00:00 Susan, do you eat Kimchi?
00:02 It's my favorite, Kuya Kim.
00:04 It's my favorite now.
00:05 Oh, me too. It's my favorite.
00:07 Probiotics.
00:08 Yes.
00:09 It's good for your body.
00:10 You know, it's not new to the taste of Pinoy Kimchi,
00:13 especially since we got to know the Korean culture.
00:15 You're right, Kuya Kim.
00:16 And here's another thing,
00:17 to be familiar with it,
00:18 they use the same ingredients in different Pinoy dishes.
00:22 Can you imagine that?
00:23 That's my story.
00:24 You should know.
00:25 You should know.
00:29 Usually, it's served as a side dish in Korean restaurants.
00:33 It's red in color,
00:34 and it smells spicy and sour.
00:37 When it comes to Korean food,
00:39 Kimchi is a must.
00:42 And it also captures the taste of Filipinos.
00:46 So even for some Pinoy dishes,
00:48 it's already a must-have.
00:49 To make food last longer when it's cold,
00:56 Koreans learned to ferment or boil their vegetables
01:00 thousands of years ago.
01:02 Kimchi is made with vegetables.
01:04 Kimchi is a traditional vegetable in Korea.
01:07 It's a collective name for vegetables
01:09 that are added with salt and mixed with other flavors,
01:12 such as red chili powder, onion leaves, and garlic.
01:16 Currently, there are more than 200 variations of Kimchi,
01:20 such as the familiar Napa cabbage or Pechay Baguio.
01:24 Nowadays, there are more varieties of Kimchi
01:28 because you can use more ingredients.
01:31 Here in the Philippines,
01:32 I sometimes make Kimchi using Sayote or Papaya.
01:36 The Korean couple,
01:39 Wang Jeon Jung and Kim Soo Kyung,
01:44 currently live in Dumaguete,
01:46 continue to make Kimchi in their house.
01:49 In our life, we always have Kimchi.
01:53 We always bring it with us.
01:55 It can't be missing, especially when we're eating.
01:57 The difference of homemade Kimchi
01:59 that you can buy in the store
02:00 is that we can use organic ingredients,
02:02 such as honey.
02:04 How to make homemade Kimchi?
02:06 Wang Jeon Jung and Kim Soo Kyung will teach us.
02:10 First, wash the Napa cabbage well.
02:13 Then, salt it in a blender.
02:16 Add the apple, onion, a little bit of garlic, and broth.
02:21 Then, add the dried red chili.
02:24 After blending, pour the sauce in a pot.
02:26 Then, add garlic, small shrimp, fish sauce, honey,
02:30 and the melted baking powder.
02:32 Pour the Gochugaru or Korean chili powder in the mixture.
02:37 Then, mix it well.
02:39 After mixing, add the sliced radish and onion.
02:43 Squeeze each Napa cabbage before wrapping it
02:46 and letting the Kimchi mixture spread.
02:48 Then, wrap it and put it on a tray.
02:51 You can eat the newly made Kimchi right away,
02:56 but it's better to keep it aside to ferment.
03:00 It depends on the vegetables.
03:01 Kimchi is usually fermented from 1 to 3 days
03:05 in the refrigerator.
03:07 You should know that in 2013, UNESCO declared that
03:11 Intangible Cultural Heritage of Humanity,
03:14 Gimjang, or making Kimchi at home whenever it's cold,
03:19 is a heritage of Korean culture and history.
03:22 Kimchi is important.
03:24 To make a lot of Kimchi,
03:26 not only the family is involved in making it,
03:28 but also the neighbors help to make Kimchi whenever it's cold.
03:33 In Intramuros, you can try next level pairing.
03:37 They pair their food with Kimchi.
03:40 From the word "pare", it's English pair.
03:43 Meaning, all the food you eat in our restaurant,
03:48 it's better if you pair it with Kimchi.
03:50 It doesn't have the taste of Achara.
03:53 The only difference is that it has spices,
03:56 like chili.
03:57 What they will teach us is how to make their bestseller,
04:00 Kimchi Bulalo.
04:02 In a casserole, sauté the garlic, ginger,
04:06 and then, boil the beef.
04:09 When it boils, season it with red berries,
04:11 Sichuan peppercorns,
04:13 and then, add the beef and bone marrow
04:17 to make the soup more flavorful.
04:19 In a bowl, put the meat, Kimchi, and the hot soup.
04:24 Kimchi Bulalo is now cooked.
04:27 Spicy, sour, and sweet.
04:32 The long history of Kimchi is really spicy.
04:36 It's not just a side dish in every meal.
04:39 It's also a source of Filipino flavor.
04:43 (music)
04:48 (music)
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04:56 (music)
04:59 (music)
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