KIm Chi – Gut Chori
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- This topic has 4 replies, 3 voices, and was last updated 9 years, 4 months ago by sanne.
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- November 12, 2014 at 10:26 pm #57731jazz0123Participant
Hello Maangchi!
Can you please upload a recipe for “Gut Chori” or “Gut juh ri”?
I have been craving this type of kim chi recipe, but unable to find one.
Thank you,
p.s.
I have been trying to cook Korean food for a long time, but have been unsuccessful. Since many older generation of Korean women do not measure their ingredients, it was difficult to determine the measurements by my Mom’s fingers and hand. :-}Your website was introduced to me about 3 years ago and it was heaven sent! I absolutely love it!
Thank you!!!!!
- November 19, 2014 at 12:45 am #57803theyellowduckieParticipant
She has! There is a separate recipe here: https://www.maangchi.com/recipe/gutjuli
There is also video, but it’s part of the soybean paste soup, here: https://www.maangchi.com/recipe/tofu-stew-doenjang-chigae
Hope that helps! :)
- November 20, 2014 at 8:29 am #57824jazz0123Participant
Hello theyellowduckie!
Thanks so much for taking the time out to reply to my post!
I am looking for the gut chori in a form of kim chi though. :-(
Maybe if I replace the lettuce/vegetable greens and replace it with bok choy and increase the ingredients a bit, maybe I will get this recipe…..
Thanks!
- November 23, 2014 at 3:19 am #57845sanneParticipant
Hi jazz0123,
“gutjori” stands for the cut! These mostly long, strip cuts allow longer and more even fermentation. This cut is mostly used for young vegetables like putbaechu or yeolmu: <https://www.maangchi.com/recipe/yeolmu-mulkimchi>
Don’t increase the ingredients, decrease them compared to “older” vegetables to not kill the young taste!
The recipe for putbarchu kimchi I use is Lauryn Chun’s without the rice-porridge.Bye, Sanne.
- November 23, 2014 at 3:20 am #57846sanneParticipant
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