The first time I tasted kimchi, it was in a Korean spa in Sariaya, Quezon. Back then, they still offered Korean dishes there. After that first bite, I knew I was in for it.
Korean food is the embodiment of balance. Every dish has its own purpose. One can notice that Korean food is very colorful --- it is believed (in Oriental medicine) that colorful food is beneficial to the health.
I used to hate spicy food, but kimchi taught me to open my boundaries. From that day on, I became a huge fan of Korean dishes. I even make improvise them at home.
There are some ingredients essential to Korean cooking.
- Korean chili paste --- available now at some major supermarkets in Manila, and also, the many (and sprouting) Korean groceries around the metro. One can never go wrong with chili paste.
- dried seaweed --- it can be used as topping (shredded), or a main ingredient (in Korean birthday soup or Korean sushi called kimbap)
- honey / syrup
- Korean/Japanese rice --- I know they’re a bit pricey, but they taste much better…
- Korean pancake mix --- for that pajeon fix….
Here are some of my fave Korean dishes and my attempt at making them.
Bibimbap
Bibimbap is classic Korean comfort food. It’s also mine. It’s basically rice topped with leftover meat, vegetable of different colors and egg. Chili paste and a bit of sesame oil is then added to taste. Bibimbap can be served in a regular large bowl and eaten in front of the TV on a rainy day, or served in a sizzling hot stone bowl (which I am having a hard time finding).
Kimchi
Before the Japanese occupation, kimchi was what we now know as “white kimchi”. Just any vegetable preserved in brine and vinegar.
The Japanese introduced chili (and also, ramen, which is called ramyun in Korea), and kimchi was never the same again.
Kimchi is preserved in those large ceramic jars for a long time. It’s often made by Korean women from scratch. An important aspect of Korean cooking is called the hand taste. Everything made by loving hands taste better.
I once saw an episode of Iron Chef America where Bobby Flay put the cabbage into a bag with Korean chili paste, garlic and other spices and then put it on this high tech vaccum thingie…. After a while, it became express kimchi.
My stab at making kimchi (the cabbage kimchi and radish) is to first cure them in salt for 24 hours. It’ll remove the raw taste of the vegetables and help soften them a bit. For the cabbage kimchi, salt them layer per layer. It is important to evenly distribute the salt by hand.
After 24-30 hours, wash the vegetables in running water. This will prevent the kimchi from becoming too salty.
After washing, soak the vegetable in vinegar with a bit of honey (or syrup) and the most important ingredient, Korean chili paste. Also, by hand, the marinade should be evenly distributed. Place the kimchi in an airtight container to age inside the fridge for at least one week.
I often pair kimchi with meat dishes.
Soondooboo Chigae --- Seafood and Soft Tofu Stew
This is my favorite comfort food…. and whenever I’m down with flu.
This is simply clams, squid, other seafood in a broth with soft/silken tofu and a huge amount of chili paste… With egg upon serving… yum yum yum
----------- to be continued --------------------
