
  • Broth
    4paper cup
Cooking Steps
STEP 1/13
I made sticky rice paste thick this time. It's to make it less hydrating.
STEP 2/13
Cucumber-flavored pepper. It's called crunchy pepper. After opening the top, I washed it neatly and drained it.
STEP 3/13
Chili peppers cut the stomach. ^^ So that you can fill it up so that you can put the filling in.
STEP 4/13
Kimchi seasoning is made a day before, put it in the refrigerator, and ripen it. Put red pepper powder, minced garlic, minced ginger, and red pepper seeds in the cold glutinous rice paste. If you add chili pepper seeds, the kimchi gives you a very cool taste.
STEP 5/13
And then you have to season it. You have to give it a sweet and salty taste. Add salted shrimp and rice syrup and plum extract.
STEP 6/13
From an omniscient viewpoint, put in the same blue crab sauce that went into Lee Young-ja's green onion kimchi. When I taste it, it's less salty and sweeter than other fish sauce. Sand lance extract is the saltiest, followed by anchovy extract, and then hairtail extract, which is the least salty, non-spicy and sweet. Well, I think there are likes and dislikes when cooking kimchi.
STEP 7/13
Add fish sauce and mix well. After that, pour the broth and mix it well to make it a little watery. The broth is anchovy broth.
STEP 8/13
Wash the chives and cut them into 4cm pieces.
STEP 9/13
Add the kimchi seasoning that I made here. I didn't put everything in. I think I have about a third left. Mix it well.
STEP 10/13
Mix it well and let it ripen in the refrigerator for a while. I let it ripen for about 2 hours.
STEP 11/13
Put the fermented chives kimchi seasoning in the chili pepper. And put the seasoning on the peppers.
STEP 12/13
Put it in the kimchi container and put it in the kimchi refrigerator right away. There is no need to age at room temperature. It's pepper kimchi that you eat right away.
STEP 13/13
Put crunchy and cold pepper kimchi on a plate and sprinkle sesame seeds to finish. It goes well with kalguksu, and it goes well with meat, and I thought it would be the best taste to eat when I don't have an appetite. I'm done with the kimchi.
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