Kim Jang's special feature was drawn on TVN entertainment 'Sumine Side Dishes' broadcasted on the 11th. On this day, Kim Soo-mi and three other party members, chefs and members gathered in Pyeongchang, Gangwon-do for special feature. Kim Soo-mi said that the reason why they all gathered in Pyeongchang was "Why did you come to Pyeongchang? Because of the Pyeongchang Highland Kimjang Festival, everyone headed for the Kimjang Festival. A special group was organized for the Kimjang Festival, and everyone shouted, "If you open up, you die." After preparing a good soup with kimjang kimchi, eight people together identified a huge amount of ingredients. First Kimchi Kimchi was Chinese cabbage kimchi. Kim Soo-mi gradually introduced the method to pickling and explained to the first three members of his party.
Kim Sumi revealed the secret of Kim Jangsu. Take out the Hwangtae broth made in Gangwon-do, famous for the Hwangtae. Last year, unlike the North Korean, this time using the Pyeongchang Emperor. Emperor is characterized by not fishy. Pour the broth from the diced radish to prepare the liver.Kim Soo-mi said, "The secret to put in Kimchi in Gangwon-do." Kim Soo-mi demonstrated by putting a lot of Kim Chi-so on the side of the stem to mix the seasoning and putting Hwang-chae between the leaves. Kim Sumi said, "This is Gangwon schematic" and filled the kimchi with fresh Gangwon schematic method, which is not well known. Kim Sumi has revealed the second honey tip recipe that can be done with the remaining Kim Chiso. It was mixed with squid. Mixing the remaining kimchi cow with squid is a feature of Gangwon-do. Fresh squid and mixed together will make squid salted. Squid Kimchi is added according to local characteristics.
Next, I decided to make a mixture of soup and soul mat. I was excited to hear that it was a radish kimchi parade made from Pyeongchang. I started with mixed paper that would add cool and crispness. First, Kim Sumi added red pepper powder, anchovy salted fish sauce, chopped garlic and ginger, which are essential to kimchi, and sauteed fish sauce and shrimp sauce. Next, I put half a bottle of cider and half a spoon of servants. He emphasized that glutinous rice paste is mixed but not diced. Kim Sumi added salt and mix it with seasoning. I added salt just enough to make it fit. Then, while tasting the mixed paste that was perfect for the liver, the grandmother said that the three rooms were "really delicious," and Kim Soo-mi was satisfied with "passing the sound."
Kimjang lineup was the third. First, sliced radish cut into small bite-size pieces. He mixed the radish with the seasoning that made the mixture and finished it.Next, I decided to make Gapmul Kimchi, the king of the end plate of coolness. First cut the pear and cut it. Hwangtae broth was first poured into a kimchi container, and instead of sugar, half a spoonful of sugar and 4 liters of bottled water was poured.Three tablespoons of coarse salt was added, and two tablespoons of chopped garlic and one tablespoon of chopped ginger were added to the gravy bag of the spleen. The small sized radish cut in half and pressed the broth pouch well. Lastly, squeeze the pear juice from the noodle bag and filter it.Suddenly the kimchi was completed. A week later, the ripe fresh kimchi was more delicious, and the chefs certified it and drooled it. Lastly, we decided to make Gangwon-do Bachelor Kimchi. I was curious about Gangwon-do Bachelor Kimchi with the secret recipe.Kim Sumi said "I will not put glutinous rice paste," referring to the famous potato in Gangwon-do, called potato paste. Kim Soo-mi added, "It's lighter and sweeter."
