{"id":2808,"date":"2022-09-12T20:56:06","date_gmt":"2022-09-12T20:56:06","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2808"},"modified":"2022-09-15T13:47:46","modified_gmt":"2022-09-15T13:47:46","slug":"guiso-de-kimchi","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/guiso-de-kimchi\/","title":{"rendered":"Guiso de Kimchi"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2808","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Guiso de Kimchi","url":"https:\/\/vimeo.com\/746217336","descripcion":"","preparacion":"Para el kimchi tradicional:\r\nCortar todas las verduras en juliana y mezclar junto al ali\u00f1o previamente mezclado en un bol amplio. Trabajar un poco para que las verduras bajen su volumen.\r\nAbre las capas de nuestra col y pon la mezcla que hemos preparado capa por capa con ayuda de nuestras manos.\r\nEn un recipiente de cristal herm\u00e9tico, metemos nuestra col impregnada y doblada. Cerramos y dejamos fermentar. Despu\u00e9s de 1 semana, ya empieza a fermentar y despu\u00e9s de 1 mes ya podemos consumir.\r\n\r\nPara la col:\r\n\r\nMezclar 1 L de agua con 200gr de sal gorda y dejar cubierta con esta mezcla durante 8 horas. Aclarar y reservar\r\n\r\nPara terminarel guiso de kimchi:\r\n\r\nCortar las verduras y la carne para guiso en tama\u00f1o de 3X3cm\r\nEn una olla calentar dorar la panceta con un poco de aceite de s\u00e9samo. A\u00f1adir los puerros, el kimchi y 2L de agua. Cocinar hasta que la carne y el kimchi est\u00e9n blandos y en el \u00faltimo momento a\u00f1adir las setas y la cebolleta y cocer durante 5 minutos m\u00e1s.\r\n\r\nPara terminar:\r\n\r\nMontaje del plato","ingredientes":"Ingredientes para 4 personas:\r\n\r\nPara las verduras:\r\n\r\n150 gr de nabo.\r\n150 gr de pera\r\n80 gr de puerro\r\n\r\nPara el ali\u00f1o:\r\n\r\n80 gr de guindilla en polvo coreana\r\n150 gr de pera triturada\r\n15 gr ajo picado\r\n8 gr de jengibre picado\r\n40 gr de cebolla triturada\r\n80 gr de salsa de pescado fermentado (garum)\r\n100 gr de jarabe de arroz\r\n\r\nPara la col:\r\n\r\n\u00bd unidad de col china en salmuera\r\n\r\nPara el guiso:\r\n\r\n400 gr de kimchi fermentado\r\n\u00bd unid puerro\r\n100 gr de setas Shimeji\r\n200 gr de panceta de cerdo ib\u00e9rica fresca\r\n\r\nPara terminar:\r\n\r\n1 unid de cebolleta china\r\n1 unid de cebolleta china\r\n1 cucharada de aceite de s\u00e9samo\r\nc\/s de sal en escamas","utensilios":"Boles\r\nLengua\r\nCuchillos\r\nVarilla\r\nBandeja de cristal profunda\r\nBandeja de cer\u00e1mica\r\nTarro de cristal con tapa\r\nCazo\r\nSart\u00e9n\r\nTenedores y cucharas de apoyo\r\nPlato o bol profundo","nombre_del_instructor":"Luke Jang","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/066ba8f3-luke-jang.jpg","producto":{"ID":2235,"post_author":"3","post_date":"2022-09-13 02:53:23","post_date_gmt":"2022-09-13 02:53:23","post_content":"contenido","post_title":"COCINA ASI\u00c1TICA","post_excerpt":"Viaja con nosotros por las tierras de Oriente descubriendo la cocina china y japonesa.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-asiatica","to_ping":"","pinged":"","post_modified":"2024-02-08 19:13:22","post_modified_gmt":"2024-02-08 19:13:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2235","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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