Yeolgalyi Kimchi – Glutinous Rice Paste Makes the Seasoning Stick Perfectly

Steps

1. 1

   Trim the base of the yeolgalyi and wash it several times thoroughly.

2. 2

   In a large bowl, dissolve 1 cup of sea salt in 2L of water, then submerge the yeolgalyi and brine for 1 hour.

3. 3

   In a pot, mix 500ml of water with 3T of glutinous rice flour, bring to a low boil, then let cool.

4. 4

   In a blender, combine 1 Asian pear, 2T salted shrimp, 1T sugar, and 100ml water; blend until smooth.

5. 5

   In a bowl, combine the cooled rice paste, 2 cups red pepper flakes, 5T minced garlic, 0.5T minced ginger, 6T fish sauce, and the blended mixture to make the kimchi seasoning.

6. 6

   Rinse the brined yeolgalyi under running water and drain well.

7. 7

   Coat the yeolgalyi and green onions evenly with the kimchi seasoning, pack into a kimchi container, cover with plastic wrap, keep at room temperature for 2 days, then refrigerate.