Korean kimchi and spicy sauce
By VicentaLakin
Recipe Recommendations
- red pepper 200 grams
- Jiang 40 grams
- garlic 120 grams
- Apple one
- Yali pear one
- glutinous rice flour 50 grams
- white granulated sugar 80 grams
- salt 90 grams
- fish sauce 20 grams
- MSG 20 grams
- super spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Korean kimchi and spicy sauce
1
Dust the red peppers with a damp towel and dry them.
2
Use a cooking machine to beat the red peppers into pepper paste.
3
Add 550 grams of water to the milk pot, add glutinous rice flour, stir well, turn on low heat and cook until the liquid becomes very sticky, and turn off the heat. Pour in the pepper foam, stir well, and form a pepper paste to cool for later use.
4
Peel the garlic, wash it, and dry it in the sun.
5
Wash the ginger, dry it in the sun, and cut it into large pieces.
6
Wash pears and apples, dry them in the sun, and cut them into strips.
7
Put the apples, pears, garlic, and ginger into the cooking machine, add 50 grams of water and beat into juice.
8
Take an oil-free and water-free stainless steel basin, pour in the chili paste and juice and stir well, then add salt, white sugar, monosodium glutamate, and fish sauce and stir well.Korean kimchi and spicy sauce Make Tips
1. The amount of white sugar and salt can be adjusted according to your taste.
2. Leave the prepared kimchi and spicy sauce for 24 hours to taste better.
2. Leave the prepared kimchi and spicy sauce for 24 hours to taste better.