Ep.7 [K-FOOD] Winter Kimchi (Kimjang Kimchi)

Chef Ryan shares with us how to make kimjang kimchi, or winter kimchi. Salted napa cabbages are mixed with a seasoning paste and left to ferment for months. In the past, families would gather to make tens of cabbages worth of kimchi to last for the next year. This easy recipe for beginners uses just one cabbage. Try your hands at kimchi-making, a long-standing tradition that is listed as UNESCO’s Intangible Cultural Heritage of Humanity.

[Ingredients]
1 Napa cabbage
350g Coarse sea salt
2.4L Water (brine)
2T Glutinous rice flour
400ml Water (glutinous rice slurry)
1/2 Korean radish
150g Korean red chili flakes
6 Scallions
100g Water parsley
150g Korean mustard greens
60g Chopped garlic
1T Chopped ginger
2T Fermented anchovy sauce
2T Fermented shrimp sauce
100g Raw oysters
150g Korean pear

[Directions]
1. Dissolve 300g of coarse sea salt in 2.4L of water.
2. Cut a cross at the base of 1 napa cabbage and tear into quarters by hand.
3. Soak the cabbage in the brine for 30 min. Use a weight to weigh down the cabbage.
4. Remove from the brine and sprinkle 50g of the remaining salt between the leaves. Fold the last leaf around to wrap up and put back in the brine overnight.
5. Remove the cabbage from the brine and rinse thoroughly. Squeeze out excess water and drain, with the big leaves on top.
6. Heat 2T of glutinous rice flour and 400ml of water in a pot over medium heat for 1 min to make a slurry. Set aside to cool down.
7. In a bowl, combine the slurry, 1/2 of Korean radish, peeled and julienned, 150g of Korean red chili flakes, 6 scallions, 150g of Korean mustard greens, and 100g of water parsley, all cut into the same lengths as the radish, 60g of chopped garlic, 1T of chopped ginger, 2T of fermented anchovy sauce, 2T of fermented shrimp sauce, 100g of raw oysters, and 150g of Korean pear, julienned. Mix well to make a paste.
8. Lift up each leaf and apply the paste. Fold in half and place into a container.


Ep.7 [K-FOOD] 김장김치

라이언 셰프가 선보이는 오늘의 K-FOOD는 발효과학의 결정체인 ‘김장김치’이다. 소금에 절인 배추를 고춧가루, 무, 젓갈 등 양념에 버무려 숙성시키면 완성이다. 과거에는 가족들이 모여 수십 포기씩 김치를 담갔지만, 오늘은 초보자도 부담 없이 따라할 수 있도록 한 포기 김치 만들기에 도전해 본다. 직접 김치를 담그며 유네스코 인류무형문화유산으로 지정된 김장문화의 진수를 느껴보자.


#WinterKimchi #KimjangKimchi #KFOOD #Ryan #KFoodEnglishRecipe #1Day1KCulture

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