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We are revealing Chef Dae-Seok Kim's 31 years of know-how. Today, we will tell you the recipe for kimchi made with 30kg of pickled cabbage. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ The cup measurement is based on 200mL (equivalent to 1 cup full in paper cups) The spoon measurement is based on a common rice spoon at home. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ [Seasoning Ingredients] 1 bunch of green onions (700g), 1 bunch of red mustard (800g), 3 radishes (3kg), 1.5kg of red pepper powder, 2 and a half cups of plum extract (500mL), final seasoning: 3 generous spoons of sea salt [Kimjang broth ingredients] 7 dried shiitake mushrooms (soaked in 600mL of water), 40g dried kelp, 1.5L of water [Make glutinous rice paste] 300g wet glutinous rice flour, use kimchi broth [Ingredients to put in a blender] 1 large pear (750g), 2 onions, 500g garlic, 250g ginger, 100g dried green onions, 500g raw shrimp, 500g dried red pepper, 300g shrimp sauce, 3 and a half cups (700mL) of anchovy sauce, 2 cups of Chujado raw anchovy sauce (use 2 cups of water when boiling), 3 cups (600mL) of water when putting in a blender #pickled cabbage #kimchi #cabbage kimchi