Serve 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Much like western casserole, this fast and easy Korean dish is a favorites at home, bringing together leftover rice and whatever bits of meat or vegetables remain in the fridge to create a substantial and flavorful meal.
INGREDIENTS:
200 g pork/beef, minced
4 tsp soy sauce
1 tbsp sesame oil
1 tsp Korean chili powder
1 tbsp oil
400 g kimchi, chopped
4 cloves garlic,minced
1 onion, peeled and chopped
1 carrot, peeled and diced
400 g cold cooked rice, grains separated
HOW TO MAKE:
1. Combine the pork/beef, soy sauce, sesame oil and chili powder in a bowl and mix well. Set aside.
2. Heat the oil in a wok over high heat until hot. Add the seasoned pork/beef and stir-fry for 2-3 minutes until the meat begin to brown. Reduce the heat to medium, add the kimchi, garlic, onion and carrot, and stir-fry for 2-3 minutes.
3. Add the rice to the pan and continue to stir-fry for 3-5 minutes until heated through and well blended. Remove from the heat, transfer to serving platters and serve immediately.
Friday, March 7, 2008
KOREAN FRIED RICE – BOKKUMBAP
BIBIMBAP – RICE BOWL WITH MIX VEGIES, BEEF AND HOT BEAN PASTE
Preparation time: 30 minutes
Cooking time: 20 minutes
This highly nutritious Korean meal combines all the major food groups in a single delicious dish. Bibimbap is traditionally served in red-hot stone bowls that allow the ingredients to continue cooking right up until the time they reach the diner’s table, but a bit of stir-frying allow cooks to serve it in standard crockery without compromising on taste.
INGREDIENTS:
3 tbsp oil
300 g tenderloin beef, thinly sliced and marinade in soy sauce
4 cloves garlic, minced
2 tbsp fresh ginger, chopped
2 tsp soy sauce
2 carrots, cut into matchsticks
2 japanese cucumbers, cut into matchsticks
4 fresh shiitake mushrooms, trimmed discarded an cap sliced
150 bean sprouts. Tails trimmed
4 eggs
400 g cooked rice
4 tsp Korean hot bean paste (gochujang)
HOW TO MAKE:
1. Heat 2 tbsp of oil in a wok over medium heat. Add the beef, garlic, ginger and soy sauce, and stir-fry for 3-5 minutes until the beef is browned. Remove from the heat and set aside.
2. Re-heat the oil in a pan over medium heat and stir-fry the carrot, cucumber and mushroom antil tender, 3-5 minutes. Remove and set aside.
3. Heat the remaining oil in a nonstick pan over medium-low heat and fry each egg, sunny-side up, until set, making sure the yolk remain soft (or to taste). Set aside.
4. Divide the rice into 4 serving bowls and top each with a fried egg. Place equal amounts of the stir-fried beef and vegetables around the egg in each bowl, and then top with a tsp of the hot bean paste. Diners should mix the rice, meat, vegetables and paste thoroughly before eating.
SPICY CHICKEN WITH VEGETABLES - DAK GALBI
Serve 4-6
Preparation time: 30 minutes + 30 minutes to marinade
Cooking time : 10 minutes
A piquant marinade not only makes the chicken in this dish succulent and tender but also lends it a bold, peppery flavor that will prove a spice-lover’s delight.
INGREDIENTS:
500 g boneless chicken breasts, thinly sliced
1 tsp oil
150 g cabbage, cut into strips
1 onion, sliced
1 carrot, peeled and cut into matchsticks
1 tbsp sesame seeds, roasted (optional)
MARINADE:
2 tbsp Korean bean paste (gochujang)
2 tbsp Korean chili powder (gochugaru)
4 tbsp soy sauce
2 tbsp sugar
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp rice wine
1 tsp sale, or to taste
HOW TO MAKE:
1. Prepare the marinade by combining all the ingredients in a large bowl and mixing well. Add the chicken and mix until well coated with the marinade. Cover the bowl and allow to marinade for at least 30 minutes in the refrigerator.
2. In a wok, heat the oil over medium heat until hot. Add the chicken and marinade and stir-fry until the chicken begins to brown, 2-3 minutes. Add the vegetables and stir-fry for 3-5 minutes until tender. Remove from the heat and serve hot, garnished with sesame seeds (if using). Serve.
Thursday, March 6, 2008
STIR – FRIED SHRIMP
Serve 4-6
Preparation time: 30 minutes
Cooking time: 5 minutes
This light and healthy stir-fry shows that not every Korean dish has to be fiery hot. Fresh vegetables give it color and substance, while the mild seasonings allow the flavor of the fresh shrimp to shine through.
