How to: Fresh Kimchi | Nothing Better on Rice!
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- เผยแพร่เมื่อ 29 มิ.ย. 2020
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Mom's Summer Kimchi Recipe: • A Summer Kimchi Recipe.
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Today, we show you share with you a delicious Fresh Kimchi Recipe! Possibly the best Kimchi recipe on the internet?? Best of all, you can make this fresh kimchi in under 10 minutes. This type of fresh Kimchi (in which the cabbage leaves are not salted) is called Geotjeori (것절이). It's meant to be eaten quickly. Make a big batch and share with family & friends.
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Just tried this recipe today and it was PERFECT. Fresh Kimchi is something I crave literally on the daily and I have never felt confident making it myself until your recipe. Thank you Daniel!
The way you speak is so gentle and nurturing, seems like you would make a really great dad!
Hey Neighbors! Had to re-upload this video as there was an editing mistake (forgot to mention that the 0.5 teaspoon is *minced ginger!* ). Hope you guys try it out!! ☺️
You're an Angel , 😇
Idk why it's so funny to me but you can tell at 3:57 that you added in the voiceover "of minced ginger" LOOOL
ooh! Thank you!
I appreciate your arm ruler.
You would laugh at me in H Mart showing the clerk screen shots of your ingredients.
Hah! Happy to hear!! I think you'll dig this kimchi recipe... ask them for the shalted shrimp - saeu-jeot (새우젓) on your next trip!
Hiya Neighbors!
So huge warning this is going to be a bit long haha.
Here are the Geotjeori variations that I made. Please follow everything that Daniel put together up until the swaps that I mention below.
Substitutes for the saeu-jeot
:
-Thai chili shrimp paste w/ garlic and soybean oil: swap this equally for the saeu-jeot. Has a bit of a heartier flavour than saeu-jeot.
-Smoked oysters in sunflower oil: Remove half of the oysters from a 3.75 oz can and pour the oil over the cabbage, green onion. Mince the oysters until they are in a sort of rough paste consistency and combine w/ the rest of the ingredients.
-Re-hydrated dried pollock & fish sauce: Gather about 1/4 cup of dried pollock strips. Soak fish strips in a heat tolerant bowl w/ very hot boiling water for about 5-7 minutes (depending on how thick your pieces are). Drain the fish strips and replace back in the bowl. Pour in about 2.5 tsp of fish sauce and lightly mix. Let sit for about 7-12 minutes or until softened enough to break apart. "Splinter" fish with your fingers into little pieces and add to the rest of the geotjeori. Mix well until combined.
-Smoked cooked salmon from a pouch: In this example I used two different brands. One is more superior for this recipe.
Method 1: (Easier method) This one will require the Walmart Great Value brand smoked salmon pouch that is 2.75 oz. This is HORRIBLE for eating as is but is great for this recipe. Just swap the saeu-jeot for a 3rd of the package and you're good.
Method 2: (Harder version) This one will require StarKist Selects Pink Salmon in EVOO (2.6 oz). Take out a third of the contents and pulse in a food processor w/ 2 tbsp of water and blend until it makes a thick slurry. Add to geotjeori ingredients. The reason it needs to be blended is that the there is more texture and sturdiness to this brand so it needs a more fine consistency to incorporate well.
*You may need to adjust the salt when using either of these methods a bit as you may want to add in a sprinkle more.
-Bonito Flakes & Fish Sauce: In a personal blender or coffee grinder, blend a quarter cup of bonito flakes into a fine powder. After powder is made, pour powder into a small bowl. Combine powder w/ 1.5 tsp of fish sauce. Pour mixture into geotjeori ingredients. It's a bit funky but in such an addicting way lol.
No Seafood options:
If you're of the no seafood persuasion, I got you.
-Ham Seasoning: I used goya brand ham seasoning for this one. For the recipe add in about .5 a packet of the seasoning w/ an additional .5 tsp of soy sauce.
