#eolgarikimchi #kimchi #leejongimstylechannel
I previously shared how to make water kimchi
using Eolgari.
Today, I’m going to make kimchi with Eolgal-ri.
If you enjoy it by shredding it and adding it to warm rice,
It's just a bowl of rice!
Your mouth is watering just thinking about it, right?
Because you can let it ripen for half a day and enjoy it right away!
Delicious kimchi with light taste for summer!
Why not try this recipe?
You will love it!
How to Make Eolgari Water Kimchi link;
• EP48-보리밥 얼갈이 물김치) 봄철 먹...
How to Make Vegetable Broth link;
• [ENG SUB]EP249-버섯과 채소로...
FOLLOW ME:
_ Instagram:
/ scook_jilee
/ scook_cheongdam
CONNECT :
www.soodocooking.co.kr
[RECIPE]
Ingredients
1 bunch of eolgari(1.5kg), 50g of chives, a little bit of mineral water
pickles)
2L of water, 1 cup (140g) of coarse salt
Seasoning 1)
1 steamed potato (180g, 140g after removing skin),
5 large red peppers (100g), ⅓ to ½ pear (300g),
¼ onion (60g), 2 tablespoons salted shrimp, 2 cups vegetable water
Seasoning 2)
1 cup of red pepper powder, 4 tablespoons of canary fish sauce,
2 tablespoons salt, 2 tablespoons plum syrup,
4 tablespoons (50g) minced garlic, 2 teaspoons ginger extract
Preparation
1. Trim and wash the eolgari, add it to the pickling water and marinate for 1 hour and 40 minutes to 2 hours (turn and marinate every 30 minutes).
2. Wash the pickled eolgari under running water and remove the moisture.
3. Cut the chives into 2~3cm lengths.
4. Put all the ingredients of seasoning 1 in a blender and grind them, then mix the ingredients of seasoning 2 with chives to make kimchi seasoning.
5. Mix the marinated cabbage well with the seasoning and place it in a kimchi container.
6. Mix the remaining seasoning with a small amount of water to make kimchi broth.
7. Ripen at room temperature for half a day and store in the kimchi refrigerator.