Korean pickles
By VicentaLakin
In Korea, pickles are mostly concentrated in late autumn and early winter, mobilizing families and neighbours to make pickles, with men eating freshly mixed pickles and drinking rice. After the year, the temperature rises and pickles start to ferment, which is the biggest concern of the housemaids, and this is the time to cook pickles, pickles and pork, pickles and pancakes。
Recipe Recommendations
- kimchi 150g
- old tofu 1/4 of
- rice cake 150g
- onion 1/4 of
- soybean sprouts 150g
- chicken breast 1 block
- water 500CC
- green onions 1 piece
- green pepper 2 pieces
- dried chili 1 piece
- garlic 2 cloves
- chili powder 1 tablespoon
- sesame oil 1 teaspoon
- cooking wine 1 tablespoon
- soy sauce 1 teaspoon
- chicken powder 1 teaspoon
- potato noodle 1 tablespoon
- medium spice
- cook
- half an hour
- ordinary
Steps for Korean pickles
1
tofu slice, about 5 mm thick。
2
Onion cut。
3
Bean sprouts clean-up。
4
A piece of cake is ready。
5
Onion slices, pepper slices, dry pepper slices, garlic slice spare。
6
Pickles take out the spare。
7
The chicken slices were added to the spices, made of pickled with hand scratches and set for 10 minutes。
8
The boiler is heated with a small amount of salad oil, which is put in the salted chicken, which is half cooked。
9
Join the ready pickles。
10
Put fried pickles and chicken in the soup pan。
11
go on, put in casseroles, tofu, bean sprouts, onions, red pepper garlic and 500cc of fresh water。
12
Cover the pan and boil the fire。
13
When the soup rolls, a large spoon of pepper powder is added to the porridge, and it's boiled on the lid。
14
It's about five to six minutes, so you can put on some chicken。Korean pickles Make Tips
I don't know why, the sweeter the pickles are, the better they are, the better they are. Pickles are the best, pickles are sour, and if they're not fermented, they'll be in room temperature, and perhaps the packaging will swell in a day or two, which means fermentation