Does anyone have a good recipe for Korean kimchi?

Question

We have a Korean student and I would like to make her something that feels like home. Anyone able to help me?

Answer 1

Here are 3 versions, but I prefer the Daikon Kimchee. There is also one here for Pork Kimchee:

Korean Cabbage Kimchi


3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Shredded Diakon Kimchee

Ingredients:
1 pounds diakon radish, peeled and julienned
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
1 tablespoon Korean pickling salt or kosher salt
3 tablespoons Korean red pepper flakes
1/2 cup garlic chives or regular chives, cut in 1-inch pieces
2 cloves garlic, peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Toss the julienned diakon with the pickling salt and let stand for 5 minutes. Drain well and squeeze out excess water.

Toss all the ingredients together. Put in mason jars and put on lids, but not too tight, so the gas can escape. Leave them on the counter overnight, then refrigerate.





Pechu Kimchee

3 heads Chinese cabbages (22 1/4 lbs, 10kg) {14 oz(400g) salt}
21 oz (600g) korean (daikon-style) radish {1/5 oz (6g) salt}

Marinade
A.
1 1/3 cups of water
2 T flour
2 T salted shrimp
2 T anchovy sauce

B.
2 bnches chives (1 3/4 oz, 50g), cut into 1 1/2 in (4cm) length
7 oz (200g) finely chopped green onion
5 1/4 oz (150g) ground chili pepper
3 1/2 oz (100g) sugar
1 3/4 oz (50g) grated ginger root
2 T crushed garlic
MSG


1. Discard dead leaves. Cut in half.

2. Make a slit at root end, pull apart each half. If using small Chinese cabbage, cut in half.

3. Sprinkle salt between leaves, heavily over root side.

4. In a large container, place (3), top with a light weight and let stand a whole day and night (in summertime, overnight), turing over several times for even salting. Rinse in water; drain and set aside 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently.

5. Prepare marinade. In a small pan heat A ingredients to boiling, constantly stirring.

6. Reduce heat to medium. Continue to cook stirring constantly to prevent burning. When forming a paste, remove from heat; cool. When completely cooled, add B and radish, mix.

7. Between leaves, spread marinade paste. Grease your hand with sesame oil to prevent irritation caused by the chili pepper.

8. Folding each section in two, pack in rectangular container. Cover with plastic wrap, keep in cold and dark place. Moisture comes out in 2-3 days, but do not take out at this point. Leave a further 4-5 days at least. Take out necessary amount, press down remainder to remove air.

Pork Kimchee

2 lb lean pork, adjust according to preference (more meat than kimchee or vise versa)
2-3 cups sour kimchee, cut in 1 inch pieces
1/4 cup juice, from kimchee (optional)
2 tablespoons soy sauce
1/4 cup water
1 dash salt and pepper
2 tablespoons crushed red hot peppers
2 cloves crushed garlic


Cut pork in bite-size chunks or strips.
Combine all ingredients into saucepan and bring to boil.
Stir occasionally.
Simmer over medium heat until kimchee is tender.
Serve with steamed white rice.
Note: This recipe is not as liquidy as traditional chigae (stew).
Variations: pork ribs can be used as well, suggest boiling sliced ribs and draining fat prior to cooking w/kimchee

They may seem like a lot of work, but I am sure you will love them all!

They are excellent cold or at room temperature, and last quite a while.

Good Luck!

Answer 2

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar





Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Answer 3

I like Korean kimchi but I dunno how to cook it. Sorry. Maybe you can just treat her out to some nice Korean restaurant:)