Kimchi is a traditional Korean fermented side dish made of vegetables with a variety of seasonings. Our community gardener Fabrice and Orn prepared a few jars of Kimchi, using fresh produce from the greenhouse. We waited impatiently for a few weeks, before finally we could taste the famous pickle during Greenhouse Open Day lunch on 2nd February. It was served together with delicious Korean meal of pork and chrysanthemum green, cooked for our greenhouse volunteers by food hero Heyon. You will find all recipes below.
Kimchi, pickle Gangham style!
4 Chinese cabbages
2 bunch of spring onion
1 Apple pear or Asian pear
1 Korean radish
1 Bulb of garlic
2 tbsp. of chopped ginger
Course sea salt
3 tbsp Fish sauce or anchovy sauce
2 tbsp of sugar
3 tbsp of Korean chilli flake
You will need a large shallow mixing bowl to soak the cabbage.
If you don’t have it, use your kitchen sink. Wash the leaves carefully before soaking.
Mix 2 cups of salt in the water. Chop cabbage leaves to bite size pieces, cut leafy part into bigger bits than the white stem part. Add the cabbage in the salted water and mix well. Press down on top to wilt a little.
Let it soak for 1 hour, then turn them around so the top side will go to the bottom, and continue to soak for another 1 hour. Rinse 3 times and drain well. Press firmly on the top to get rid of extra water. Set aside.
Finely chop pear, apple, ginger, garlic, onion then blend them all together well.
Combine the blended mixture with sugar, fish sauce, 1 tbsp of salt, Korean chilli flake in a bowl. Mix well and let it sit for at least 10 minutes.
Cut spring onion and slice Korean radish, then put them in the bowl with the cabbage.
Add the mixture sauce and mix all well.
Keep in the jar at room temperature for 2-3 days then put in the fridge. Last up to 3 months. Older Kimchi taste stronger, and is best to use for cooking rather then a side dish.
Pork Bulgogi (돼지불고기 Dweji bulgogi)
Prep Time: 15 min Cooking Time: 10 min Difficulty: Easy
1 lb thinly sliced pork neck butt/leg/shoulder
2 T soy sauce
2 T Korean red pepper bean paste
2 T cooking rice wine or mirin
3 T sugar
1 T sesame oil
1 T sesame seeds
1 T chopped garlic
1 T grated or chopped fresh ginger
1 T chopped green onions
1/4 tsp garlic powder
1~2 tsp Korean red chili powder (고추가루 gochukaroo)
1/4 tsp black pepper
1. Make the marinade by mixing all of the ingredients above.
2. Mix the pork and the sauce together and let it marinate for at least 15 min. or more. It can marinate in the fridge for up to a day.
3. BBQ the pork over a grill or cook the pork in a hot frying pan. Turning them over when it starts to brown.
4. Sprinkle some sesame seeds and sliced green onions for garnish.
Serve pork bulgogi with some rice, fresh vegetable side dishes or with some ssam and ssamjang. It’s also a great dish to have with any jjigae or soup.
Chrysanthemum Green 쑥갓 Namul
1 Bunch Chrysanthemum Green (we grow them in the greenhouse!)
1/4 teaspoon Salt
1 teaspoon Sesame Oil
1-2 teaspoon Roasted Sesame seeds
1 Small Spring onion, chopped
1. Boil water in a pot. While boiling, wash the chrysanthemum Green. Add the chrysanthemum green to the water and boil for 2-3mins.
2. Take the greens out from the water and squeeze out any excess water. Put them in a mixing bowl.
3. Chop the greens in about 4cm lengths.
4. Time to season! Add salt, sesame oil, roasted sesame seeds and spring onion, gently tossing the greens.
Garnish: A bit of spring onion and sesame seeds on top is the traditional Korean way to garnish namul.