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Resep Kimchi Kaldu Jamur untuk Teman Nonton Drakor
Sudah pernah mencoba bikin Kimchi sendiri di rumah? Seru untuk teman nonton drakor. Yuk, coba resep kimchi yang pedas dan segar berikut ini!
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Pernah mencoba resep Kimchi a la Korea di rumah? Yuk, cobain resep acar sawi putih a la drama Korea dengan Royco Kaldu Jamur ini! Kamu bisa menyantapnya sebagai pendamping Kimbap, Bubur Ayam Bulgogi, atau bahkan Beef Teriyaki sambil nonton drama Korea.
Sebelum meraciknya, aku ingin berbagi beberapa tips membuat kimchi:
- Sebelum proses memberi garam atau mengasinkan kimchi, cuci bersih sawi putih di bawah air mengalir lalu tiriskan dengan baskom peniris atau colander. Cuci bersih setiap lembarannya dan pastikan tak ada kotoran yang masih menempel.
- Lakukan proses pengasinan dalam baskom dengan penyaring atau colander supaya kandungan air turun. Selama proses mengasinkan, balikkan sawi untuk mengurangi kandungan air secara merata.
- Setelah selesai proses pengasinan, pastikan kimchi dicuci bersih supaya hasil akhirnya tidak terlalu asin. Tiriskan kembali dan balikkan setelah 30 menit untuk mengurangi kandungan air sekaligus supaya tekstur kimchi lebih renyah.
- Sebelum meracik bahannya, jika kamu menggunakan kecap ikan dan cabai bubuk lokal, sebaiknya kurangi takarannya. Cabai bubuk lokal punya rasa lebih pedas ketimbang cabai bubuk Korea. Jadi kamu wajib hati-hati saat menakarnya.
- Semakin lama proses fermentasi, maka cita rasanya akan semakin kuat. Icip terlebih dahulu rasa acar sawi di fermentasi 24 jam pertama, jika sudah sesuai, maka kamu bisa langsung memasukkannya ke dalam kulkas. Tetapi jika ingin rasa yang lebih kuat, maka kamu bisa melanjutkan proses hingga 36 jam.
- Simpan di kulkas dalam wadah kedap udara supaya aromanya tidak ‘menular’ ke bahan makanan lain yang ada dalam kulkas.
Sekarang kamu nggak akan ragu untuk bikin acar sawi putih khas Korea ini di rumah, kan? Yuk, coba resep Kimchi Kaldu Jamur ini! Sajikan sebagai teman makan Bubur Ayam Bulgogi, Kimbap, atau hidangan Korea kesukaanmu.
Bahan
6
Porsi
1
kg sawi putih
3
sdm garam
1
buah lobak putih, kupas, iris tipis
3
batang daun bawang, potong 2 cm
20
g kucai, potong 3 cm
Larutan tepung
200
ml air
1
sdm tepung beras
1
sdm gula pasir
Bumbu halus
8
siung bawang putih
2
cm jahe
70
g bawang bombay
50
ml kecap ikan
Cara membuat
1
Potong bonggol sawi putih bagian bawah. Belah 4 bagian dari bagian bawah hanya sekitar 5-7 cm. Selesaikan membelah sawi menggunakan tangan hingga sawi terbagi menjadi 4 bagian. Potong 4-6 cm masing-masing bagian sawi.
2
Cuci bersih setiap lembaran sawi putih. Tiriskan. Lumuri dengan garam secara merata. Diamkan selama 2 jam. Setiap 30-40 menit, balikkan sawi supaya kandungan airnya turun. Sisihkan.
3
Larutan tepung: Panaskan air bersama tepung beras sambil diaduk hingga mengental. Tambahkan gula, aduk hingga larut. Angkat. Diamkan hingga tidak panas.
4
Setelah sawi diasinkan, cuci bersih sawi di bawah air mengalir. Tiriskan. Sisihkan.
5
Campur bumbu halus dengan Royco Kaldu Jamur dan larutan tepung. Aduk rata untuk digunakan sebagai bumbu perendam kimchi.
6
Lumuri sawi putih, lobak, daun bawang, kucai, dengan bumbu perendam secara merata. Masukkan ke dalam wadah plastik kedap udara. Tutup. Fermentasikan selama 24-36 jam dalam suhu ruang.
7
Simpan kimchi dalam kulkas dan dinginkan. Kimchi siap disajikan.
Selamat mencoba!
Bahan-bahan
Royco Kaldu Jamur
