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.
Bibimbap Recommended recipe
  • 1
    Lettuce bibimbap tastes great if you mix it with tuna ssamjang!
    4.95(86)
  • 2
    Healthy + Honey Taste + Simple Eating Alone! Salted pollack avoc
    5.00(9)
  • 3
    I'll tell you about cockle bibimbap from 1 to 10.
    4.87(31)
  • 4
    Cockle bibimbap! It's more delicious than buying it
    4.94(17)
Kimchi Recommended recipe
  • 1
    Rice thief. It's not hard to make perilla leaf kimchi^^
    4.97(756)
  • 2
    Crunching with cold cabbage! Make fresh kimchi.(Cabbage kimchi)
    4.92(116)
  • 3
    Make sure to make Lee Youngjapa Kimchi during "Omniscient Interf
    5.00(44)
  • 4
    Making Tofu Kimchi with Pork Belly
    4.97(344)