Sunday, November 6, 2011
Here's is the finished product. I think the head of cabbage may have been way too big. It should have only filled the two half gallon jars and I'm thinking it should have a higher liquid to solid ratio. It will sit on my counter for a few days and then into the fridge it goes.
Here are the ingredients for this version of kimchi. From left to right, napa cabbage, Korean radish (mu or moo), green onions, fish sauce, garlic, sugar, sweet rice powder, salted shrimp, yellow onion, coarse salt and coarse red pepper.
Wednesday, January 26, 2011
When preparing soybeans for cooking, it's important to pick them over and remove discolored ones and any bean skins that are still hanging on. A traditional Korean mother would snip the skinny tails off of each and every sprout before cooking. Thankfully, this is not usually the case anymore. In fact, the tails have a concentration of an ingredient that is great for hangovers. A very good excuse to be lazy.
Here's a closeup of a few individual sprouts. In her cookbook, Growing Up in a Korean Kitchen, Hi Soo Shin Hepinstall relates how musical notes are called soybean sprout heads by Korean children. It makes perfect sense. Also, it is believed that children who eat a lot of kongnamul will grow up straight and tall.
Here are the ingredients I used for a two pound batch of kongnamul. From left to right - ground sesame seeds, sesame oil, soy sauce, red pepper flakes, black pepper, green onion, salt and garlic.
The sprouts are put in a pot with a cup of boiling water. The sprouts are covered with a lid and cooked on high for about 3 minutes. Do not take the lid off the pot while the sprouts are cooking. Every Korean cook will tell you that the sprouts will taste "off" if the lid is removed too soon.
Drain the sprouts. I usually let them cool a bit also. In the meantime, finely chop the green onions and garlic. Mix with all the other ingredients except for the ground sesame and red pepper flakes.
Sprinkle with the ground sesame and red pepper flakes before serving.
Friday, January 7, 2011
This was taken in 2007 before the gate was burned by a mentally unstable man. The Southern Gate is considered the first cultural treasure of South Korea. I'm glad to have visited it before it was damaged. Restoration work is underway. It is scheduled to be completed in 2012.
Thursday, January 6, 2011
Wednesday, January 5, 2011
I added more salt at the table.
Miyeok guk can also be based on a seafood broth and ingredients.
Miyeok is bought in bags. The photo shows two examples. The writing in red on the upper bag is miyeok in Korean. 미역 This is what you need to look for at the store.
Dry miyeok is very dark, bone dry and brittle. If not using the whole bag, I try to separate the pieces instead of cutting it because cutting produces a lot of little pieces.
Here's the miyeok after it has soaked for 10 minutes.
Here's a big piece of seaweed. A lot of the pieces have a seam that should be cut off. On this piece it runs along the top. I use a sharp paring knife but it can also be torn off.
After the seams are cut, the large pieces should be cut into smaller pieces.