Guarnición
Seoul-Style Kimchi for Two
12 hPara 16Nutri-Score B€€
B
12 h
12 hSeoul-Style Kimchi for Two
lo que necesita
Ingredientes
napa cabbage (outer leaves removed, halved or quartered, rinsed)Frutas y verduras2 piezas
coarse sea salt (for salting and brine)Especias720 g
radish (julienned)Frutas y verduras0,5 piezas
spring onions (cut into bite-sized pieces)Frutas y verduras6 piezas
seafood broth powder (sachet)Despensa1 pieza
water (to dissolve the broth powder)Otro100 ml
apple (peeled and roughly chopped)Frutas y verduras0,5 piezas
onion (roughly chopped)Frutas y verduras0,5 piezas
garlic (peeled)Frutas y verduras15 piezas
ginger (peeled, chopped)Frutas y verduras15 g- red chillies (stems removed)Frutas y verduras6 piezas
cooked cold rice (cooked and cooled)Cereales100 g- plum extract (maesil cheong)Despensa45 ml
salted shrimp (saeujeot)Pescado45 g- coarse gochugaru (coarse Korean chilli flakes)Especias150 g
- anchovy fish sauceDespensa60 ml
por ración
Nutrición
65kcal
- Carbohidratos
- 13 g
- Proteínas
- 2 g
- Grasas
- 1 g
lo que usará
Utensilios
Bol ×2
Batidora de vaso
Escurridor
large container
paso a paso
Preparación
- Paso 1
Salt the cabbages
- Remove the outer leaves, cut the cabbages into halves or quarters and rinse them.
- Salt between the leaves, only on the stem part.
- Paso 2
Brine the cabbages
- Cover the cabbages with salt water and brine until softened (6 hours in summer, 12 hours in winter).
- Paso 3
Rinse and drain
- Rinse the cabbages thoroughly and drain them.
- Let them dry for at least 3 hours.
- Paso 4
Prepare the vegetables
- Mix the julienned radish with the anchovy fish sauce.
- Cut the spring onions into bite-sized pieces.
- Paso 5
Make the broth
- Dissolve the seafood broth powder in the water.
- Paso 6
Blend the paste base
- Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp and seafood broth until smooth.
- Paso 7
Finish the kimchi paste
- Mix the gochugaru into the blended paste.
- Add the radish and spring onions and mix well.
- Paso 8
Coat the cabbages
- Rub the paste between every cabbage leaf until well coated.
- Paso 9
Ferment
- Transfer the kimchi to a container and ferment at room temperature.
- Refrigerate once fermented.