How to make Geotjeori Kimchi deliciously Kalguksu restaurant Geo

10K Recipe

I went to the mart yesterday and the cabbage was so full that it was quite heavy even though it was small. So I bought it, but I was thinking about what to make, and I thought it would be good to make kalguksu or boiled pork in the evening, so I made kimchi with fresh cabbage kimchi that has a clean and thick taste! For kalguksu and suyuk, it's better to have fresh kimchi that's clean and crunchy than ripe kimchi

6 serving

Within 60 minutes

두율이아빠

Ingredients

Cabbage

1kg
Flower salt

30g
dried shiitake mushroom

2~3piece
Sea tangle

3piece
Water

1cup
onion

20g
salted shrimp

10g
Broth

50cc
Red pepper powder

56g
Sugar

10g
ginger powder

1/5spoon
crushed garlic

20g
salted anchovies

24g
Starch syrup

20g

Video

Cooking Steps: STEP 1/29

1. Instead of seasoning, I'll make rich broth Put the 3 poppies in the pot. A mass destruction is about the size of a middle finger.

STEP 2/29

2. It's a slice of dried fish with a soft head, similar in size to a piece of anchovy.

STEP 3/29

3. Put the kelp on the palm of your hand and weigh 2g. You can put 3 pieces of kelp in the size of 3 to 4cm.

STEP 4/29

4. Pour 1 cup of water 200cc and heat to high heat.

STEP 5/29

5. When the water boils, boil for 2 minutes without having to boil for a long time, then turn off the heat and let sit still for about an hour.

STEP 6/29

6. Please prepare 1 carton of cabbage or 1kg of cabbage leaves.

STEP 7/29

7. Cut the cabbage into bite-sized pieces that are good to eat. You can cut it thick or long, so cut it according to your preference.

STEP 8/29

8. Sprinkle 2 tsp 30g of flower salt evenly.

STEP 9/29

9. Mix evenly, then mix up and down once every 20 minutes and marinate for about an hour. If the leaves are too thick or strong, you can increase the pickling time by 10 to 20 minutes.

STEP 10/29

10. Cut 20g of onions into a blender container.

STEP 11/29

11. Add 10g of half a spoon of salted shrimp.

STEP 12/29

12. Place 50cc of stock soaked for 1 hour in blender together and grind finely.

STEP 13/29

13. I'll make the sauce 8 spoons of red pepper powder for kimchi 56g

STEP 14/29

14. 1 spoonful of sugar. 10g of fresh kimchi tastes better with some sugarYo~ If you like fresh kimchi with a bit of sweetness, you can add another spoon.

STEP 15/29

15. Add approximately 1/5 spoonfuls of ginger. If you don't have ginger powder, add about 7g of ginger. one-third spoonful

STEP 16/29

16. 1 spoonful of ground garlic 20g

STEP 17/29

17. It is also good to use 3 spoons of anchovy sauce 24g sand lance extract.

STEP 18/29

18. 2 spoons of starch syrup to add gloss and sweetness. 20g cooking sugar, oligosaccharide, not grain syrup!

STEP 19/29

19. Pour in all the ground ingredients.

STEP 20/29

20. For those who have a hard time making broth, put in 1g of Miwon 2~3 skewer that will enhance the flavor.

STEP 21/29

21. Mix ingredients evenly so that they are not lumped together.

STEP 22/29

22. Cabbage that is pickled for an hour is pickled well if the thick body bends well like a wave

STEP 23/29

23. Pour water into pickled cabbage and wash it once or twice

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24. Place on strainer tray and drain for 1-2 hours.

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25. If you're busy, you can squeeze the water lightly and use it right away.

STEP 26/29

26. Pour all the seasoning into the drained cabbage

STEP 27/29

27. Put a little bit of strength and mix it so that the sauce cuts evenly cut.

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28. Sprinkle sesame seeds to make it look like fresh kimchi

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29. It's really good if you eat it with kalguksu or boiled pork Of course, it's perfect if you put it on top of the rice!