-Canned Corned Beef: Scoop out 2.5 tsp of corned beef, not corned beef hash just plain corned beef in the odd trapezoid container (I prefer Exeter brand corned beef as that's what I grew up with). Put corned beef in a small bowl and in 1/8 tsp of malt vinegar to the corned beef and comine w/ ford or spoon until smooshed and well incorporated. Add in mixture to the rest of the geotjeori ingredients.
Vegetarian Options:
-Preserved tofu: If you live near an Asian grocer but one that doesn't carry a majority of Korean goods but has Chinese/Taiwanese ingredients pick up the preserved tofu w/ chili oil. Pick out a piece of preserved tofu about the size of a floss dispenser and smoosh into a seperate bowl or plate until it becomes a smooth paste. Combine w/ the rest of geotjeori ingredients.
-Douchi/Fermented black soybeans: Add 1 tsp of whole fermented black beans to a small bowl and combine w/ 4 tbsp of boiling hot water. Let the beans sit and soak in the water for about 10-15 minutes (pending how hard your beans are a bit more) and then mash beans into a rough paste. Combine to the rest of the geotjeori ingredients.
-Shiitake mushroom powder & Maggi Seasoning: In a blender combine about 6-8 broken apart dry shiitake mushrooms into blender and blend on high in little 3 second intervals until a fine powder forms. Combine 1 level tsp of shiitake mushroom powder with 1 tsp of Maggi seasoning in a small bowl. whisk to combine and add to geotjeori ingredients. You can use a coffee grinder to blend the shiitakes but you need to CAREFULLY cut the shiitakes w/ a kitchen scissors into small pinkie nail sizes and add in tiny batches.
This was one of my favorites.
For those unable to get Gochugaru:
This recipe requires a bit of ingredients but it definitely still turns out delicious.
Ingredients: 1/2 cup red bell pepper paste, 1/4 cup roasted eggplant paste, 3 tbsp Ancho Chile pepper powder, 1.5 tsp cayenne pepper powder, 1 tsp smoked paprika, 1/8 cup of water.
Combine ingredients in order into a separate bowl; whisk together to combine. Pour over geotjeori ingredients.
Note: I had to add a bit more fish sauce and salt to this one as I felt that it was lacking a little bit in the salt department when all things were combined.
*I make the red pepper paste and the eggplant paste myself so if anyone needs a recipe for either of those I got you!
I have so much geotjeori left over you guys! I gave quite a few batches away but still have so much haha. Received rave reviews on the versions with ham seasoning, the shiitake mushroom and Maggi one and the Thai chili shrimp one.
Love you all and happy cooking everyone!
This is super helpful, thank you! What would you sub for the plum extract?
@@Phytagorafly
I copied a bit of a previous comment I made and added a bit extra from my experimentation.
If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well.
For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da!
If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work.
I also made a batch with 1 tbsp of prune juice mixed with 2 tbsp of water and that tasted fine. I also tried out a batch with both pomegranate juice and one with unsweetened cranberry juice and it tasted nice and tart. I just added 2 tbsp of the juice and 1 tbsp of water. I mixed 1/2 a tbsp of apricot syrup (you could also do this w/ apricot jam or plum jam) with 2.5 tbsp of water and 1/4 tsp of apple cider vinegar together and that turned out great as well.
Edit: Forgot to mention that I tried this out with pineapple juice and that was a bit too fruity for my taste but still delicious. If you use pineapple juice, I would use a 1:2 ratio. 1 tbsp of pineapple juice to 2 tbsp of water.
I also tried this with some honey crisp apple juice with the same 1:2 ratio and I liked this a lot because the apple went well with the seasonings.
Happy cooking!
This is really helpful since there are some ingredients I cannot find in my area. Thank you very much!!
@@leena.arifin You're more than welcome! Glad it helped out!
@@theonetruesarauniya out of all the different plum extract replacements, which ones are your favorite?
You guys look amazing by the way! Your hairstyles both fit you well. You look handsome with both hairstyles Daniel!
