My weekend project: MAKE KOREAN SIDE DISHES
My passion and love for Korean food started when I went to Seoul, Korea couple of years ago. Last Sunday, I made few of my favorite side dishes, like cabbage kimchi, daikon kimchi, bean sprouts salad, grilled mackerel, veggie dumplings…I think I made my husband’s belly very full that day.
Traditional KIMCHI recipe (adapted from Maangchi)
- 2 large size napa cabbage (about 8 pounds: 3.6 kg)
- 1 ½ cup of Kosher salt
- ½ cup Mochiko (sweet rice flour) ¼ cup sugar, water
- 4 cups of hot pepper powder /Kimchi pepper powder (do not use pepper flakes)
- 1 cup fish sauce (optional- skip this if you’re vegan)
- 1 medium sized onion, minced (about 1 cup)
- 1 cup of fresh garlic, minced
- 1 tbs minced ginger
- 7 stalks of green onions, chopped diagnolly
- 2 cups Buchu or Nira in Japanese (Asian Chives), chopped
- Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
- Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
*tip: the stems should get more salt than the leaves
- 2 hours later, turn the pieces of cabbage over so they get salted evenly.
- Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
*the total salting process will take 4 hours
- Rinse the salted cabbage with cold water 3 times.
Making Kimchi paste:
- Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
- When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
- Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper powder, crushed garlic, ginger, and onion
*tip: it’s much easier to use a food processor.
- Add green onions and Asian chives
- Mix all ingredients well.
- Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. Use gloves to protect you hands from the peppers. Store Kimchi into an air- tight sealed plastic container or glass jar.