sel72
And one more thing - no one has a recipe for Korean pyanse pies. Far Easterners - ayyyy! I remember how they were sold in thermoses, hot. I was struck by the white dough, at first glance it seemed that it was raw)))). I ask: "Sharp ?!", "Not cool, not cool!" - they answer and smile so cunningly! Then he very quickly ran to the nearest tent to wash it down and pour this fire into his mouth! ))))))))))))))
Tricia
Lenochka, forgive me for flooding in your topic ... But here we have a "Korean" suffering person, I can not pass by

Alexey, sel72, so I'm wondering why you ran to drink a penny, if there is not even red pepper in the filling!

Well, about the recipe: how was born and raised in Sakhalin (on this very pyanse, so to speak), with all responsibility I declare that the most authentic recipe for pyanse of all I have met is this one


Pay attention to the dough - it is just "the same". But the filling on Sakhalin was somewhat different: more cabbage, less meat, there was less coriander in the spices. And as a result, the pyansa is straightforward!

By the way, I declare with full responsibility that according to the recipe Elena it turns out to be a real chim-cha, like most Korean Koreans. : nyam: It's just a secret that every housewife has her own special recipe for this dish, and it's impossible to find a standard.
Elena Tim
Quote: Tricia
Lenochka, forgive me for flooding in your topic
Oh, yes, flood your health.
Moreover, you do it so tasty ...
... had to go to the sausages.
Rada-dms
Lenus, I'm sorry, delayed!
There is a medical battalion in the house, I have a tooth and a migraine!

The tooth is not on you!


Despite the fact that I washed it too much and then I realized that I salted it a little and again and let it lie down, everything else was according to the recipe, the cabbage turned out to be just awesome! And it was still a flimsy cabbage and was very late! Well, I did it from 600 g of everything, and so with spices by the eye I guessed just right, spicy, but not so much as to die and suffocate! Everything as we love!
Today they just tried it, let it sour for another day

at the same time the migraine will go away, otherwise it is impossible to eat it, but I don't eat at all - I can't sit

, but in a day we'll come off! And in general a fabulous recipe, especially when the sauerkraut is over, and you want cabbage. And of course, I will play a new party as soon as possible, so that I can add to the pies, and not regret it for food, but to eat as much as you want, for the children and mom to put off!
Thanks for the recipe, I, of course, will unsubscribe a hundred times! Well you know me for a good recipe

and human

, thank you and do not mind the words! Thank you from the bottom of my heart, because a new snack is always valuable, especially one that is in the refrigerator and is always ready to be served on different occasions and with different dishes!
Elena Tim
Fuy, thank God.
And then I really think where you are. And you, Akazza, have a full migraine. Poor thing.
Thank you for unsubscribing, I am very pleased that I liked the chimchushka.
Listen, have you talked to Manka about migraines yet?
Rada-dms
Elena Tim, no ..., I didn't say, I try not to pester you again, I'm sorry ...
I rarely have it now, but creepy! : wow: This is because of a tooth, on Wednesday I'll go to the execution ... I'll go myself .. with my own feet, like Zoya Kosmodevyanskaya ... they won't get it right away!
Elena Tim
Horror. I'm talking about teeth.
And if the migraine will often torment, whistle, add something.
Rada-dms
Quote: Elena Tim

Horror. I'm talking about teeth.
And if the migraine will often torment, whistle, add something.
OK! Notice!
sel72
I understood why I hadn’t got my kimcha yet. I didn't salt it enough. It so happened that in this thread I wrote about fried kimche with meat.I read NellyTsoy's recipe, went to her blog, and there she talked about kimchuha and what it should be if salted. It should not break closer to the root, bend yes, but not break. If it breaks, it didn't get salted, I broke down, didn't hold it. And in general, kimcha with meat, and basmati rice as a side dish - as Lena says, the dump of the head. I prepared a festive table for February 14th. It is a pity that they were distracted by work, did not have time to make the festive table setting, everything turned out to be simple.

Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Quote: sel72
And in general, kimcha with meat, and basmati rice as a side dish - as Lena says, the dump of the head.
Aaaaaaaaaa! I also want such a dump head! And, as luck would have it, I didn't have a gram of chimchi left.

No, girls, well, have you seen what kind of muslin ?! On Valentine's Day he covered the clearing himself, and what a glade! No, I'll just literally take it and collapse like a rat:Chimcha (chimchi, kimchi ...), easy way to cook
Alexey, in!
Elena_Kamch
Quote: Elena Tim
No, girls, well, have you seen what kind of muslin ?!
Yeah ..., Len, move over, I also povalyausss
And he prepared the kimchi himself, and laid the table himself ... Nooo, this does not happen
sel72
Quote: Elena Tim
No, girls, well, have you seen what kind of muslin ?! On Valentine's Day he covered the clearing himself, and what a glade! No, I'll just literally take it and collapse like a rat:

Quote: Elena_Kamch
And he prepared the kimchi himself, and laid the table himself ... Nooo, this does not happen

