The most important Korean cuisine side dish "Kimchi" recipe : Fresh Kimchi (Geotjeori)

Each country has its representative dish.

For example, curry in India and rice noodles in Vietnam.

What is it when it comes to Korea?

It's Kimchi.

Kimchi is a staple in Korean cuisine, is a traditional side dish of salted as Napa cabbage or Korean radish, made with a widely varying selection of seasonings.

The traditional Korean table consists of rice, soup (JJigae or Guk), side dishes.

It is mainly served as a side dish every meal.

Kimchi is precisely a side dish, but for Koreans, kimchi is more than a side dish.

Kimchi itself is a food, only rice and kimchi can be a meal.

However, Koreans make various dishes with kimchi.

It is used as the main ingredient in many dishes such as kimchi jjigae (stew), kimchi fried rice.

Along with main foods such as bossam (pork dish), kalguksu (noodle), and Korean ramen, there are a lot of main foods that must eat kimchi as a side dish.

Every year from November to December, many Koreans make kimchi for next year at home.

It is called as Gimjang (Kimjang) and it is registered as a UNESCO Intangible Cultural Heritage.

After making Kimchi, in the traditional way, put it in a Jangdokdae(Huge jars used to store or ferment food) and store it under ground.

It acts as a natural refrigerator and keep its taste stably for a year.

However, after urbanization, Koreans' home are equipped with kimchi refrigerators separately from regular refrigerators.

It is to use a kimchi refrigerator as a substitute for Jandokdae, which was used in the past.

More and more people eat the industrial produced kimchi without making it.

However, the difference taste is so great that people still make kimchi at home.

What is Geotjeori?

Geotjeori (겉절이) is fresh, unfermented kimchi.

Compared to regular kimchi, the salting stage is shorter, so the moisture inside the vegetable remains and it makes enjoy the flavor of the vegetable itself and fresh.

The making time is short and simple.

It is best to eat it right after making it.

Varieties

Kimchi can be categorized by main ingredients, regions or seasons.

The recipe is also different for each kimchi.

There are over 180 recognized varieties of kimchi.

• Beachu-kimchi : Spicy Napa cabbage kimchi, made from whole cabbage leaves.

• Kkakdugi : Spicy cubed kimchi, made from Korean radish.

• Baek-kimchi : White kimchi, made without chili pepper (Gochugaru)

Recipe

Prep Time : 20 minutes

Cook time : 90 minutes

Total Time : 110 minutes

Servings : 20

Ingredients

1Tbs=15ml

• 900g Napa cabbage
• 5 Tbs sea salt
• 2 Tbs flour
• 1 cup water

Seasoning

1Tbs=15ml

• 7 Red chili pepper
• 1/2 Tbs Ginger
• 1/2 Onion
• 2 Tbs minced garlic
• 4 Tbs myulchi aekjeot (Korean anchovy sauce (fish sauce))
• 1 Tbs salt
• 3 Tbs Corn syrup (or sugar)
• 1 Tbs sesame seeds (Optional)

Instruction

Step 1. Separate the cabbage leaves and remove the core. 

Step 2. Cut the cabbage leaves lengthwise and cut it twice or three times.

Step 3. Rinse the cabbages in running water and drain well. 

Step 4. Sprinkle sea salts evenly in layers and pour 1/2 cup water and toss it well. Leave it about an hour and toss it every 20 minutes. 

Step 5. Grind all of seasoning ingredient until smooth.

Step 6. Put 2 Tbs flour and 1/2 cup water over medium heat. Stir it well until its texture becomes thick.

Step 7. Mix the seasoning and in a large bowl and mix well.

Step 8. Rinse the soften cabbage three times in cold water and drain well. Add the cabbages into the seasoning bowl, wearing a kitchen gloves and mix them  well. Add the sesame and serve it.

Source : Namuwiki, Wikipedia