Thursday, July 1, 2010
Maangchi's 2nd annual Kimchi contest.
My cousin Joon with Emily and Chihiro.
Korean BBQ catered by sponsor. H & Y Market.
Me and Emily Kim AKA. Maangchi
Perilla leaves to use as a wrap. http://en.wikipedia.org/wiki/Perilla
More condiments for your BBQ.
Another Sponsor, Assi.
Korean BBQ by H and Y Mart.
Maangchi's 2nd. annual Kimchi contest.
http://www.maangchi.com/ For great korean recipes.
I won the people's choice prize. If I had added the shrimp paste I bet I would have won.
Recipe (mine with no shrimp paste)
2 heads of Napa cabbage (quartered)
2 cups of sea salt or enough to coat the cabbage inside and out.
Water, enough to cover the cabbage while brinning.
Coat the cabbage inside and out with salt.
Cover with water and let it sit in cool spot in your kitchen for at least 4 hours.
Rinse well, at least 3 to 4 times squeeze all the water out.
1 whole garlic peeled and roughly chopped
2 inch piece of ginger peeled and roughly chopped.
Korean pepper flakes. 1/4 to 1/2 of cup. depending on hot spicy you like it.
1 large Korean pear or 2 Bosc pears peeled and roughly chopped
1/2 onion roughly chopped.
3 TBSP of kosher salt.
1/4 cup of sugar
1/2 cup of fish sauce (preferably 3 Crabs brand)
Add all the ingredients and puree them in blender or food processor till it
becomes and paste. Should be slightly watery paste. Taste. It should taste like good kimchi.
2 cups of Korean or Daikon radish julienned.
Here is the important part. Use you hands. ( I wear rubber gloves)
Add all the ingredients except for the cabbage and mix well.
in a large bowl coat the cabbage with the kimchi mixture inside and out.
Make sure to add to every layer of the cabbage.
After done rolled the cabbage (liked cradled) with all the sauce put them in a sealed container and let it sit on the kitchen counter for
2 days. Then refrigerate for 1 week.
It should be ready to eat once it is refrigerated.
Gets better as it ages.