快,鲜泡菜

巴楚·杰特乔里배추겉절이

今天的食谱是速食的,新鲜的,纳帕卷心菜小批量泡菜,called baeuchu-geotjeori.我做的是Jeolla省风格,用发酵过的凤尾鱼做成的厚厚的糊状物。

I filmed this video in Yeongyang,在韩国种植最好的红辣椒的地方,以辣椒片闻名,泡菜的基本原料。这是我在韩国为韩国政府农业贸易局(AT)拍摄的一系列视频之一。They initially contacted me to ask if I had any ideas for videos following their theme of"Red,热的,还有辣的。”I had a lot of ideas!其中一个是为了这个视频,where I could learn more about Korean hot pepper flakes from Yeongyang,我从来没有去过。

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When I lived in Korea,like many Korean housewives to get hot pepper flakes I first bought sun dried peppers from the local market,清洗它们,然后让他们在当地的磨坊里磨坊。When I moved to Canada that was impossible so I started buying bags of hot pepper flakes from the local Korean market.

It was a new experience for me,so it was hard to find which brand to choose.I like to make kimchi with bright,红色的薄片,所以我的泡菜也是鲜红的,但是我发现很难找到好的,红色薄片。有时最贵的薄片比红色的更呈褐色。因此,在韩国政府的帮助下,我有机会去最好的韩国红辣椒片的生产地,亲眼看看他们是怎么做的。

我去了杨阳的一家生产优质辣椒片的工厂比特卡尔坎在那里见到了经理。He explained to me that they chose only the best peppers from the region and reject the rest,然后把辣椒带进他们的工厂,彻底清洗。很高兴看到这一点,因为即使以我以前的方式,我也知道我晒干的辣椒永远不会真正变干净,不管我把它们擦掉多少。But I could see in his factory that the peppers were well cleaned,然后在一个特殊的设备中切碎并在低温下干燥。This way the peppers kept their bright red color and flavor.

整个过程只花了3个小时,与过去的日子相比。The hot pepper flakes they sell are kind of expensive,但是在参观了他们的工厂之后,我决定从现在开始购买这个品牌,因为我亲眼看到了他们所有的准备工作,也看到了他们是多么的细心和干净。And as you see in this video,the flakes are bright red,即使和褐色发酵凤尾鱼混合!It's sold on Amazon in大辣Medium Spicybags.

我在杨阳的时候,住在都度村,是张夫人十三代子孙的妻子乔桂本的客人。他在1670年用韩语写了第一本韩语烹饪书,称为艾米西克迪米邦.I stayed in her house,这不仅是一种荣誉,而且让我吃了她美味的食物!!

当我们在那里拍摄这段视频的时候,新鲜的泡菜叫geotjeori。与其他泡菜不同的是,泡菜不会持续很长时间,it's made in a small batch you should eat right away in one sitting.你可以把它冷藏起来,如果你想的话可以保存更长的时间,but it will be kind of watery as time goes on.它应该被迅速制作和食用作为大米的配菜,,Kalkuksu(刀切面汤),或.它非常辛辣,有发酵凤尾鱼的浓香。If you can't find fermented anchovies,you can substitute with more fish sauce.

When it came time for me to leave,太太乔非常喜欢这道菜,所以她向我要了菜谱。I told her that I would post the recipe and video on my website soon,但她说她不想等那么久,让我马上告诉她!所以我告诉她食谱,她把所有的东西都输入了她的智能手机。她是个很有激情的厨师!!

食谱

发球4比8

成分

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方向

  1. 把卷心菜的叶子纵向切成大约1英寸宽的条状。把每一条斜切成一到两条,然后放到一个大碗里。
  2. 加半杯水,在上面撒盐。用手把卷心菜拌好,把盐均匀地撒在叶子上。
  3. 加盐30分钟,每10分钟翻滚一次。

当它变咸的时候,泡菜酱:

  1. 在一个小平底锅里加入发酵的咸凤尾鱼,杯水,还有糯米粉。用木勺搅拌混合物。
  2. Heat it over medium heat,偶尔搅拌4到5分钟,直到所有的鱼都融化。把混合物滤到一个大碗里。Discard the fish bones in the strainer.让混合物冷却。
  3. 加入辣椒片和糖。用木勺把它搅拌好。
  4. 加入大蒜,ginger,把洋葱放到食品加工机里,研磨1分钟,直到光滑。把它加入辣椒混合物中搅拌均匀。
  5. 加入洋葱,chives,胡萝卜和搅拌均匀。泡菜酱

Make kimchi:

  1. 把卷心菜放在冷水里漂洗,换几次水,直到卷心菜很干净。
  2. 把卷心菜沥干,加入泡菜酱。戴上你的厨房手套,把所有东西混合好。
  3. 撒上芝麻籽,然后转移到一个盘子里,马上作为米饭的配菜,,Kalkuksu(刀切面汤),或.

