Chef Kim Dae-seok's Premium Kkoenbagi Kimchi.
Fermentation & PicklingIngredients
- 1.2 kg of wild purslane (grown outdoors).
- 2 bunches of chives.
- 1 cup of coarse sea salt (for pickling).
- 0.5 teaspoon of New Sugar (for pickling).
- 1/3 cup of fermented mullet paste (galchi sujot).
- 15 dried chili peppers.
- Anchovy fish sauce, 0.5 cup.
- 1 teaspoon of salted shrimp.
- 0.5 apples.
- 1/2 onion.
- A handful of garlic.
- 1/3 teaspoon of grated ginger.
- 1 tablespoon of onion powder + 3 tablespoons of broth.
- 1 cup of glutinous rice paste.
- 1 cup of gochugaru (Korean chili powder)
- 1 tablespoon of black sesame seeds.
Instructions
Using a fruit knife, carefully scrape off the outer layer of the kkoodeulpaegi root and remove any debris from between the leaves.
Dissolve 1 cup of salt and 0.5 teaspoons of sugar in 4 liters of water. Then, soak the kimchi ingredients (usually cabbage and other vegetables) in this brine for 24 hours at room temperature.
Wash the fermented watercress thoroughly in water three times to remove any dirt and debris, then squeeze out all the excess moisture.
In a pot, combine 1/3 cup of galchi sujeot (fermented dried mullet), 0.5 cup of water, and minced ginger. Bring to a boil for 3 minutes to remove any fishy odor, then let it cool.
After slicing the dried chili peppers, add anchovy fish sauce, salted shrimp, and cooled fermented horse mackerel (galchi sujok), and let it marinate for 30 minutes.
Combine the gochujang (Korean chili paste), apple, onion, garlic, onion vinegar, and sweet rice flour in a blender and blend until smooth.
In a bowl, combine 1 cup of gochugaru (Korean chili powder) with sesame seeds to create the final marinade.
After marinating the chives and shepherd's purse in a seasoning, roll them around pieces of Korean radish and place them in a container.
Allow it to ripen at room temperature (or on a balcony) for about a day and a half, then store it in the refrigerator.