INGREDIENTS:
1 tbsp sesame oil
5 cloves garlic, minced
1 tsp fresh ginger root, minced
500 g fresh shrimp, peeled and deveined
100 g bamboo shoot, cut into strips
5 large button mushrooms, sliced
1 bell pepper, diced
1 small carrot, peeled and cut into matchsticks
½ tsp ground white pepper
½ tsp salt, or to taste
HOW TO MAKE:
1. Heat the sesame oil in a wok over high heat and stir-fry the garlic and ginger until fragrant and golden brown, about 30 second.
2. Add the shrimps and stir-fry until pink, about 1 minute. Reduce the heat to medium, add the vegetables and stir-fry for about 3 minutes until cooked. Season with salt and pepper, and remove from the heat. Serve immediately.
CHICKEN STEWED WITH RICE AND GINSENG – SAMGYETANG
Serve 4
Preparation time : 30 minutes
Cooking time : 65 minutes 
Korean traditionally eat this hearty soup in the scorching days of summer, believing that ginseng helps the body cope with heat and fight off fatigue. In addition to its rumored medicinal properties, the famous root lends a slight bitterness that compliments the sweet red dates and chestnuts, resulting in a dish that’s flavorful as well as healthy.
INGREDIENTS:
1 fresh chicken about 1 ¼ kg
100g uncooked glutinous rice, washed, soaked for 30 minutes and drained
4 small ginseng roots, or 1 tbsp red ginseng powder
4 cloves garlic, peeled and left whole
4 dried Chinese red dates, pitted
4 dried chestnuts, peeled
2 liters water, or enough water to cover
2 spring onions, finely chopped
6 cm fresh ginger root, peeled and thinly sliced
1 tsp salt or to taste
¼ tsp ground white pepper
HOW TO MAKE:
1. Clean the chicken, removing as much fat as possible, then drain and pat dry with paper towels.
2. In a bowl, combine the glutinous rice, ginseng roots, garlic,red dates and chestnuts, and mix well. Stuff the mixture into the chicken’s body cavity and then sew up the opening with a needle and thread.
3. Place the chicken in a large pot with the water, it should be completely submerged. Add the spring onions and ginger (as well as the ginseng powder if you’re not using fresh roots), cover and bring to a boil over the heat. Reduce the heat to low and simmer for about 1 hour until tender, taking care not to remove the lid. Season with the salt and pepper and remove from the heat. Skim off any fat that floats to the surface of the soup and transfer to a large soup tureen.
4. To serve, remove the thread and spoon the cooked rice mixture out into four serving bowls. Using a knife and fork, remove the chicken meat from the bones and divide equally among the four bowls. Ladle the hot broth over and serve hot with kimchi if desired.
Sunday, March 2, 2008
NOODLES WITH BLACK BEAN SAUCE – JAJANGMYON
Serve 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Though its origins are from China, this rich noodles with black bean sauce (jajangmyon) is so ubiquitous in Korea that the country can now claim the dish as its own. The salty-sweet black bean sauce that give Jajangmyon its name has made it a perrenial of Korean kids.
INGREDIENTS:
4 tbsp Korean jajang or Chinese black bean paste
2 tbsp oil
300 g lean pork/beef, diced
2 onions, peeled and diced
1 large potato, peeled and diced
4 tbsp water
4 tbsp cornstarch
1 tbsp sugar
250 dried Korean jolmyeon or Chinese wheat noodles (ganmien)
2 eggs, boiled and halved
1 cucumber, peeled and cut into matchsticks
HOW TO MAKE:
1. Preheat a wok, add the bean paste and oil and stir-fry over high heat for 2-3 minutes until the paste begins to solidify. Reduce the heat to medium, add the pork/beef, onions, potato and stir-fry until the pork/beef is browned and the vegetables are tender, about 2 minutes.
2. Combine the water, cornstarch and sugar in a bowl and mix until the sugar is dissolved. Pour the cornstarch mixture into the wok, mixing well with the pork mixture. Simmer for 1-2 minutes until the sauce has thickened, then remove from the heat and set aside.
3. Bring half a pot of water to a boil. Add the noodles and blanch for about 5 minutes until soft. Remove from the heat, drain the noodles and rinse in cold water. Divide the noodles equally between 4 serving bowls and top each bowl with some black bean pork/beef, cucumber and an egg halve. Serve immediately.
BEEF RIB SOUP – KALBI TANG
Preparation time: 20 minutes
Cooking time: 35 minutes
This rich beef rib soup (kalbi tang) forgoes the bold spices in many Korean dishes and has a smooth, almost milky texture, making it the perfect comfort food on a chilly day.
