Dongchimi Kimchi Recipe...

Here is the Recipe:

3-4 Korean Radish (moo) 

1 gallon of water (large kimchi jar) 

 

1-2 Jalapeno Red and Green 

3-4 Scallions

1/2 ginger

1 onion 

10-12 Garlic

1/2 cup of bop (cooked rice)

Sea salt

Honey

Instructions:

Cut up moo

1 Tablespoon of salt

2 tablespoon of honey

let it sit for an hour

Add jalapeno peppers and onions to the salted radish  (set aside)

 

Into Vitamix:

Bop

garlic

1 onion 

ginger

2 liter of water  (1/2 gallon approximate)  This is the smaller kimchi jar 

Sift through strainer and press down all the starch out of the mixture

add 2 T of salt  (season according to taste) 

Mix all and let it sit for of 1-2 days to ferment!  

Recipe according to:  https://www.youtube.com/watch?v=U21slZtt09o&t=353s

Mung Bean Pancake aka "Bindaettuck" ...

I made this for the first time.  I didn't know how much of mung beans I needed to grind.  At first, I made it too coarse, then I had to soak more beans and added to the mix.  This process took little longer than anticipated.  But the end result was that it was delicious.  It was thick just like the Kwangjang market style from our Korea trip last year.  I diced flank steak and seasoned it, added kimchi, sprouts, scallions and carrots.  If you have Korean pancake mix,  you can add it to make the consistency to make it thicker.  I had to add a cup of this boochim garu, and this did the trick.  Since it was my first time, I didn't quite know how to make it thick like a pancake batter.  Overall, loved the taste and the texture.  Glad I had the coarse mung beans with the second batch of creamy mung beans!