Kimjang Kimchi Seasoning Recipe: 20kg of Highland Pickled Cabbage, Seasoning, Making Kimjang Broth

hello everyone!

This weekend, I made kimchi with my mom and older sister.

I used pickled cabbage, but what on earth happened?

It saved time and was much easier than I expected!

Here is a photo of the well-fermented Gimjang kimchi one week later~~

Especially this time, I specially made the kimchi broth myself.

I seasoned it... and it's totally awesome!

It turned out so delicious that I made a 20kg batch

It was so disappointing.

This year's Kimjang Kimchi uses Chef Kim Dae-seok's seasoning recipe

I tried making something using it, and it's really delicious :)

Making Kimjang Broth (The Basics of Flavor!)

▶ Broth boiling time: Approximately 40 minutes

Please pour 2 liters of water into a large pot.

Please slice the radish thickly.

Wash the onion thoroughly without peeling it.

I used it

I will wash the green onions thoroughly and add them.

Lightly rinse the kelp in water.

Add all the ingredients and boil over high heat.

Once it boils, reduce the heat to medium and simmer for 30 minutes.

Once it boils for about 15 minutes, remove the kelp first, and

After boiling for 30 minutes, please remove the solids.

The broth has a rich flavor :)

Pour cold water into the glutinous rice flour and mix it.

After pouring it into the hot broth, turn the gas stove back on and

Stir to prevent clumping, and when it boils

Boil for about 3 more minutes and the glutinous rice paste is complete.

💡 Tip: You must let the broth cool completely before using it so that the kimchi seasoning does not ferment!

Preparing the Seasoning (The Key to Delicious Kimchi!)

▶ Prepare ingredients for the blender

Please soak the dried chili peppers in warm water for about 20 minutes.

Wash the garlic and ginger thoroughly and prepare them.

Wash the pears and apples thoroughly, remove the seeds, and cut them into large pieces.

Peel the onion and cut it into large pieces.

▶ Making the seasoning

Please grind the soaked dried chili peppers in a blender first.

Grind the remaining ingredients in the blender in order.

Add red pepper powder and mix well.

Adjust the consistency by adding the cooled broth little by little.

This is High Beta pickled cabbage from the highlands of Gangwon-do.

It is a little more expensive than regular cabbage, but

They say the sweeter and nuttier taste is its advantage.

I bought it and it's really delicious.

Preparing cabbage

※ Should you wash pickled cabbage or not?

These days, they really salt the cabbage thoroughly before sending it.

I also wondered at first, 'Should I wash it?'

I soaked a head of cabbage in water as a test.

But the water was almost clear!

In fact, if you wash pickled cabbage again, the delicious components inside the cabbage also

There is also talk that they are washed away together,

I boldly skipped the washing process.

The result was a huge success! The seasoning soaked into the cabbage better, and the flavor was richer.

💡 Tip: If you're unsure, test a single plant before deciding!

If you soak it in water and the water is clear → Skip washing recommended

If the water is cloudy or there is dirt → Lightly wash about once

The conclusion is your own choice!

Clean pickled cabbage can be used immediately without washing.

It’s not a problem at all. In fact, the flavor can become even deeper 😊

Drain the water and let it air dry naturally.

Carefully examining each head of cabbage

Remove the spoiled parts.

Preparing vegetables

Wash the red mustard greens thoroughly and cut them into 5cm lengths.

Cut the chives into the same length as well.

Please slice the radish into thin strips.

Finely julienne the soaked kelp.

Another side dish inside the Kimjang kimchi!

I hid large chunks of radish between the layers of kimchi 😊

Why did I do this, you ask?

As the kimchi ferments, this radish transforms into a hidden treasure!

It has a special taste that is different from kkakdugi.

It has a refreshing yet deep flavor that harmonizes with the taste of cabbage.

It smells good, and they say it's a real delicacy!

💡 Radish Prep Tips

Size: Cut slightly larger than a bite.

Shape: Dipped into squares

Location: Tucked right in between the kimchi filling

If you do this, whenever you take out kimchi to eat later

It feels like getting an extra delicious side dish!

You don't need to make cubed radish kimchi separately, so it kills two birds with one stone!

Add the vegetables to the prepared seasoning and mix well.

Kimchi filling seasoning complete!

Mixing the kimchi (the most important moment!)

Add the vegetables to the prepared seasoning and mix well.

Carefully apply the seasoning to each cabbage leaf.

It's a very simple task where you just have to repeat this... haha

Please apply a generous amount of seasoning, especially to the stems of the cabbage.

Tear off a cabbage leaf, top it generously with seasoning, and take a bite…

Ah, this is heaven! Haha.

I was mixing it, but I couldn't resist, so I took a bite.

I can't believe it's this delicious even though it's not fully cooked yet...

I'm already looking forward to seeing how much more delicious it will be after aging for a few days!

As if that weren't enough, boiled pork is bubbling away in the kitchen...

(Gulping...)

How can you resist smelling this scent? 🤤

Ah, my hands are getting busier because I want to wrap the boiled pork in kimchi right away!

I need to quickly mix up the leftover kimchi and have a boiled pork party!

Finally, making Gimjang kimchi is complete^^

Wrap with the outer leaves and pack neatly into a kimchi container.

Finally, after placing it on top of the dried kelp,

Please leave it at room temperature for a day or two, then put it in the refrigerator.

The umami flavor becomes absolutely amazing as it ages.

If you cover it with dried kelp, the umami flavor naturally develops

As it permeates the kimchi, it adds a deeper flavor.

It also appropriately regulates the fermentation speed of the kimchi and

It maintains a crisp texture even when stored for a long time.

Try using kelp :)

This year's kimchi-making was special. It was based on the secret recipe I learned from my mom.

Adding the tips I found, it's really delicious

The kimchi is finished.

The seasoning with the broth was especially amazing!

Using pickled cabbage saves time, and

It also consumed less energy.

At first, I was worried that 20kg might be too much, but

Since it turned out this delicious, I should have made more.

It occurred to me. With my mom and older sister

It was a fun time making kimchi.

Cook well~~!!!

This is deliciously ripened Gimjang kimchi after two weeks :)

If you follow this recipe, you won't fail.

You will be able to make delicious kimchi!

In particular, seasoning with broth is the secret to creating a deep flavor.

Be sure to give it a try.