INGREDIENTS:
3 litters water
1 kg beef ribs, cut into bite-sized lengths
4 cloves garlic, minced
2 ½ tbsp soy sauce
1 tbsp sesame oil
1 tsp ground white pepper
150 g daikon radish, peeled and cubed
2 spring onions, cut into short lengths
HOW TO MAKE:
1. In a stockpot, bring the water to a boil over high heat. Add the beef ribs and cook for about 5 minutes. Remove from the heat and drain all the water from the ribs. Add the same amount of fresh water to the pot and return to a boil. Reduce the heat to medium and simmer uncovered for about 20 minutes, then remove from the heat and set aside.
2. Combine the garlic, soy sauce, sesame oil and pepper in a large bowl and mix until well coated.
3. Return the seasoned ribs to the pot and add the radish cubes and spring onion. Bring the soup to a boil over high heat, then reduce the heat to a medium and simmer covered for about 10 minutes. Serve hot in individual serving bowls.
STIR-FRIED GLASS NOODLE – JAPCHAE
Serve 4
Preparation time: 20 minutes
Cooking time: 20 minutes
This light and savory noodle dish is often served as an accompaniment to more substantial fare in Korean restaurants. But, as it’s packed with tender beef and fresh vegetables, japchae can serve as a well-balanced meal in its own right.
INGREDIENTS:
150 g dried glass noodles (tangmyon)
1 tbsp oil
3 clove garlic, minced
150 g sirloin beef, cut into very thin strips
2 tbsp soy sauce
150 g spinach leaves, trimmed
2 carrots, peeled and cut into matchsticks
2 spring onions, cut into short lengths
4 fresh shiitake mushrooms, stems trimmed, caps sliced
1 tbsp sugar
1 tsp salt, or to taste
½ tsp freshly ground black pepper
HOW TO MAKE:
1. Bring 1 liter of water to a boil in a large saucepan. Add the glass noodles and cook until soft, 3-5 minutes. Remove from the heat and drain well. Set aside.
2. Heat the oil in a nonstick wok over high heat and stir-fry the garlic until golden brown and fragrant, about 30 seconds. Add beef, sesame oil and 1 tbsp of soy sauce, stir-fry for 1-2 minutes until brown. Add the vegetables and stir-fry for 3-4 minutes until tender.
3. Add the glass noodles and toss well to combine, seasoning with the sugar, salt and remaining soy sauce. Cook for 2-3 minutes and remove from the heat. Transfer to serving platters, sprinkle with the black pepper and serve hot.
Tuesday, February 26, 2008
Autumn - PONYTAIL RADISH WATERY KIMCHEE - CHÓNGGAK MU TONGCHÍMI
The radishes used in this kimchee are common in Korea; small with a pinned-in waist and long, fluttery stems and leaves, thus the description of ponytail. Normal radishes can be substituted.
INGREDIENTS:
7 radishes (about 3.5kg)
230 g coarse sea salt
5 liters water
6-8 scallions, trimmed and left whole
10 cured green, hot chilies
½ cup thinly sliced garlic
1/3 cup thinly sliced fresh ginger
1 ½ quantities rice porridge
HOW TO MAKE:
1. Choose radishes with long stems and leaves. Clean well.
2. To make a brine, dissolve 140 g salt in 3.75 liters water. Soak the radishes and scallions in the brine for 6-8 hour. Drain, rinse in cold water, and drain again thoroughly.
3. Fold the wilted radish stems around each radish back and forth lengthwise. Bury 1 or 2 cured chilies in the wrapping. Take one wilted scallion, wrap it around each radish waist and tie it neatly (you can include the chilies now if the radishes came without their greens).
4. Pile all the radishes into a container and place the garlic and ginger on top of the radish. Mix the rice porridge, the remaining 60 g salt, and 1.25 liters water, and pour over to cover the radish. Cover, and keep in a cool spot for 1-2 weeks to mature.
5. To serve, slice the radish lengthwise into 4. The stems, leaves and scallions are cut separately the same length as the radish sections. Serve with the pickling liquid.
NOTE:
The cured green chili is also serves as condiment. Rinse the chili after it has been cured and soak it in a sweet-sour vinegar. Or season the cured chili with a spiced anchovy sauce or serve with red pepper past (kochújang) or bean paste (toenjang).
spring - BAMBOO SHOOTS PICKLE - CHUKSUN CHORIM
Bamboo shoots are grown mainly in the central and southern parts of Korea, and the shoots are highly prized. If you cannot find the fresh shoots in your Asian grocer, use the canned variety, but drain and boil them for 10 minutes in water to remove any metallic flavor. Serve this mellow pickle as a side dish.
