SUSAM NABAK KIMCHI
This is seasonal specialty kimchee-special, uncommon and expensive. Ginseng, considered a pharmaceutical plant, is cultivated and sold under a government monopoly in Korea. Fresh ginseng is impossible to find outside of Korea. It is available dried or bottled from some Asian grocers or from Chinese medicine shops, but is expensive. Use the bottled for this recipes.
Ingredients:
2 lb (1kg) fresh ginseng, split and cut into 2 in (5cm) lengths
2 radish, 2 lb (1kg), thinly sliced and cut into 2 in (5cm) lengths
2 cucumbers, 1 lb (500g), thinly sliced and cut into 2 in (5cm) lengths
½ lb (250g) carrot, thinly sliced and cut into thin 2 in (5cm) lengths
2 oz (60g) shredded ginger
1 oz (30g) sugar
4 oz (120g) salt
1 oz (30g) white sugar
5 cups water
How to make:
1.Rinse the ginseng in water until thoroughly clean. Drain and place in a container. Add the radish, cucumber and carrot.
2.Top with the ginger, sugar, salt, and vinegar. Pour over the water, and stand for 1 day in a cool place (or in the refrigerator) before serving.
Ingredients:
2 lb (1kg) fresh ginseng, split and cut into 2 in (5cm) lengths
2 radish, 2 lb (1kg), thinly sliced and cut into 2 in (5cm) lengths
2 cucumbers, 1 lb (500g), thinly sliced and cut into 2 in (5cm) lengths
½ lb (250g) carrot, thinly sliced and cut into thin 2 in (5cm) lengths
2 oz (60g) shredded ginger
1 oz (30g) sugar
4 oz (120g) salt
1 oz (30g) white sugar
5 cups water
How to make:
1.Rinse the ginseng in water until thoroughly clean. Drain and place in a container. Add the radish, cucumber and carrot.
2.Top with the ginger, sugar, salt, and vinegar. Pour over the water, and stand for 1 day in a cool place (or in the refrigerator) before serving.
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