Kimchi is a spicy Korean dish. Korean Chimcha Chinese cabbage recipe

Kimchi is a dietary Korean dish, which is pickled vegetables with spicy spices. This delicacy perfectly plays the role of an appetizer or side dish for meat, fish, mushroom dishes or pasta.

Classic Korean Kimchi Recipe

Kitchenware: long ceramic knife; several containers of different sizes and depths; wooden cutting board; a large saucepan for sourdough; paper towel; flat plate; garlic crusher; beaker.

Ingredients

Step by step cooking

Let's prepare the cabbage

Did you know? Koreans often consume kimchi to relieve hangover symptoms. Moreover, this dish helps to slow down the aging process, improve skin condition, dissolve fat deposits and increase the protective functions of the body against colds.

Let's make kimchi

Korean kimchi recipe video

You can follow the step-by-step preparation of Korean kimchi by watching the video below.

• In this recipe, you can add cucumbers, pumpkin, zucchini, other varieties of cabbage, as well as leafy vegetables. However, avoid adding ingredients that have a strong taste and rich color, such as carrots, beets or fruits. These components can spoil the taste of the dish.
• If you would like to additionally use green onions in the recipe, put them whole in the pan, but cut cucumbers, pumpkin or zucchini into long large plates or divide into quarters.
• For kimchi, it is best to use coarse sea salt and salt the ingredients in layers.
• The dish will turn out more piquant and spicy if you add spices such as garlic, ginger and red hot pepper to it. When choosing the degree of spiciness of this snack, be guided by your own taste preferences.
• Some housewives remove the core of Chinese cabbage before salting, so the dish is more tender.
• Store kimchi in a plastic container in the refrigerator, the dish stays fresh for quite a long time.

Korean kimchi recipe in sauce

Cooking time: 6 days.
Calorie content (per 100 g): 217-21 kcal.
Servings: from 9 to 13.
Kitchenware: wooden cutting board; measuring accessories and kitchen scales; long ceramic knife; a large saucepan for sourdough; press and heavy load; colander; blender or food processor; disposable gloves.

Ingredients

Step by step cooking

Let's prepare the cabbage

Let's make the sauce

Let's make kimchi

Korean kimchi recipe video

You can watch the whole process of making kimchi and sauce for it in the video below.

Korean kimchi recipe with vegetables

Cooking time: 3-4 days.
Calorie content (per 100 g): 219-222 kcal.
Servings: from 15 to 23.
Kitchenware: long ceramic knife; large cutting board; kitchen scales and measuring accessories; press and heavy load; paper towels; large saucepan; deep pelvis; blender; Plastic container.

Ingredients

Step by step cooking

Let's prepare the cabbage

Let's cook kissel

Let's prepare the gas station

Let's make kimchi

Korean kimchi recipe video with vegetables

This video describes the entire process of making kimchi with vegetables according to the above recipe.

Recommended Korean cooking recipes

• Prepare a very useful one. Lovers of vegetable dishes will love the unusual taste of the appetizer.
• As easy and fast as possible, you can cook fragrant at home.
• Unusually appetizing and tasty are obtained - squids in Korean -. The dish looks quite impressive on any holiday table.
• Be sure to cook your family wonderful.

Write in the comments what you think about kimchi according to the above recipes. Bon appetit and good mood!

Just as the hallmark of national gastronomy in Russia is caviar, in France - wine and cheeses, in Korea - kimchi pickled vegetables. This is one of the most characteristic symbols, which embodies Korea and its culture better than others. So, in any case, the people of Korea themselves believe. This spicy snack is an essential part of any Korean menu.

These are salted pickled cabbage, radish or other vegetables that are cooked with spices. They differ from each other in the set of ingredients and salting methods, moreover, Korean kimchi is prepared in different ways at different times of the year.

