Korean Side Dish (Aster Scaber)

Chwinamul 취나물

Chwinamul (also spelled chuinamul or chinamul) is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains. The leaves have a distinctive scent and their consumption is believed to be healthful, as they are full of protein, calcium, vitamins B1·B2, niacin, and iron. They are often sauteed until they wilt and served as a banchan (side dish), included in dishes such as bibimbap, and even used for medicinal purposes.

Ingredients:

1 package (100-120 grams) of dried chwinamul (dried aster scaber)

onion

garlic

canola oil

soy sauce

honey

roasted sesame seeds

sesame oil

Directions:

1. Take the dried aster scaber out of the package and rinse it in cold water.
2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 2 hours.
5. 2 hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit.
6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul.
7. Soak it overnight (about 10-12 hours). The volume of chwinamul will increase to about 5 cups
8. Rinse and drain.
9. Cut it into bite size pieces about 2 inches long.
10. Slice 1 medium onion (1 cup’s worth) and mince 4 cloves of garlic.
11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds.
12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes.
    *tip: Taste a sample. If it is still tough, add more water and simmer longer with the lid closed. 
13. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds.
14. Garnish with silgochu (dried shredded red pepper) or pine nuts.

I love Korean Food!~ \ (•◡•) /

Korean Side Dish (Radish Water Kimchi)

Dongchimi 동치미

Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae(hangul 배: Korean pear) and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.

Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2-3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.

The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made withdongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.

Radish is the most important ingredient in dongchimi. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.

Ingredients:

7-8 small palm-sized Korean radishes, about 5 pounds’ worth (2 ½ kg)
⅓ cup salt
4 garlic cloves, minced
2 ts worth of ginger, minced
2-3 green chili peppers, stemmed
2-3 red chili peppers, washed and stemmed
1 cup worth of Korean pear, cut into chunks (can be replaced with 2 sweet bosc pears)
3 green onions (including the roots), washed and drained
½ cup worth onion, sliced into pieces ¼ inch thick
2 liters (9 cups) of water

Directions:

Salting

1. Wash the radishes in cold water with a sponge to remove any dirt.
2. Put ⅓ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly.
3. Put the salted radish into the glass jar.
4. Put some green radish leaves on top and add the leftover salt.
5. Close the lid and keep it in the refrigerator for 4-5 days.

Adding water and spices

1. Wrap ginger and garlic in cheese cloth and tie the ends. Place it inside the jar.
2. Make a few tiny holes in red and green chili peppers with a fork, and add them to the jar.
3. Add the onion, green onions, and pear.
4. Pour in about 2 liters of water (9 cups) and stir the brine mixture with a wooden spoon to evenly distribute the salt.
5. Close the lid and let it sit at room temperature for 2-3 days until it ferments. When it ferments, the brine will get a little milky and it will taste a little sour. It will also smell sour and some bubbles will float to the surface. At that point, always store it in the refrigerator and take some out whenever you serve it.

Serve

1. Serve with rice, noodles, steamed sweet potato, steamed potato, or rice cake.
2. Cut one radish into half lengthwise. Slice one of the halves into ⅛ inch thick half-moon shape pieces, or slice it into 1 ½ inch x ½ inch and ½ inch thick strips.
3. Place it in a serving bowl and add the fermented brine
4. Garnish with chopped green leaves, red and green chili pepper.
5. Serve cold, with some ice cubes if you like.

I will eat well!~~ (͡° ͜ʖ ͡°)

Korean Side Dish (White Kimchi)

Baek Kimchi 백김치

Baek kimchi (literally "white kimchi") is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted baechu (cabbage), mu (radish), minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of shredded chili pepper as garnish.

Baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for baek kimchi bossam.

Ingredients:

1 large napa cabbage (3 pounds’ worth)
⅓ cup, 1 tablespoon plus 2 teaspoons salt
½ pound Korean radish (or daikon) cut into matchsticks
¼ cup carrot, cut into matchsticks
¾ cup buchu (Asian chives), cut into 1 inch pieces
3 jujubes, seeded, cut into thin strips
2 fresh chestnuts, peeled and cut into thin strips
2 tablespoons pine nuts
½ of red bell pepper (1/3 cup’s worth), cored, seeded, and cut into thin strips
1 medium Korean pear (2 cups’s worth), peeled and cored
4 garlic cloves
½ cup onion
1 teaspoon ginger

Directions:

Salt the cabbage:

1. Cut the cabbage in half, then cut a slit through the core 2 inches above the stem, so the leaves are loosened but still attached.
2. Rinse the halves under running water, or soak them in a basin for a few seconds until all the leaves are wet.
3. Put the halves in a large basin and sprinkle 1/3 cup of salt evenly between the leaves. Let them sit for  1½ to 2 hours, turning them over every 20 minutes.
4. Rinse the cabbage under cold running water a couple of times to get rid of any dirt or salt. Split each half under the running water, to divide the cabbage into quarters. Cut out the remainder of the core. Drain and set aside.

