How to make fragrant and true pickled chamnamul
An acquaintance from Gangwon-do gave me half a pack of freshwater chamnamul. The best way to deal with large amounts of vegetables is to blanch them, which is incredibly bulky. I blanched it a little, boiled the sauce, cooled it down, poured it, and made a pickle-like pickled chamnamul. Boil water in a pot, add 1 tablespoon of salt, divide the chamnamul one by one, blanch it quickly for about 10 seconds, rinse it in cold water, drain it, boil the pickle sauce, cool it, and pour it in to treat a large amount of chamnamul lightly and deliciously.^^ The pickled chamnamul, which has been aged for a day, is not too salty or bland, and has a mild taste like a perfect pickle. I think I'll enjoy it for a while, with a crunchy, plump, and soft texture, and a lot of seasoned, fragrant pickled chamnamul. It's so good even if you eat it after a day. It's delicious as a side dish, and I think it'll add a refreshing taste if you add it when you cook meat or pasta is greasy
6 serving
Within 90 minutes
Tina소울푸드
Ingredients
  • Chamnamul (Chamnamul) (Chamnamul)
    1.5-2kg
  • Water
    2L
  • Salt
    1TS
  • Water
    1.5L
  • Soy sauce
    700ml
  • Sugar
    500ml
  • plum extract
    5spoon
  • Garlic
    10piece
  • Ginger
    1piece
  • Shiitake mushroom
    3ea
  • Cheongyang red pepper
    2ea
  • Soju
    5spoon
  • Vinegar
    600ml
  • lemon juice
    5spoon
Cooking Steps
STEP 1/11
Trim the chamnamul and wash it in water about twice to drain.
STEP 2/11
Put 1 tablespoon of salt in boiling water
STEP 3/11
Grab a handful of chamnamul, put the thick stems first, blanch for 5 seconds, put all the leaves in, blanch for 5 seconds, and sift them out. If you blanch it for a long time, it becomes a vegetable. It's a lot, so I used to blanch it several times and rinse it in cold water. If you prepare cold water before blanching, you can cool it quickly.
STEP 4/11
Rinse the blanched vegetables quickly in cold water. Put a lot of cold water in advance.
STEP 5/11
Sift through a sieve and drain for about 30 minutes. Bring the sauce to a boil and drain gently while cooling.
STEP 6/11
Add all the sauce ingredients except vinegar, lemon juice, and soju and bring to a boil. Vinegar and soju are volatile, so add them at the end. Bring to a boil over high heat first, and when it starts to boil, cover over medium heat and simmer for about 20 minutes. Even if the sauce seems to be strong, it becomes tender when mixed with a lot of watery ingredients.
STEP 7/11
Sift out the sauce ingredients and let the sauce cool.
STEP 8/11
Sift out the sauce ingredients and let the sauce cool.
STEP 9/11
Put the drained chamnamul in a container
STEP 10/11
Pour in the cold sauce, please.
STEP 11/11
Press the unfrozen chamnamul with a heavy plate or stone. Please let it age for a day and refrigerate it in the refrigerator.
- When it is difficult to dispose of due to the large amount of vegetables, the volume decreases when blanched, making it easier to use as seasoned vegetables, soup, or pickles. - When you boil the ingredients and put them in pickles, boil the sauce and cool it down and pour it in. - When you put the ingredients right away, pour the boiled sauce right away. Even if the sauce ratio is the same and the method is slightly different, the taste is similar.
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