I normally add squid on my Kimchi, but I have to prepare it a head of time because it needs time to be fermented
10 small pieces of clean squids
1/4 cup of kosher salt
Let it ferment inside the refrigerator for a week.
after a week, take it out from the fridge and wash a couple of time.
2 lbs of Napa
1 cup of kosher salt
Let it sit for approx 3 hours, you'll see that the Napa will reduce in half
Wash a couple of time to get rid of the the salt
1 tablespoon of sweet rice flour
1 teaspoon of sugar
1 cup of water
boil the sweet rice flour with water, then add sugar. keep stirring.
Put this mixture on a container.
let it cool off, then add these ingredients:
1/2 of cup red hot pepper powder ( add as much as you want)
5 tablespoons of fish sauce
squid (from the recipe above)
a bunch of green onion
a bunch of chives
1/2 medium onion paste*
1 inch of ginger paste*
blend all together to get a paste
optional: add some sesame oil and sesame seeds
Mix everything together, then add the vegetable and mix them all.
Always keep this refrigerated!!
|Reduced in size|
|Use it as a side dish|