INGREDIENTS:
2.5 kg fresh young tender bamboo shoots, peeled
140 g coarse sea salt
2.5 liters water
1 kg light soy sauce
HOW TO MAKE:
1. Blanch the whole, peeled, trimmed bamboo shoots in boiling water for 1 minute. Drain. Place them neatly in a dry container.
2. To prepare a colorless pickle, dissolve the salt in the water and bring to a boil. Pour it over the shoots. Cover and weight down with a plate. (Bamboo shoots prepared in this manner are used as one of the ingredients in preparing other dishes.
3. To prepare a colored pickle, bring the soy sauce to a boil and pour it over the shoots. Cover and weight down with a plate and allow to ferment for 4-6 weeks.
Summer - GREEN HARD PERSIMMON KIMCHEE - P'UT KAM KIMCHI
This is a traditional Korean pickle that is made in the summer, and serve as a fruit snack during the cold winter months (after a period of 3-4 months of fermentation). Use small ( 5-7.5cm diameter), hard, green persimmons, and keep the sepals on. The cinnamon adds a distintive flavor. The alum is added to prevent discoloring, not flavor.
INGREDIENTS:
3 kg fresh green hard persimmons
85g salt
3 cups boiling water
60 g cinnamon stick (optional)
½ tsp alum
HOW TO MAKE:
1. Select unblemished fruit. Wipe with a dry towel – do not rinse. Put the fruit gently into a container (traditionally an earthenware jar is used) and weight down with a plate or stone.
2. Prepare a brine with the salt and the alum.
3. Ferment for 3-4 months to reduce the tannin in the fruit. The persimmon sweeten during the fermentation; the result is a delicious snack.
Winter – WILD LETTUCE KIMCHEE - KODULPPAEGI KIMCHI
The kodulppaegi is a dark-green, tough-textured, wild leafy vegetable that looks like spinach, and grows in the southern part of Korea and on Cheju island. It has a bitter taste and is reputed to assist digestion. This kimchee is usually prepared in the fall for serving in the winter.
INGREDIENTS:
2 kg kodulppaegi (wild lettuce), whole, or spinach
255g salt
5 liters water
1 kg radish
170 g scallions, cut into half lengthwise
170 g fermented anchovy paste
1 quantity rice porridge
85 g chopped garlic
60 g chopped ginger
85 g red hot chili flakes
60 g red chili powder
115 g chopped fermented squid or baby corvine (optional)
HOW TO MAKE:
1. Rinse, clean and trim the whole wild lettuce. If using spinach, clean well.
2. Prepare a brine with 170g salt and the water. Submerge the wild lettuce in the brine for 2 days, keeping it well covered, to reduce the bitterness. Rinse, drain and discard the brine.
3. Cut the radish into batons about 4cm long and 6mm thick.Toss with 30g salt. Wipe off the salt and moisture, and dry the slices in a basket in a ventilated area but not in direct sunlight. The radish is to remain white.
4. To make the seasoning, combine the anchovy paste, rice porridge, garlic, ginger, chili flakes and powder, the remaining salt, and fermented squid, if using. Mix well and gently toss through the wild lettuce, radish, and scallions. 5. Place in a container, seal and ferment in a cool, dark place for 4-5 weeks.
Year round – FRESH YOUNG SPINACH KIMCHEE - SHIGUMCHI KOTCHORI
A dish characteristic of the Korean ability to use with thrift what nature has provided. Technically this is not a fermented pickle, but it comes under the kimchee category. It is one made of young spinach, including the roots.
INGREDIENTS:
3 kg fresh, tender, young spinach with roots attached
60 g chopped garlic
30 g chopped ginger
60 g red hot chili flakes
30 g red chili powder
60 g fish sauce
60 g salt
30 g sugar (optional)
1 radish, thinly sliced and julienned
1 onion, thinly sliced and julienned
115 g scallions, cut into 5 cm long strips
30 g red chili threads
HOW TO MAKE:
1. Clean and trim the spinach thoroughly.
2. To make the seasoning, combine the garlic, ginger, chili flakes and powder, fish sauce, salt and sugar, if used.
3. Add the radish, onion, scallions, and spinach. Toss gently with the chili threads.
4. Place in a covered container if not eating immediately. If eating straight away, the kimchee can be served with a dash of vinegar and sesame oil.
Thursday, February 14, 2008
Year round - COOL AND JUICY WHITE KIMCHEE - T'ONG PAECH'U PAEK KIMCHI
An all season style kimchee with a light, crunchy texture, this pickle may be compatible with most Asian and Western foods.
