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how to make sweet rice porridge for kimchi

This is a traditional Korean dish that uses brown sugar and rice to create the perfect texture.

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How to make sweet rice porridge for kimchi

Hello all people,

I’m introducing “mak-kimchi” to you right now! It’s made with napa cabbage (baechu in Korean), pre-cut into chew dimension items, so you’ll be able to serve it with out reducing. This fashion of constructing kimchi is de facto time saving in comparison with making entire cabbage kimchi. However the style is strictly the identical as entire cabbage kimchi as a result of the components are the identical! So I’m translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life simpler! : )

Reading: how to make sweet rice porridge for kimchi

Since I posted my entire cabbage kimchi recipe in June 2007, so many individuals have stunned me with their kimchi associated tales and questions. Numerous my readers make their very own kimchi regularly they usually e mail me the pictures of their scrumptious kimchi! Some folks modify the recipe to their style and a few folks add extra components to invent their very own kimchi!

For instance, Julie made vegan kimchi. She skipped fish sauce and used a bit of soy sauce and salt as an alternative. Good! Isn’t it? Some folks like Reinier, James, Sylvia, Clyde, Sara make kimchi regularly. They are saying, “oh, my kimchi runs out, I will make it this weekend.” If any of you studying this would possibly wish to be included the listing of people that make kimchi regularly, please e mail me. I’ll embrace your names right here. : )

I’m stunned to see all these mouth-watering wanting kimchi pictures!

However as you already know, the kimchi recipe was not utilizing precise measurements. You keep in mind? I stated, “use 2 medium napa cabbage and 2 radishes.” The scale of cabbage is definitely large by American requirements! ; ) And the quantity of kimchi paste you want to make is for each cabbage kimchi and radish kimchi. Some folks solely wish to make solely cabbage kimchi. They often ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?”How can I do know?

I didn’t measure after I filmed the primary video recipe years in the past. : ) Anyway, every time I used to be requested the same questions, I felt form of dangerous and a bit of bit responsible and I all the time thought I ought to put up a extra correct kimchi recipe.

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Right here you go! : )

So this recipe can be for a complete newbie. Simply observe the recipe step-by-step. This recipe is mine that I’ve been utilizing for my kimchi for many years and in style amongst even my Korean associates.

If you wish to use entire cabbage kimchi, you’ll be able to examine my entire cabbage kimchi recipe and this simple kimchi recipe, then you’ll determine what to do. Solely distinction is how one can deal with cabbage: reducing , salting, and how one can put or combine the kimchi paste with the cabbage!

Did you see what number of questions and solutions had been made for my entire cabbage kimchi? To date 831 feedback! These questions are essentially the most incessantly requested, so I’m letting you already know this.


Q: Maangchi, do I’ve to make porridge to make kimchi? If I don’t wish to use porridge, what shall I do?A: No, you don’t must. Some folks don’t use porridge, however I all the time make porridge to make good kimchi paste. Porridge helps sizzling pepper flakes, fish sauce, garlic, ginger and all spices combine collectively. In any other case, the kimchi paste can be too thick to place it between cabbage leaves simply. So you should utilize candy pear juice as an alternative of constructing porridge in order for you. I typically use pear to make kimchi paste, too.

Q: Why do you give a bathe to the cabbage earlier than salting? : )A: For those who sprinkle salt on cabbage immediately with out pre-soaking in water, the salting course of will take too lengthy: that is “osmotic pressure.”

Q: Maangchi, kimchi by no means goes dangerous? How come there may be some white stuff on the highest of my kimchi?A: For those who maintain your kimchi correctly, it received’t go dangerous months and months. Don’t neglect to press down the highest of kimchi within the container with a spoon everytime you take some. It’ll stop your kimchi from being uncovered to air. For those who see the highest of your kimchi already has white stuff (mildew), take away the highest layer of the kimchi and you continue to can eat the remainder of the kimchi.

