This is kimchi, made the "gutjuri" style, which means it's not aged before it's served.
Chop about two cups of baby chinese cabbage, the most tender shoots, into bite sized pieces. Wet slightly and salt heavily, and let sit uncovered for about half an hour:
Meanwhile, combine one tablespoon of flour in one cup of water in a pan, bring to boil, and let cool. Take about 4 tablespoons of this cooled flour mixture, and combine with 2 heaping teaspoons of crushed dried hot pepper, 2 teaspoons minced garlic, and 2 teaspoons anchovy sauce. Rinse cabbage of salt, and combine with hot pepper paste, chopped onions, scallions, leeks, and sesame in a large bowl.
Chop about two cups of baby chinese cabbage, the most tender shoots, into bite sized pieces. Wet slightly and salt heavily, and let sit uncovered for about half an hour:
Meanwhile, combine one tablespoon of flour in one cup of water in a pan, bring to boil, and let cool. Take about 4 tablespoons of this cooled flour mixture, and combine with 2 heaping teaspoons of crushed dried hot pepper, 2 teaspoons minced garlic, and 2 teaspoons anchovy sauce. Rinse cabbage of salt, and combine with hot pepper paste, chopped onions, scallions, leeks, and sesame in a large bowl.
Very gently massage hot pepper paste into cabbage. Season with salt to taste, and serve.
This is the first time I tried making this. Kimchi is high in sodium and hence not very healthy, so serve sparingly.
posted by iamnotacook at
11:55 PM
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