여수 돌산갓김치에 3가지만 기억하면 200% 성공합니다

Chef Kim Dae-seok reveals all of his 30 years of expertise. Today, I'll be sharing the recipe for Yeosu Dolsan Mustard Leaf Kimchi. 1. 2 bunches of dried mustard greens (3.4 kg) (2 cups sea salt, 2 liters of water, marinate for 3 hours) 2. Boil the broth - 3 cups water, 15g dried kelp, 3 dried shiitake mushrooms (Boil for 10 minutes, remove the kelp after 5 minutes) 3. Add 2 tablespoons of Chujado anchovy sauce and 1 cup of water and boil for 2 minutes. 4. Soak 180g of dried red peppers - 1.5 cups beef bone broth, 1/2 cup anchovy sauce, 7 parts shrimp sauce, 2 cups of broth, 1 cup of boiled salted red pepper sauce [Ingredients for blender] 1/4 pear, 1/2 apple, 1/2 onion, 1/2 handful garlic, 1/2 a knob of ginger Soak the dried red peppers with various ingredients. 5. Remaining ingredients 1.5 cups red pepper powder, 2 tablespoons plum extract, sugar 2 tablespoons glutinous rice flour, 1 cup glutinous rice flour, 1 tablespoon sea salt, 2 handfuls green onions #YeosuDolsanMustardLeafKimchi #DolsanMustardLeaf #ChefKimDaeSeok #MustardLeafKimchi #Kimchi #YeosuCity