외부필자 원고는 편집부의 공식견해와
다를 수 있습니다.
무단 복제와 전재를 금합니다.
더위드 매거진은 캐나다 도서기록보관소에 등록된 정기 간행 물입니다.
The WITH magazine is a monthly publication registered in the Library and Archives Canada.
September | October 2024
18 Recipe Kimchi
Ingredient
5 Bunch Ponytail Radish (10kg),
300g Green Onions
330g Sea Salt,
5 Cups Water
Seasoning
4 Cups Sweet Rice Paste
( 3 Cups Water, 4 T Sweet Rice Powder)
500g Red Pepper Powder, 5T Green Onions,
180g Minced Garlic, 90g Minced Ginger,
3 T Sugar,
1 Cup Salted Shrimp,
1 Cup Anchovy Extract, Salt
How to make it
Prepare the ponytail radish by cleaning and scrubbing it with a brush. If the radish is large, cut it in half. Then, pickle the ponytail radish in salt water (330g of sea salt + 5 cups of water) for about 3 hours to soften it, and afterward, rinse and drain the water.
Clean and wash the green onions, then cut them into thirds.
Dissolve the sweet rice powder in water, and stir the mixture with a whisk. Let the paste cool.
Combine all the kimchi seasoning, season with salt, and mix well with the sweet rice paste.
Mix the poneytail radishes and green onions marinated in kimchi seasoning well, leave them in a room temperature for about two days, and when the kimchi smells ripe, store them in the refrigerator.
THE PRIDE OF KOREAN CUISINE
THE POWER OF SUPERFOOD, THE KIMCHI
밀키트클래식
MEALKIT CLASSIC
September | October 2024
September | October 2024
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