kimchi....

bestnye!!!!!xsenonoh btul la perangai aku ni..bleh plak ngular time2 keje ni...td bos suh g kat area klcc tlg antakan documents..xsampai 10 minit pun...pas tuh alang2 da kluar, aku pun ape lg terus memecut ke KOREATOWN...for those yg xtau KOREATOWN tuh kat area ampang sana..mmg best la...no wonder la org panggil koreatown sbb sume kedai kat situ jual barang2 korea..mcm2 kedai ade tp sbb aku ngular aku g cr mende yg aku nak je la...ingat nak g PHIL Mart kat kat awal simpang tuh je tp parking xde n xde org yg leh tunggu dlm kete, so aku parking kat blkg sane n g kat kedai blkg tuh je la..barang die mahal skit kot tp xpe la dr aku nak berjalan jauh2...

tujuan aku ke sana sebenarnye nak cari HOT PEPPER FLAKES...main ingredients to make gimchi..nak g beli gimchi kat kedai tuh aku takut status kehalalan nye, maka aku decide tuk wat sendiri aku nye gimchi..ni sume penangan terlebih tgk 1n2d la ni...abis sume mknn die mkn aku nak try...maggi yg aku xsuke mkn tuh pun, aku terliur bile tgk dorang mkn ramen...

nilah contoh hot pepper flakes tuh..tp aku beli yg lain td..

so, ptg karang aku perlu beli

1) napa cabbage

2) asian chives or kucai..

3) korean radish...tp yg jenis bulat ni mcm susah skit nak cr...yg jenis pjg2 or daikon radish tuh byk r...

 

pastuh aku buleh mula membuat gimchi weekend ni....tp skrg ni aku dah terliur nak mkn gimchi...haish!!!

gimchi memerlukan masa nak wat...cerewet sket tp xpe la..janji sedap kan????

takut aku ilangkan cara nak wat gimchi so aku post la kat sini..

1. Trim the discolored outer leaves of 10 pounds of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
6. Drain the cabbage and set aside.

Make porridge:

1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
3. Cool it down.

Make kimchi paste:

1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
4. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
5. Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
2. Put the kimchi into an air-tight sealed plastic container or glass jar.
3. Put kimchi in room temperature for 2 days and keep it in freezer.

pic credit tuh maangchi...& KBS World