How to Make Korean Young Spring Onions Kimchee - Tchokp'a Jot Kimchi Asian Cooking Recipe Cuisine

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Korea Tchokp'a Jot Kimchi - Young Spring Onions Kimchee 



This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
rice porridge (3/4 cup: 1.5 tbsp rice flour in 1 cup water, brought to a boil and cooled)

 4 oz fermented shrimp paste or sauce

 3 oz chopped garlic

 2 oz chopped ginger

 3 oz red hot chili flakes

 2 oz chili powder

 4 oz coarse salt

 6 lb fresh young spring onions, trimmed and left whole

 1/2 lb carrot, julienned thinly

 1/2 lb onion, thinly sliced
4 oz fresh red chili, halved lengthwise or used whole

Directions:

 To make the seasoning, combine the rice porridge, shrimp paste, garlic, ginger, chili flakes and powder and salt.

 Toss together the spring onions, carrot, onion and fresh red chili. Mix these gently into the seasoning paste. Place everything in a container, cover and refrigerate for about 1-2 hours for the flavors to infuse.

 Serve immediately to taste the fresh garden. If desired, it may be fermented for 2-3 days.

*There are no specific servings to this since you can serve as side dish in different amounts

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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