Diagnosticate Korean Food (한국 음식)

Koreans have been consuming Kimchi for about 1700 years. Though there are many kinds of Kimchi –for example with a mixture of fish chichory and leaves of onion– but itu occured in mind that most people outside Korea is the type of Baechu made from cabbage which is known more as cabbages China. Kimchi is part full-flavored Korean food made of chicory and the ingredients that process is through fermentation. A types of Kimchi among other:

1.     

Baechu Kimchi (배 추 김치)

This is the most common. You will find this type of kimchi in each food in Korea. The whole head of cabbage trimmed to remove dirt and then split into two or four pieces. This is the recipe how to make Baechu Kimchi:

Ingredients      

·         1 Bunch chicory, let the whole

·         3 Handheld salt

·         3 tablespoons (TBS) sugar

·         6 Tbsp chili powder

·         1 Finger of ginger, finely shredded

·         2 cloves garlic

·         1 bunch watercress puree

·         1 bunch green onions, sliced roughly

·         1 piece, sliced finely radis

·         3 Tbsp fish sauce

1.      Mustard greens are left intact and clean wash with running water to the innermost sheet leaves Chinese cabbage. After the clean, soak it in a mixture of three handheld mustard greens salt which has been dissolved in water, matured for at least six hours, until the chicory looks wilted.

2.      After six hours, lift up the mustard greens and wash again with clean water to the sidelines for the rest of the leaf folds sawi salt tercuci clean. Drain. If you like mustard greens can be left intact for granted or cut into two parts by removing the ends of the sawi.

3.      It is time to cultivate mustard greens with mixed seasoning ingredients. Mix together the sugar, so one chili pepper powder, ginger, garlic, watercress, leeks, radis, fish sauce, and a little salt. Blend in spice by evenly cover all the mustard greens to the sidelines sheet inner leaf. Store in tightly sealed container and allow at least 2 24 hours until the marinade seep into the meat mustard greens and do not store in the refrigerator. For longer storage process will be better because the fermentation takes place and the resulting flavor will be maximum. After that, the new store kimchi in the fridge.

4.      Fast Kimchi can be eaten for granted or served as appetizers before the main meal.

2.      Chongkak Kimchi ( 총각 김치)

Kimchi is made up of radish and turnip leaves. This is the recipe how to make Chongkak Kimchi:

Ingredients

Serves: 10

·         1.8-2kg (4 pounds) young small radishes

·         3 tablespoon salt

·         3 cups (750ml) water

·         Seasoning ingredients:

·         1 cup (250ml) water

·         2 tablespoons sweet rice powder (glutinous rice flour)

·         3 tablespoon fish sauce

·         3 tablespoon Korean red pepper powder

·         2 tablespoons crushed garlic

·         1 tablespoon of crushed ginger

·         4 green onion, cut 5cm (2 inch) long

Preparation method

Prep: 40 mins | Extra time: 1 day 23 hours 20 mins

1.      Peel the skin off the radish and trim the stems. Wash with cold water 2 times and cut young radish in half lengthwise with leaves. Sprinkle the radishes with salt, more on the radish part and less on the leaves. Place in a large bowl with enough pure water to cover the young radish. Let it sit for 5 hours to be preserved. Wash the young radish 2-3 times in cold water and leave in colander for 30 minutes to drain as much as it can.

2.      In a small pot, heat 1 cup (250ml) of water and 2 tablespoons sweet rice powder to a boil on medium heat for 10 minutes, it will be translucent. Pour into a large bowl and let it cool (about 20 minutes) and add fish sauce, red pepper power, garlic and ginger.

3.      Put the drained young radish into the large bowl and mix well with your hands. Add the green onions and mix well one more time.

4.      Place in a 2l jar (1/2 gallon). Push down the liquid until it covers the radish. Leave at room temperature for 1 day during summer (30°C) or 2 days (10°C) during winter to ferment. Push down on the young radishes, so liquid will cover them and keep in the refrigerator.

3.     

                Dolsan Kat Kimch

Kimchi which made of green mustard.

4.      Nabak Kimchi (나박나박)

Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of                 thinly sliced Korean white radish and Napa cabbage (called baechu, hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called "minari", 미나리in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.
The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".

5.     

                Kimchi Bokkeumbap

Kimchi bokkeumbap (Korean pronunciation: [kimtɕʰi bok͈ɯmbap]) is a variety ofbokkeumbap (Hangul: 볶음밥, fried rice dishes), a popular dish in South Korea. Its name literally translates as "Kimchi fried rice". Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats.

6.     

                Kimchi Jjigae

Kimchi jjigae (Korean pronunciation: [kimtɕʰi tɕ͈iɡɛ]) is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.

Cr: nishawollocket92.blogspot.com & wikipedia.org

Pic: Google.