There are, according to experts, more than 100 types of kimchi. In Korea, it is served even in Western or Chinese restaurants, and even in pizzerias. You may be surprised, but now kimchi is even added to pizza and hamburgers. And children begin to give kimchi from about three years old, washing cabbage pieces in water, which somewhat softens the spiciness of this dish, although after this procedure it still remains very spicy.

In Korea itself, there is a huge kimchi industry, festivals of this dish are held, museums have been created and a real cult of this truly national dish reigns. Jeonju University has the only faculty in the world to teach the technology of the production of this dish. Graduates during their studies are dismantled by companies engaged in the production of a national product. Every fall, the housewives of Seoul compete in the art of fermenting kimchi.

It is believed that a good Korean wife should be able to cook up to 30 (!) varieties of kimchi.And as the Koreans themselves say, the skill of a cook is often determined by his ability to cook this dish.

In ancient times, every autumn, several women gathered together to prepare kimchi for the future, so that it would be enough for several families for the whole winter. In traditional Korea, stocks of kimchi served in the daily diet of the family as the main source of vitamins in the winter. However, in our time, a small family has become common, and the townspeople living in apartments do not have the opportunity to gather together. Previously, kimchi was stored underground in clay vats or in pots that were buried in the courtyard of the house up to the neck in the ground, but now there are special vats for storing it and refrigerators. Thanks to them, many Koreans are able to cook small portions of kimchi throughout the year.

Why did kimchi come to Korea?

Kimchi appeared in Korea around the 7th century. At its earliest stage, kimchi was only salted vegetables, but during the 12th century
a new type of kimchi that included some spices and seasonings. In the 18th century, hot red pepper finally became one of the main spices used to make kimchi. In the 19th century, thanks to the importation of Chinese cabbage to Korea, we can taste the kimchi we know today.

Vegetable pickles can be found in all countries. But here are some possible reasons why kimchi as a pickle originated in Korea:(1) vegetables were loved by the ancient Koreans, whose main occupation was the cultivation of vegetables and fruits;(2) the Koreans had a wonderful technology for processing fish, which was often used as a condiment;(3) Beijing cabbage was grown in large quantities.

During the time of the Goryeo kingdom, cabbage was mentioned in an oriental medicine book called "Hanyakgugeupbang". During this time, there were two types of kimchi, zhangati (chopped radish preserved in soy sauce) and sunmu sogeumjeori (salted radish). Kimchi has begun to gain attention not only as a food that is convenient in winter, but also as a food that can be enjoyed regardless of the season. It is assumed that it was at this time that various seasonings began to be added to kimchi.

Three types of kimchi were served to the kings of the Joseon period: cabbage kimchi (“jeotgukji”), sliced ​​radish kimchi (“kkaktugi”), and water kimchi (“dongchimi”). To prepare "jeotgukji", a large amount of salted fish was added to kimchi. The recipe book of the Joseon period indicates the following method of cooking "jeotgukji".

First, cut thoroughly washed cabbage and radish into small pieces and salt them. Secondly, add ground red pepper, garlic, omezhnik (“minari”), mustard leaves (“gat”) and some seaweed to the prepared mass. Thirdly, boil the marinated fish and cool it. Fourth, add it to the above mass. Fifth, put the mass in a pot and bring to fermentation.

A large amount of spices were used to give the taste of "donchimi", the main products of which were radish and water. The radish used for this type of kimchi had to have a specially prescribed shape and size. In addition, it had to be washed and salted the day before pickling and burying in jugs underground. There is a legend that King Gocheon, the penultimate king of Joseon, enjoyed cold noodles in dongchimi juice with beef broth as a winter evening snack. The royal chefs prepared a special water kimchi with pears for the king, which was used only for cold noodles.

Benefits of Kimchi

Well-fermented kimchi has antibiotic characteristics, since the lactic acid bacteria produced during the fermentation process inhibit the growth of kimchi.

st of harmful bacteria. These bacteria not only create the starter, but also prevent over-fermentation by keeping other bacteria from growing in the gut. Lactobacilli produced as a result of fermentation block the growth of harmful bacteria in the internal organs, stimulate the secretion of pepsin, a protein analysis enzyme in the stomach and intestines, helping digestion normalize the distribution of bacteria in the internal organs. In this way, kimchi inhibits the influence of harmful bacteria, reducing the acid index in the intestines like yogurt, and when kimchi ripens, the content of lactic acid bacteria increases.