INGREDIENTS:
2 large Napa Cabbages, about 4 lb (2kg)
7 oz (200g) coarse sea salt
1 gallon (5 liters) water
2 julienned radishes
2 cups scallions, cut into 1 ½ in (4cm) strips
1 medium-sized carrot, julienned
5 large cloves garlic, finely shredded
1/3 cup finely shredded fresh ginger
1 cup Korean watercress (minari), cut into 1 ½ in (4cm) lengths
4 chestnuts, boiled, peeled and shredded
3 Korean or Chinese dates, thinly shredded
½ Korean pear (nashi) or Beurre Bosc pear, peeled, sliced and julienned
1 tsp dried cloud’s ear mushrooms, soaked in water until soft and shredded
1 tsp pine nuts
1 tsp sugar
HOW TO MAKE:
1. Trim and discard the cabbage’s outer leaves. Cut it in half lengthwise from the top down 1/3 of the length toward the root end. Hold both parts of the cabbage firmly and pull it in half. Repeat the process with the remaining cabbage.
2. To make the brine, dissolve 5oz (140g) salt in the water. Soak the cabbage halves in the brine for 16-18 hours or overnight. Cover the container with a saucer to completely immerse the vegetables. Drain and rinse under cold water. Drain again.
3. To make the stuffing, in a large enough mixing bowl, mix together gently the radish, scallions, carrot, garlic, ginger, watercress, chestnuts, dates, pear, mushrooms, pine nuts, sugar (if desired) and the rest of the salt (teaspoons). Toss gently.
4. Fill the cabbage leaves in layers with the stuffing. Take 2 of the outer leaves of each cabbage half and wrap around the cut side to hold everything together. Place in the pickling container. Cover, and sit for 2-3 days for fermentation in a cool spot. The kimchee ferments rapidly.
Note: “Cloud’s ear mushrooms”(Auricularia polytricha) are know as stone mushrooms in Korea. These grow on mountain rocks and stones, and are usually sold dried from Asian grocers. (they are sometimes available fresh). The thin and small, black, crinkled pieces swell up to three times their size when soaked in cold water.
Summer - STUFFED EGGPLANT KIMCHEE
KAJI SOBAEGI 
The slender Asian eggplant is chewy rather that having the crunch of a cucumber. The stuffing of carrot, radish, and scallions provides additional texture to this popular kimchee.
INGREDIENTS:
5 lb (2.5kg) slender eggplant
5oz (140g) coarse sea salt
½ cup chopped garlic
¼ cup fresh chopped ginger
½ cup fish sauce, fermented anchovy, or shrimp extract
2 oz (60g) red chili powder
2 quantities rice porridge
2 carrots, 1 lb (500g) very thinly julienned
1 radish, 1 lb (500g) very thinly julienned
6 scallions, very thinly julienned
1 tsp sugar
HOW TO MAKE:
2. To make the stuffing, combine the garlic, ginger, fish sauce, and chili with the porridge. Add the carrot, radish, scallion, 3oz (85g) salt, and sugar. Mix everything together gently.
3. Gently open the incision in the eggplant and stuff with 1 tablespoon of stuffing.
4. Stack the stuffed eggplant container and sprinkle over the excess stuffing. Press the eggplant down with a heavy plate, cover and let the kimchee ferment in a cool spor for 2 days, during which liquid will accumulate. To serve, cut the eggplant into 4 in (10cm) lengths. Refrigerate any leftover kimchee.
Spring - STUFFED CRAB SHELL KIMCHEE
This is a gourmet kimchee that makes use of cleaned crab shells for presentation purposes.
INGREDIENTS:
12-15 large fresh crabs
5oz (140g) coarse sea salt
1 Napa cabbage, about 2 lb (1kg), cut into 1 ½ in (4cm) pieces
1 radish, about 1 lb (500g), julienned
1/3 cup crushed garlic
¼ cup crushed fresh ginger
3oz (85g) red hot chili powder
1oz (30g) red hot chili flakes
½ cup fish sauce
4 scallions, cut into 2 in (5cm) lengths
½ cup Korean watercress (minari), cut into 2 in (5cm) lengths
HOW TO MAKE:
1. Rinse the crabs well, pull off the top shells, and reserve. Remove the roe and set aside. Crack open the crab legs, remove the meat. Mix the roe and meat together with 2oz (60g) salt. Blanch the top shells turn red, then dry thoroughly.
2. Toss the cabbage and radish with 3oz (85g) salt and allow to stand.
3. To make the stuffing, mix together the garlic, ginger, chili powder and flakes, and fish sauce. Add the scallions and minari, and toss together. Add the cabbage and radish and mix well.
4. Stuff the crab shells generously. Pile them neatly in a container with the stuffing facing up. Cover with several cabbage leaves and allow to ferment for 2-3 days. Serve the kimchee in the crab shells.
