Wednesday, 23 March 2011

양배추김치 (Yangbaechu Kimchi)



Salam...
ni 1st korean food yang saya cuba di dapur mini saya..

Motif tiba2 minat nak try Korean food? sbb seonsengnim (선생님) saya ada sebut masakan Korean jarang guna minyak. Satu botol minyak 1 tahun pun tak habis.. so, cam minat nak try la kan...

1st dish yg jadi pilihan? of course lah kimchi sebab well known kan.. tapi ni kimchi versi simple dan malaysia style sebab guna kobis bulat je, tak guna kobis diorg yg real tu Baechu/Napa Cabbage/Kobis cina (배추). Walaupun kat Malaysia ni ada kobis cina tu, but my seonsengnim (선생님) kata tak sama.. kalau nak yg hampir2 sama kene tunggu bulan november bila kat belah2 Korea tu nak start musim sejuk =D. But lain kali nak try gak kobis cina malaysia punye laa..

Actually ni 1st time gak rasa kimchi ni.. belum pernah cuba kat restoran Korea. Masa rasa tu, 1st bende terlintas kat kepala : cam sambal belacan ajee.. =D..

Saya just buat 1/4 resipi. Cukup la kalau takat nak try kan =D.. pepper flakes diorg (고추가루), den tak jumpo lah.. so saya guna Baba's punye serbuk cili aje.. belasah..

Resipi ni saya ambil dari web Maangchi.


양배추김치
Yangbaechu Kimchi



Ingredients:
2lb Cabbage

kimchi paste:
1/3 cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (1/3 cup worth),
¼ cup’s worth of julienned carrot

Directions:

1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
3. Set aside for 10 minutes.
4. Make kimchi paste by mixing paste ingredients in a bowl
5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
6. Mix the kimchi paste into the cabbage thoroughly.
7. Put the kimchi into a container, jar, or plastic bag.
8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

2 comments:

  1. mcm menarik...sedap x? x prnh try korean food..

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  2. entah eh.. tak reti nak komen sebab aku lom rasa yg real korean punye kimchi. aku pun baru nak cuba2 hehe..ko kene try dulu le nampaknye baru tau kene tak ngan tekak ko =D

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