Gimbap In Korea, nothing says Spring has arrived than a lunch picnic in the park or a road trip to the countryside. Hence, the lunch box is on the rise and Korean people are making Gimbap. Gim in Korean means dried seaweed sheet (Nori in […]
Tag: korean food
Dalg-Gang-Jeong I love eating fried chicken wings. Moreover; I love the Korean crispy fried chicken wings. Due to its crispy crunchy crust and sweet tangy flavor. Therefore; Dalg-Gang-Jeong is my favorite snack. It is amazing with ice cold beer for an appetizer or great accompaniment […]
Korean Dipping Sauce
Ssamjang is a Korean dipping sauce, which always serves as a side along with Korean grill meat. For example, grilled beef short ribs (galbi-gui) or grilled pork belly (samgyeopsal-gui). Therefore, the absents of ssamjang on the side in Koren BBQ equally serving french fries without ketchup.
Of course, nothing wrong with purchasing a commercial made bottled ssamjang. But I rather made it myself because you can adjust the flavor to your liking. Fresh made ssamjang guaranteed to be tons more delicious than what you find on a store shelf!
Almost always a touchy topic to write ssamjang recipe. You will have hundreds if not thousands of recipes come up as when you do the research. YO YO YO! My Mama Ssamjang is Wayyyyy Better than yours F@#$ER!!! Please stop the fighting my good Korean friends. We just talking about the dipping sauce here, not the end of the word. Hence, every cook has their own version and I respect that. However, if you never made one before, I am presenting to you the basic foundation of this dipping sauce.
- 0.25 cup green onion, minced
- 1 cup Korean fermented soybean paste (doenjang)
- 1 cup white onion, minced
- 1 tablespoon garlic, minced
- 2 tablespoons honey
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- 4 tablespoons Korean hot pepper paste (gochujang)
Seriously you can’t screw this up…
- Mix all ingredients together.
- Want more spicy? add chopped jalapeno peppers or gochugaru.
- You can play and adjust with this recipe all you like
To Serve and To Eat
In conclusion boys and girls, Ssamjang is excellent on everything. For instance burger, pizza, BBQ ribs, steamed rice, and the list keep growing to Infinity and Beyond!!!. As mentioned before that ssamjang will get Oscar nomination when co-starting with Gimbap-Gui. So, start making your own today… Bon Appetit!!!
Galbi-Gui What is the better way to start your summer right? Ladies and gentlemen, probably the only thing that better than starting a diet for the beach body is to starting a charcoal grill and doing a BBQ!!! Above all, Korean galbi is my absolute […]
Korean Style Mixed Rice Bowl with Varieties Toppings OHHH MYYY! Bim-bim What?!! Bim-bim-bam NO?!!. certainly, it is the most famous and super-dupper-popular traditional Korean dish called Bibimbap. Yes!!, Bibimbap is a bowl of rice to be exact Asian short grain sticky rice, fried sunny side […]
Talking about kimchi, in most people eyes is the dish that defines Korean cuisine. Despite the fact, there are many other dishes in Korean cooking. However, kimchi is the first dish comes to mind when describing the national food. There are many kinds of kimchi and made with different vegetables and ingredients. Which we will be diving into the depth of the vast kimchi ocean in a future post.
Traditionally in Korea, kimchi making is a social event. Demonstrating a sense of tight-knit community with friends taking a turn helping their neighbors in kimchi processing. The purpose is to have food supply to last the whole winter season. Which we are talking about kimchi made with more than a hundred heads of cabbages at a time. The process all done by hands.
At this moment, we will be focusing on how to make classic spicy napa cabbage kimchi called tongbaechu-kimchi. The recipe we are looking at today will be utilizing whole napa cabbage. Furthermore; describing how to ferment it by using a plastic container or a glass container.
Lastly, please note that the substitution on the recipes is my take on flavor and ingredients in case you can not find certain items in your grocery store. The goal is to give you a simple to follow recipe and foundation for you to build on to make the unique flavor profile and eventually result in your own recipe.
Salting Napa Cabbage:
- 5 lbs whole napa cabbage
- 1 cup Kosher salt
Fermentation Starter Paste:
- 5 cups of water
- 5 tablespoons brown sugar
- 5 tablespoons glutinous rice flour or Mochigo brand
Mix of Vegetables:
- 2 cups minari or substituted with culantro chopped
- 3 cups daikon radish shredded
- 3 cups carrot matchsticks shredded
- 6 cups buchu or substituted with green onion chopped
Kimchi Seasonings Paste:
- 4 teaspoons ginger, finely chopped
- 2 whole white onion, finely chopped
- 3 cups gochugaru Korean hot pepper flakes (this is the critical item need to have it to make good kimchi)
- 1 cup garlic, finely chopped
- 1 cup of good quality fish sauce
- 0.5 cup saeujeot optional or substitute with dried shrimp, chopped
Prepare Salting Napa Cabbage by:
- Clean the cabbage by trim the cores and split a cabbage in half by cut a short slit in the base of the cabbage. Using your hands to gently pull the halves apart to splits open the vegetable.
- Wash the cabbages thoroughly in cold water. Carefully not to damage the leaves. Drain the vegetables by not having excess water lodging inside the leaves too much. Therefore; the leaves should be damp but not soaking wet.
- Sprinkle Kosher salt between the leaves. Lifting up every leaf getting salt into the stems to ensure even coating. Then rest the salted cabbages. Turning over every 30 minutes, in a total of 2 hours.
- After that time, wash the cabbage under cold water. To remove the salt and impurities. Then place them in a strainer over to drain well. You can use a salad spinner to speed up the process.
Making Kimchi Paste by:
- First, making fermentation starter paste by combining well together water, sweet rice flour, and brown sugar in a pot. The cook over medium heat until it starts to bubble boil. Keep stirring for about 2 minutes. Then turn off the heat and let it completely cool down.
- Next, add all the kimchi seasoning paste ingredients into a large mixing bowl. Mix well with the fermentation starter paste until the mixture turns into a thin paste. However; if the paste is too thick a little more water can be added.
- Lastly, add the radish, carrot, green onion to the paste and mix well to combine.
To Make the Kimchi Napa Cabbage by:
- Spreading kimchi paste on each leaf of the cabbages. Once all the leaves are covered with the kimchi paste, then fold it into itself. This to form sort of mini cabbage that small enough to fit and stack lots of them into your jar or plastic container.
To wait or not to wait?
At this point, you can eat it right away. However; my recommendation is to have it sit for a week to ferment at room temperature.
Kimchi starting the fermentation process after a day or two at room temperature. The process going faster in a warm and humid environment. Moreover; the evidence of fermentation took place when you see the bubbles when pressing the top of the kimchi.
Kimchi napa cabbage develops its full complex flavor when it goes through the fermentation. The process jumped start by sugar and rice paste supplying good bacteria with carbohydrate. Once the bacteria starting it is no stopping.
After a week fermentation, I do recommend to store it in a refrigerator. This will slow down the fermentation. Kimchi will last in you almost forever. However; mine batch never last than 1 month since we put it on everything from pizza, fried rice, soup, pancake, burger, sandwiches, ‘OH MY!’ and the list goes on… Bon Appetit!!!