Kimchi is an alkaline supplier that protects against acidic toxins formed by blood oxidation when there was too much meat at dinner and

whether sour food. Kimchi is also considered an effective hangover cure.

In addition, the lactic acid formed in kimchi is effective in preventing diseases such as obesity, diabetes, and cancer of the stomach and intestines.

According to recent studies, it was found that kimchi protects against atherosclerosis by reducing the amount of cholesterol in the blood. Kimchi is an antioxidant and active ingredients such as vitamin C, carotene, phenolic compounds, and chlorophyll, etc., inhibit aging, especially of the skin.

Beijing cabbage, which is used to make kimchi, has the ability to prevent colon cancer, and garlic protects against stomach cancer. Garlic is used in almost all kinds of dishes in Korea and is a very important ingredient in kimchi. Due to its strong and pungent smell and taste, people avoid eating it, but various foods with garlic are quickly becoming healthy foods. Ground red pepper, the main component of kimchi, aids digestion by stimulating the secretion of gastric juices.

a, and is an antioxidant with lots of vitamins A and C. The allicin found in garlic activates the metabolism, helping the absorption of vitamin B. In addition, ginger increases appetite and stimulates blood circulation.

Combining kimchi with various foods

Fried rice with kimchi - This is one of the easiest dishes to prepare. You can add onions and carrots to kimchi.

Kimchi ramen- kimchi soup, which is also easy to prepare. Put the chopped kimchi into the pot of simmering ramen. This will give the soup a mixed flavor.Kimchi udonthe soup is similar to kimchi ramen. If you put some kimchi in udon soup, the invigorating taste of kimchi will make the soup taste much brighter. You can also add vegetables or mushrooms for a better taste.

Cold noodles with radish kimchi Good for when it's hot in the summer. The secret of this dish is the broth. Pour the radish kimchi brine into the boiling beef broth in a 50/50 ratio. Finish the dish by adding some vinegar or mustard to taste.

Kimchi and meatperfectly harmonize with each other. Low-calorie, high-vitamin, high-calorie, protein-rich, kimchi is an excellent food combination in every aspect. Refreshing kimchi with bulgogi is a wonderful combination. You can also mix kimchi with minced fried beef or chicken by adding chopped shallots, garlic and peppers.

Kimchi and tofumatch perfectly. They can be eaten both hot and cold. Here's an example: remove excess moisture and cut these products into small pieces. Fry for a few seconds in hot sesame oil. Unique taste guaranteed.

While numerous kimchi adherents appear around the world, and it is prepared by housewives in different countries, according to the latest surveys in South Korea, 65% of modern Korean women living in megacities do not make kimchi themselves, but simply buy it in supermarkets and put it in their homes. special refrigerators. Making kimchi is a rather lengthy process. If you want to see it on the table the next day, you can buy kimchi from our store or make kimchi at home, since we have all the ingredients for kimchi.

Kimchi Recipe

Pyachukimchi (Kimchi made from Chinese cabbage)

Ingredients:

1 PC. Chinese cabbage

1 PC. white radish (small)

100 g garlic

50 g green onions

3 pcs red hot pepper

1 tbsp sugar without a slide

1.5 tsp salt

1 red bell pepper

15 g roasted sesame seeds

This recipe is simplified. It does not include some specific Korean supplements that are hard to get in Russia!

COOKING

Cut the cabbage lengthwise into two parts, if the head is large, then into four. Soak in salt water for a day (~ 1-1.5 tablespoons of salt per 1 liter).

