Exotic Cuisine Korean Cuisine

Name: Exotic Cuisine Korean Cuisine
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chinese cabbage; 8 pcs Dried red chili; 1 piece garlic; 1 piece ginger; 2 tablespoons salt; 1 bottle mineral water

by GODOFMERCY

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Kimchi is the essence and soul of Korean and Japanese cuisine. Everyone has eaten Korean kimchi. Have you ever tried Korean kimchi? I believe that everyone rarely comes into contact with North Korean cuisine. In fact, there is not much difference between Korean cuisine and Korean cuisine. My dad said that a slapped country would be overwhelmed by peeing; it is impossible to differentiate between two different cuisines in just sixty years. We see those kimchi, fried rice cakes, seaweed soup, rice intestines in Korean dramas... Actually, they are also found in North Korea. These are shared cultures of the two countries, but the styles are different. It is just that we know too little about North Korea and know the style of South Korea. Some more. My exposure to Korean cuisine was also influenced by my father. Haha~ For our family with the door closed, Dad is still authoritative. After all, he is the loveliest person-the volunteer army to resist US aggression and aid Korea. Let’s not compare with Korean kimchi today, and don’t make similar Korean kimchi. Pick the most distinctive dish; just follow my name: "Korean cuisine." Its method is completely different from Korean kimchi. The essence is in the blended juice. And I can cook it in all seasons. I especially like iced Korean food. The kimchi water made can be used as a drink; it can actually achieve the purpose and effect of losing weight. The use of kimchi to mediate the beneficial flora of the human body is well documented. Especially suitable for young people nowadays. They generally don't use traditional kimchi jars to make kimchi. Just eat the leftover bottles such as canned food and pickles, or wash the glass bowls. And it doesn't take long to pickle; especially in the hot summer weather, you can eat it the next day after cooking it the first day. Dad made Korean food, adding ginger, garlic, and dried chili juice, and then soaking the Chinese cabbage with cold boiled water, adding the sauce to have a special flavor. It tastes so spicy and hearty. One word "cool"~ I first imported the cold and icy food, and finally the spiciness came out. It was really exciting. As charming as a Thousand Change girl. Let you have a hearty aftertaste. The spicy taste in the mouth is slowly released. When the North Korean cuisine makes your heart fascinated, it takes a few minutes to change inadvertently to bring out your own taste, and this North Korean cuisine has the authentic taste of your own authority. In the future, the pace of life will become faster and faster, and the global diversification of diet will require quick and easy diets to cope. The Korean kimchi shared today will continue to appear on our table. Korean cuisine has been with me since I can remember, and now my children are deeply conquered by its unique taste. Korean cuisine is not authoritative, it is the truth to like to eat. Is it not complicated, the materials are easy to find, and the price is cheap. Such a distinctive dish appeared on the table, but an appetizer before the meal! Original by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. Part of the knowledge comes from the Internet. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "

Ingredients

1 piece Chinese Cabbage
8 pcs Dried Red Chili
1 piece Garlic
1 piece Ginger
2 tablespoons Salt
1 bottle Mineral Water

Exotic Cuisine Korean Cuisine

1. When choosing Chinese cabbage, don't choose too big one. We are not making hot pot. The middle-sized Chinese cabbage is just crispy and tender.

2. The rinsed Chinese cabbage is spread flat on the cutting board, and cut from the middle of the Chinese cabbage with a sharp kitchen knife.

3. Spread the flat side of half of the Chinese cabbage on the cutting board. Use a knife to cut into long strips about two centimeters wide for use.

4. Peel the ginger and peel off the garlic for later use. First cut the dried red pepper into sections and set aside, then use a kitchen knife to chop the ginger and garlic into minced pieces, and then chop the dried red chilies into minced chili peppers for later use.

5. The chopped Chinese cabbage strips are put into a clean special glass container. Add an appropriate amount of salt according to the amount of Chinese cabbage. My glass container is similar to a large soup bowl, and two spoons of salt is enough.

6. Boil an appropriate amount of purified water, and quickly pour the boiling purified water into a glass container containing ginger, garlic, and dried red pepper; blanch the juice in the ingredients with boiling water. After pouring the boiling water into the ingredients glass container; don't worry; wait a while, you need the boiling water in the ingredients to cool down slowly.

