Cucumber kimchi is a great example of the ying and the yang in Korean cuisine. The coolness of the cucumbers is balanced with the spiciness of the chile powder. The oldest references to kimchi date back about 3000 years, originally made with cabbage and beef stock. Chile powder was added to kimchi after 1500, when the ingredient was introduced after the discovery of the New World. — Maite Gomez-Réjon.Adapted from the ArtBites tour of the UCLA Fowler Museum: Korean Food and Symbols.*Note: Pictured is one of the works of art that inspired this recipe.
This is a traditional way to make kimchi. It not only looks quite beautiful but is great because you can pull the cabbage out and chop it to the size you’d like. You can make lovely perfectly layered squares, or chop it finely for adding to another dish. It’s up to you. Pulling it from the vat whole is … memorable, I think.Adding raw seafood, such as oysters, is common, particularly on the southern tip of South Korea, which makes sense, being near the ocean. If you decide to add seafood, because you are adding it raw and it’s going to ferment, make sure it’s fresh and of high quality. Clean it in a salt water bath and drain before using. The seafood is best added to small batches that you’ll ferment in the fridge and eat up pretty quickly. — Sharon Flynn, author of Ferment for GoodPreparation time: 2 hoursFermentation time: 3+ daysEquipment: Large crock or jar, your chosen lidding system
Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe. This and other recipes can be found at www.oliviajasonkim.com. ^^
The flavors of Korea are becoming more common in the way we cook in North America. Whereas ten years ago it might have been impossible to find kimchi in a grocery store in Kansas City, now there are a couple of kinds available. This makes me happy. The umami-rich patois of the Korean pantry is so easy to include in some very basic recipes. This is a prime example of that ethos, with the simple addition of store-bought cabbage kimchi to add fiery heat and complex flavors. This is a beauty of a dish that will become a regular item in your meal cycle.—Hugh Acheson, author of The Chef and the Slow Cooker
I adapted this recipe from one I learned in a workshop at The Asian Culinary Forum in San Francisco with Huynjoo Albrecht, of CookingKorean.com. If you’ve only had commercial kimchi, which is sometimes overly salty and very spicy while lacking dimension, you’ll be surprised at the complexity of this version. Lightly fermented and spicy, to be sure, the nuances of the individual components come through in layers. If you’re worried about making it too spicy, start with less red pepper the first time you make it and see how you like it.
If you have access to a Korean market, buy the medium ground Korean red pepper powder for kimchi, which usually comes in a one-pound plastic bag. Make sure that it doesn’t have salt or other additives. You may also experiment with a milder cayenne pepper; a mild ground red chile, such as New Mexico; or Aleppo pepper, a mild red pepper used in Middle Eastern cooking that has a nice fruity flavor and a similar heat level to Korean pepper. This recipe is written for kosher salt. If you’re using a finer-grained sea salt, you will need to use about 25 percent less.
Adapted from "D.I.Y. Delicious" by Vanessa Barrington.
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Kimchi is a Korean pickled dish, traditionally made with cabbage and daikon radish. Try out this Portuguese take on kimchi; it’s flavored with lots of garlic and piri piri peppers, also known as bird’s eye chiles.
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