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

MIBUNA KIMCHI

INGREDIENTS :

600g mibuna, 2 stems of spring onion, some salt, 1 clove of garlic, 8g ginger.


SEASONINGS:
(1) 1.8T salt.
(2) 2.5 cups of cold water.
(3) 1/2T cake flour, 1/2 cup of cold water.
(4) 1/5t salt, 1/5t soy sauce, 1/4 cup of water.
(5) 2T Korean hot red pepper powder, 1/2T Korean salted shrimps, 1/2T Korean salted fish sauce, 1/2T sugar, 1/2T sesame seeds.

PREPARATION :

1. Cut off the roots of mibuna; Discard the wilted mibuna; Soak in water with some salt for 20 minutes; Lift the mibuna up; Rinse and drain; Cut into sections with 7cm length.
2. Lay a layer of the mibuna in a plate; Evenly sprinkle with some seasoning (1)
(repeat the step till all the mibuna is used up).
3. Pour seasoning (2) over the mibuna; Put a stainless steel plate on the top of the mibuna to weigh it down; Leave it for 3 hours.
4. Add seasoning (3) to a non-stick pan; Stir over a low heat till dissolved; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
5. Add seasoning (4) to a bowl; Stir till well mixed.
6. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 3cm length; Soak in the seasoning (4) for 30 minutes.
7. Lift the mibuna from the step 3 up; Rinse; Drain in a sieve.
8. Lift the spring onion from the step 6 up; Rinse and drain.
9. Peel, rinse and mince ginger.
10. Peel, rinse and mince garlic.
11. Pour the flour mixture from the step 4 into a plate; Add seasoning (5), the ginger and the garlic; Stir till well mixed; Add the mibuna from the step 7 and the spring onion from the step 8; Gently stir till well mixed; Stuff in a container with a tight lid (important to pack if 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.