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.
TÓNG TAEGU KIMCHI
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.
TÓNG MANUL CHORIM
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.
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.
AL YANGP'A KKAKTUGI
This variety of kimchee uses medium-sized pearl (pickling) onions.
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.
PPONGNIP CHORIM
Mulberry leaves from young trees are used to feed silkworms. This pickle is prepared by collecting the late spring is prepared by collecting the late spring to early summer leaves which are bright green and tender.
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.
SAENGGUL KIMCHII
This is an autumn specialty, made when the shucked oysters are available. The kimchee is not fermented, but marinated.
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.
