Two Chefs Ep20 Kimchi 김치
- 10 years ago
In our 20th episode, we introduce kimchi at the beautiful hanok of Haksajae in Ganghwa Province, in the western region of Korea.
The two chefs and Director Kim Soo-jin dress in Korea's traditional hanbok to talk about kimchi. Learn how to make not only baechu-kimchi, but also kkakdugi, geotjeori and even baek-kimchi.
Kimchi, a representative slow food made by slow fermentation and pickling.
Learn how to make this healthy Korean food on the 20th episode of "Two Chefs."
Recipe
1) Baechu-kimchi
1. Take off the outer leaves and clean the cabbage. Cut in half and make saltwater with 3 cups of coarse salt.
2. Dip the cut cabbage in saltwater. Sprinkle coarse salt (1½ cup for 1/2 cabbage) between the leaves of the cabbage. Lay cabbage face up.
3. Put plastic wrap over cabbages and put a water-filled bowl over them, for 5 hours. Flip over after 5 hours and pickle for another 5 hours. (10 hours total)
* In the summer, pickle cabbages for only 5 hours.
4. Cut radish into 0.3cm-thick, matchstick slices.
5. Take off the leaves of the water parsley and cut into 3cm-long stems.
6. Cut pear into 0.5cm-thick, match-like sticks.
7. Cut chives to be 3cm long.
8. After making the seasoning, add the coarse pepper powder and fine pepper powder. Let seasoning sit for 30 minutes.
9. Add the sliced radish to the seasoning and mix in the chopped chives, water parsley and pear.
10. Thoroughly wash the salted cabbage under running water 3-4 times. Let dry in sieve for about 1 hour.
11. Pack seasoning between the cabbage leaves and wrap with the final leaf. Stack in sealed case so air does not seep in.
2) Kkakdugi
1. Cut radish into 2cm x 2cm cubes. Cut chives into 3cm-long pieces.
2. Soak radish in water with coarse salt and sugar for 1 hour, and drain.
3. Make seasoning and let it sit for 30 minutes, and mix in radish and chives.
4. Press down and store in a sealed storage box.
3) Geotjeori
1. Cut cabbage into 3cm x 5cm pieces and soak in salt for 1 hour.
2. Cut chives into 3cm pieces. Cut green onions into 3cm pieces, cut again in half and then in thin slices.
3. Cut red pepper in half and remove seeds. Cut by eoseut-sseolgi (diagonal cutting) into 0.3cm-thick slices.
4. Mix seasoning and cabbages thoroughly. Add chives, green onions and red pepper and mix. Finally, add sesame seeds and sesame seed oil.
The two chefs and Director Kim Soo-jin dress in Korea's traditional hanbok to talk about kimchi. Learn how to make not only baechu-kimchi, but also kkakdugi, geotjeori and even baek-kimchi.
Kimchi, a representative slow food made by slow fermentation and pickling.
Learn how to make this healthy Korean food on the 20th episode of "Two Chefs."
Recipe
1) Baechu-kimchi
1. Take off the outer leaves and clean the cabbage. Cut in half and make saltwater with 3 cups of coarse salt.
2. Dip the cut cabbage in saltwater. Sprinkle coarse salt (1½ cup for 1/2 cabbage) between the leaves of the cabbage. Lay cabbage face up.
3. Put plastic wrap over cabbages and put a water-filled bowl over them, for 5 hours. Flip over after 5 hours and pickle for another 5 hours. (10 hours total)
* In the summer, pickle cabbages for only 5 hours.
4. Cut radish into 0.3cm-thick, matchstick slices.
5. Take off the leaves of the water parsley and cut into 3cm-long stems.
6. Cut pear into 0.5cm-thick, match-like sticks.
7. Cut chives to be 3cm long.
8. After making the seasoning, add the coarse pepper powder and fine pepper powder. Let seasoning sit for 30 minutes.
9. Add the sliced radish to the seasoning and mix in the chopped chives, water parsley and pear.
10. Thoroughly wash the salted cabbage under running water 3-4 times. Let dry in sieve for about 1 hour.
11. Pack seasoning between the cabbage leaves and wrap with the final leaf. Stack in sealed case so air does not seep in.
2) Kkakdugi
1. Cut radish into 2cm x 2cm cubes. Cut chives into 3cm-long pieces.
2. Soak radish in water with coarse salt and sugar for 1 hour, and drain.
3. Make seasoning and let it sit for 30 minutes, and mix in radish and chives.
4. Press down and store in a sealed storage box.
3) Geotjeori
1. Cut cabbage into 3cm x 5cm pieces and soak in salt for 1 hour.
2. Cut chives into 3cm pieces. Cut green onions into 3cm pieces, cut again in half and then in thin slices.
3. Cut red pepper in half and remove seeds. Cut by eoseut-sseolgi (diagonal cutting) into 0.3cm-thick slices.
4. Mix seasoning and cabbages thoroughly. Add chives, green onions and red pepper and mix. Finally, add sesame seeds and sesame seed oil.