Korean Food Classics
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Publicado: 6 de diciembre de 2012
Authentic & traditional Kimchi recipe!
June 20, 2006 154 Comments
kimchi1.jpg
Kimchi (also spelt as kimchee), is a traditional Korean dish of fermented chilli peppers with a variety ofvegetables, the most common being made with Chinese cabbage. It’s deeply ingrained into Korean culture and whilst it is mostly served as a side dish, it can also be used as a basis for other meals such asfried rice, broths and stews. Many Koreans, myself included, will only last a few days before the cravings kick in and kimchi must be eaten in some shape or form.
An example of how much we Koreanslove kimchi? In 2005 a report was released that heavy consumption of kimchi could not be very good for your health…and as a result, the professor who released this statement received a variety of deaththreats.
Kimchi is serious business.
My mother’s kimchi is unlike any other that I’ve tasted, and whilst this is probably due to the care she takes with her particular recipe, it is extremelytime-consuming (but very very worth it!). So, if you’ve got a spare weekend with absolutely nothing on your hands, try her family recipe for kimchi. By the end, your back will ache, your hands will bepruney and you’ll have salt and chilli flakes everywhere…but you’ll also have a little slice of fermented heaven.
kimchi3.jpg
Mmm, spicy goodness!
Now, we usually use about 10 heads of Chinesecabbage (around 20kg of kimchi), but I’ve trimmed the recipe down for just 1 head of Chinese cabbage
Ingredients
1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup cooking salt1L water
1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder)
1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)1/2 cup fish sauce
2 tbsp white sugar
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and...
June 20, 2006 154 Comments
kimchi1.jpg
Kimchi (also spelt as kimchee), is a traditional Korean dish of fermented chilli peppers with a variety ofvegetables, the most common being made with Chinese cabbage. It’s deeply ingrained into Korean culture and whilst it is mostly served as a side dish, it can also be used as a basis for other meals such asfried rice, broths and stews. Many Koreans, myself included, will only last a few days before the cravings kick in and kimchi must be eaten in some shape or form.
An example of how much we Koreanslove kimchi? In 2005 a report was released that heavy consumption of kimchi could not be very good for your health…and as a result, the professor who released this statement received a variety of deaththreats.
Kimchi is serious business.
My mother’s kimchi is unlike any other that I’ve tasted, and whilst this is probably due to the care she takes with her particular recipe, it is extremelytime-consuming (but very very worth it!). So, if you’ve got a spare weekend with absolutely nothing on your hands, try her family recipe for kimchi. By the end, your back will ache, your hands will bepruney and you’ll have salt and chilli flakes everywhere…but you’ll also have a little slice of fermented heaven.
kimchi3.jpg
Mmm, spicy goodness!
Now, we usually use about 10 heads of Chinesecabbage (around 20kg of kimchi), but I’ve trimmed the recipe down for just 1 head of Chinese cabbage
Ingredients
1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup cooking salt1L water
1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder)
1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)1/2 cup fish sauce
2 tbsp white sugar
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and...
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