Korean cuisine has gained wide popularity in Russia. National dishes of this country are very spicy and pungent, stimulating appetite. Korean cooks use for us the usual foods for us, only complemented by incredible burning spices and hot seasonings. This richness of food gives the dishes an unusual aroma and pleasant qualities.
One of the favorite and revered dishes in Korean cuisine is kimchi, or chimcha, the recipe of which you will learn from today's article. Having tried it at least once, you will become a fan of this dish forever. In fact, it is pickled or salted Beijing cabbage, popular even among the Uzbek peoples. In Russia, instead of Peking, they often use ordinary white tea - the taste from this practically does not change.
Cabbage kimchi: recipe one
It is not difficult to prepare a national chimcha at home. The recipe implies the presence of the following ingredients:
- a head of Beijing cabbage,
- a whole head of garlic,
- soy sauce (one hundred grams),
- by the pod of red and green chili peppers,
- ground paprika (30 grams),
- onions (three heads),
- 9% vinegar (three spoons),
- grated ginger (two spoons),
- four tablespoons of salt in two liters of water.
Cooking process
We wash the forks, cut into two parts and place in a pot of salt water. We install a heavy load from above, so that the cabbage is completely under water. Leave for five days at room temperature.
A day before the deadline, grind all of the above spices and vegetables in a blender, let it brew for 24 hours. Rinse the cabbage under water. We put on gloves and each leaf generously smeared with a sharp mixture. Fill with warm slightly salted water and leave for a day. The next day, lay the pickled vegetable in sterilized containers. Here is such a spicy cabbage.
Chimcha recipe, which was described above, has not only amazing taste, but also useful properties. Korean cooks say the dish helps break down body fat by having chili peppers. In addition, the substances contained in it contribute to the normalization of the intestinal tract and fight free radicals.
Korean Chimcha Appetizer: Recipe Two
Ingredients: Peking cabbage, Bulgarian pepper , garlic head, chili pepper pod , cilantro, black pepper and salt to taste.
Pour the vegetable sliced into several parts with brine, which consists of a liter of water and two tablespoons of salt. The marinade must be boiled and pour over cabbage - leave for three days under pressure. After the specified amount of time, we wash off the salt from the vegetable.
Cooking adjika: grind all components in a blender or meat grinder. Wearing rubber gloves, carefully grease the leaves with the prepared mixture and put them in the refrigerator. When serving, garnish with a sprig of dill and cilantro. It goes well with any side dish of delicious kimchi (chimcha).
The third recipe - with pork meat
You will need ready-made chimcha, about three hundred grams, as well as fatty pork - at least 400 g, onions - a few heads, black pepper and salt.
Sauté the onion in olive oil. Then add finely chopped meat to it. When it is well browned, put small pieces of Korean cabbage in a pan, season with spices, cover and simmer for 15 minutes. Garnished with this magnificent dish, uncooked boiled rice is ideal.
Now you know what chimcha is. The recipe is quite simple. In addition, such a cabbage helps to strengthen health and give strength, and not every dish can boast of these qualities. Enjoy the taste and energize.