7. The Chinese cabbage that has been salted for twenty minutes is ready. Press the lid of the glass container in the opposite direction, hold the two handles tightly with both hands, and pour out the excess water that has been marinated.

8. The cooled ingredients juice is slowly poured into the salt and disinfected; the Chinese cabbage has been put into the glass container.

9. Prepare a bottle of 550ML of purified water and pour it into a glass container containing Chinese cabbage and ingredients; a bottle of purified water just submerged the Chinese cabbage. Put the lid of the glass container on and wait for a while.

10. After removing the lid of the glass container, the Chinese cabbage was left for a while, and the flavor of the seasoning had penetrated into the Chinese cabbage. Stir the ingredients of Chinese cabbage evenly with special non-oily metal chopsticks. The well-stirred Chinese cabbage needs to be left for a while.

11. The key to pickling Korean food is to have a good sealed environment.

12. This is a foamed airtight container. If you don't have the same container, it doesn't matter. In the earliest days, remember that the elders used thick cotton quilts to keep the temperature of pickled kimchi. Close the lid of the foam-sealed container, and the marinating is complete.

Tips:
Tips for GODOFMERCY Moses Food Workshop:
1. Choose the right size Chinese cabbage. Too big Chinese cabbage; the outer leaves will peel off and discard too much as they are old, causing waste. The leaves of Chinese cabbage that are too small are too tender, so it is difficult to control the time when pickling them. The ones that are easy to pickle are too soft and don't have a crispy texture. Rinse the whole Chinese cabbage and prepare the whole dried red pepper and ginger.
2. The cooking of Korean food requires a constant temperature environment, and the temperature of the pickled Chinese cabbage must not fluctuate too much, so the Chinese cabbage will "catch a cold" and spoil. Keep it in an environment of 28 to 35 degrees Celsius for fermentation. Put the covered glass container in an ordinary supermarket plastic bag, tie the mouth of the bag tightly, and put it into a foamed airtight container.
3. Because Korean food can't be eaten at one time, you should pay attention to keeping it clean and hygienic when eating soaked Chinese cabbage. It is necessary to prevent grease and dirty things from mixing into the glass container, which will make the Chinese cabbage smelly and deteriorate.
4. Be sure to choose a glass container. Glass containers and chopsticks should not be stained with oil, and it is best to prepare special ones; if stained with oil, flowers will grow, and a serious bowl of Chinese cabbage will rot.
5. The glass container must be sealed well, and the lid should not be opened in the middle.
6. The kimchi water must be purified water, because the pure water has no precipitation, and the kimchi water can be drunk.
7. Everyone's hands are different, and the taste of kimchi made is different. My hands are sweaty, commonly known as: "stinky hands" are not suitable for kimchi. As long as you take the kimchi, a jar of kimchi water will be discarded. Up. However, there are also solutions, which can be solved by wearing disposable gloves.
8. If sauces, canned bottles or glass bowls are used to make Korean dishes, they must be oil-free and water-free. After cleaning the bottles, cook them in a pot for 5-10 minutes, and then drain the bottles.
9. To cook this dish in summer, put it in the refrigerator. You can usually eat it the next day, but it tastes better if it is left for 3 days.
10. It doesn't matter if there is no airtight container like mine, just wrap it in thick towel or old clothes.
11. Don't eat it all at once; don't eat it directly with chopsticks. This will contaminate the whole bowl of Chinese cabbage and make the Chinese cabbage soft and sour. It can be packed in a fresh-keeping box; put it in the refrigerator and take out some of it with special clean chopsticks when eating; be careful not to get raw water in it.
12. There are different periods of acidity in different periods. You must accurately grasp the time. If you can't remember, you can paste the start and end times on the lid to effectively grasp the taste of Korean cuisine.
13. Put salt in the Chinese cabbage, one is to taste, the other is to disinfect with salt, and the third is to make the hard-boiled Chinese cabbage a little softer. After putting the salt in the Chinese cabbage, lift the glass container with both hands and shake it up and down to distribute the salt evenly on the Chinese cabbage.
14. Rinse the ginger and remove the skin of the ginger. The ginger skin of pickled kimchi is shaved to prevent unhygienic conditions. In fact, the skin of ginger is very nutritious. If you need to keep the ginger skin, soak the ginger in light brine for more than 20 minutes.
15. You can put North Korean food in the refrigerator