Grind garlic, hot and sweet pepper in a food processor, add salt, sugar and a little water. Cut the radish into strips 4-5 cm long, 2-3 mm thick, chop the green onion 4 cm long and add to the spicy mixture. Thoroughly stuff the cabbage between the leaves with this mixture. Carefully wrap each part with the last (outer) sheet so that the filling is kept inside. Place tightly under oppression, pour the remaining juice from the filling on top. Keep at least 5 days at room temperature. Keep the finished kimchi in a cool place. Before eating, cut the salad into small pieces (3-4 cm). Bon appetit!

How to make sour kimchi less sour

Usually, kimchi mixed with many seasonings becomes too soft quickly. Therefore, in case you want to keep fresh kimchi for a long time, you need to use more salt and less spices such as garlic and ginger, do not use seafood (raw oysters and shrimp). So, rice porridge will make kimchi more delicious, but kimchi will turn sour faster. Therefore, it is better not to use porridge for kimchi, which is fermented for the winter.

There is a way to reduce the sour taste of kimchi. If you put two eggs in the center of a Chinese cabbage for about 12 hours, you will find that the kimchi has become less acidic and the eggshells have become soft. Instead of eggs, you can use clam shells.

Radish Kimchi (Kkaktugi)

Ingredients:

2 pcs. large radish

30 g green onions

60 g garlic

10 g crushed ginger

250 g red ground pepper

150 g salted shrimp (optional)

15 g sugar

roasted sesame

peeled pine nuts

salt

COOKING

Rinse the radish, cut into small cubes, season with salt and keep for about an hour (so that it is slightly saturated with salt); then rinse several times. Cut the green onion into 3 cm pieces. Put the radish in a large bowl, add crushed garlic, ginger, pepper, sugar and shrimp and mix thoroughly.

Put green onions and parsley and stir lightly, salt to taste; put sesame seeds and pine nuts and stir.

Press everything well and keep in a closed vessel at room temperature for at least 4 days.

Nabakkimchi (radish kimchi cut into squares)

Ingredients:

1 kg radish

300 g Asian pear

50 g green onions

30 g garlic (1 head)

5 g ginger

10 g red ground pepper

100 g salt

COOKING

Cut the radish into flat squares with a side of 2 cm and a thickness of 0.2 cm. Peel the pears, also cut into thin squares with a side of 1 cm. Cut the green onion into 3 cm each. Chop and crush the ginger and garlic. Mix the radish with ground red pepper, grind and after it turns red, mix with pear and salt.

Put in a dish for salting. After an hour, pour in salted water to taste, season kimchi with onion, garlic and ginger, let it brew. When foam forms, dishes with kimchi should be put in a cold place. The nabakimchi needs to float on top, so a sufficient amount of brine is needed.

The easiest and most enjoyable way to get to know a foreign culture is through the cuisine of this country. Some time after visiting a country, you can forget many details, for example, the names of the members of the government of this country, but you will never forget your favorite dish that you tried there. And although there are accepted stereotypes in food for the people of a particular country - for example, the Germans eat more sausage and drink more beer than others - they allow us to know and understand the people from this country more than any other aspect of culture.

So, Korea's national dish is kimchi, and you're right if you think that most Koreans eat kimchi in one form or another every day. Kimchi is a common name for pickled or pickled vegetable garnishes made from Beijing cabbage, radish, cucumber or seafood, garlic, and red pepper. Culinary experts have more than 170 varieties and recipes of kimchi, but the most common is kimchi from Beijing cabbage.

Kimchi is just one of the dishes that are served with rice. Since all dishes are served on the table with a rhinestone, Korean etiquette does not provide for any special order in food. The emphasis is on the number of dishes.

Traditionally, the number of dishes on display indicated the position in society of both the host and the guest. Only members of the Joseon royal dynasty could afford a 12-course meal. The aristocracy class could afford a 7 or 9 course meal. And ordinary people usually limited themselves to 3 or 5 dishes.

But in fact, a three-course meal usually included at least rice, broth, kimchi, three vegetable dishes, two fried dishes, and two kinds of pickles and preparations. Imagine then the daily diet of the royal family, and the chefs who had to cook three times a day!

