Kimchi: Essential Recipes of the Korean Kitchen
Format: PDF / Kindle (mobi) / ePub
It is not possible to imagine Korea without kimchi. For thousands of years the lacto-fermented vegetables have been an absolute necessity at meals. In Korea, kimchi is so much more than food—it is a national cultural treasure, a valued health food, and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family’s most popular recipes—common, as well as rarer, kimchi recipes, Korean everyday food, and the ever recurring bi-bim-bap (which literally means "mixed rice"). The Lim family present their version of a classic with lettuce, cabbage, chilli, and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots, and other vegetables. Sourish, hot, and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are "insider" tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty, and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables. Includes metric measures.
years’ old, but the kimchi then looked different and didn’t taste the same as today – chillies, for example, weren’t introduced in Korea until the 17th century. In the same time-period, kimchi also developed to contain shellfish and fish. Traditionally, kimchi was made in late autumn, but today there are lots of varieties to eat all year round; you just use whatever produce the season offers. Kimchi is sometimes called Asian sauerkraut, and on a bacterial level the comparison isn’t completely
tbsp finely grated ginger � tbsp finely chopped garlic salt and black pepper GALBI JJIM BRISKET STEW Slightly complicated to prepare, but worth all the effort. A large batch is perfect for freezing. You can leave out the jujube fruits, but they are available to buy in most Asian food stores. If you can’t get hold of brisket you can use chuck – perhaps cut a large bit in two and make yukgaejang the day after? 1. Rinse the brisket in cold water and slice the meat in between the ribs into
5. Place the cabbage into a jar or other container with a tight fitting lid and place a plate with a weight on top or use your kimchi stone. The kimchi is ready to eat after about 2 weeks and will keep fresh for 1–2 months. We prefer it when it has matured for some time. 6. Slice the cabbage to serve. One large jar, approx. 5 litres 2–2½ kg white cabbage 100 g coarse sea salt 800 ml water Kimchi paste 200 g gochugaru, Korean chilli powder 300 g shredded leek 2 tbsp minced garlic 2
tight-fitting lid and put it in the fridge. The kimchi is ready to eat in about 2–3 weeks and will keep fresh for approximately 1 month, but tastes the best after 2 weeks. One large jar, approx. 5 litres 3 kg fresh daikon (mooli), preferably baby daikon with leaves still attached 100 g coarse sea salt Kimchi paste 250 g gochugaru, Korean chilli powder 100 g chopped leek 100 g minced garlic 75 g finely grated ginger 2 tbsp fish sauce 75 g granulated sugar 1 tbsp salt 100 ml water DONG
3. Fry in oil in a frying pan over medium heat. Shape the batter into small pancakes when frying. Cook for a couple of minutes on both sides until the pancakes are golden brown. 4. Mix together all the ingredients for the dipping sauce and serve together with the pancakes. Serves 2–4 200 g squid 400 g shredded Chinese leaf kimchi 200 g finely chopped leek 200 g plain flour 1 egg 1 tbsp sesame oil cooking oil for frying Dipping sauce 4 tbsp Korean or Japanese soy sauce 1 dash