Kimchi: Essential Recipes of the Korean Kitchen
Format: PDF / Kindle (mobi) / ePub
It is not possible to imagine Korea without kimchi. For thousands of years the lacto-fermented vegetables have been an absolute necessity at meals. In Korea, kimchi is so much more than food—it is a national cultural treasure, a valued health food, and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family’s most popular recipes—common, as well as rarer, kimchi recipes, Korean everyday food, and the ever recurring bi-bim-bap (which literally means "mixed rice"). The Lim family present their version of a classic with lettuce, cabbage, chilli, and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots, and other vegetables. Sourish, hot, and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are "insider" tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty, and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables. Includes metric measures.
Japanese soy sauce 100 g granulated sugar KIMCHI BOKKUM FRIED KIMCHI WITH PORK A kimchi that has matured for some time is the best option for this dish. The dish requires the meat to be properly fried and not boiled. If you are cooking for several people you will therefore have to fry the meat in batches. If you want to eat vegetarian you can swap the meat for tofu. Bokkum means ‘to fry’, and often the rice is also fried. Specialised Bokkum restaurants in Korea offer endless varieties of this
mechanical or otherwise, including but not limited to photocopying, recording, or scanning without the prior written permission of the publishers. This book can be ordered direct from the publisher at www.pavilionbooks.com Commisioning editor: Emily Preece-Morrison Translator: Frida Green Hardback ISBN: 978-1-909815-85-8 eISBN: 978-1-910496-24-4 First published in Sweden in 2014 as Kimchi och andra Koreanska Rätter by Natur & Kultur, Stockholm www.nok.se � 2014 Byung-Hi Lim, Byung-Soon Lim
a green freshness. ‘When we grew up we stood beside mum in the kitchen when she made kimchi, until one day she let us do it. That is still true today. The one who is learning stands beside, until the teacher one day says “Do it yourself”.’ 1. Start with making rice water: Boil 1 tbsp cooked short-grain rice in approx. 200 ml water until you have a white cloudy liquid. Drain off the rice grains. 2. Wash the daikon, leave the stem still attached but pick off the rougher leaves. 3. Place
kinds of noodles. 1. Make four cuts lengthwise in each cucumber without cutting all the way through. Salt the cucumbers liberally, making sure the salt goes into the cuts. 2. Place the cucumbers in a bowl and fill with water. Leave to stand for 1 hour at room temperature. If you are in a rush you can skip the water and just leave them to soak up the salt for 30 minutes. 3. Check the seasoning and rinse the salt off thoroughly. 4. Mix all the ingredients together for the kimchi paste.
long strips. Shred the bulgogi. 2. Place a sheet of seaweed onto a rolling mat. Spread a layer of rice over half of the sheet. 3. Place meat, kimchi and omelette in a thin line on top of the rice. 4. Roll together into a firm roll with help from the mat. ‘Glue’ the edge of the sheet together using a few rice grains or some water. Place with the seam facing down and slice into bite-sized rounds. 4 rolls 2 eggs 4 seaweed sheets for sushi 400 g cooked short-grain rice 150 g bulgogi