Monday, August 04, 2014
Buta Kimchi Chigae
Napa vegetables quartered and soaked overnight in salted water.
Drain and wash two to three times to remove salt and sediments.
Radish salted and drained.
Mix Korean beanpaste (gochujang) with
Salted shrimp (saeujeot),
Chilli spice powder,
Minced garlic/ ginger,
And some flour mixed with water.
Carefully spread the paste over the vegetables leaf by leaf.
And mix thoroughly.
Pack into an airtight bag/ jar and let it ferment.
We made this in Jeju when we were staying at our guesthouse.
This kimchi making class cost us way more than we were prepared to pay for a huge pile of vegetables but I must say that it does taste pretty awesome.
What better way to bring back my K memories but for a bowl of pork kimchi soup.
Boil kimchi with water and add one cube of Knorr chicken seasoning to 1 litre of water.
Add in sliced pork once it comes to a boil.
Don't bother with marinating the pork.
That kimchi flavour will do all its magic for you.