Greetings fellow foodies! Today I stumbled upon some mouth-watering images and recipes for some authentic Korean cuisine that I just knew I had to share with you all. Let’s dive in!
Kimchi Korean Kitchen | Autenttista korealaista | Porvoo
First up, we have Kimchi Korean Kitchen’s delectable offerings. Just look at that beautiful picture of their food – I can practically taste it through the screen.
Ingredients:
- 1 head Napa cabbage, chopped
- 1/4 cup coarse sea salt
- 1/4 cup fish sauce
- 1/4 cup Korean chili flakes
- 1/4 cup dried shrimp, ground
- 4 scallions, sliced
- 4 garlic cloves, minced
- 1 in piece of ginger, peeled and grated
- 1 tbsp sugar
Instructions:
- Combine the cabbage and salt in a large bowl, mixing to distribute the salt evenly. Let it sit for 2 hours.
- Rinse the cabbage in cold water 3 times to remove any excess salt.
- Mix the fish sauce, chili flakes, shrimp, scallions, garlic, ginger, and sugar together in a separate bowl.
- Add the cabbage to the mixture and toss to fully coat the cabbage in the sauce.
- Transfer the mixture to a jar (or jars) and press down on it firmly to remove any air bubbles. Seal the jar with a tight-fitting lid.
- Let the jar sit at room temperature for 1-5 days, depending on how sour or spicy you like your kimchi. Transfer to the refrigerator once it has reached your desired flavor.
Carrot Kimchi from Kimchi: Essential Recipes of the Korean Kitchen
Next up, we have some unique kimchi made with carrots instead of cabbage. Who knew you could kimchi-ify almost anything?
Ingredients:
- 10 ounces carrots, cut into matchsticks
- 1 tbsp coarse sea salt
- 2 tbsp Korean chili flakes
- 2 tsp sugar
- 1 tsp minced ginger
- 2 scallions, sliced
- 2 garlic cloves, minced
Instructions:
- Mix the carrots and salt together, let it sit for 1 hour.
- Rinse the carrots in cold water 3 times to remove any excess salt.
- Mix the chili flakes, sugar, ginger, scallions, and garlic together in a separate bowl.
- Add the carrots to the mixture and toss to fully coat the carrots in the sauce.
- Transfer the mixture to a jar (or jars) and press down on it firmly to remove any air bubbles. Seal the jar with a tight-fitting lid.
- Let the jar sit at room temperature for 1-5 days, depending on how sour or spicy you like your kimchi. Transfer to the refrigerator once it has reached your desired flavor.
And there you go, folks! Two delicious and adventurous recipes to add to your cooking repertoire. Give them a try and let us know what you think in the comments!
If you are looking for Beyond Kimchi: 15 Essential Tools & Ingredients for Korean Cooking you’ve visit to the right page. We have 35 Images about Beyond Kimchi: 15 Essential Tools & Ingredients for Korean Cooking like Pin on Kimchi, Amazon.com: Kimchi: Essential Recipes of the Korean Kitchen and also 15 Easy Korean Recipes Perfect For Cold Evening. Here it is:
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