백김치는 이 영상 하나로 마스터합니다. ٩(๑•̀o•́๑)و :::::: About 'White Kimchi' :::::: Hi.My Subscribers * Today menu is white kimchi. Baek-kimchi or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. 'Baek kimchi' has a mild and clean flavor, which appeals to children. Especially crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at Korean restaurants. Just try with my perfect recipe ໒(ᓀ ‸ ᓂ)७ *My Home Recipe in Korea/韓國料理 #WhiteKimchi #白キムチ #酸菜 #白泡菜 #백김치 ※Ingredients(재료) -Pak Choi/알배추 : 700g*5 -Water/물 -Glutinous Rice Flour/찹쌀가루 : 2tbsp -Crushed Garlic/다진마늘 : 2tbsp -Crushed Ginger/다진생강 : 1tbsp -Saccharin/신화당 : 1tsp -Coarse Salt/굵은소금 :650g ※Details 1.PREPARING INGREDIENTS ⓐPlease cut the cabbage in half/먼저 알배추를 반으로 갈라주세요 ⓑThe following recipes are based on 3.5 kg of 'Pak-choi' for 10 persons/ 다음 레시피는 배추 3.5 kg, 10인분 기준 입니다. 2.SALT PAK-CHOI FOR 5 HOURS ⓐA layer of vegetables sprinkles salt/소금이 잘 베이도록 겹겹히 뿌려주세요 ⓑIt needed 65g of salt a half of cabbage/반 포기 당 65g의 소금을 뿌려줬어요. ⓒSalting for 5 hours/5시간 동안 절여주시면 됩니다. 3.RINSE SALTED PAK-CHOI -Rinse it out 2~3 times in cold water/절인 배추를 씻어주세요 4.MAKE GLUE PASTE BY STICKY RICE FLOUR/찹쌀 '풀' 물 만들기(영상참조) 5.MIX KIMCHI SEASONING ⓐPour the glue starch by sticky rice flour that we made in advance/ 식혀둔 찹쌀 풀물을 부어주세요 ⓑAdd Seasoning ; ①crushed garlic②crushed ginger③new sugar④coarse salt(You can season it directly without hemp cloth)/양념을 더해주세요. '다진마늘','다진생강'등 을 넣어줍니다 ⓒKeep on room temperature 21℃ for 48 hours. After 48 hours, you can taste it and keep in the fridge/실온에 48시간 보관 뒤 드시면 됩니다 Easy cook with MYHOMEREICPE (づ。◕‿‿◕。)づ ※Contact : labemolon82@gmail.com
#Koreanfoodrecipe #韓國料理 #韩国料理 #Koreanfoodrecipe #MHR #Myhomerecipe #MolonLabe #Bulgogi #Kimchi #Koreanbbg #bibimbab #Korea #food #Manngchi #韓国料理 #कोरियाईभोजन #Comidacoreana #KoreanischesEssen #Koreanongpagkain #الطعام الكوري #อาหารเกาหลี #Koreyemeği #MónănHànQuốc #Koreanngapagkaon
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