My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.
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Friday, February 1, 2008

summer - FRESH GINSENG KIMCHEE

SUSAM NABAK KIMCHI
This is seasonal specialty kimchee-special, uncommon and expensive. Ginseng, considered a pharmaceutical plant, is cultivated and sold under a government monopoly in Korea. Fresh ginseng is impossible to find outside of Korea. It is available dried or bottled from some Asian grocers or from Chinese medicine shops, but is expensive. Use the bottled for this recipes.

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.

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