KORRITO fans will already be familiar with our delicious Kimchi fried rice. The smell of Kimchi being sauteed in fragrant sesame oil is enough to get anyone salivating… so today we’re dedicating our post to Korea’s beloved dish, KIMCHI!
So what is Kimchi? A spicy pickled and fermented cabbage that features so regularly in Korean cuisine, we shout ‘Kimchi’ instead of ‘Cheese’ when having our photos taken! For Kimchi virgins, think of it as Korea’s spicy answer to Sauerkraut. Loaded with vitamins, packed full of probiotics, high in fibre, low in fat and calories- what’s not to love about Kimchi?
Korean families and neighbourhoods get together every year to partake in Kimjang – a festivity centered around making and sharing Kimchi before the onset of winter. Both Kimchi and Kimjang have been given the nod of approval by UNESCO as a valuable cultural heritage of humanity. That’s a big deal! What’s more, Korea’s beloved Kimchi is fast becoming a global phenomenon and the ingredient of choice for adventurous chefs around the world. Often found on burgers, sauteed with pasta or used to make tangy Aioli, the world is going crazy for Kimchi. It seems we’re all becoming hooked on its tangy, spicy and satisfying flavour.
There is a bit of a misconception that Kimchi making can be arduous and complex but fear not as there are also fast and easy ways to make Kimchi at home.
And so, we present you with the recipe for KORRITO’s Quickie Kimchi. Enjoy!
The cabbage and vegetable base:
1 large Napa/Chinese leaf cabbage
1/2 cup coarse salt
1/2 Korean pear shredded
1 large Carrot shredded
1 bunch spring onion
The Kimchi dressing:
2 cups Gochugaru Korean red chilli flakes
1/2 cup Korean shrimp sauce or fish sauce
1/4 cup rice flour
1 cup water
1/2 cup Garlic grated
1 tablespoon Ginger grated
1/2 Korean pear grated (This is our substitute for sugar)
1. Slice the cabbage in half lengthways and once again lengthways so you are left with 4 quarters. Cut away the core on all 4 pieces and slice into bite-sized pieces
2. Place the chopped cabbage into a bowl and sprinkle the salt making sure it is evenly distributed. Fill the bowl with cold water and let it sit for an hour
3. While you wait shred your Korean pear and Carrot into thin pieces, roughly chop the spring onion and set aside
4. Mix the rice flour and water together in a sauce pan and bring to a simmer while stirring for about 2 minutes until it thickens. Remove from heat and let it cool
5. After an hour, drain the brine water from the cabbage and rinse thoroughly
7. Place the cooled rice flour mixture into a food processor with the rest of the ingredients for the Kimchi dressing
8. Bring together the shredded Korean pear, Carrots, Spring Onion and salted Cabbage into a large bowl and mix the dressing well using your hands (We recommend you to use gloves!)
9. Place in a tight container making sure not to pack in too much as the Kimchi will naturally release more juices. Leave in room temperature for a day or two to enable the fermentation process to begin. Store in the fridge and enjoy.
KORRITO TIP: The Kimchi dressing can be used to “Kimchify” pretty much any veg of your choice. Why not try it on Cucumber or Radish?
If you’re hungry for more and want to learn more about Kimchi and Kimjang, check out the first episode of our documentary, Savouring Korea