Page 120 - E-Modul Asia Timur

Kumpulan Resep Masakan Negara Korea

A. Kimchi Recipes
1 kg
Ingredients:

1. Chinese cabbage/ chicory
2. Korean coarse sea salt for making kimchi 60 gr
3. cups water 300 ml

4. Korean radish, mu or moo (무) mu/moo ½ kg

5. Scallions 5 gr
6. Dashima (about 2 to 3 inch square) 5 gr

Seasoning:

1. Glutinous rice powder 15 gr

2. Gochugaru 30 gr
3. Salted shrimp (saeujeot), finely minced 15 gr

4. Myulchiaekjeot fish sauce 45 gr
5. Minced garlic 45 gr

6. Grated ginger 5 gr
7. Sesame seeds 5 gr

8. Water or dashima (dried kelp) 30 gr

How to make:

1. Cut the thick white part of the chinese cabbage/ chicory lengthwise in half.

2. In a large bowl, dissolve 60 gr of salt in 300 ml of water. Thoroughly bathe each
cabbage quarter in the salt water one at a time, shake off excess water back into the

bowl, and then transfer to another bowl.
3. Using the other half cup of salt and starting from the outermost leaf, generously

sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat).
Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more

if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt

water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating
the bottom ones to the top every 2 - 3 hours.

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