Korean Recipe

mayura97 · #1 (**permalink**) 28th November 2007, 02:10 PM

Kimchi
(김치)
This is the standard version of Kimchi, the easiest perhaps. Some of the cabbages can be replaced with radishes, if preferred. If this is the case, I recommend the portion of 1:1.

FILLS A 2.25 LITRE/4PT JAR

900g/2lb Chinese cabbage
salt
6 spring onions, thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger (I recommend grating them)
1 tbsp chili powder
1 tsp sugar

1.Peel off the individual leaves from the cabbage, then after cleaning, soak for twenty minutes in lightly salted water.
2.Drained the cabbage, cut each leaves latitudinally into approximately 5cm/2in per piece.
3.Pour 1.5 litre water into a large bowl and stir in 3 tablespoon of salt until dissolved. Add the cabbage and weight down with a plate and some weight (a mortar will do) to keep them submerged.
4.Cover and keep for 12 hours. Stirring occasionally/. Remove the cabbage from the bowl, and reserve the salted water.
5.Mix the cabbage with the remaining ingredients and 1 teaspoon salt. Pack into a clean, dry 2.25 litre/4pt jar (sterilise first by boiling in hot water for ten minutes) . Pour in enough reserved salted water to cover the cabbage; leave a space of 2.5cm/1in from the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in cold, dark place. It will keep in this condition for up to one year.

White Radish Pickle
(Kakdooki 각두기)

FILLS A 900ML/1½PT JAR

2 tbsp chili powder
800g white radish, cut into 2.5cm cubes
4 spring onions, thinly sliced
2.5cm piece of fresh ginger, finely chopped (Grated)
1 small garlic clove, finely chopped
2 tsp sugar
4 tsp salt

1.Rub the chili powder into the white radish, put in a bowl and leave for 30 minutes.
2.Mix the remaining ingredients with the white radish and cover with a sheet of cling film. Put a plate that just fits inside the bowl, on the top of the cling film, and put a heavy weight on top. Leave for about 48 hours until the liquid rises above the white radish.
3.Remove the weight and leave the pickle for 3-7 days, depending on temperature, until it turns sour.
4.Transfer the pickle to a dry, clean 900ml/1½pt jar, cover with a vinegar-proof lid and keep in cold, dark place. It will keep for up to a year.

Volcano Stone Rice
(Bibimbap 비빔밥)

SERVES 4-6

225g young fresh spinach, cut across into 2cm strips
225g mung beansprouts
1 garlic clove, chopped
1 carrot, cut into fine strips
2 spring onions, sliced diagonally
1½ sheets nori, cut into thin strips
2 tsp sesame oil
3 tbsp soy sauce
2 tsp crushed toasted sesame seeds
½ tsp sugar
freshly ground black pepper to taste
short grain rice measured to 450ml level in a measuring jug, washed.

1.Add the spinach and bean sprouts to a large saucepan of water. Cover and quickly return to the boil. Boil for 1 minute then tip into a colander. Drain well then squeeze out as much water as possible. Mix with the remaining ingredients except the rice and leave for 30 minutes.
2.Drain the rice and put into a saucepan with the vegetables mixture and 575ml water. Stir, then cover and bring to the boil. Stir once, cover again, and turn the heat to very low and cook for 20-30 minutes, without removing the lid even once. Turn the heat up as high as it will go for 30 seconds then turn it off, or remove the pan from the heat. Leave, without removing the lid at all, for 10-15 minutes before serving.

Cellophane Noodles with Vegetables
( Chapchae찹재)

SERVES 4

6 dried Chinese black mushroom, soaked in hot water for 30 minutes
150g young fresh spinach leaves
2 Chinese cabbage leaves
3 shiitake or oyster mushroom, thinly sliced
4 spring onions, thickly sliced diagonally
1 small courgette, cut into fine strips
1 carrot, cut into fine strips
4 tbsp vegetable oil
1 tbsp sesame oil
3 garlic cloves, crushed and finely chopped
2 small fresh chillies, seeded and cut into fine strips
50g cellophane noodles, soaked for 30 minutes and drained (some use Mung bean noodle, or glass noodle)

1.Drain the dried mushroom and cut away and discard the stems and any hard parts. Thinly slice the mushroom caps.
2.Add the spinach to a large saucepan of boiling water. Cover and quickly return to the boil. Boil for 2 minutes then drain and rinse under running cold water (or soaked in iced water). Drain well and squeeze out as much water as possible. Separate the leaves.
3.Cut away and discard the curly outer part of the Chinese cabbage leaves, saving only the 'v' shaped core of the leaves. Cut this into fine strips then mix with the spinach, dried and fresh mushroom, spring onions, courgette and carrot until well mixed.
4.Heat the vegetable oil and sesame oil in a deep frying pan, add the garlic and chilli and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar, and salt. Cook for 2 minutes then serve.

Hope this will work! Shalom

**Rev. Kelly** · #2 (**permalink**) 28th November 2007, 04:06 PM

Thanks for the kimchi recipe. My husband loves it and it gets expensive to buy it at our local Korean restaurant all the time. Now he can have it whenever he wants.

vivamis123 · #3 (**permalink**) 28th November 2007, 07:46 PM

These recipes sound great! Thanks for sharing.

Lightkeeper · #4 (**permalink**) 29th November 2007, 01:49 AM

Thank you for the wonderful recipes.

Wasn't there a time when Kimchi was buried in the ground?

mayura97 · #5 (**permalink**) 29th November 2007, 03:26 AM

Oh yes, you can do it now too but make sure you have a nice earthenware pot. Almost the size of a small stool. Stuff you KimChi inside and bury it (with the lid on!) in the ground. It does not have to be very deep, just enough to cover the lid.

However, before you put on the lid, put a piece of cheesecloth to seal the opening of the jar first before you bury it or else...

All of you are welcome. Haha. Just doing my job in sharing this delightable dishes, by the way I am Chinese not Korean. Haha!

Oh yes, before I forgot, try to put in two tablespoon of fish sauce in the KimChi before sealing off. It will taste much better...

Okie, that's all, Shalom!

Thread Tools	Search this Thread
Show Printable Version Email this Page	Search this Thread: Advanced Search
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode