{"id":306,"date":"2023-10-12T11:34:11","date_gmt":"2023-10-12T11:34:11","guid":{"rendered":"https:\/\/omyohankorean.studioh.dk\/?p=306"},"modified":"2023-10-12T12:26:56","modified_gmt":"2023-10-12T12:26:56","slug":"3-simple-korean-kimchi-recipes","status":"publish","type":"post","link":"https:\/\/omyohankorean.studioh.dk\/index.php\/2023\/10\/12\/3-simple-korean-kimchi-recipes\/","title":{"rendered":"3 Simple Korean Kimchi recipes"},"content":{"rendered":"\n

3 Simple Korean Kimchi recipes by O Myohan<\/strong><\/p>\n\n\n\n

This is to make 3 different types of kimchi same time<\/strong>:<\/p>\n\n\n\n

\ub9c9\uae40\uce58(Mak-kimchi<\/em>: Easy-made kimchi), \uae4d\ub450\uae30(Kkak-doo-gi<\/em>: squre-cut radish kimchi), \ubb34\uc0dd\ucc44(Moo-seng-che<\/em>: thinely chopped radish kimchi).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The recipie uses 1 Chinese cabbage (Kinak\u00e5l in Danish) and 1 Japanese radish. The same kimchi seasoning paste will be used for both \ub9c9\uae40\uce58 and \uae4d\ub450\uae30.<\/p>\n\n\n\n

The overall process of cooking would be:<\/strong><\/p>\n\n\n\n

    \n
  1. Salting cabage for \ub9c9\uae40\uce58 (takes about 3 hours)<\/li>\n\n\n\n
  2. Salting half of cut-radish for \uae4d\ub450\uae30( takes about 1 hour)<\/li>\n\n\n\n
  3. While salting vegitables, chopping the rest of the radish for \ubb34\uc0dd\ucc44.<\/li>\n\n\n\n
  4. Making kimchi seasoning by cooking rice paste first, and cool off.<\/li>\n\n\n\n
  5. Skin garlics and ground them.<\/li>\n\n\n\n
  6. Once the rice paste has cooled off, mix kimchi seasoning.<\/li>\n\n\n\n
  7. Prepare other vegitables and start make the final kimchi.<\/li>\n\n\n\n
  8. Make \ubb34\uc0dd\ucc44 + \uae4d\ub450\uae30<\/li>\n\n\n\n
  9. Make \ub9c9\uae40\uce58<\/li>\n<\/ol>\n\n\n\n

    # <\/strong>\ub9c9\uae40\uce58 <\/strong>(Mak Kim Chi)= Kimchi made quick and easy.<\/strong><\/p>\n\n\n\n

    \ub9c9\uae40\uce58 means ‘\ub9c9 \ub9cc\ub4e0 \uae40\uce58, quickly made cut-kimchi’. It can mature in a day or two.<\/p>\n\n\n\n

    To prepare salting cabbage & radish:<\/strong><\/p>\n\n\n\n

    \n

    Chinese cabbage (Kinak\u00e5l) 1<\/p>\n\n\n\n

    Japanese radish 1<\/p>\n\n\n\n

    Coarse salt 2\/3 cup (groft salt. Try the best salt you can get.)<\/p>\n\n\n\n

    A big bowl for salting cabbage<\/p>\n\n\n\n

    1 glass ball (or metal) for making kimchi paste. (You can use a plastic bowl, but chilli may discolor the bowl.)<\/p>\n<\/div>\n\n\n\n

    For kimchi seasoning paste<\/strong><\/p>\n\n\n\n

    \n
    \n

    (For rice paste) rice flour (rismel) 3 TBS +water 300 ml<\/p>\n\n\n\n

    Kimchi chili powder 1 cup<\/p>\n\n\n\n

    Sugar 1 TBS<\/p>\n\n\n\n

    Fish sauce 1\/3 cup<\/p>\n\n\n\n

    Onion \u00bd (half of a baseball size)<\/p>\n\n\n\n

    Pear 1\/4<\/p>\n\n\n\n

    Red pepper 2<\/p>\n\n\n\n

    Garlic 6 pieces (1 bulb)<\/p>\n\n\n\n

    Ginger 1 (size of 1 garlic clove)<\/p>\n\n\n\n

    Spring onion 4 stems<\/p>\n\n\n\n

    (Optional: Radish 2cm x 5cm, & \uc0c8\uc6b0\uc813 (small salted shrimps) are good to add if you have them, but not vital.)<\/p>\n\n\n\n

    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
      \n
    1. Prepare cabbage: take off each leaf one by one. Put the leaves in a big bowl,wash them in water.<\/li>\n\n\n\n
    2. Lay 1 layer of moistured cabbages in the big bowl, splash 1 table spoon of coarse salt (groft salt). Repeat the salting and stack layers in the bowl. Splash 1 cup of water over.<\/li>\n\n\n\n
    3. Mix and turn leaves around after 1 h 30 min.. Leave it for 3 hours in total. The cabbages will shrink to about half volume.<\/li>\n\n\n\n
    4. Rinse the cabbages 2 times in the water. (Taste bits of cabbage to see if it is too salty. Wash them until tasty-salty, something you can eat as it is.)<\/li>\n\n\n\n
    5. Drain the water by leaving it in a drainer for about 2 to 3 hours. You can run it in a salad spinning bowl (quicker) or leave it over night (slower).<\/li>\n\n\n\n
    6. Cut them to kimchi size, about 5cm x 10 cm.<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      Making kimchi paste (while waiting for salting to be done)<\/strong><\/p>\n\n\n\n

        \n
      1. In a pot, mix 3 TBS rice flour with 300 ml cold water. Mix well so there are no lumps.<\/li>\n\n\n\n
      2. Boil it while stirring, about 4 min, until it becomes poridge -like paste. Put aside and cool it.<\/li>\n\n\n\n
      3. In a blender, blend garlic, red pepper, onion, sugar and pear,( add \uc0c8\uc6b0\uc813 if you have it.)<\/li>\n\n\n\n
      4. Mix fish sauce, chili powder and blended stuff to cooled rice paste. You will have about 1 liter of kimch paste.<\/li>\n\n\n\n
      5. Cut spring onions and radish, mix it with salted cabbage.<\/li>\n\n\n\n
      6. Use half of the kimchi paste to mix with cabbages. Use hand to mix, make sure the paste is evenly on vegitables.<\/li>\n\n\n\n
      7. Put the finished kimchi in an airtight glass container. Leave it in indoor temp for a day, until it matures, before storing it in a refrigerator.<\/li>\n<\/ol>\n\n\n\n

        #\uae4d\ub450\uae30 Square-cut radish kimchi<\/strong><\/p>\n\n\n\n

        \"\"<\/figure>\n\n\n\n
          \n
        1. Cut half of the radish to bite size squares.<\/li>\n\n\n\n
        2. Put them in a bowl and add about 3-4 TBS salts. + 1 cup water. Salt it 1 hour, rinse it with water 2 times. Taste the radish to see if it is too salty.<\/li>\n\n\n\n
        3. Cut 2 stems of spring oinion and add to radish.<\/li>\n\n\n\n
        4. Mix radish with the rest of kimchi paste.<\/li>\n\n\n\n
        5. Put it in a airtight glass container for a day to mature.<\/li>\n\n\n\n
        6. Store it in a refrigerator.<\/li>\n<\/ol>\n\n\n\n
            \n
          • If you want to make only \ub9c9\uae40\uce58, replace \uae4d\ub450\uae30 with 1 more cabbage.<\/li>\n<\/ul>\n\n\n\n

            # <\/strong>\ubb34\uc0dd\ucc44 <\/strong>(Mu Seng Che) =Radish Stripes kimchi<\/strong><\/p>\n\n\n\n

            A common side dish with sweet, chili, and sour taste.<\/p>\n\n\n\n

            Ingredients:<\/p>\n\n\n\n

            -Japanese radish 1\/2<\/p>\n\n\n\n

            -Spring oinon (1 stem)<\/p>\n\n\n\n

            -Korean Kimchi Chili powder (2 TBS)<\/p>\n\n\n\n

            -Sugar (1 \u00bd TBS)<\/p>\n\n\n\n

            -Salt 1 ts<\/p>\n\n\n\n

            -Garlic (finely chopped or machine grounded, 1 TBS +1 ts)<\/p>\n\n\n\n

            -Fish Sauce (1 TBS)<\/p>\n\n\n\n

            -Vinegar (2 TBS)<\/p>\n\n\n\n

              \n
            1. Cut the radish roughly 10 cm in big chunks, then cut finely to make 10x 0.2cm pieces. Put it in a big bowl.<\/li>\n\n\n\n
            2. Add all the sauce-ingredients to the radish bowl, and use hand to mix together.<\/li>\n\n\n\n
            3. Taste it and add more salt, sugar, or vinegar as needed.<\/li>\n\n\n\n
            4. Let it mature for about an hour.<\/li>\n\n\n\n
            5. Keep it in refrigerator.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              3 Simple Korean Kimchi recipes by O Myohan This is to make 3 different types of kimchi same time: \ub9c9\uae40\uce58(Mak-kimchi: Easy-made kimchi), \uae4d\ub450\uae30(Kkak-doo-gi: squre-cut radish kimchi), \ubb34\uc0dd\ucc44(Moo-seng-che: thinely chopped radish kimchi). The recipie uses 1 Chinese cabbage (Kinak\u00e5l in Danish) […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","hentry","category-curiousinfo"],"_links":{"self":[{"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":6,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":322,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions\/322"}],"wp:attachment":[{"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/omyohankorean.studioh.dk\/index.php\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}