Bangpung namul jang-ajji recipe.

🔔 Bangpung namul jang-ajji. (1T = rice spoon)
500g Bangpung namul, 1T salt, 150ml soy sauce, 1T myeolchi aekjeot, 150ml water, 1 dried red pepper, 50ml mirin, 200ml plum syrup.
✨ Bangpung namul jang-ajji. (Please refer to the video for detailed recipe.)
1. After cleaning Bangpung namul, wash it.
2. Add 1T of salt and windbreak greens to boiling water and blanch for 20 seconds.
3. Rinse in cold water.
+ Spread on a sieve and leave for 20 minutes.
+ Wipe off with water after 20 minutes.
4. Put it in a container.
5. Add 150ml soy sauce, 1T myeolchi aekjeot, 150ml water, and 1 dried red pepper to the pot.
+ Boil over high heat.
+ Once it boils, boil over low heat for 5 more minutes.
6. Turn off the heat and mix 50ml of mirin and 200ml of plum syrup.
7. Press on top and let cool.
8. When it cools down, take out the red pepper.
9. Close the lid and leave the kimchi in the refrigerator for 2 more days.
* This video may not be copied, transmitted, distributed or modified in whole or in part without official permission under any circumstances.
#Cooking #Recipe #Food

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