Baechu Kimchi

Baechu Kimchi

This is the authentic method of making kimchi by esteemed chef Sook-ja Yoon from The Institute of Traditional Korean Food in Seoul. We had the privilege to make kimchi with her tutors and learn the importance and cultural history of this banchan. This recipe calls for the cabbage to be left in half as it ferments. You can chop it up so it's ready to be served straight from the jar. I use it for absolutely everything. My favourite side dish. When it starts to become sour I use the remains for kimchi pancakes. Great for your gut. Great eaten alone, with meats or alongside some Soju!

Chinese napa cabbage 2.6kg
Coarse salt 250g
Daikon radish 1.5kg
Watercress 40g
Scallion 120g
Leek 140g
Garlic 50g
Ginger 15g
Salt preserved shrimp 50g
Korean chilli flakes 65g
Anchovy sauce or fish sauce 90g

Trim the root and the outer leaves of the cabbage. With a knife, slit the napa in two lengthwise. Marinate in salt brine for 3 hours. Turn them over for another 3 hours.

Trim the radish. Julienne into 4cm. Same with the scallion and watercress. Mince the garlic and ginger. 

Chop the salt shrimp. Soak chilli flakes in the fish sauce. 

Mix your julienne daikon with the soaked chilli flakes. Add the shrimp and then carefully add the rest of the green vegetables.

Rinse the brined cabbage and in a large kimchi bowl, evnly stuff your red kimchi mix in between the layers of the napa.

Tightly press the leaves together and transfer to a container. Generally room temperature will ferment the kimchi and it should last for 3 weeks. 















Comments

Post a Comment

Popular posts from this blog

Spiced Lamb Focaccia with Pickles and Yogurt

Spiced Lamb Focaccia with Pickles, Sumac & Yogurt For the spiced lamb I used 300g mince lamb. Pinch of salt, tbsp cumin powder, tbsp cumin seeds, cracked black pepper, and 3 tbsp curry powder. Fry off in a hot pan with all the spices for about 8 minutes. Set aside. For the focaccia I have a fool proof simple recipe. 1.6kg plain flour 1 litre room temp water 40g salt 12g instant yeast In a bowl add all your ingredients except your salt. Mix on a slow setting for about 10 minutes. Then add your salt and mix on high for a further 5 minutes. Remove and cut into 3 balls.  Oil up a dish (a lasagne dish works great) and pop in one of the balls of dough. Don’t worry if it doesn’t fit the dish at first. It will expand and prove. Leave somewhere warm, covered with a cloth. Or even a small bit of clingfilm. After 30 to 40 minutes your quick dough will have risen. With your fingers, push in some holes and dimple the bread. Brush with good olive oil and Irish sea salt. Bake for 13 minutes at 22
Read more

Lamb and Anchovy Mayo Smash Burger

Lamb, Anchovy Mayo, Avocado and Turmeric Pickled Onion Smash Burger.  250g Mince Lamb (ask your butcher to mince the fatty shoulder of lamb for you).  Smash burgers are the best and only proper way to flame grill or char a good patty. Place a 125g rough ball of mince between 2 sheets of parchment paper. And press down to flatten out. I like my patty to be quite thin and large as it will shrink slightly on the heat.  That’s it. In a ripping hot pan or grill, place your smash burger. Cook 4 minutes each side with a pinch of salt. For the pickled onion I use 1 large white onion. In a bowl I add the thinly sliced onion, 1 tsp of turmeric, 2 tsp sugar, 1 tsp black sesame seeds, pinch of cumin seeds and 75ml vinegar. Allow to infuse for at least an hour to get a vivid yellow colour. Anchovy mayo. Couple large spoons of mayo. Some diced anchovy fillets and a dash of its juice. Squeeze of lemon and mix it up. A tiny glass jar of anchovies is a always good to keep in a cupboard. And lamb an
Read more

Lamb Heart Anitcuchos. Tacos with Mint Pico de Gallo and Peruvian Aji Sauce

Lamb Heart Anticuchos. Taco with Mint Pico de Gallo and Peruvian Aji Sauce Disclaimer... I am doing my interpretation of a classic Peruvian dish and adding Mexican elements. It works great together, but no doubt I'll have a few hardcore traditionalists plotting my death. It was worth it. I have no regrets.  Let’s get this straight, not everyone will want to eat heart. You should!! It's cheap, sustainable. No fat. Lean. Full of iron. And it cooks like a dream. My main thing here is to showcase that food can be just as tasty and presentable from any part of the animal. But this works just as well with other cuts too. Just about any steak or fillet from any animal.  Lamb Hearts. Ask your butcher to remove the white muscle and dice the meat. This recipe calls for thinly sliced. So, 2 hearts will happily feed 2 people. 1 cup Red Wine Vinegar 25g sugar 2 Ancho Chillies diced. Any chilli is fine really for this recipe. If you have chilli paste even better. Homemade can't be best. 
Read more