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23评论:

  1. Ryeochi Indonesia 加入11/18 2评论

    你好,我想问一下,我可以用凤尾鱼酱代替普通的鱼酱吗??
    谢谢^ ^ ^

  2. AAguirre 美国 加入9/18 1 comment

    你好,我可以用虾粉代替凤尾鱼吗?I'm asking this for your easy kimchi recipe that uses fresh squid as well.谢谢您。

  3. bowma02 阿拉斯加 加入9/18 2评论

    我昨晚加上这个,结果很好!Who needs store bought when you can make it easily at home??


    查看全尺寸图像

  4. 库尔特班班00 St Augustine 加入8/18 1 comment

    Maangchi,,
    I made this with your porridge from the traditional kimchi recipe because I had no fermented Anchovies.我用了一大汤匙鱼露调味。I'm letting it sit for a few days in a sealed ball jar before putting it in the refrigerator.Are there any dangers of botulism or sickness if I did not make it correctly?我怎么知道吃东西不安全??
    感谢所有精彩的视频!!
    库尔特


    查看全尺寸图像

  5. 尤菲格尔 温哥华,公元前 加入8/18 1 comment

    Hi Maanchi,,

    你说你现在住在加拿大。你从amazon.ca购买优质红辣椒片吗?I couldn't find it myself,so I'm manbetx官网wondering where you get it.谢谢!!

    • Maangchi New York City joined 8/08 11,563评论

      I mentioned that I used to live in Canada in the video.我现在住在纽约市。我希望加拿大亚马逊正在销售这个产品,it's really great.我会一直使用它们,除非找到更好的。

  6. HNCW 大不列颠联合王国 joined 6/18 1 comment

    Hi Maangchi,,
    当你用泡菜汁做食谱时,你怎么能在不浪费大量卷心菜和蔬菜的情况下替换它呢?as you said they should be kept under the kimchi juices??

    谢谢你,甘萨哈布尼达~!!

  7. 女童子军 波特兰俄勒冈州 加入8 / 09 46评论

    Maangchi,,

    总有一天你应该在韩国提供烹饪和农业之旅!manbetx 官网网址It might be expensive but I think very popular!!

  8. 女童子军 波特兰俄勒冈州 加入8 / 09 46评论

    你好,龙池,,

    This is my favorite video of yours!I love little bits of food history and food growing!你参观的地方看起来很漂亮,很安静。在我出生于韩国并于1974年与我姐姐收养之前,我就告诉过你。I hope to visit Korea one day!!
    分享食物和学习如何种植食物是我的爱好。这快的金鸡看起来很新鲜和美味!I actually prefer to taste of fresh Kim chi.在看这段视频的整个过程中,我一直在微笑——看到一点文化非常感人。谢谢您!!

    Lisa

    • Maangchi New York City joined 8/08 11,563评论

      当我读到你的评论时,我觉得你是个真正的韩国人。即使你很久以前在美国被收养了,你仍然觉得托盘里是韩国人,因为你喜欢新鲜的泡菜。

      Good luck with your Korean manbetx 官网网址cooking!!

    • 西餐 瓦胡岛夏威夷 加入4/10 1 comment

      丽莎,my story is so similar.I was adopted in 1970.我是由一位韩国母亲和一位非裔美国人的父亲抚养长大的。他是美国军队的一名士兵。I even did an ancestry DNA kit to make sure I was part Korean and I am very proud to say that I am.多亏了明治,我也能欣赏我们伟大文化的历史和荣誉。
      苔丝

  9. 非常感谢您将此视频发布到Doodeul并展示农业旅游。I am very interested in Korean history and found this 30′ video about Jang Gye-Hyang and Eumsikdimibang,如果其他人对韩国历史感兴趣,我将分享链接:https://www.youtube.com/watch?V= P8DKQOPH204.还有一个稍长的韩语版本(没有字幕):https://www.youtube.com/watch?V= JLWCK5QP1RM.

  10. maddielg 加拿大 joined 6/18 1 comment

    Hi Maangchi!我能用什么来代替发酵的凤尾鱼和鱼露来制作素食食谱吗?非常感谢:)

  11. 慈溪 Johor,Malaysia joined 1/17 2评论

    Hi,Maangchi.

    What if i cannot find the fermented anchovies?What can i substitute that from?I wish to made that soon.

    谢谢玛安基。

  12. Sjmm21 纽约州奥兰治县 joined 3/17 3评论

    用你传统食谱上剩下的泡菜酱也行吗?I'm going to the new H-Mart in Paramus in the morning thank you for teaching me to cook Korean cuisine!这是世界上最好的菜肴!!!

  13. 艾农03 加利福尼亚州 加入5/18 1 comment

    Hi Maangchi!!

    You helped me survive college,因为附近没有韩国餐馆!It has been a few years since then,但是我仍然继续用你的食谱做饭。我相信他们每一个人

    I was manbetx官网wondering if sae-woo (shrimp) jeot works with this recipe instead of myeol-chi jeot.如果确实如此,would I have to cook it as well??

    谢谢您!<3

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