Winter - STUFFED WHOLE RADISH KIMCHEE
TÓNG MU SOBAEGI 
A solid-fleshed radish does not lend itself to stuffing as would individual cabbage leaves. Yet the Korean, in this extremely artful kimchee, have devised a method of stuffing one half of a radish with unique flavors.
INGREDIENTS:
4 radishes, about 7lb (3.5kg), well scrubbed
8oz (230g) coarse sea salt
1 gallon (5liters) water
2 quantities rice porridge
2/3 cup fish sauce
1/3 cup red hot chili powder
1/3 cup red hot chili flakes
¼ cup red chili treads
2/3 cup julienned garlic
1/3 cup julienned ginger
4 scallions, cut into 1 ½ in (4cm) long strips
½ cup Korean watercress (minari)
½ cup sliced Chinese chives
2 medium-sized carrots, julienned
4 chestnuts, boiled, peeled and julienned
HOW TO MAKE:
1. Cut 3 of the radishes in half lengthwise (reserve one for the stuffing). Make 3-4 deep notches lengthwise on the rounded sides of each radish half.
2. To make the brine, dissolve 6oz (170g) salt in the water. Soak the radish halves in the brine for about 14-16 hours or overnight. Cover the container with a saucer to completely immerse the radish. Drain and rinse under cold water. Drain again.
3. To make the stuffing, finely julienne the remaining radishes. Put the porridge, fish sauce, chili powder and flakes, chili threads, garlic, and ginger in a bowl and mix together. Add the julienned radish, scallions, minari, chives, carrots, chestnuts, and gently toss all the ingredients together.
4. Insert about 1 tablespoon stuffing into each slit in the radishes. Place the radishes on their side in the container.
6. To serve, cut each radish half into cubes or rectangles so that each piece will contain one stuffed notch.
Note: In the past, this kimchee was prepared in the coastal areas where pine nuts, dates, and chestnusts were uncommon. In their place, fishermen used cod or Pollack chunks, which were easily available and cheap. Sometimes a whole fish fillet was fermented between 2 stuffed radish halves. The fish slabs were served separately from the radish and seasoned with sesame seeds, oil, and chopped scallions and sprinkled with red chili powder.
Friday, February 8, 2008
Winter – STUFFED WHOLE COD KIMCHEE
This is specialty kimchee that emphasizes the preservation of the whole stuffed fish. Usually 10 to 20 whole cods are preserved to be eaten during the 3 to 4 month cold season. Here, the whole cod is stuffed and cut into 4 parts.
Ingredients:
5 lb (2.5kg) fresh cod, left whole
8 oz (230g) coarse sea salt
1/3 cup crushed garlic
¼ cup crushed fresh ginger
½ cup red hot chili powder or to taste
¼ cup red hot chili flakes or to taste
¾ cup fish sauce
2 radishes, about 2 lb (1kg), julienned
4 scallions, cut into 2 in (5cm) lengths
½ cup minari, cut into 2 in (5cm) lengths
How to make:
1. Scale and rinse the cod. Make an incision from the head to the tail to open the fish from the back rather than the belly. The opening should reach the belly so that the fish can be spread open to remove the innards. Sprinkle the cod inside and out with 4 oz (115g) salt.
2. To make the stuffing, combine the garlic, ginger, chili powder and flakes, fish sauce, and 2 oz (60g) salt. Mix the radish, scallions, minari and toss with the seasonings. Stuff the fish full. Cut the fish into 4 equal parts, and place it in a container and cover. Keep covered and ferment for a minimum of 4 weeks in a cool spot.
3. If you like, rinse the fish intestines, liver and roe (if any) with cold water. Remove and discard the bitter green sac. 4. Mix the intestines with the last 2 oz (60g) salt and place in the container.
5. To serve, remove the cod as needed. Keep the remaining pieces of fish covered with the preserved innards. When the fish is finished, cut the preserved intestines into ½ in (1cm) bits and mix with the soaking liquid. It may be served as a side dish with seasonings such as scallions, sesame seeds and oil.
Spring - YOUNG WHOLE GARLIC PICKLE
This pickle has been a traditional condiment in Korea for generations and is served with meat of seafood dishes. Its delicious, nutty garlic flavor is very appealing. Choose fresh, young garlic heads, preferably with some of their green leaves attached.
Ingredients:
5 lb (2.5kg) whole garlic, not peeled and with the leaves attached
1 pint (500g) light soy sauce
1 quart (1.25liters) boiling water
½ cup white vinegar
½ cup sugar
How to make:
1. Trim the roots from the garlic heads as well as any wilted or brown leaves. Take one or two heads of garlic and wrap them up in a bundle by rolling the long leaves around and tying them. Place the bundles neatly and tightly in a dry container. Cover with extra garlic leaves. Press down the bundles with a plate or saucer.
