Yannim (Yannem)

Category: Sauces
Kitchen: korean
Yannim (Yannem)

Ingredients

Hot pepper 0.5KG
Garlic 0.5KG
Salt 120 g
Coriander optional

Cooking method

  • So, we put on gloves. We take the pepper, cut off its green tails. We do not remove the seeds.
  • We clean the garlic. Grind everything in a blender, add salt. Yannim is ready!
  • I put it in small baby food jars, which I pre-sterilize in the oven. And I boil the lids in salted water. The process is simple. I take a hot jar with a tack, carefully put it on with yannim and immediately tighten it with a hot lid.
  • Add chopped coriander to several jars.
  • If you do not like too spicy dishes, then half of the hot pepper can be replaced with sweet ones. But I don't like this version of the recipe.
  • With yannim, you can cook in Korean dishes, for example, in kimchi, carrots, ears, etc. It is good to add it to borsch or cabbage soup. But most of all I like to spread it with a too thin layer on bacon, boiled pork, kebab, etc.
  • Bon Appetit!!!

Note

This seasoning is for spicy lovers. Oddly enough, but I did not find it on the Bread Maker.
It is enough to literally put Yannima a little in the dish and it will sparkle with completely different colors. I am sure that many have been using it for a long time, but what if someone has not heard of this wonderful seasoning?
There is only one photo in my recipe. Since everything is very simple and it makes no sense to lay out step-by-step execution.
This recipe was given to me a long time ago by a friend from the market, who traded spices and spices there. True, there was 2 times more salt in her recipe.
Now I put not 120 grams, but 50 grams, but I keep them in the refrigerator. I haven't tried it in the warmth, but, if I took 120 grams per kilogram of the mixture. salt, then she stood quietly in my pantry.

Gaby
Irochka, I am the first for a spicy tasty treat, thanks for an interesting recipe.
toffee
Vika, how nice!
Happy birthday to you! I wish you all the best!!! Health, happiness, peace and prosperity!
Jenealis
great recipe! To replace purchased Tobasco and so on. Thank you
Irgata
Quote: toffee
This seasoning is for spicy lovers.
well, very spicy
flu-bulking seasoning
toffee
That's for sure! Which is very important now.
If you don't even really like spicy, then you can prepare a small jar of yannima just for such purposes.
Constant
toffee, Irina, I really love this seasoning, only I do it with the addition of sweet pepper. I have such a proportion of 1 kg of garlic, 0.4 kg of hot pepper, 0.6 kg of sweet pepper and 300 g of salt. We eat every day, before I only did it to my men, now my husband is addicted herself, now he is worried that he will not have enough, I reassure him what else we will do)
M @ rtochka
I'll insert a little too
I found the recipe for this seasoning this year on another site. And since at that time she had already made various sweets for the winter, she gave this recipe to the mercy of her mother-in-law. She is a lover of all kinds of adjik. So she did, treated us to a jar. As a result, we almost ate it in a month (it was in October), and we had to do more, already by myself, because I really liked eating such sandwiches with soup or borscht!
Those who are very scared by the pungency, they advised to replace part of the hot pepper with Bulgarian.
toffee, Irina, thank you for such a delicious recipe on our forum
Girls and boys, do it! It's delicious and healthy! Thermonuclear
toffee
Of course, not everyone likes a sauce that is too hot. And I wrote that half of hot peppers can be replaced with sweet ones. But this is not for everybody. For some reason it seems to me that in this version the yannim with one spicy flavor is more aromatic.
I'd rather put less seasoning in the dish.
Every man to his own taste.
Florichka
The recipe is just to my taste. I love and can eat very spicy foods. I have a bitter pepper cut into thin strips. Eat one ring - everything burns in your mouth. I knew about yannim for a long time, never did. It is convenient for kimchi, for pork with kimchi, and so on for bacon, for bread.
Zhannptica
Irina, and I carry everything to Harris in suitcases from the far south .., and here she is darling
Thanks, let's try
toffee
Quote: Zhannptica
Irina, and I carry everything to Harris in suitcases from the far south .., and here she is, dear
Harris is also made with cumin, coriander and olive oil. This is for the basic version.

If I don't forget, I will add some more hot sauces that I love.
Crown
An excellent recipe, I'm using it!
Quote: toffee
And I wrote that half of hot peppers can be replaced with sweet ones. But this is not for everybody. For some reason it seems to me that in this version the yannim with one spicy flavor is more aromatic.
I agree with you, the strong smell of sweet pepper will definitely overwhelm the more subtle aroma of spicy.
Zeamays
Thanks for the recipe.
I also do yann.
But I want to say about the hotness of the pepper.

Red hot peppers are different.
I do not take the little stinging one, which is straight "gouge out your eye".
And I do it with the one in the photo. It is palm-sized, sharp but not stinging.
And then you don't have to add Bulgarian
.Yannim (Yannem)
Katko
Hot peppers were of all stripes: from pinky to full-size, respectively, and the severity was different
I remember doing it, but I forgot to report here
Here is fresh
Yannim (Yannem)
Yannim (Yannem)
Wildebeest
Oh, this is probably the most severe stinginess.
I love these things, and in my family no one else will eat such.
But for myself, my beloved, I will do a little.
Katko
Quote: Wildebeest
no one else will eat that.
So that's not bad too




Wildebeest, Sveta, you can add a "drop on a bucket" and everyone will be delicious))
Wildebeest
Katko, Katya, my son-in-law cannot stand a burning spirit, and my daughter - according to her mood.
Marika33
Katko, Katya, the one with the little finger, he is the most thermonuclear! Do not catch your breath?
I also need to cook, I have peppers this year
Katko
Marina, I licked the spatula, which I put in jars, fusion nuclei
Wildebeest
toffee, Irina, the recipe says that we don't remove the seeds. It is in the seeds that all the thermonuclear nuclei are located. I still want to make it without seeds, so that it turns out not such a thermonuclear. Or ruin the recipe?




I didn’t wait for an answer, I did it without seeds. Licked - vigorously. If I did it with seeds, I would run on the ceiling all night.
Yannim put it in the refrigerator so that the garlic and pepper would marry. Tomorrow I will try thoroughly.




toffee, Katerina, what a pleasure I got when eating unleavened soup with this additive !!!
Uraaaa! Now my borscht and other dishes will meet my taste needs!
Elya_lug
toffee, Irina, thanks, prepared a full portion. Garlic (his own, small) was courageously peeled by her husband. I added 50 g of salt, just to taste. Now they used it for borschik. And although I do not really treat bitter pepper, I ate a teaspoon. My husband liked it too, said it was better than sweet pepper jams.

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