Month: October 2023

3 Simple Korean Kimchi recipes by O Myohan

This is to make 3 different types of kimchi same time:

막김치(Mak-kimchi: Easy-made kimchi), 깍두기(Kkak-doo-gi: squre-cut radish kimchi), 무생채(Moo-seng-che: thinely chopped radish kimchi).

The recipie uses 1 Chinese cabbage (Kinakål in Danish) and 1 Japanese radish. The same kimchi seasoning paste will be used for both 막김치 and 깍두기.

The overall process of cooking would be:

1. Salting cabage for 막김치 (takes about 3 hours)
2. Salting half of cut-radish for 깍두기( takes about 1 hour)
3. While salting vegitables, chopping the rest of the radish for 무생채.
4. Making kimchi seasoning by cooking rice paste first, and cool off.
5. Skin garlics and ground them.
6. Once the rice paste has cooled off, mix kimchi seasoning.
7. Prepare other vegitables and start make the final kimchi.
8. Make 무생채 + 깍두기
9. Make 막김치

# 막김치 (Mak Kim Chi)= Kimchi made quick and easy.

막김치 means ‘막 만든 김치, quickly made cut-kimchi’. It can mature in a day or two.

To prepare salting cabbage & radish:

For kimchi seasoning paste

1. Prepare cabbage: take off each leaf one by one. Put the leaves in a big bowl,wash them in water.
2. Lay 1 layer of moistured cabbages in the big bowl, splash 1 table spoon of coarse salt (groft salt). Repeat the salting and stack layers in the bowl. Splash 1 cup of water over.
3. Mix and turn leaves around after 1 h 30 min.. Leave it for 3 hours in total. The cabbages will shrink to about half volume.
4. Rinse the cabbages 2 times in the water. (Taste bits of cabbage to see if it is too salty. Wash them until tasty-salty, something you can eat as it is.)
5. Drain the water by leaving it in a drainer for about 2 to 3 hours. You can run it in a salad spinning bowl (quicker) or leave it over night (slower).
6. Cut them to kimchi size, about 5cm x 10 cm.

Making kimchi paste (while waiting for salting to be done)

1. In a pot, mix 3 TBS rice flour with 300 ml cold water. Mix well so there are no lumps.
2. Boil it while stirring, about 4 min, until it becomes poridge -like paste. Put aside and cool it.
3. In a blender, blend garlic, red pepper, onion, sugar and pear,( add 새우젓 if you have it.)
4. Mix fish sauce, chili powder and blended stuff to cooled rice paste. You will have about 1 liter of kimch paste.
5. Cut spring onions and radish, mix it with salted cabbage.
6. Use half of the kimchi paste to mix with cabbages. Use hand to mix, make sure the paste is evenly on vegitables.
7. Put the finished kimchi in an airtight glass container. Leave it in indoor temp for a day, until it matures, before storing it in a refrigerator.

#깍두기 Square-cut radish kimchi

1. Cut half of the radish to bite size squares.
2. Put them in a bowl and add about 3-4 TBS salts. + 1 cup water. Salt it 1 hour, rinse it with water 2 times. Taste the radish to see if it is too salty.
3. Cut 2 stems of spring oinion and add to radish.
4. Mix radish with the rest of kimchi paste.
5. Put it in a airtight glass container for a day to mature.
6. Store it in a refrigerator.

• If you want to make only 막김치, replace 깍두기 with 1 more cabbage.

# 무생채 (Mu Seng Che) =Radish Stripes kimchi

A common side dish with sweet, chili, and sour taste.

Ingredients:

-Japanese radish 1/2

-Spring oinon (1 stem)

-Korean Kimchi Chili powder (2 TBS)

-Sugar (1 ½ TBS)

-Salt 1 ts

-Garlic (finely chopped or machine grounded, 1 TBS +1 ts)

-Fish Sauce (1 TBS)

-Vinegar (2 TBS)

1. Cut the radish roughly 10 cm in big chunks, then cut finely to make 10x 0.2cm pieces. Put it in a big bowl.
2. Add all the sauce-ingredients to the radish bowl, and use hand to mix together.
3. Taste it and add more salt, sugar, or vinegar as needed.
4. Let it mature for about an hour.
5. Keep it in refrigerator.