Also, for anyone who is struggling with the plum extract...just made this and I have some possible solutions!
If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well.
For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da!
If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work.
Happy cooking!
So glad you mentioned this! Might try the cranberry. I was thinking grated apple for some reason but these make more sense lol
@@elizabethcoale2496 Honestly, grated apple could work as well. It would just possibly be a tad bit sweeter and a bit more texture depending on how finely grated?
Also, it would just kind of be like a traditional marinade with the grated fruit.
I'm glad that helped out though! 😁
Sarah! Appreciate the comment - and the detailed substitution suggestion! You rock!!
@@FutureNeighbor No prob! 😉
So because I am a mad lad, I made A LOT more geotjeori with adjustments and alternatives for the brined salted shrimp, vegetarian options, no seafood options and for those unable to get red pepper flakes I have a bit of a marinade for you guys to use.
I'm at work for the next 14 hours but will make a comment when I can with the recipes I've made.
Good luck you guys and happy cooking!
Thanks again Daniel and Katie! Love you guys 😁.
Yasss pleaseeee
@@huonggiangangtran2398 Lol, yes I made a long post with all the variations I made.
I love Korean food and learning to cook my favorites is so fun! Thank you for also teaching me the Korean words for the ingredients. I've looked everywhere and couldn't find a food vocabulary list for learning.
I love this recipe. It's easier than what I've had imagined. Thank you Daniel!!! I'm always a fan of your cooking. ❤️❤️
You guys are awesome! And thank you for posting this. I’ve always wanted to make kimchi but was nervous about it.
Tried this recipe today and it was a hit. My family loved it. Thank you for sharing!
Wooo this is SO GOOD! The recipe was easy to follow & came out so beautiful lol I will say that it was a bit spicy for me but the best with a good bowl of rice. Addicting!! Will make this again for sure!
Thank you, I will be making this! You always make me so hungry! 😋
Perfect timing! I just went bought all the ingredients to I can't wait to make this! Thank you 😊
Yay! Let me know how your first batch tastes :)
This is what I have been waiting for! Thanks!
Thank you!!! Love this Daniel!!! (You too Katie) ❤️
Thanks for sharing. I’ll certainly try it out.
Yay! Thank you! I'm so ready to make this
You made this kimchi process so easy! Thanks
thank you so much for the substitution idea! We have shellfish allergies in our family this was so helpful!
I made this, its soooo gewddd!!! and easy. Thanks Daniel & Katie :)
Flavor from the hands!!! I just explained this to someone the other day
I was so confused. I could have sworn I watched this earlier today lol 😂
same
Yea it was re-uploaded since he forgot to mention putting in ginger.
I made this! Yummy! Thanks for the recipe ^^
You literally just answered the question about fermented and fresh kimchi! Thank you!! I was wondering what the difference was
Thanks a lot for this simple recipe! Love both your haircuts. Looking sharp, Dan-nyul! Katie is like a pretty English doll 💗
Thank you - im digging the sharper look as well ;)
I love your channel!!!
Made it a few times. always so easy to make and tasty. Thanks for the recipe.
Thank you for your video’ I got all the ingredients in a Korean market and I love it!
The summer kimchi is still my favorite to this day!!
You are the man.. I am very excited to try this.
needed that recipe so much
Thank you!! I will make it soon🙏🏽
this looks soooo delicious. i need to try it soom
Kimchi! One of my favorite foods. Healthy, full of flavor, and healthy as well.
I made this recipe and it’s so delicious!!! 😋
Love your videos!!
Your 'punch in' audio edits though! Perfection!
I'm glad to have this recipe much simpler and less time. Although i do prefer the sour fermented taste vs just spicy but i am gonna have to muster up courage to try to make this by myself.
Thank u for sharing ur recipe.
Haha!! I noticed ...Thanks for adding the “voice over” for the ginger part. 👍🏻
kimchi gotta have the saewoo gyeot for me, it just brings that extra flavor dimension salt alone cant.
That's shrimp right?