Q: Maangchi, you used squid this time! Final time your kimchi was made with uncooked oysters! My different Korean associates by no means use oysters or squid.A: Kimchi recipes differ from area to area, so some components can be totally different. You may observe just a few totally different recipes and select the perfect recipe that fits your style.

Read more: 15-minute easy congee with chicken & mushroom (香菇鸡肉粥)

Q: I’m all in favour of including uncooked oysters or squid in my Kimchi, however afraid that it would go dangerous in order that I could have a stomachache.A: You must use very recent oysters or recent frozen product, then it’ll ferment alongside together with your kimchi.

Q: Okay, Maangchi, are you able to inform me how one can make the salty, fermented squid for kimchi?A: Select about 300 grams (⅔ pound) of very recent squid. Then:

  1. Take away the center and spine and rinse it.
  2. Add 3 tbs kosher salt and blend it with a spoon.
  3. Put it in a container or glass jar and maintain it within the fridge for per week.
  4. Rinse the squid completely till not slippery and drain it (you’ll be able to pores and skin it in order for you).
  5. Dry the squid with paper towel or cotton and chop it up.
  6. Add it to your kimchi paste!

I reply many different incessantly requested questions on kinchi-making on this video:


  • 10 kilos baechu (napa cabbage)
  • 1 cup kosher salt
  • ½ cup candy rice flour
  • ¼ cup sugar
  • water
  • 1 cup of crushed garlic
  • 1 to 2 tbs ginger, minced
  • 1 cup onion, minced
  • 1 cup fish sauce
  • salty, fermented squid (see FAQ, above)
  • 2½ cups sizzling pepper flakes (to style)
  • 2 cups leek, chopped
  • 10 inexperienced onions (diagonally sliced)
  • ¼ cup of carrot, julienned
  • 2 cups Korean radish, julienned


  1. Trim the discolored outer leaves of the napa cabbage.
  2. Minimize the cabbage lengthwise into quarters and take away the cores. Chop it up into chew dimension items.
  3. Soak the items of cabbage in chilly water and put the soaked cabbage into a big basin. Sprinkle salt.
  4. Each half-hour, flip the cabbage over to salt evenly (whole salting time can be 1½ hours).
  5. 1½ hours later, rinse the cabbage in chilly water 3 instances to wash it completely.
  6. Drain the cabbage and put aside.

Make porridge:

  1. Put 3 cups of water and candy rice flour in a pot and blend it nicely and convey to a boil. Maintain stirring till the porridge makes bubbles (about 5 minutes).
  2. Add ¼ cup sugar. Stir and prepare dinner for just a few extra minutes till it’s translucent.
  3. Cool it down.

Make kimchi paste:

  1. Place the chilly porridge into a big bowl. Now you’ll add all of your components one after the other.
  2. Add fish sauce, sizzling pepper flakes, crushed garlic, minced ginger, and minced onion.*tip: it’s a lot simpler to make use of a meals processor!
  3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.*tip: how one can put together salty squid is posted on the FAQ above!
  4. Add inexperienced onions, chopped leek, Korean radish, and carrot.
  5. Combine all components nicely and your kimchi paste is completed.

Motion! Combine the cabbage with the kimchi paste!

  1. Put the kimchi paste in a big basin and add all of the cabbage. Combine it by hand.*tip: In case your basin is just not giant sufficient to combine all of the components directly, do it little by little.
  2. Put the kimchi into an air-tight sealed plastic container or glass jar.You may eat it recent proper after making or wait till it’s fermented.

I normally put all my kimchi within the fridge aside from a bit of bit in a small container. I like recent kimchi, so this manner the kimchi within the fridge ferments slowly and stays recent, whereas the smaller container ferments quicker and will get bitter. I exploit this bitter kimchi for making issues like kimchi jjigae the place bitter kimchi is best. Then, when the small container is empty, I fill it up once more with kimchi from the large container. It takes a bit of administration, however experiment and also you’ll get the grasp of it!

How are you aware it’s fermented or not?One or 2 days after, open the lid of the Kimchi container. You might even see some bubbles with plenty of liquids, or possibly bitter smells. Meaning it’s already being fermented.

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