Make the vegetable fillings:

1. Combine radish, carrot, jujubes, chives, chestnuts, and red bell pepper in a bowl. Set aside.

Make seasoning mix for brine:

1. Blend pear, garlic, onion, and ginger in a food processor until creamy. Set aside.

Make brine:

1. Mix 4 cups of water and 2 tablespoons + 2 teaspoons of salt in a bowl with a wooden spoon. Stir it well until the salt is thoroughly dissolved.
2. Put the blended seasoning mix into a cotton pouch, or wrap it a couple times in cheesecloth, and put it into the bowl of brine. Press it down with a spoon so the delicious blended flavors seep through. Squeeze it a bit and stir the brine for a while. Remove the pouch.

Make kimchi:

1. Spread the vegetable fillings between each leaf of the cabbage. Fold the stuffed cabbage quarters over and put them into a container, glass jar, or Korean earthenware pot.
2. Pour the brine over the kimchi so it’s submerged.
3. Cover and let sit at room temperature until it starts fermenting, which should be between 1½ to 3 days depending on how warm your room is. A warmer room will ferment faster. Just keep an eye on the kimchi and taste it now and then: when the brine turns sour, it’s fermenting.
4. Move it to the fridge, which will slow down the fermentation process. It will keep for about 1 month. Serve cold.

So easy to do!!~ Try it~ (✿◠‿◠)

Korean Side Dish (Radish Kimchi)

Kkakdugi 깍두기

Kkakdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean white radish (called mu, 무 in Korean). Kkakdugi is a popular banchan (side dish) enjoyed by Koreans and others.

The origin of kkakdugi is mentioned in a cookbook named Joseon yorihak (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo (홍선표) in 1940. According to the book, kkakdugi was created by Princess Sukseon (숙선옹주 淑善翁主), a daughter of King Jeongjo (r. 1776-1800) and the wife of Hong Hyeon-ju (홍현주 洪 顯周), a high-ranking government officer titled as Yeongmyeongwi (영명위 永明慰). When a matter for congratulation happened to the royal court, members of the royal family gathered to have a feast, and the princess presented a new dish made with diced radish to the king. He highly praised it and asked her about the dish's name. She replied that the dish did not have a name because she had accidentally made it, but found that it tasted good, so she brought in the new dish to the court. The king replied that the dish would be named kkakdugi because cutting food into cubes is called ggakduk sseolgi (깍둑썰기) in Korean. At that time, kkakdugi was called gakdokgi (각독기 刻毒氣) and then became spread over commoners.

Kkakdugi consists of radish cut into small cubes. The radish is flavored with salt, red chili powder, spring onions, and ginger.

The radish and the other ingredients are mixed together and then traditionally stored in a jangdok (hangul: 장독) or onggi (hangul: 옹기, hanja: 甕器), both names which refer to a large earthenware pot. Fermentation takes about two weeks in a cool, and dry place.

Kkakdugi is served cold and is usually consumed when the radish is crisp. This is before the radish becomes soft. Kkakdugi, along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process.

Ingredients:

Korean radish (or daikon)

salt

sugar

fish sauce

hot pepper flakes

green onions

garlic

ginger

Directions:

1. Peel 4 pounds of Korean radish (or daikon).
2. Rinse in cold water and pat dry.
3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
4. Add 2 tbs salt, 2 tbs sugar, and mix well.
   *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
5. Set aside for 30 minutes.
6. Drain the juice from the radish into a small bowl.
7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
   *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
8. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
9. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
10. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.

I'm hungryyy ≧☉_☉≦

Korean Side Dish (Soybean Sprout)

Kongnamul-muchim 콩나물무침

Kongnamul, an example of Korean cuisine, refers to a seasoned banchan (side dish) made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language. It is one of the most common banchan, as well as a basic ingredient of bibimbap.

The exact origins of kongnamul is unknown, but it is assumed that it has been eaten since the Three Kingdom Period or early Goryeo era. Records ofkongnamul can be found in the document from the Goryeo era, Hyangyak Gugeupbang (hangul: 향약구급방, hanja: 鄕藥救急方) where cultivation of the sprouts are mentioned; when Taejo of Goryeo was founding the country, the soldiers were saved from starving by growing bean sprouts in nearby streams.

In the Joseon era document Sallim gyeongje (hangul: 산림경제, hanja: 山林經濟), cooking methods are mentioned, and in another Joseon era document Seonghosaseol (hangul: 성호사설, hanja: 星湖僿說) it is said that the poor used kongnamul to make juk. Kongnamul is again mentioned in Cheongjanggwanjeonseo (hangul: 청장관전서, hanja: 靑莊館全書) as the main food consumed during famine.

After roots and the bean skin are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, soy sauce, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chili powder.

Ingredients:

1 pound of soybean sprouts, rinsed and drained
1 teaspoon salt
2 garlic cloves, minced
1 green onion, chopped
½ teaspoon of hot pepper flakes
1 teaspoon fish sauce (or soup soy sauce, or salt)
1 teaspoon roasted sesame seeds
2 teaspoon roasted sesame oil

Directions:

1. Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium high heat for 10 minutes. Drain.
2. Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and sesame oil and mix by hand.
3. Transfer to a serving plate.
4. Serve as a side dish to rice.

(っ◔◡◔)っ ♥ Let's eat!~