Mariah Gutierrez Yes, saeujeot is roughly a salted fermented shrimp paste. They have another thing similar that is used in addition to add extra flavor.
@@Crux161 if we don't have that fermented shrimp, what else can i use for a substitute?
@@NurulSyifa67 fish sauce can add similar flavor if you don't have seoujeot.
A thing that you can usually find in American groceries that has a similar flavor profile is canned smoked oysters.
Thank you 🙏 Great recipe 😊 I will make it .
Looks soooo good! I’m working up the courage to make my own kimchi! Lol. Oh and I like the hair cut Dan-Yul 🙂
Woo-hoo! I'm excited to hear you review about it ;)
love love love fresh kimchi , i'm gonna make it today ! Kamsahamida!
Love the haircut Daniel, even more handsome! And loved Katie's curls!! Super excited about trying this out! I just need that container to put it in!! Be well! 😊❤🌻 XOXO from Kansas
This is delicious!
thanks a lot ! kimchi is absurdly expensive here ( france ) because not many people know it for the moment but it's changing slowly and I spread the word !
Always easy and also nice ~~
Summer kimchi is my favorite one!!! But I want to try to make this since I’m out of kimchi and my boyfriend is craving Korean bbq. Thanks for this recipe
👍🏼👍🏼👍🏼 WONDERFUL , so simple to make , and delivers Deliciousness. I also love your Cucumber Kimchi, which I'm making today . I'm definitely a Korean Food Convert after spending time watching you cook up amazing recipes. Can't Thank You Enough. 🍜 🍚🍒🍒🍒 🍸🍾 👍🏼👍🏼👍🏼
Whooo looking fresh Daniel!!!
Wow!..it looks so good and delicious!..😋
마침 오늘 알배추가 싱싱해보여서 사놨는데 당장 겉절이해야겠어요ㅋㅋ 레시피 감사해요
아주 맛있어요~~ 화이팅!!
I love the recipe!! And your channel!! Your sound is so good, what mic do you use for your voices? Looking forward to your next videos!!
I finally gonna give making kimchi a try with this reciepe. The traditional way is a bit intimidating for me. Thank you guys
You guys are making me crazy, i love your channel. Korean cooking is the way to go. 😁😋😋😋😁
Thank you so much♡♡
Oh wow it looks soooooo good! Have to try this! By the way you both look great! I love your kimchi container. Where did you get it?
Thanks Daniel! I needed an on boarding kimchi recipe...I think I can handle this one for sure 🤣😊
Get on the train! You'll see that the restaurants can't copy it!
Thank you so much for making the recipe without the shrimp. I'm allergic to seashell so I cant eat shrimp at all. And the recipe with salt tasted amazing! Thank you! 💜
I have to try that recipe. I hope I can find the ingredients where I live. Thanks for the nice video!
Oh my goodness I was at H Mart a Korean grocery in Oregon and I was wondering why their Napa C. looked small, because it is the baby cabbage. I am always learning from you. Thank you.
Fresh kimchi , no fermentation, my kind of kimchi, thank you for sharing the recipe
Couldn't get kimchi in my area during lockdown & decided to just wing it, lol. Glad to see that I was only off by one shrimpy ingredient 😂
I think it was cute how you and your wife were teasing each other while you were making the kimchi!
Thank you for the yummy quick kimchi recipe, where can we find the plum essence?
me and my college friends stomachs thank you every time you upload recepies this accessible
Hey I have eaten kimchi at the e-mart as well it is so good
Ummm i can’t find maesil at my place. Any substitute for it..? Or can i jst use plum liquor fr it? Hehe. Btw nice haircuts. Loved the vids u and Katie made. Super simple and easy to follow. :3
Thank you
Thanks a lot of this recipe, really helpful for us BusyBees :)
What is the substitute of plum extract if we cant find any?