2. Mix the soy sauce, water, vinegar, and sugar together; bring to a boil, and pour this over the garlic bundles.
3. Ferment for 4-6weeks in a cool space. To serve, cut the green leaves into 2 in (5cm) long pieces. Then slice the garlic head horizontally. Serve the leaves, garlic and pickling sauce in a bowl.
Summer - LOTUS ROOTS PICKLE
YONGUN CHORIM 
Choose young, slender lotus roots for this kimchee. Serve the type seasoned in soy sauce as a side dish; it is redolent with the flavors of soy sauce, garlic and the bite of chili. The colorless pickle is used as an ingredient in stir-fry or other dishes.
Ingredients:
5 lb (2.5kg) lotus roots
5 oz (140g) coarse sea salt
2 ½ cups water
2 ½ cups light soy sauce
2 oz (60g) ginger
1 lb (500g) garlic cloves, peeled
1 oz (30g) dry, whole red chili
How to make:
1. Scrub the lotus roots well and trim both ends well. Slice the lotus roots into 1/8 – ¼ in (2-5m) thick pieces. Rinse well again. Blanch the slice lotus root in boiling water for 1-2 minutes. Drain well and place the slices neatly in a dry container.
2. To make a colorless pickle, combine the salt and water to a boil. Pour the brine over the lotus root. Press down with a plate.
3. To make a colored pickle, bring the soy sauce, ginger, garlic, and chili to a boil and pour it over the lotus root.
4. Press down with a plate. Both pickles can be left to ferment in a cool place for 4-8 weeks.
Sunday, February 3, 2008
year-round - PEARL ONION KIMCHEE
Ingredients:
6 lb (3kg) whole pearl onions, peeled
5 oz (140 g) coarse sea salt
1 radish, thinly sliced and julienned
1 quantity rice porridge
4 oz (115 g) fish sauce
3 oz (85 g) chopped garlic
1 oz (30g) chopped garlic
1 oz (30 g) red hot chili flakes
2 oz (60 g) red chili powder
1 oz (30 g) sugar
4 oz (115 g) scallions, cut into 1 ½ in (4 cm) strips
3 oz (85 g) carrots, thinly sliced and julienned
How to make:
1. Toss the onions with 2 oz salt. Set aside for 30 minutes.
2. To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger,chili flakes and powder, 3 oz salt and sugar, and mix well into a red paste. Toss together the paste, onions, scallions, and carrot. At this stage, adjust the salt, sugar and chili to taste. If a more vivid flavor is wanted, add more seasoning. Put everything into a container and cover. Serve straight away as a fresh spiced salad. Refrigerate the balance to allow the kimchee to ferment slowly.
spring - MULBERRY LEAF PICKLE
Ingredients:
6 lb (3kg) young and tender mulberry leaves
2 gallons (10 liters) water
7 oz (200 g) coarse sea salt
¾ quantity rice porridge
3 oz (85 g) fish sauce
3 oz (85 g) red hot chili flakes
2 oz (60 g) chopped garlic
1 oz (30 g) chopped ginger
8 oz (230 g) scallions, tied together 3-4 to a bundle
How to make:
Tie the mulberry leaves into 20-30 leaf bundles. Prepare a brine with 2 gallons of water and 3 oz salt. Rinse the bundles briefly in the brine and drain.
To make the seasoning, mix together the rice porridge, fish sauce, chili, garlic, ginger, and 2 oz salt. Hold the leaf bundles by the tied ends and dip them firmly into the seasoning. Place them flat into the container. Cover with the scallions bundles. Pour over 2 cups of water and the remaining 2 oz salt. Press down with a heavy plate or some weights.
This pickle keeps for only a short period: ferment for less than a week, then refrigerate if not using immediately. The leaves are used as a wrapper for rice, or as a side dish.
autumn - FRESH OYSTER KIMCHEE
Ingredients:
1 gallon (5 liter) water
5 oz (140 g) salt
5 lb (2.5 kg) small to medium-sized fresh, whole oysters
2 radishes, thinly sliced and julienned
3 oz (85 g) chopped garlic
3 oz (85 g) chopped ginger
4 oz (115 g) fish sauce
3 oz (85 g) red hot chili flakes
4 oz (115 g) scallions, cut into 2 in (5cm) strips
2 oz (60 g) chestnuts, boiled, peeled and sliced
2 oz (60 g) pine nuts (optional)
2 oz (60 g) red dry chili treads
3 oz ( 85 g) Korean watercress (minari) or watercress stems
How to make:
Prepare a brine with the water and 3 oz (85 g) salt. Soak the oysters in the brine for 30 minutes. This makes the texture firm. Drain.