Now, of course, no one prepares so many dishes at once. Even President Kim Young Sam makes do sometimes with a simple bowl of noodle soup. But noodles also require side dishes and salads that add flavor to the main course and are a must-have feature. Korean cuisine. (Perhaps because of the frequency of eating spicy salads and snacks every day, the most common type of cancer in Korea is stomach cancer.)

Anyone who has been to a Korean restaurant knows that food is a common ritual here. In the pot, which stands on each table, one meat or fish dish is prepared for everyone, and then everyone picks up from the common pan and eats. Close friends share drinks by passing their glass to each other. Unhygienic? Not at all. Koreans feel that by sharing food and drink in this way, they can express their sympathy for a person in the best way.

kimchi

Spicy kimchi is a must-have addition to rice or noodle soup in Korea. But now kimchi is used almost everywhere, even in pizza and hamburgers. Even bachelors who barely know how to cook know how to turn leftover rice and kimchi into a toasted tasty and sizzling dish.

The process of making kimchi is a great example to learn about Korean cooking culture. (by the way, most men never go into the kitchen, and most women after the wedding only know how to cook, following the advice of their mothers-in-law).

kimchi cooking recipe

A handful of this, a pinch of that... ? What tools are used? Everything is cut, pounded, crumpled and rubbed with bare hands. Fingers taste the sauce. Seasonings are added gradually.

The best cooked kimchi, of course, older women, since cooking according to Korean tradition is strenuous physical labor, and it is said that the best cooks have magical hands. No recipe book can replace the years of experience and mistakes it takes to develop the skills and intuition to achieve the right taste and seasonings.

Previously, when a girl got married, her mother-in-law began to teach her how to cook. Chinese cabbage kimchi. And recipes for cooking in this way have been passed down through generations.

Now women have less opportunities and time cook kimchi in the traditional way. Families aren't as big now as they used to be, and city dwellers live in small apartments and often can't get together for kimchang, the annual cooking season. kimchi when preparing large preparations of kimchi for the whole winter. (It is during the kimchang season that the prices for Beijing cabbage, garlic and radishes jump several times). Kimchi used to be stored in a cellar or underground in jars, but special containers are now sold and refrigerators are suitable for making kimchi in small batches several times a year.

The easiest and fastest way cook kimchi Is it mul kimchi or kimchi on the water. Thik kimchi has a sweet and spicy flavor and is a great accompaniment to rice and other main dishes. Unlike other kimchi preparation methods, this type does not require the use of shrimp paste for sourdough and takes several days to prepare.

Cooking method Chinese cabbage kimchi

Take a few forks of Chinese cabbage, cut each cabbage into four pieces lengthwise. Put these halves in a saucepan, sprinkle with salt, cover with a lid or a plate and put under pressure overnight to salt in a cool place. When the cabbage is salted, prepare a seasoning mixture of chopped garlic, red pepper, ground cilantro, sugar and vinegar (optional) and coat with this mixture, laying it under each cabbage leaf. Cover again and put under pressure in the refrigerator for a day. After that, you can eat with rice or other dishes.

Kimchi making video:

kimchi(aka kimchi, kim chi, chimchi ...) - a spicy Korean appetizer based on Beijing cabbage. There are more than 100 varieties and ways of preparing this salad: the imagination of Korean culinary specialists has no limits!

We suggest trying the best kimchi recipe(without the use of exotic ingredients such as fish sauce). Beijing cabbage cooked in this way is juicy with a rich, moderately spicy taste.

