How to make green onion kimchi.
Green onion kimchi, which has a spicy taste, is often made in Jeolla-do, and is made with medium-thick chives. The chives are suitable as a kimchi street because traditional species with many white parts have a sweet taste. If you leave this kimchi for a long time like mustard kimchi, you can feel the deep taste. It has a spicy and strong taste, so it is well fermented with a lot of salted anchovies.
Material
Main ingredient.
4 layers of chives (2kg), half a leaf (500g).
Supplemental ingredients.
2 cups of red pepper powder (160g), 2 cans of garlic, 1 roll of ginger, 1컵 cup of anchovy sauce, 3 tablespoons of stir-fried sesame seeds, 1 tablespoon of salt and sugar.
1 cup of glutinous rice paste.
1 cup of water, 2 tablespoons of glutinous rice powder.
Preparing the ingredients and preparing the bottom.
1. Cut only the roots of chives and gat, pull and remove the yellow leaves, trim them, hold the white part in both hands, rub and wash them.
2. Since the roots of chives are thick, there is a large difference in the time of pickle from the leaves, so half of the anchovy sauce is sprayed on the roots to naturally pickle the leaves with water generated by pickle. At this time, the leaf mustard is also placed and pickled.(The leaves of green onions are soft and sticky, so if you pickle too much, it looks like a bruise, so be careful, and turn it over once and pickle evenly.)
3. Peel off ginger and garlic and crush them in mortar.
4. Add red pepper powder to the remaining salted fish soup and soak it.
5. Squeeze glutinous rice paste and mix it with soaked red pepper powder.
Dip it in. (green onion kimchi making)
1. Add garlic and ginger to the soaked red pepper powder to make kimchi seasoning.
2. Apply seasoning evenly to the stem of the drained kimchi street first and mix.
3. Mix green onions and gat, take them out at once, make tarae as much as you can eat, and squeeze them into a jar.
1. Trim green onions and mustard and pickle them with salted anchovy sauce.
2. Pour salted anchovy into red pepper powder and soak it.
3. Add glutinous rice paste to the soaked red pepper powder.
4. Add garlic and ginger to the soaked red pepper to make kimchi seasoning.
5. First, evenly spread the seasoning on the pickled green onions and the stem of the leaf.
6. Spread the seasoning evenly overall.
7. Make a tarae as much as you can take out and eat at once.
8. Put them in a jar one by one.
'How to make Korean food' 카테고리의 다른 글
| How to make leaf mustard kimchi. (0) | 2021.10.07 |
|---|---|
| How to make japchae. (0) | 2021.10.06 |
| How to make kkakdugi. (0) | 2021.10.05 |
| How to make young radish kimchi. (yeolmu kimchi - 열무김치 ) (0) | 2021.10.01 |
| How to make kimchi. (cabbage kimchi) (0) | 2021.09.29 |
