Spicy kimchi without gochugaru

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When we moved overseas, I regretted not bringing a pack of gochugaru from Singapore with me. Gochugaru is a coarse ground red pepper made from sun-dried chile peppers.It can be used in many Korean dishes và is the key ingredient in most types of kimchi, a traditional fermented Korean side dish. I"ve been dying to make some kimchi-based recipes but couldn"t bởi vì so because I cannot find kimchi here và I cannot make my own kimchi because of the lack of gochugaru.

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I initially wanted to lớn wait until I go back to Singapore (for holiday) khổng lồ stock up on gochugaru but when I saw a pretty head of napa cabbage in the market a few weeks back (which is a rarity as well), I knew I couldn"t wait any longer.


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It seemed impossible to lớn make kimchi without gochugaru, because so many websites have stated that there is no substitute lớn gochugaru. But thenI happened to lớn chance upon Lisa"s Lemony Kitchen"srecipe and saw that she used paprika & chili powder khổng lồ make kimchi - and that"s what I decided to vị too. After all, paprika is made from dried chilli pepper as well and the colour closely resembles that of gochugaru, isn"t it? There are many different types of paprika,the common ones I saw in supermarket are smoked, sweet và hot paprika, as well as paprika in oil and without. I chose hot paprika(without oil) as I felt that it will give the kimchithe spicy flavour I"m looking for.

I used Maangchi"sEasy-to-Make Kimchirecipe, which involves chopping up the cabbage first instead of the traditional method which leaves the cabbage whole. One reason was because the only glass container I have lớn keep the kimchi in is a jar, so putting a whole cabbage inside will be pretty difficult. In addition, by chopping ahead, I save timelater on when I make other recipes. The kimchi will taste quite spicy at the start, but after fermentation, the sour-ish taste will offset against the spiciness.


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Just a simple side dish, garnished with toasted sesame seeds

Does the kimchi taste authentic? I cannotsay for sure as I"ve not eaten the real kimchi for a very long time. But I have lớn say that this is definitely an option for those staying in places with no access khổng lồ Korean ingredients, và probably one that I will keepmaking until Ilay my hands on some gochugaru!

And while I leave you with these photos, I"m off khổng lồ make some kimchi pasta và budae jjigae!


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1) Cut the napa cabbage in half.2) Make a triangular incision to bộ vi xử lý core the napa cabbage.
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3) Flip the napa cabbage over and halve it again.4) Cut into 1.5 khổng lồ 2-inch chunks.
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5) Rinse the cabbage to remove dirt or soil. Drain the cabbage.6) Place the cabbage in a big container (or pot)
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7) Sprinkle salt all over the cabbage.8) Toss the cabbage lớn mix well with the salt.
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9) Cover và let the cabbage sit for 1.5 hours until the cabbage has wilted và shrunk in size, tossing it every 30 minutes.

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10) While the cabbage is being salted, make the porridge. Whisk glutinous rice flour and water together.
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11) Stir in brown sugar.12) Let cool lớn room temperature.

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13) Place onion and garlic in a food processor.14) Process into a mince (or mince with a knife).
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15) Combine the porridge with fish sauce, paprika và all the other vegetables. (I forgot khổng lồ buy radish so I didn"t add itin this time round.)16) Here"s your kimchi paste, a brilliant và beautiful bright red colour!
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17) Rinse the wilted và shrunk cabbage 3 times.18) Drain them well and place in a large mixing bowl.
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19) add in your kimchi paste.20) Wear a pair of gloves và use your hands khổng lồ mix everything together.
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21) Transfer into a container, cover và let it rest at room temperature for 1 khổng lồ 2 days to kick-start the fermentation. (See the recipe for more details.)22) Double wrap the kimchi container with plastic bag before placing it into the refrigerator lớn prevent the kimchi smell from seeping into the refrigerator.

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My container is only 750ml, hence the kimchi is packed all the way to lớn the top. Use a bigger container as the kimchi juices may overflow.