Sometimes it's annoying to not live in the city because the asian supermarket is there and our smaller shops dont sell this type of cabbage! But things are getting back to normal so soon I can indulge in my trip there again, probably go shopping crazy for all the treats I couldn't have! This recipe looks so simple and good, I look forward to trying it! Also! For AGES I didnt realize that green plums are used for diluting juice/syrups we have in the Netherlands called Reine claude? I always drank that as a kid, loved the green colour of it! This year I'm gonna try and make my own! Your taste 👌 excellent.
I like to add thinly sliced apple, matchstick radish
This looks good. I'll try to make it. Just need ginger and the pepper flakes.
And also I think I might make this kimchi in the future
Hi Daniel! What's a good alternative if there's no Maesil extract available? Thanks and love your videos!
At 4:30, talking about the tiny fermented shrimp of terror, whether to leave them out or not.... Commercial Kimchi sometimes is made with good old fish sauce, which you still don't want to think about too much... but at least it's a clear liquid! Lots of Umami in there, and of course one can just use the powder, which I have done. There's Korean super salt and also Super MSG! We can buy these things here in FLorida, USA if we look. We can get the brined shrimp, too! Also various kinds of shrimp paste and "sauce", which is very common. I've wondered if this shrimp sauce would do, since as I said it's common and pretty cheap.
A little further along at ten minutes- I'd definitely put salt and MSG, maybe increase the fish sauce a little? Sometimes there's Kimchi in Vietnamese deli or bakery places, I think this is what you get.
Hi! Looks great! Have you thought of crumbling a good quantity of crumbled nori snacks, the fried kind, instead of just salt in the veg version?? Yum!!
The best fresh kimch
I think anchovies would work too instead of the shrimp- like in Caesar salad.
Hi Daniel
I made this today and eat it an hour ago with rice and doenjang jjigae
I bought everything, so I can make it originally. This was so good I'd visit kore 2 times. And this was very similar almost perfect i ate there.
It needed just a bit more salt, for my taste.
Can I make kimchi jjigae with this "no fermented kimchi" like 5 to 6 days later ?
(Sorry for my poor English)
hair looking fresh
I've used a plastic bag over my hand as a last minute glove ;) Great recipe, thank you for sharing!
I was considering it heh...
All your recipes are soooooo good !! Next recipe : BAEK kimchi ?
You had me at kimchi. Done
In the UK, we call this Napa cabbage, Chinese cabbage.
Very nice recipe for kimchi , Great job and take care my friend
I did this recipe and I had to make a vegan fish sauce (I have vegans I live with) plus I I used salt and I used vinegar and sugar for that other ingredient. So basically all the ingredients I had was Napa cabbage, onions and red pepper flakes! It was great though and everyone at my house loved it! Thank you for this video. Daniel your so sweet and cute!
I know this is sacrilege, but this is the first time I've really enjoyed kimchi. This stuff is great. Thanks!
I gotta rewrite my comment too: I’ve been looking for the recipe and I’m so glad you guys did it!!! THANK YOUUU
Karen, appreciate the comments ;)
Big likkkke👌
I tried the traditional kimichi but I found it strong tasty
But I will try the last easy one sure 🌸🌌
Hello again you two gorgeous people. Love this recipe and I love kimchi. Could you do Baek kimchi next, please. Take care and love from England.
Yes, we'll have to add it to the shortlist!
Hello. I made fresh kimchi following your video. It is deliciouse! Question: if i cant eat all it goes bad? Can I cook the kimchi which past the fresh time? It goes sauer...
Lovely...I'm going to try this recipe...but vegan style...thank you for the confidence to do it:)
Great video👍
I’ve used fish sauce in my version instead of the shrimp & that works as well
how much fish sauce do you usually add into your version?
I love eating kimchi and tofu together 💕 My School always served them together at hwaeshik and I always ate a lot of that since I’m vegetarian 😂
Thank you for making one where you sub the shrimp, the people with shell fish allergies can make it too! 😄
Danyul! I did not see you add any salt at all! At some point did you add a sprinkle of salt?
The Italians talk about the hand in the food too, that it’s the best. Also, maybe in the next video you might want to use a bigger bowl, lol