Chinese cabbage kimchi

INGREDIENTS

• 1 fork (weighing up to 1.5 kg) Chinese cabbage
• 1 st. l. ground chili pepper (maybe less)
• 4-5 garlic cloves
• slice (2cm) fresh ginger root
• 1 tsp ground coriander
• 1 st. l. vegetable oil
• 1 tsp Sahara
• 4–5 st. l. salt
• 1.5–2 liters of water
• sesame seeds for sprinkling

COOKING

1. Cut the cabbage lengthwise into 4 parts and place in a suitable container. Boil the water, dissolve the salt and already cooled down brine pour cabbage. Cover with a plate so that the cabbage is completely in brine, and leave for 12 hours (preferably overnight) at room temperature.
2. Prepare dressing for cabbage by mixing passed through the press garlic, grated ginger root, coriander, sugar and chili pepper to make a thick slurry. You can add another pinch of salt. Quantity pepper vary, because this is a purely individual matter: someone likes it spicier, and someone even a pinch is a burning horror.
3. salted cabbage rinse, then let the water drain, cut into squares and mix with the dressing. Place in a container, cover with a lid and leave to ferment at room temperature for 1-2 days. After that, the cabbage for storage can be moved to the refrigerator.
4. Serve a snack, watering vegetable oil and sprinkled with sesame seeds.

Chinese cabbage contains a special useful substance - lysine, which has the ability to purify the blood, increase immunity and even defeat cancer cells. Koreans believe that kimchi promotes the absorption of subcutaneous fat, normalizes digestion and helps to digest food.

Korean Snack

kimchi korean recipe

8-10

1 hour

20 kcal

5 /5 (1 )

Korean kimchi recipe at home

Kitchen appliances and accessories:

• plate;
• saucepan (2 pcs.);
• kettle;
• gloves;
• sharp knife;
• cutting board;

• Bowl;
• blender;
• teaspoon and tablespoon;
• sieve;
• dishes that are convenient for storage in the refrigerator (a bowl or a jar).

Ingredients

How to choose fresh Chinese cabbage

• To maximize the quality of this vegetable, it is better to give preference to heads of cabbage that are not wrapped in cling film. If you can’t do without it, pay attention to the fact that there is no condensation on the film, its presence indicates that initially the cabbage was stored incorrectly.
• It is important that the leaves are dry. Often, sellers spray water to preserve produce, but under such conditions, cabbage loses many of its nutrients.
• Fresh Beijing cabbage is very healthy, but if black spots appear on it, the product begins to deteriorate, and in this form it can be hazardous to health. Therefore, you should not buy such a vegetable.
• It is better to give preference to heads of small size, because a large size indicates that the vegetable is overripe, which means? and not as helpful.
• It is also important to analyze the smell, normally it is practically absent.. But if you hear an unpleasant smell, you should not buy such a product.

kimchi step by step

1. It is advisable to prepare well before starting cooking: wash your hands with soap and pour boiling water over the heads of cabbage for a few seconds. Then rinse it well in water and cut into 2 parts. If the fork is large, then it is worth cutting it into 4 parts.
   
   
2. Now you need to salt it and we will do it as follows: you need to take ordinary coarse salt and sprinkle it on each leaf of cabbage. This approach helps to get a uniform ambassador.

   Remember, you don't need to put too much salt on each layer, otherwise you will get a very salty dish.

   
   
   
3. Salted pieces should be put in a saucepan, pour boiled water at room temperature so that it covers the leaves.
   
   
4. Put a small load on top, for example, put a plate, and place a liter jar of water on top of it. Leave the pot with the contents to ferment for 2-3 days.
   
   
5. Now you can start preparing the dressing. We will need a whole, dry red chili pepper (10 pcs.). It must be cleaned of seeds, put in a large bowl and pour boiling water for 10 minutes (1-1.5 liters will be enough).

   Then drain the water. You can take fresh pepper, then you do not need to soak it, but you just need to clean it from the seeds.

   
   
   
6. Peel the head of garlic and grind the cloves together with the pods using a blender into a coarse-grained mass. To make it not too thick and easier to mix, you can add a little boiling water.
   
   
7. Add a little salt to the resulting sauce, 1 tsp. coriander and mix everything. You can also put cilantro and other spices that you like into it.
   
