What you must put in kimchi jjim

#kimchijjim #snack #mom #meal #KoreanFood #kfood #shorts
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Braised Kimchi: The history of steamed kimchi is not known in detail.
It is presumed to have occurred naturally in ordinary households because it is a dish boiled in one pot using cabbage kimchi, a common ingredient in Korean households, and cheap meat or fish.
In general, common protein sources such as pork and mackerel are used.
Thanks to the acidity of kimchi itself, it is cooked softer than boiled alone even if you use hind legs, back bones, and back ribs, which are relatively inexpensive parts with poor texture, and there is little fishy smell even if you use fish such as mackerel or saury.
Usually, kimchi is cooked until it is completely mushy while breathing moderately.
At this time, in order to preserve the texture of kimchi, cabbage kimchi is usually cooked by covering it with large protein ingredients with cabbage or leaves without cutting it.
There is no limit to the use of kimchi, but moderately ripe kimchi emphasizes sweet taste, and the more ripe kimchi, the more sour it is.
In particular, steamed ripe kimchi goes well with pork, because the sour taste of ripe kimchi neutralizes pork, which can become greasy due to high fat.
Usually, in the case of using ripe kimchi, wash it in running water once to remove the inside of the gun and use a lot of good ingredients to remove the inside of the gun, such as garlic, ginger, and rice wine.

[@koreanMomFood]

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[@nangnam]

정말 이만한 보양식이 없네요^^ 맛있으면 건강하고 0칼로리 ㅎ

[@koreanMomFood]

고마운 말씀 감사합니다♡ 좋은 영상으로 보답하겠습니다😊