Well, they just praised me))))))))))))))))))) And how delicious it is to take a leaf of lettuce, put some rice on it, drip a couple of drops of soy sauce and fried meat with kimchi on top. I usually don't salt rice. In general, it turns out shawarma in Korean)))))))))))))) By the way - I will share a secret, it is not mine (the moped is not mine), I preferred to use it to optimize the preparation of meat. In the local recipe NellyTsoy it was said that the onion is added to the almost finished meat at the very end. But we soak it with soy sauce, which means salt, which means that the meat during heat treatment will actively release juice and get crackers))) I always fry meat on onions with vegetable oil. It is enough to chop the onion to cover the entire bottom of the pan and add ground pepper with a mill to taste. As soon as the pleasant smell from the onion has gone (it is still completely white), you can lay the meat. Thus, we seal all the juice. After laying the meat, it is necessary to increase the gas to a strong one literally for half a minute, because the product is cold, after that we reduce the heat to medium. Next, do not stir it until we see an amber color on the onion, this is the so-called litmus test)))) After that, stir periodically and bring to readiness. Also with a damp neck, for example - wash, remove excess moisture with paper towels, cut it into onions, salt at the very end! This is a common truth, I think, dear girls, you know all this without me, so, just thinking aloud. May it come with you force Bon appetite. )))))))))))
Elena Tim
Oh, just read it ... Deliciously written!
Florichka
I have made both pork and chicken using this recipe many times. Sometimes I do it without frying. On any marinated meat, marinade with Kochudyan according to the recipe, I spread Kimchi, onions and I bake in microvoltage with convection, you can in the oven.
Florichka
And when I fry the onion, I like it at the end, it even crunches a little, Kimchi is also not porridge. And in general, everything is fried surprisingly quickly, probably the marinade and Kimchi speed up the whole process. Everyone to do Kimchi !!!
Elena_Kamch
Quote: Florichka
Everyone to do Kimchi !!!
That's right!!!
With fresh hot red pepper, it tastes better and tastes more classic. Made with dry, it seemed to me a little wrong, but still eaten without fish
And made from white cabbage. I liked it too
Vikulina
Quote: Florichka
Everyone to do Kimchi !!!
Chimcha (chimchi, kimchi ...), easy way to cook
Did it! Waiting for the bubbles
And the other day I made Tanyulins cucumbers with sauce from Lena
Chimcha (chimchi, kimchi ...), easy way to cook A kilogram disappeared in two days And there are only two of us ...
Lenusik,

By the way, for the sake of experiment, I drank our white-headed one - it's not at all that. Oak she
Elena Tim
Oh, what a beauty!
Well, chimcha - of course, it is also in Africa - chimcha, but cucumbers look absolutely amazing!
How did you do it? I'll record ...
Vikulina

Korean kimchi cucumbers (Tanyulya)

Chimcha (chimchi, kimchi ...), easy way to cook

That's how she did, how TanyulyaI just cut the long cucumbers into pieces, I forgot the green onion and your sauce, but I didn't wait for the bubbles (or maybe it should have been), I just held the night in the refrigerator and truncated ... There is no fish sauce either.
Elena Tim
Aha, aha ... Everything is clear. Thank you, Vikus. I went to study ...
Elena_Kamch
Quote: Vikulina
smoked our white-headed one - not at all. Oak she

I didn't go too well right away, but stood for two weeks and it turned out to be such a delicious!
Vikulina
Quote: Elena Tim
I went to study ...
Are you scoffing, yeah?