   
8. It remains only to grease the salted leaves with ready-made sauce, transfer it to a container convenient for storage in the refrigerator, and let it brew for at least 3 days. To make it soak in the sauce faster, the leaves can be pre-cut into small pieces, and then the process will go faster, and in a day you can enjoy this dish.
   
   

Kimchi can be stored in the refrigerator for several months, and the longer you let the dish lie in the refrigerator, the tastier it will turn out.

Korean kimchi recipe video

If you want to learn in detail about each stage of preparing such a dish, I advise you to also familiarize yourself with this video, which describes the features and process of preparing kimchi very well.

Korean Kimchi - Step by Step Recipe (Kimchi, Kim Chi, Chimchi, Chimcha, Chim Cha)

Step-by-step Korean Kimchi recipe from Chinese cabbage.

Ingredients:
Beijing cabbage - 2 kg.
Garlic - to taste
Ground coriander - 1 tsp
Salt (coarse)

Pickle (2 method):
Water - 1 l.
Salt - 1 tbsp.

Kankochi recipe - spicy and healthy Korean-style hot pepper condiment https://youtu.be/a2vqeVTFf00

VIDEO RECIPES:
Quick and delicious recipes (no more than 15 minutes) -https://www.youtube.com/playlist?list=PLX3AnDrVw9n0CAUwWBQVQAoLIUzp28aGS

Second course recipes - https://www.youtube.com/playlist?list=PLX3AnDrVw9n2_wee3MSDVupXxLRdAzZa9

Kebab, Grill and BBQ recipes - https://www.youtube.com/playlist?list=PLX3AnDrVw9n27mIzrqgkh25flQPjcC8BV

Vegetarian recipes, dishes: https://www.youtube.com/playlist?list=PLX3AnDrVw9n1ZHq8UbDT_aSfIomWtDjWT

Baking and desserts — https://www.youtube.com/playlist?list=PLX3AnDrVw9n3NoSB0mvcDOhF8VgMjX-V4

Cooking classes — https://www.youtube.com/playlist?list=PLX3AnDrVw9n3m4lyupetJ-6gH_FIzpWv7

Seafood recipes - https://www.youtube.com/playlist?list=PLX3AnDrVw9n2BNn6eg6GKecyxBIjYIVdm

Appetizer and salad recipes - https://www.youtube.com/playlist?list=PLX3AnDrVw9n3InzzYZ61B2mHAm4FIuZ3-

Healthy eating — https://www.youtube.com/playlist?list=PLX3AnDrVw9n3suQH07T_n7TkHpJFl9KdR

Cooking tips and tricks - https://www.youtube.com/playlist?list=PLX3AnDrVw9n1cQfWZH5_aAXXMwmjwHpPN

Del Norte Kitchen on the World Wide Web:
* Youtube (subscription): http://87k.eu/azku
*Google+: http://87k.eu/59f8
* Facebook Page: http://87k.eu/uhe0
* Odnoklassniki: http://87k.eu/d3mq
* VKontakte: http://87k.eu/kaq0
* My World: http://87k.eu/z2xe
*Twitter: http://87k.eu/jn5k
* Pinterest: http://87k.eu/rkuq

Let's make the world tastier
Del Norte Kitchen

https://i.ytimg.com/vi/U0NrOB3BNyw/sddefault.jpg

https://youtu.be/U0NrOB3BNyw

2017-03-24T05:16:46.000Z

How and with what to serve the finished dish

This appetizer can be served as an independent dish or as an addition to a side dish. like rice or potatoes. Various salads are also made from it. This ingredient can even be added to hamburgers and pizzas. And kimchi perfectly complements and goes well with meat and fish dishes.

Other cooking options

For those who love fragrant and savory dishes, I advise you to get acquainted with the following recipes that you will definitely like.

• If you do not like cabbage, do it, and if you prefer legumes, try cooking.
• In Korean, you can also cook not only vegetables, for example, made in this way, it turns out very tasty.
• If you are not indifferent to seafood, then try to cook, I am sure that such food will be a great snack for your table.