Today, I am using some of my homemade Simple Kimchi to make a simple, but very tasty, soup. Many people may think of Kimchi as a simply a cold side-dish, or a Banchan (when included as part of a Korean meal). However, it is often used as a cooking ingredient as well. Most notably, it can be added to fried rice, it is used as a primary ingredient in particular types of Korean stews known as Kimchi-jjigae, and is also used in a class of soups collectively called Kimchi-guk.
As with any ‘traditional’ soup, there are as many recipes as there are cooks and, today, I didn’t have in mind any particular Korean recipe, rather, I have simply created a fairly straightforward Pork and onion soup to which I add a good, healthy dollop of Kimchi to give it a sour and spicy finish… Continue reading “Kimchi Soup (Kimchi-guk)”
As a follow up to my basic Brine Pickled Daikon post a few days ago, I am, for today’s recipe, going to use Daikon again. This time, however, I am going to make a variety of the Korean style pickle known as Kimchi. May people will be familiar with Kimchi, at least in passing, but the sorts made with Daikon are not generally as well known in the west as are the cabbage varieties.
As one might expect, there are countless versions of Kimchi… Daikon, Cabbage, or otherwise… but the most familiar combines a main vegetable along with secondary items, chiefly green onions, ginger and garlic, and then these are fermented in a spicy paste of red chili. In Korea, it is also very common to add seafood products which, when fermented, add a rich depth to the overall taste. Oysters are quite common, as is fish sauce, or else the very pungent Korean Salted Shrimp. I am going to be using Dried Shrimp in today’s recipe, but other than that, it will be pretty straightforward… Continue reading “Daikon Kimchi”
Today, I am going to be using some of my wife’s homegrown Daikon to make a very simple but tasty brine-fermented pickle. Since our Daikon yield this past season was very small, the tiny daikon we grew can be pickled whole rather than cut up in chunks as is more common.
Most people are familiar with the Korean style of pickle known as Kimchi, but usually only with the very popular type in which vegetables, most notably cabbage, are fermented in a fiery medium containing lots of chili powder or paste. A lesser known type (at least outside of Korea), is the sort sometimes referred to as ‘Water Kimchi’ is simply made using a clear brine. This sort, most commonly made with a radish of some sort, also usually combines other mild flavor additions such as green onions, ginger and, especially popular in Korea, sliced Asian pear. Today, my recipe will be very simple indeed. As such, there is nothing particularly Korean about it but it does capture the basic idea and is thus a good introduction to the process of brine-pickling in general… Continue reading “Brine Pickled Daikon”