Quote: Elena_Kamch
I didn't go too well right away, but stood for two weeks and it turned out to be such a delicious!
This year I didn’t come across normal cabbage, but only dry and reinforced - you cannot chew it raw, only fry and stew ...
Elena Tim
Quote: Vikulina
Are you scoffing, yeah?
Nope, just like Tanyulya - I never did it. Try it. So thank you for the tip.
Vikulina
Tanyulina cucumbers are just handsome!
Today I cut a fresh cucumber for dinner, because the smoky ones have already eaten, and the cabbage comes in the refrigerator.
My husband says - what are you translating good? I feel he will carry me sacks of cucumbers with Peking, and I, like a little girl, will do magic in the kitchen.
Elena_Kamch
Quote: Vikulina
This year I didn’t come across a normal cabbage,
Yeah ... we have the same trouble Where did the delicious cabbage go ...
Yesterday I found a Peking (Chinese, really) And then again without kimchuhi I'm sad
Elena_Kamch
Leeyen, count up, for the sake of kimchuha I bought a hot pepper for 1300 rubles per kg!
Sednya repaired
Elena Tim
Without words... 🔗
Elena_Kamch
Nah ... I am also lying in a deep swoon, but without kimchi, you can't live! We have to make sacrifices ...
Do you have fresh peppers there? And how much ???
Elena Tim
There is pepper, of course, but I have no idea how much it costs ...
Wait, I'll ask Timon, he knows ...
Elena_Kamch
Ask! I wonder how much the spread in the country for pepper is some ...
Elena Tim
Grit, the last time they took 630 rubles.
Elena_Kamch
Oooh ... that's half the price! But if you remember about belts in Soviet times, then the difference was more
Elena Tim
Yes Yes...
Fiesta
Lena, will it work without fresh pepper? I have dry paprika and frozen bell peppers. spicy dry was also somewhere ... it seems ...
Elena Tim
Tanyusha, well, since there is no fresh, but really want chimchi, then where to go, take frozen.
But I cannot vouch for the result. Not that it will not turn out tasty, just if it is also spicy dried, and not fresh used, then the aroma will be different. So it's up to you.
But I think nothing bad will happen.
Fiesta
then I'll take a chance while I try to cook half a portion
thank you for quick answer
Elena_Kamch
And I always sprinkle dry hot peppers in the winter version.It's still delicious
What to do if winter
Elena Tim
Well, that means you shouldn't worry.
Fiesta
Flax, should this kimcha be sour or not? I've never eaten it yet
cooked, has been in the refrigerator for 2 days. I try - it seems somehow fresh (maybe washed too much and there is not enough salt)
and ginger gives a strange taste (I only had a dry one - it tastes like dust, although it smells normal by itself)
can this chimcha not just do the enzyme? (or my pens are not from there)
Elena Tim
Tanyusha, yes, chimcha is sour, but in moderation, it's still pickled, albeit a little.
Did you forget to add salt to the pepper mixture?
At the expense of dry ginger, its main thing is not to ooze, it should not be felt by itself, just like garlic. But together they work very well.
Quote: FIESTA
maybe this chimcha was not fermented simply?
It may very well be.
You know what, if you really don't have enough salt, then maybe it's better to add a pinch? And if there is no sourness, then take the chimcha out of the refrigerator and leave it on the table for a day or a day. Should get there. Something prevents her from wandering, I don't understand what ...
Fiesta
Quote: Elena Tim
At the expense of dry ginger, its main thing is not to overdo it, it should not be felt by itself
I definitely didn’t overdo it, I put in a very meager dose.
like this: pull it out of the refrigerator and add a little on top and wait a little more
Elena Tim
Quote: FIESTA
I definitely didn’t overdo it, I put in a very meager dose.
Then it's hard for me to say what the aftertaste is ... Well, let's see, maybe when the chimcha is fermented, all the extraneous smells and tastes will go away.
Quote: FIESTA
like this: pull it out of the refrigerator and add a little on top and wait a little more
No, no, Tanya, not on top, but salt and stir so that the salt is evenly distributed, otherwise it will remain on top.


Added Thursday, March 24, 2016 8:31 PM

Well, or, maybe, close the jar and shake it back and forth, then maybe the salt will stir like that.
Fiesta
no, well, why did I pull her out? now I go and try, try, try, she did ferment (compared to the morning tests), maybe it was chilly in the refrigerator and, I think, there was less juice and spices on top, that's why it was bland. I'll warm it up ... a little bit, and I'll hide what remains. and I'll hang the lock. Bo is already delicious, but it will be zhezh: girl_dance: even tastier
Elena Tim
Aaaaaa!
Yes, she is so insidious - once you try it, it begins ...
Elena_Kamch
Yes, I started a new batch too
We bought one and a half heads of Peking cabbage for 660 rubles!
And what to do ... in a hungry winter season
Elena Tim
Quote: Elena_Kamch


We bought one and a half heads of Peking cabbage for 660 rubles!
Move, I'll fall next to ... 🔗
Elena Tim
Well?...
Is this a wretched creature?
Lyuyuyud, ay! Shaw happened then?
Elena_Kamch
Quote: Elena Tim
Is this a wretched creature?
Len, who is this unfortunate one? Didn't you give Chimchu to someone?
Umka
Good evening Elena !!! and so moan ...
I did everything as Velikaya Almazovna wrote / taught !!!
I dipped the cabbage in salted water for 2.5 days and then everything point by point (I don't have a current of fish sauce), yesterday afternoon I got it to the swimmer, and it smells delicious, but it tastes somehow bland ... You explain to me, I so I understand that according to the idea, it should be like A la sauerkraut + pepper / ginger / garlic give YuV tsymus, pralna ??? !!!
After lunch, I didn’t return the jar to the refrigerator, but returned it to the oven ...


Added Wednesday, 30 March 2016 03:16

Quote: Elena Tim
unfortunate creature?
Someone I am unhappy .... after you took me to the junior and entrusted me with Susley, I am the HAPPY !!!
Elena Tim
Fu you! I thought it was the end of the world, no less.
Lyud, it's okay, you just didn't get it. Once you put it back in a warm place, it will ferment, it won't go anywhere.
But just don't expect it to be sour, like sauerkraut, it's still something else.
Look tomorrow: you will see bubbles (a little), you can put it back in the cold and let it cool down, then try it - it should work.
Quote: Umka19
I am the happiest!!!
My little fish!

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