Kimchi Food Recipe
Ingredients:
- Chilli (RAW), soaked in saltwater, then sprinkle salt on each leaf.
- Leave it for 1 to 2 hours To wither.
- wash, then squeeze until no water drips.
Gochujang sauce recipe:
- 1 tablespoon cornstarch,
- 1 teaspoon tapioca flour, doused in hot water, then stirred until thick.
- 1 clove of garlic.
- 1 cm ginger, finely ground (you can also use ground ginger and garlic powder).
- AIDA brand chili powder or Tum-Tum brand, or any brand, to taste.
- bon chili to taste.
- tomato sauce & chili sauce (so the color of the sauce is RED).
- vinegar 3 to 5 drops.
- 1 teaspoon sugar.
- half a sachet of oyster sauce.
*I don't use fish sauce, because I don't like the smell.
*Sometimes use a little soy sauce. Because I like the smell.
All the above ingredients are stirred. Until the gochujang sauce is created.
Finally, coat each mustard leaf with the gochujang sauce.
When finished, then cut into pieces, put in a container, and store in the refrigerator.
can you eat it right away?
Already used vinegar. So it's already sour (like it's been fermented).
Keep 1 to 2 months in the refrigerator. As long as the power doesn't go out often.
