Namdo Food Recipe - 22. Sinan - Spring Onion Kimchi
- 날짜
- 2025.05.14 00:50
- 조회수
- 170
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- 관리자
Spring Onion Kimchi
✨ Ingredients
4kg of spring onion, 300g of anchovy sauce, 100g of Shinan pickled shrimp, 300g of red pepper powder, 250 of starch syrup, 100g of soju, boiled glutinous millet
Broth: 2kg of spring onion, 3 cups of water, 1 cup of soy sauce, 1 cup of sugar, 1 cup of green plum concentrate, 1/2 cup of vinegar
✨ recipe
1. Prepare the red pepper, radish, onion, and ginger.
2. Cut the spring onion dividing the white part and the stem, and score the white part except for the 1.5cm at the ends.
3. Pickle the prepared spring onion in the anchovy sauce. Pickle for about 30 minutes to an hour.
4. Grind together radish, onion, ginger, garlic, pickled shrimp, boiled glutinous millet, broth, and soju with a grinder to make the sauce, add starch syrup and red pepper powder, then age the sauce for 2 hours.
5. Mix the pickled spring onion with the sauce.
6. It’s best to let it age at room temperature for 2 to 3 days, then store in a fridge.
✨ Ingredients
4kg of spring onion, 300g of anchovy sauce, 100g of Shinan pickled shrimp, 300g of red pepper powder, 250 of starch syrup, 100g of soju, boiled glutinous millet
Broth: 2kg of spring onion, 3 cups of water, 1 cup of soy sauce, 1 cup of sugar, 1 cup of green plum concentrate, 1/2 cup of vinegar
✨ recipe
1. Prepare the red pepper, radish, onion, and ginger.
2. Cut the spring onion dividing the white part and the stem, and score the white part except for the 1.5cm at the ends.
3. Pickle the prepared spring onion in the anchovy sauce. Pickle for about 30 minutes to an hour.
4. Grind together radish, onion, ginger, garlic, pickled shrimp, boiled glutinous millet, broth, and soju with a grinder to make the sauce, add starch syrup and red pepper powder, then age the sauce for 2 hours.
5. Mix the pickled spring onion with the sauce.
6. It’s best to let it age at room temperature for 2 to 3 days, then store in a fridge.