Hey there, fellow foodies! Today, I’ve got a couple of mouth-watering Korean kimchi recipes that are simply to die for. Trust me, you don’t want to miss out on these tantalizing dishes!
Kkaennip Kimchi Recipe – Perilla Kimchi
Are you a fan of spicy, tangy and flavorful kimchi, but tired of the same old dishes? Look no further, as this Kkaennip Kimchi recipe with Perilla is here to solve all your problems!
For this recipe, you’ll need:
- 2 bunches of fresh Perilla leaves
- 5 cloves of garlic
- 1 inch piece of ginger
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of Korean chili powder
- 1/4 cup of diced onion
- 1/4 cup of diced scallions
Instructions:
- Wash and pat dry the Perilla leaves.
- In a small bowl, mix together all the ingredients (except the Perilla).
- Spread the mixture evenly on each Perilla leaf
- Stack the leaves up tightly and arrange them in a jar.
- Cover the jar lightly with a lid and let it ferment at room temperature for a few days. Once ready, store the jar in the fridge and enjoy your Kkaennip Kimchi recipe – Perilla Kimchi with your favorite rice dish!
Wild Kimchi – The Wild Fermentary
Ready for something a little wilder? This Wild Kimchi recipe with The Wild Fermentary is sure to get your taste buds screaming with excitement!
For this recipe, you’ll need:
- 2 pounds of Chinese cabbage
- 1 tablespoon of sea salt
- 1 tablespoon of Korean chili flakes
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 2 tablespoons of minced garlic
- 1 tablespoon of grated ginger
- 1/4 cup of grated daikon radish
Instructions:
- Cut the Chinese cabbage into bite-sized pieces and toss them in a large bowl with the sea salt.
- Let the cabbage sit for 2 hours, then rinse it thoroughly with water and let it drain in a colander.
- In a separate bowl, mix together the chili flakes, fish sauce, soy sauce, sugar, garlic, ginger, and daikon radish.
- Add the cabbage to the mixture and toss it gently to coat the leaves.
- Put the mixture in a jar, cover it lightly with a lid, and let it ferment at room temperature for 2-3 days until it reaches your desired level of sourness.
- Once ready, move the jar to the fridge and store it there until you’re ready to indulge in your scrumptious Wild Kimchi – The Wild Fermentary!
So there you have it, folks – two delicious Korean kimchi recipes that are worth giving a go! Which one will you try first?
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