Simbanggol Housewife's Premium Hanbok Outfits.
Fermentation & PicklingIngredients
- Jeon (Korean pancake), 1 kg (approximately 30 small pieces recommended).
- 1/3 cup of Cheongju (for cooking).
- 800 ml of water.
- 1.5 cups of soy sauce.
- 1/2 cup of soy sauce (for use in sauces).
- 1/2 cup of plum extract.
- 1/2 cup of sugar.
- 1/2 onion.
- Half an apple.
- 1 green onion stalk.
- One piece of ginger.
- Whole garlic cloves (10 pieces).
- 3 dried shiitake mushrooms.
- 1 piece of dashima (kelp).
- 1/2 teaspoon of dried tangerine peel (Chenpi).
Instructions
Using a brush, carefully remove any foreign matter from the surface of the jeon (Korean pancake) and thoroughly wash away any remaining batter or debris. This ensures that the jeon is clean and ready for serving.
Place the Jeonbok (abalone) in a pot, sprinkle with 2/3 cup of rice wine, cover with a lid, and simmer over medium-low heat for 8 minutes. Then, remove from heat and let it cool.
In a pot, combine water, soy sauce, rice wine (cheongju), plum extract, sugar, and all the aromatic vegetables (onion, apple, green onion, etc.), then bring to a boil.
Once the soy sauce mixture starts to boil, reduce the heat to medium and continue simmering for another 15-20 minutes. Then, strain out any solids and let it cool completely.
Add a generous amount of soy sauce and water (the ratio should be adjusted to your preference) to the kimchi, ensuring it's completely submerged. Then, refrigerate for at least half a day to allow the flavors to meld and develop.