Sprinkle the radish with 1 oz (30 g) salt, toss lightly to wilt.
To make the seasoning, combine the garlic, ginger, fish sauce, chili flakes, and the remaining 1 oz (30 g) salt. Add the oysters, radish, scallions, watercress, chestnuts, pine nuts, if used, and chili threads. Toss gently to mix.
Put into a container and keep in a cool place. Serve immediately; add a dash of vinegar and toasted sesame seeds, if you wish.
Friday, February 1, 2008
winter - TRADITIONAL WHOLE CABBAGE KIMCHEE
T'ONG PAECH'U KIMCHI
This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations. This kimchee is prepared with a combination of herbs, spices, aromatic vegetables, fermented fish or shell-fish sauce, and fresh oysters. The kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available.
Ingredients:
2-3 fresh and firm-headed whole cabbages, about 6 lb (3kg)
¾ cup coarse sea salt or kosher salt (granules)
1 galon (5 liter) water
1 radish, about 1 lb (500g), julienned
1 cup julienned carrot (optional)
1 quantity rice porridge
½ cup clear fish sauce or 1/3 cup fermented shrimp paste
1 tsp finely ground red pepper powder
¼ tsp red hot dry chili flakes
1 tsp crushed fresh garlic
¼ cup fresh ginger, peeled and crushed
10 scallions, cut into 2 in (5cm) pieces
1 cup Indian mustard leaves, cut into 2 in (5cm) pieces (optional)
1 cup Korean watercress (minari), cut into 2 in (5cm) lengths (optional)
1/3 cup sponge seaweed , cut into 2 in (5cm) lengths (optional
¼ cup red dry chili threads
How to make:
1.Trim and discard the discolored outer leaves of the cabbage. Cut it in half lengthwise from the top down 1/3 of the length toward the root end. Hold both parts of the cabbage firmly and pull it in half. (Do not cut the cabbage all the way through since this will damage the tender, inner leaves, which are the tastiest part. The inner leaves will still be attached to the cabbage core when the cabbage is torn in half.) Repeat the process with the remaining cabbage.
2.To make the brine, mix the salt with the water in a glass, stone or plastic container. Put the cabbage upright into the container and soak for 16-18 hours overnight. Rinse the cabbage thoroughly in cold water and drain well.
3.Mix the radish with 1 tablespoon salt to wilt it. Do not rinse.
4.To make the red paste, in a large mixing bowl, put the rice porridge, fish sauce, red pepper powder, red chili flakes, garlic, and ginger paste. Mix with the wilted radish and carrots. Add the scallions, mustard leaves, watercress, red chili threads, and oysters. Stir gently to mix.
5.Lift up the leaves of the cabbage which are still attached to the core and push a little stuffing between the leaves in a layering process. Do this, using all the stuffing, with all the cabbage. Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside. The leaves on the tip of the cabbage are folded over and tucked into the outer folded-over leaves.
6.Place the stuffed cabbage halves flat in the storage container of your choice with the inner leaves facing up. Keep in a cool, clean, shaded place or refrigerator to ferment.
7.If the container is not tightly packed, fill the empty space with a light brine made from 1 tablespoon salt dissolved in 1 cup of water. The brine should completely cover the cabbage (do not expose the cabbage to air). Cover,and ferment for 3-4 weeks in a cool place. Sample after 2 weeks to test its strength.
Note: Several ingredients are optional since they are not indispensable to the fermentation of the kimchee, but add an authentic flavour. MSG is popular in Korea and Japan, but its use is controversial elsewhere.
summer - FRESH GINSENG KIMCHEE
Ingredients:
2 lb (1kg) fresh ginseng, split and cut into 2 in (5cm) lengths
2 radish, 2 lb (1kg), thinly sliced and cut into 2 in (5cm) lengths
2 cucumbers, 1 lb (500g), thinly sliced and cut into 2 in (5cm) lengths
½ lb (250g) carrot, thinly sliced and cut into thin 2 in (5cm) lengths
2 oz (60g) shredded ginger
1 oz (30g) sugar
4 oz (120g) salt
1 oz (30g) white sugar
5 cups water
How to make:
1.Rinse the ginseng in water until thoroughly clean. Drain and place in a container. Add the radish, cucumber and carrot.
2.Top with the ginger, sugar, salt, and vinegar. Pour over the water, and stand for 1 day in a cool place (or in the refrigerator) before serving.
