Best Mr Ns Kimchee Base Recipes
QUICK SPICY KIMCHEE
Steps:
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
MR. N'S KIMCHEE BASE
Visiting my parents, one of their friends gave them a huge jar of kimchee cucumbers that were the best I've ever tasted. Of course, I came here to find a similar recipe and nothing I tried came close. I couldn't ever get the depth of flavor that I remembered in his kimchee...all I tasted was garlic and red pepper. Something was missing. The chef was gracious to pass along his recipe and instructions for putting up Napa and also cucumbers. This isn't a months-long process, so it's not entirely authentic, but the addition of the salted shrimp and the salted anchovies makes all the difference for me. The information in the parentheticals are his specific instructions to me. He had specific brand names that he liked, but I've taken those out. Prep time doesn't include refrigeration time.
Provided by Akikobay
Categories Korean
Time 30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a bowl and refrigerate.
- Put the napa cabbage in a large bowl.
- Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
- Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
- To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
- Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
- Mix in the green onions, if desired.
- Refrigerate and serve the next day.
- The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.
Nutrition Facts : Calories 184.3, Fat 0.5, SaturatedFat 0.1, Sodium 31097.8, Carbohydrate 43.2, Fiber 4, Sugar 31.8, Protein 5.6
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
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