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Category Archives: Cooking Cooking!!!



New category added, Cooking Coocking!!! I Think I’ll try to post some recipes for who like to cooking! Well lets try to make Kimchi, I think this food will good to start my Cooking Special.

I really want to make it by my self. But I think it’s not that easy. The interigent is hard to find in MaKaSsaR. Btw Kimchi basicly is a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews. Have U try it??? People in korea must every day eat this food.

Kimchi has been a Korean cuisine for over 2000 years (OMG!!!); it is probably right to say that a Korean meal these days is incomplete without Kimchi. Kimchi is often eaten with rice and other dishes, but over the years Kimchi has developed into various forms of delicacies like Kimchi soup, Kimchi ramen, barbecue Kimchi and Kimchi spring role etc… creativity is the only limit to the reinvention of Kimchi recipe.

Varian Kimchi

Varian Kimchi

1. Tongbaechu Kimchi
(whole cabbage kimchi)
The classic Korean kimchi made with Chinese cabbage, served at almost every Korean meal.
2. Oisobaegi

(stuffed cucumber kimchi)
Suitable for the summer months when people lose their appetite. Slit-cut cucumbers are stuffed with a mixture of vegetables and seasonings, and fermented a day or two.
3. Yeolmu Kimchi
(young radish water kimchi)
A popular kimchi in summer. Not spicy.
4. Kkakdugi

(diced radish kimchi)
Made with big white radishes.
5. Dongchimi
(radish water kimchi)
Without using red pepper powder, radishes are marinated in brine seasoned with garlic and ginger until fermented.
6. Chonggak Kimchi

(bachelor radish kimchi)
Nice and crunchy. Unmarried Koreans traditionally wore their long hair in a braid. Radish with tops resembles the head and ponytail of a traditional bachelor.
7. Nabak Kimchi
(sliced radish & cabbage kimchi)
The tangy juice is refreshing and fragrant.

This recipe i found in here!

1 large Napa cabbage (2 pounds, 1kg)
2 tablespoons coarse salt (do not use fine table salt)

1/3 cup (80ml) white rice vinegar
3 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon very-finely minced garlic
2 tablespoons coarse Korean chili powder (gokchu garu)
1/2 tablespoon very-finely minced fresh ginger
4 scallions, sliced in 2-inch (5cm) batons, including the green part

1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.

2. Cut the cabbage into 2-inch (5cm) pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours.

(Don’t use your Thai mortar and pestle, since as the cabbage decreases in volume and compacts, it may tip and fall over and scare the heck out of you in the middle of the night.)

3. Mix together the vinegar, chili paste, garlic, chili powder, and ginger in a large, non-reactive bowl. The original recipe says to let this stand overnight as well, but I didn’t.

4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well.

5. Pack into a jar and let stand at room temperature 48 hours, then chill for 4 days before serving.

STILL CONFUSED??? Try in Indonesian
Cara Membuat

Bahan :
2 bh sawi putih ukuran sedang, masing-masing belah dua dan cuci bersih
50 grm garam
3 btg daun bawang, iris serong kasar
1 ikat daun bawang cina atau kucai, iris kasar
4 sdm kecap ikan

Bumbu halus :
3 siung bawang putih, haluskan
1 bh bawang bombay, haluskan
2 cm jahe, haluskan
Cabe bubuk sesuai selera

Adonan bubur :
1/2 cup tepung beras
1/4 cup gula pasir
3 cups air

Cara membuat :
Taburi disetiap lembar daun sawi dengan garam, lalu diamkan selama 2 jam.
Taburi kembali garam lalu diamkan selama 1 jam.
Lalu cuci dengan air sampai bersih, peras lalu tiriskan.

Kimchi paste :
Masukan tepung beras dan air, masak sampai mendidih lalu masukan gula
Dinginkan, lalu tuangkan kedalam baskom besar
Masukan cabe merah bubu, kecap ikan, bumbu halus, daun bawang, kucai dan aduk rata
Ambil satu bh sawi putih yang telah digarami, lalu olesi dengan bumbu tiap lembarnya.
Lanjutkan dengan sawi putih lainya.
Tempatkan dalam wadah kedap udara yang tidak terbuat dari besi dan sejenisnya * aku pake wadah plastik tupperware dikit :D*
Simpan disuhu ruangan 1-2 hari sampai berfermetasi lalu masukan kedalam kulkas *
Kimchi tahan lama dikulkas

Atau Mau makan NASI GORENG KIMCI??

NasGor Kimchi

NasGor Kimchi

Bahan :
1 piring nasi *banyaknya terserah*
1 mangkong kimchi, potong kasar
50 grm daging cincang *ayam boleh, udang jg boleh aja *
2 siung bawang putih, cincang
1 bh cabe merah, iris serong
2 sdm kecap manis *aslinya pk kecap korea* (klo gak ada yah pke kecap biasa aja lah)
Garam secukupnya *jika perlu*
2 sdm minyak untuk menumis
Telor mata sapi (ceplok)Cara membuat :
Tumis daging cincang sampai matang, lalu masukan bawang putih dan cabe iris.
Masukan nasi dan kimchi aduk rata, tuangkan kecap manis(atau biasanya ditomat klo mau bikin nasi goreng merah)
Aduk sampai tercampur rata dan masak ampe matang
Sajikan dengan telur mata sapi!!! wkwkwkwk


Here some vid practice

Well i hope u can try cook it by your self. See u in next post! Cooking Special!!! Fighting!!!