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Canola Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

CANOLA KIMCHI

INGREDIENTS :

600g canola, 4 stems of spring onion, 3 dried medium-sized anchovies, 7g dried seaweed, 1/4 clove of garlic, 1 cup of water, 1/4T sesame oil, some salt.


SEASONINGS:
(1) 2T salt, 3 cups of cold water.
(2) 1/2T soy sauce.
(3) some salt.
(4) 1/2t glutinous rice flour.
(5) 4T Korean hot red pepper powder, 2T Korean salted fish sauce, 1/2T Korean salted shrimps, 1T sugar.

PREPARATION :

1. Cut off the roots of canola; Discard the wilted canola; Soak in water with some salt for 20 minutes; Lift the canola up; Rinse and drain.
2. Cut off the roots of spring onion; Rinse and drain.
3. Add seasoning (1) to a big mixing bowl; Stir till well mixed; Soak the canola and spring onion in it; Leave it for 3 hours.
4. Rinse anchovies and drain.
5. Pour 1 cup of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve; Discard the anchovies; Cool at the room temperature.
6. Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes; Lift the seaweed up; Drain; Squeeze out any excess water; Cut into pieces with 5cm length.
7. Peel, rinse and mince garlic.
8. Add 1/4T sesame oil to a pot; Heat over a medium heat; Add the seaweed; Stir-fry over a medium heat for 2 minutes; Add seasoning (2) and the garlic; Stir-fry over a medium heat for 2 minutes; Pour 4 cups of anchovy broth into the pot; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 20 minutes; Add seasoning (3); Stir over a low heat till well mixed; Turn off the heat; Cool at the room temperature; Strain through a sieve.
9. Return the seaweed broth from the step 8 to the pot; Gradually stir in seasoning (4); Stir over a low heat till dissolved; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
10. Lift the canola and the spring onion from the step 3 up; Drain.
11. Add the seasonings from the step 9 and seasoning (5) to a plate; Stir till well mixed; Add the canola and the spring onion from the step 10; Gently stir till well mixed.
12. Divide the canola in a few bunches; Fold the canola up with the stems facing down; Bundle each with the spring onion; Stuff in a container with a tight lid (important to pack it fully); Press the mixture down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 2 days (important not to put under the sun); Chill in the fridge for at least 3 days before serving.