Text 22273, 119 rader
Skriven 2007-11-04 15:38:00 av JIM WELLER (1:123/140)
Ärende: Kimchi 6
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pearl Onion Kimchee Al Yangp 'a Kkaktugi
 Categories: Korean, Pickles, Chilies
      Yield: 4 servings
 
      6 lb (3 kg) whole pearl onions,
           Peeled
      5 oz (140 g) coarse sea salt
      1    Radish, thinly sliced and
           Julienned
      1    Quantity rice porridge
      4 oz (115 g) fish sauce
      3 oz (85 g) chopped garlic
      1 oz (30 g) chopped ginger
      1 oz (30 g) red hot chili flakes
      2 oz (60 g) red chili powder
      1 oz (30g) sugar
      4 oz (115 g) scallions, cut into
  1 1/2    Inch (4cm) strips
      3 oz (85 g) carrots, thinly
           Sliced and julienned
 
  Toss the onions with 2 oz (60 g) salt. Set aside for 30 minutes.
  To make the seasoning, combine the rice porridge, fish sauce,
  garlic, ginger, chili flakes and powder, 3 oz (85 g) salt and
  sugar; and mix well into a red paste. Toss together the paste,
  onions, scallions, and carrot. At this stage, adjust the salt,
  sugar, and chili to taste. If a more vivid flavor is wanted, add
  more seasoning. Put everything into a container and cover. Serve
  straight away as a fresh spiced salad. Refrigerate the balance to
  allow the kimchee to ferment slowly.
  
  Note: Many of the recipes use rice porridge; when making rice
  porridge, use this recipe for 1 quantity (1/2 cup or 125 ml):
  dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil
  and cool.
  
  The Kimchee Cookbook By Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
   From: "Josefina Anita Brown-King"
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Kimchi
 Categories: Condiments, Korean, Nuts, Pickles, Chilies
      Yield: 1 Servings
 
      3    Head celery cabbage
      1    Korean radish; thin julienne
    1/2 bn Korean watercress; cut into
           -1-1/2" lengths
      1 bn Indian mustard leaves; cut
           -into 1-1/2" lengths
      3    Green onions; cut into
           -diagonal pieces
      3    Garlic bulbs;peeled,slivered
      1 sm Ginger root; peeled,slivered
      5    Chestnuts; peeled, slivered
      5    Dates; peeled, slivered
      2    Korean pears; cut into thin
           -strips; reserving 1
      3    Dried Forest mushrooms and
      3    Dried Stone mushrooms;
           -both soaked in hot water;
           -cleaned, and cut into
           -narrow strips
           Red pepper threads
      3 c  Coarse salt
           Table salt
 
  This white kimchi is much enjoyed in the northern part of Korea.
  The unique seasoning techniques employed-ginger and garlic strips
  are wrapped in a cheesecloth and the red pepper threads are used
  in place of red pepper powder-bring out the fresh delicate taste of
  a rich combination of the stuffing. Here, the juicy radishes and
  pears are mixed with aromatic vegetables such as Korean watercress
  and Indian mustard leaves as well as chestnuts, dates, and
  mushrooms. Rice or noodles mixed in its cold juice are a winter
  delight, and this kimchi goes nicely with any snack.
  
  Salting the Cabbage. Trim off the coarse outer leaves from the
  cabbage and save them; halve the cabbage heads lengthwise. Soak
  the cabbage sections and the removed outer leaves in a brine
  prepared with 3 cups of salt and 4 quarts (4 liters) of water for
  about 3 hours or until softened. Rinse with cold water and drain.
  
  Cut the chestnuts and dates into slivers; out one pear into thin
  strips, reserving the other. Cut the softened mushrooms--the
  forest mushrooms and stone mushrooms-- into narrow strips. Cut the
  radishes into thin strips; mix the strips with the pears,
  chestnuts, dates, garlic, ginger, and red pepper threads. Add the
  mushrooms and the remaining vegetables to the radish mixture.
  Season with salt and mix thoroughly. This is the stuffing. Pack the
  stuffing between the leaves by holding back the leaves and
  layering the stuffing under them. Firmly wrap the stuffed cabbage
  with the outer leaves to keep the stuffing from coming out. Stack
  the stuffed cabbage in a crock. Grate the one remaining pear and
  strain; mix the pear juice with salted water and pour over the
  cabbage. Cover the cabbage with the salted coarse leaves set aside
  and put a weight on top.
  
  To serve, trim off the root-base and cut across the cabbage at 1
  1/2" (4 cm) intervals. Place them in a bowl and ladle the kimchi
  juice on top.
  
  GNC KOREA

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Cheers

YK Jim


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