Kimchi

Serves 4 with steamed rice

Ingredients
1 ½ kg (3 lb 3 oz) pork belly or shoulder
250 g (9 oz) Baechu-kimchi, cut in a bite size

Stock
2 litres (2 qts) water
2 stalks leek
8 cloves garlic, crushed
1 tablespoon black peppercorns
5 cloves
3 bay leaves
6 dried jujubes
2 tablespoons soy bean paste

Method

1. Put all stock ingredients into a pot and bring it to the boil.
2. Add pork and cook in a medium heat. Turn down the heat to low and cook for another 10 minutes.
3. Take the cooked pork and let it cool down until ready to serve.
4. Slice the pork into 0.3 cm (0.2 in) thick pieces.
5. Put them on a large platter with kimchi at a side.

Tip
Bossam is a boiled pork dish, Ssam means “wrap” and Bossam means wrap with lots of generous stuffing inside. This is a tender pork dish served with fresh kimchi and wrapped in kimchi cabbage leaves. The pork is boiled and simmered with vegetables and spices to deepen the flavor. The thinly sliced pork, various toppings, and kimchi are wrapped in the kimchi cabbage leaves. It is a flavorful mixture of savory pork and spicy filling, which is guaranteed to please your taste buds.

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.

Serves 4 as a meal

Ingredients
450 g (15 oz) Baechu-kimchi, chopped
200 g (7 oz) pork shoulder or belly, diced
½ onion, chopped
4 cups steamed rice
½ tablespoon sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil

Garnish
½ cup green onion, chopped
4 eggs, sunny-side-up (optional)

Method

1. Heat oil in a pan. Add pork and onion to the pan. Stir-fry for 2 minutes until the pork is cooked and the onions have sweated. Add kimchi and sugar. Stir-fry for 3 minutes.
2. Add rice. Stir-fry for another 3 minutes. Drizzle sesame oil to the rice.
3. Garnish with green onion and an egg. Serve immediately.

Tip
If you have kimchi that has made about two weeks ago, it is strongly recommended that you make this dish. Anyone can make this very simple dish. It includes several ingredients, in addition to well-fermented kimchi.

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.

Serves 4-6 with steamed rice

Ingredients
1 Kimchi cabbage (about 3 kg or 6-7 lb)
Brine
250 g (8 oz) sea salt
2 litres (2 qts) water

Sauce
Seasoning Mixture
400 g (14 oz) white radish,
julienne into 0.5 cm (0.2 in) thickness
100 g (3 ½ oz) green onion,
cut into 4 cm (2 in) lengths
½ cup red chilli flakes
3 tablespoons salted shrimp
(or ⅓ cup fish sauce)
2 tablespoons sugar
1 tablespoon garlic, finely chopped
2 teaspoons ginger, finely chopped

Method

1. Remove the discolored outside leaves of the kimchi cabbages and trim stem. Cut the kimchi cabbage lengthwise into half.
2. In a big bowl, add salt to the water. Brine the kimchi cabbage overnight until the kimchi cabbage leaves are flexible.
3. Rinse several times in cold water. Drain enough for about 30 minutes to remove any excess liquid from the kimchi cabbage.
4. Combine red chilli flakes, garlic, ginger, salted shrimp and sugar with radish. Toss well. Add green onion to the mixture. Gently toss.
5. Place the kimchi cabbage on a tray and stuff inside leaves with the seasoning mixture. Smear leaves generously on both sides with the seasoning mixture.
6. Tightly press the leaves together. Wrap the center with the outer leaf to make a bundle. Prepare the rest of the kimchi cabbage in the same manner.
7. Transfer the kimchi cabbages into a container and keep at room temperature for half a day.
8. Afterwards, store in the refrigerator. If you want to try well-fermented kimchi, let it sit longer in the refrigerator and eat after 2 or 3 days.

Tip
Kimchi is a must item at every Korean table. There are more than 100 kinds of kimchi, but Baechu kimchi is the most popular kind. While chilli peppers are the predominant spice and often the most visible ingredient, other items such as salted shrimp, garlic, green onions and ginger play an important role, not only for flavor, but also in the fermentation process.

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.

Serves 4 as an appetizer

Ingredients
1 cup Baechu-kimchi, chopped
2 cups all-purpose flour
1 ½ cups ice-cold water
¼ teaspoon salt
¼ teaspoon black pepper, ground
2 tablespoons vegetable oil

Sauce
Dipping sauce
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar

Method

1. Add salt and pepper to all-purpose flour. Make batter by adding ice-cold water until it becomes a creamy consistency.
2. Add kimchi to the batter and stir.
3. Heat the vegetable oil in a pan. Pour batter and spread. Cook the pancake until the bottom becomes crispy, golden-brown.
4. Turn it over and thoroughly cook the pancake. Transfer the pancake to a plate.
5. In a bowl, mix all ingredients for the dipping sauce.
6. Serve immediately with dipping sauce on the side.

Tip
Kimchi by itself is a good side dish. For its versatility, it can be transformed to make a new dish like kimchi-jeon. In Korea, kimchi-jeon is a popular choice, adored by everyone.

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.

Serves 4 as an appetizer or an entrée

Ingredients
300 g (10 oz) firm tofu
300 g (10 oz) Baechu-kimchi, cut into a bite size
¼ medium-sized onion, sliced
1 tablespoon garlic, finely chopped
1 teaspoon sugar
2 tablespoons sesame oil
2 tablespoons vegetable oil
½ tablespoon salt
1 teaspoon black sesame seeds

Method

1. Heat vegetable oil in a pan over medium high heat. Add onion, kimchi, and garlic. Stir-fry for 3 to 5 minutes.
   Finish by adding sesame oil.
2. Poach tofu in hot water for 3 minutes. Drain. Slice the tofu into thick slices.
3. Arrange the tofu slices with the stir-fried kimchi on a platter. Garnish with black sesame seeds. Serve immediately

Tip
Dubu kimchi is Korean’s favorite “ahn-joo” (food that complements alcoholic beverages). Therefore, this makes dubu kimchi a great party food. However, it can also be enjoyed as an entrée or side dish any time of the day. The incredibly, flavorful, mix of kimchi and seasoned pork is well balanced with the wholesomeness of the tofu. It can also be a great vegetarian dish, by omitting the pork. You can serve dubu kimchi alone or with steamed rice. It goes well with soju (vodka-like Korean drink) and makgeolli (milky rice wine).

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.

Serves 4 with steamed rice

Ingredients
450 g (15 oz) Baechu-kimchi, chopped
100 g (3 ½ oz) pork, diced
50 g (1 ½ oz) onion, sliced
1 teaspoon garlic, finely chopped
2 teaspoons sugar
1 teaspoon soy sauce
4 cups vegetable stock
1 green onion, sliced
1 tablespoon vegetable oil

Method

1. Heat vegetable oil in a large heavy-based pot. Stir-fry the pork and kimchi for about 3 minutes.
2. Add onion, garlic, sugar and soy sauce to the pot.
3. Pour stock to the pot. Bring to a boil. Reduce heat and simmer for 20 minutes.
4. Garnish with green onion. Serve immediately.

Tip
If you like kimchi, you should try this delicious stew. You will taste the different flavor from the fresh kimchi. Adding other ingredients like pork, onion, and leek will enhance the flavor of the stew.

Copyright ⓒ KFPI(KOREAN FOOD PROMOTION INSTITUTE). All right reserved.