I married a half Korean man and for the last 10 years, his mother has been teaching me how to cook for him. It's a very slow process, as she doesn't measure anything, but here are the recipes I've almost mastered written in actual measurements.
Enjoy. We sure so.
NOTE: Many of these recipes are very healthy. They contain lots of fresh garlic, onions, ginger and red peppers, all of which are good immune system builders. We don't get sick very often around here. My kids maybe get one cold a year while all the neighborhood kids are running around with runny noses.
If you want to see some pics check
THIS LINKTraditional KimcheeLarge bowl with sealable lid
1 gallon jar
3 small – medium heads Nappa (Chinese) Cabbage (5 lbs)
5-10 chopped scallions
sea salt (table salt may be substituted)
1/2 cup of ground red pepper
3 Tablespoons minced garlic
½ - 1 tablespoon sugar
1 tablespoon kimchee sauce (also called fish sauce) optional
½ tablespoon minced ginger root (very strong flavor – may want to leave out)
surgical type gloves to protect hands from hot pepper (spoon may be used)
Cut cabbage into 1-2 inch squares. Spread a layer in large bowl and sprinkle with sea salt. Continue layers of cabbage and salt until all cabbage is in bowl. Put lid on bowl and let cure for about
10-15 minutes until cabbage is limp and will not snap when you try to break it in two (about 2-3 hours).
Flip bowl over and let cure for another 10-15 minutes. With larger batches, may just mix cabbage and salt well and cure for 20-30 minutes. Rinse 3-4 times thoroughly and drain DO NOT SQUEEZE. Salt again to taste. Add all other ingredients and mix with gloved hand. Add hot pepper a little at a time until desired hot (I've practiced with this and we like 1/2 cup but you might like a little less. If you don't add enough, when the cabbage sours, "sour" is all you will taste). (light orange color). Put in jar and refrigerate. Kimchee will taste best after 1-2 days in frige to cure. Cabbage Kimchee can be stored and eaten for several weeks even after soured. Beware of the smell. If it's gotten too sour to tolerate, cook it with some meat. Makes the meat taste good and no waste.
We like it in chicken.
Cucumber Kimchee6 small cucs peeled and sliced (keep seeds)
8 scallions chopped
sea salt (may substitute table salt)
6 cloves minced garlic
1 tablespoon korean hot sauce (bean paste)** - may substitute smaller amount ground red pepper
1 tablespoon vinegar
roasted sesame seeds
surgical type gloves to protect hands from hot pepper (may use spoon, but hands work best)
sprinkle cucumber slices with salt and mix thoroughly. Let stand until cucumbers are limp and will not snap when you try to break it in two.. Rinse, sqeeze, drain, repeat. Mix in all other ingredients with gloved hand thoroughly. If using hot pepper instead of paste add 1/2 teaspoon at a time until kimchee reaches desired hot (light orange color). Refrigerate and serve.
Bulgogi (Korean Steak)Also called Pulgogi
All ingredients are approximate
4 lbs Beef (usually roast) sliced thinly
¼ - ¾ cup soy sauce (careful it's salty)
roasted sesame seeds
3 cloves minced garlic
6-10 chopped green onions (whole)
approx ¼ cup olive oil (or other cooking oil) – you may substitute sesame oil and leave out the sesame seeds if desired.
1 teaspoon sugar
black pepper
Marinate overnight in smallest bowl possible. Cook in sauce pan, fry pan, broiler or grill until brown. Serve with rice and Kimchee.
Hot Pork2-3 lbs pork loin roast (or any pork chop) sliced to bitesize with bone and fat removed
1 tsp sugar
black pepper
6-10 chopped scallion onions
3 cloves minced garlic
heaping tbsp korean hot sauce (hot bean paste)**
Mix thoroughly (may marinate overnight if desired). Simmer in fry or sauce pan until pork is cooked and tender (about 1/2 hour). Serve with rice.
**Here's what Korean Hot Bean Paste generally looks like from the Asian Market.
http://www.goldencountry.com/korea.aspx
Go to this website and look at items# J086005 & J086023
