Gungchae kimchi.
I always eat pickled vegetables or vegetables, so I made kimchi because I wanted to make it a different menu, but the texture is good and salty.
2 serving
Within 15 minutes
시골할매
Ingredients
  • in a heap.o.d.d
    100g
  • Red pepper powder
    2.5TS
  • crushed garlic
    1TS
  • fish sauce
    1.5TS
  • Starch syrup
    1TS
  • Sesame
    little
  • salted shrimp
    1/2TS
Cooking Steps
STEP 1/4
Rinse the blanched gungchae in cold water.
STEP 2/4
Squeeze the water and cut it into bite-sized pieces.
STEP 3/4
Mix all the seasoning ingredients and gungchae well. The salinity of salted fish is different in each house, so please adjust the amount.
STEP 4/4
Put it in a container and store it at room temperature for three or four hours and cool it in the refrigerator.
It's better to squeeze the water out of the gungchae for a crunchy texture.
Japchae Recommended recipe
  • 1
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 2
    Crunchy! Spicy! Taste that you keep eating Spicy bean sprouts
    4.60(15)
  • 3
    Bean sprout fish cake japchae
    4.83(36)
  • 4
    Making crunchy bean sprout japchae!
    4.76(17)
stir-fried Rice Cake Recommended recipe
  • 1
    Jjajang tteokbokki. A good jjajang powder dish for a kid's snack
    4.91(121)
  • 2
    Soup tteokbokki - Soup of tteokbokki from a snack bar in front o
    4.89(213)
  • 3
    Golden recipe for tteokbokki. If you do it like this, you'll suc
    4.88(398)
  • 4
    Making Shinjeon Tteokbokki :: 90% synchronized seasoning recipe
    4.90(52)