ฝัง
- เผยแพร่เมื่อ 26 ก.ย. 2024
- Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I've been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!
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Kimchi
Ingredients
Napa cabbage------------------------------------------------------------ 4kg
Coarse salt----------------------------------------------------------------- 400g
Water-------------------------------------------------------------------------- 2L
White radish---------------------------------------------------------------- 250g
Asian pear------------------------------------------------------------------- 1/4
Scallion----------------------------------------------------------------------- 100g
Dried anchovies (optional)------------------------------------------ 8
Korean chili flakes------------------------------------------------------- 1 cup
Seasoning
Garlic---------------------------------------------------------------------------- 60g
Ginger--------------------------------------------------------------------------- 15g
Fish sauce-------------------------------------------------------------------- 1/2 cup
Salted shrimp--------------------------------------------------------------- 1 tbsp
Kelp broth
Hot water---------------------------------------------------------------------- 1 cup
Dried kelp, broken in pieces------------------------------------------- 3cm x 3cm
Rice porridge
Water----------------------------------------------------------------------------- 1/2 cup
Sticky rice powder (or all-purpose flour)----------------------- 1/2 tbsp
Instructions
1. Take the outer leaves. Cut the root, white part of the cabbage lengthwise in half. Split each half of cabbage to make quarters. Trim the root part so it can be easily brined
2. In a large bowl, dissolve 200g of salt in 2 liters of water. Soak each cabbage quarter in the salt water
3. Using the other half amount of salt, sprinkle salt mainly over the thick white part of each leaf., Generously sprinkle salt over the cabbage with remained salt. Set aside for about 4 to 8 hours, depending on the room temperature. Turn it over every 2 hours so that it can be evenly brined
*ideally 4 hours from late spring to summer and 8 hours in winter. Depends on how much cabbage is brined
4. Make kelp broth. Add pieces of dried kelp to hot water and set aside for 30 minutes
5. Make rice porridge. Dissolve sticky rice powder in water and cook in a microwave oven for 30 seconds. Take it out, mix well and then cook it for additional 30 seconds. Stir and cool off
6. Make stuffing. Julienne the radish. Peel Asian pear. Cut the scallions into 2.5cm(about 1 inch) long pieces
7. Make anchovy powder. Take head and guts of the dried anchovies and grind in a food processor
8. Mince garlic and ginger in a food processor
9. Check the cabbage that has been brined for 2 hours. Turn it over to evenly brine. Brine for additional 2 hours
10. If the cabbages are well brined. Rinse in cold water and drain excess water
11. Combine the radish and pear in a big bowl. Add garlic and ginger, anchovy sauce, salted shrimp, dried anchovy powder, rice porridge, Korean chili flakes and kelp broth. Mix well until radish is well colored. Then add scallions and thoroughly mix
12. Place one cabbage in a bowl and stuff it with about 2 tablespoons of seasoning over each leaf. Save one or two of the outer leaves, fold stuffed cabbage in half and wrap nicely with outer leaves.
13. Put stuffed cabbages in a container, press down to remove air pockets. Airtight the container and keep it in a room temperature for 6 to 24 hours
14. Put kimchi in a refrigerator. It is recommended to eat kimchi next day
More information
WebSite : www.ongofood.com
Facebook : ongofood
Instagram : ongofoodkorea
#Howtomake #QuickEasyRecipe #kimchi - แนวปฏิบัติและการใช้ชีวิต
For last few weeks TH-cam did not show some of your wonderful recipes and presentation.
I really miss all your good cooking.
This kimchi is superb❤😂
Absolutely delicious Korean cuisine delicious thank you ☕🖐🌍🇰🇷🇰🇷😋🤤
Yay finally! Kimchi made by chef Jia🤗 thank you!
Hi ❤ look tummy this food
I love Kimchi. Thank you for sharing.
the nappa cabbage we get here in the uk are quite small but when you cut them you do tend to get quite alot but i buy 2 or 3 as i adore kimchi ❤
Wow lots of work is going into this dish. It looks very rewarding and tasty.
Splitting the fresh cabbage by hands sounds like a falling tree :D
❤yummy tummy
🤩 Amazing. I love how you explained the reasons for every step, so crystal clear to follow. I love kimchi ❤️❤️❤️❤️. If you have time, do you mind sharing steps & recipe for Baek Kimchi please? Thank you Chef Jia
Yes! I will consider it!
@@JiaChoiChef 감사합니다 Chef Jia ❤️👏👏👏
I really enjoyed this video mainly because of your attention to detail and clarity of presentation. Excellent video! I will try this out as soon as I am through with my last 2.5 batches of kimchi (which unfortunately turned out too sour so I will make kimchi jigae out of it).
Highly appreciate that you put the full recipe in the description.
I have instantly become a fan and subscribed.
Wow! So fresh and amazing!
I love your videos Jia, I am definitely making kimchi to have it throughout the year, I love kimchi, thank you for your wonderful videos ❤️
I really appreciate every detailed and I like your channel so now I wanna make kimchi❤
easy for me to follow. made kimchi myself. thanks chef.
Thank you for the lovely comment! : )
Thank you Jia
I loved this and how you explained the brine! Going to try to make it! Keep up the good work!
loved your video. Hope your channel grows
I want to try your recipe don't have Napa cabbage guess I'll use regular cabbage. Many thanks
Thank you very much for the recipe.
In my area, we have an issue finding Napa cabbage. Is it possible to substitute it with something else?
You may use round cabbage instead of nappa cabbage. I've made a recipe for it as well : )
Great,
Thank you very much
Can I omit the fish sauce and just use normal rock salt & fermented tiny prawns instead?
It sounds great! Tiny prawns will add umami to the kimchi and also helps the fermentation process🥰
Good evening and congratulations for the channel. For my religion it is not possible to eat shrimp. Can I replace the shrimp with anchovy sauce? in what quantity should I add it?
Thanks
Sure! You may substitute shrimp to anchovy fish sauce. I recommend to add one table spoon of fish sauce. It's better to use anchovy fish sauce with salt because it may get too fishy when using the sauce alone. Please taste it and adjust to your taste! ☺️
Finally! I have a question: if I made a lot of seasoning can freeze it and keep in a refrigerator and for how long? Thanks in advance
Good question. Yes you may freeze the seasoning up to two months but not salted Napa cabbage👌❤️
Hi! How long can it last in the fridge?
It keeps 3 weeks to a month. : )
I bought stuff to make it today, but cant find some ingredients.
- Kelp-- Can I use Dashi?
- Salted shrimp-- What the substitute for it?
Yes. Dashi works as well. You may use fish sauce instead of salted shrimp. Good Luck!👍💕
@@JiaChoiChef Thank you so much! 😋
Korean girls r so pretty
Now it's really Korean traditional food, Kimchi. Don't be fooled by fake Chinese kimchi.
My favorite kimchi... So hot and delicious... Yummy.. Happy tummy... Im visit your house.. Please visit me also. Thanks
You are so cool! Is anchovy fish sauce different than fish sauce? And do you throw away the dried anchovy heads and guts?
There’re many different fish saices. You may use any fish sauce. And you may use the heads of dried amchovies but guts make the sauce bitter.
Any fish sauce works. And you may use the heads of dried anchovies but guts make the sauce.😀