Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-

"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Guideposts.com. Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike"

Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.


Ingredients:

1/4 cup salt

10 Asian pickling cucumbers

3 tbsp Kimchi Sauce
1 tsp sugar

Method:

Mix salt with 1 cup warm water and stir to dissolve.

Wash and slit cucumbers into 4 but do not cut through at one end.

Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.

Soak cucumbers in salt water for 30 minutes.

Remove cucumbers, rince and drain dry.

Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber.

Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.

Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.

Let sit 1 day before serving.

Refrigerate after opening.

Serves

Daikon Kimchi

My son-in-law likes kimchi fresh, so i will only make small batches as often as needed. Making this kimchi is not difficult, only alot of prep, but it is worth while making it at home cos it is fresher and very much less expensive.



Ingredients:

1 1/2 - 2 cups peel daikon cut into chunks

1/2 tbsp salt

1 tbsp brown sugar

2 tbsp Korean chili powder

1 piece ginger - about 1/2 inch - grated

5 cloves garlic, chopped

1 tbsp fish sauce (nam pla)

1 tsp salted shrimp

1 tbsp soya sauce

½ cup chopped scallions

1 tbsp glutinious rice flour plus 1/4 cup water - mix well

3 tbsp chopped onions(optional)

3 tbsp chopped carrots(optional)

Method:

Toss daikon chunks in a bowl with salt, let sit for 1 to 2 hours. Wash and drain.

Cook glutinious rice flour mixture for 1 minute in the microwave until it is cooked.

Combine sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce and cooked glutinous rice flour, stir. If very thick, add a little warm water.

Stir in scallions, onions, carrots( if using) and drained daikon chunks.

Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.

Serves

Zhajiang Mein/Jajangmyun

Korea has a fun tradition for all those preparing for "April Love". The tradition goes as follows, on Feburary 14th, Koreans celebrate Red day. Although similar to Valentine's Day, there are some specific guidelines one must follow on Red Day, namely, only the women give Valentine's to the men. This is significant, because Korea is a male dominated society and this allows for the women to be assertive in dating and for it to be acceptable. In fact it's quite competitive as to who got what from whom.

The next month on March 14th is White Day, when the men give gifts to women. If the man likes the woman sender, then he must return the favor by giving the woman chocolate, candy, flowers, etc. Girls are very competitve also as to who go what-the bigger, the better follows here.

Finally, just as spring is really in full bloom it's time for Black Day. On Black day, all those men and women who did not receive anything go out and eat Jaja Myun (Black noodles). It is a noodle dish with a tasty dark (black) sauce served on top. The idea is that, all those that didn't receive anything can mingle together and hopefully next year they will be sending gifts on Red and White Day. When it comes to the dating game Korea has many options as to how to go about it. This is only one of them. I hope you all get to experience this and hopefully won't have to eat Jaja Myun, but if you do, it's a really good dish!

This is my version of the Black Noodle which i made a black gravy/sauce like Jajangmyun and the toppings of ground pork, onions, cucumber which is like the chinese - Zhajiang Mein

Ingredients:

1 pkt of wheat noodle of choice(follow instruction to cook from the back of pack)

1 lb Gound Pork

2 tsp shaoxing wine

2 tbsp light soya sauce
1/4 cup chopped garlic

1/2 tsp freshly ground pepper
3 tbsp oil

Toppings:
1 onion - cut into bite-size
1 cucumber - cubed - center removed

1 small carrot - cubed

1 tbsp oil

salt and pepper to taste

Chopped spring onions for garnishing

Gravy/Sauce:

1/2 cup chopped shallots

1/4 cup chopped garlic

1 tbsp grated ginger
2 tbsp Lee Kum Kee Black bean garlic sauce

2 tbsp Hoisin sauce

2 tbsp sugar

1 tbsp corn syrup

2 tbsp shaoxing rice wine

2 tbsp Thick Caramerl Sauce - Yuen Chun Longivity Brand

2 tbsp oil

2 cups water

2 tbsp cornstarch mixed with 2 tbsp water

Method:

Preheat wok and add in oil.

Add in the ground pork and cook it until it is no more pink, then add in the garlic, soya sauce, wine and pepper. Remove and set aside.

Heat oil and add in onions, saute, then add in salt and pepper. Cook until the onions are sweat through. Add in the carrot and cucumber , stir fry, adding a little more salt and pepper. Remove and set aside.

To make the gravy:

Heat oil and fry the shallots, then add in the ginger and garlic. Add in the remaining ingredients except the cornstarch solution. When the gravy/sauce comes to the boil, then add in the cornstarch solution. Bring the gravy/sauce to the boil and it has thickened. Adjust taste as desired.

To serve:

Put noodles in a bowl, then top with gravy/sauce. Spoon in some ground pork and toppings.

Sprinkle in chopped spring onions and enjoy.

Serves

Sam Gye Tang

"Benefits of Ginseng"

Ginseng is believed to improve blood flow, improve memory and improve thinking. The Chinese believe that if you drink ginseng tea on a regular basis, it can make you more alert , improve blood circulation and increase energy.

Besides the above, it will reduce stress so will help in relaxation and to improve sleep. The benefits are endless, so, what more can we ask for, a simple soup to cure all - how we wish!!!!!!!

Fresh ginseng is available in the Korean Stores

Ingredients:

1 cornish hen or small chicken is fine
3-4 roots of ginseng(small) or 1 large root
4-5 chestnuts
6-7 red dates
1/3 cup sweet rice, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt and pepper


Method:

Clean the chicken inside and out , Trim any visible fat as much as possible.

Wash rice, ginseng, chestnut and red dates.

Stuff inside the chicken with rice and seal.

In pressure cooker, add in chiicken, ginsengs, red dates, chestnuts, garlics and ginger.

Pour water to cover the chicken and close the lid of pressure cooker.

Turn on heat and bring on to high pressure.

As soon as high pressure is achieved, turn down the heat. Cook for 1/2 hour or longer.

Release pressure before opening lid.

Skim out the fat on top using the gravy separator.

Serve with salt and pepper.

Serves

Kimchi

I was only introduced to Kimchi when i came here to the States. I did not know how it should taste and keep making them tasting like the malaysian sambal. Many attempts and still did not meet my son in law's satisfaction, in fact, i have given up hope of making kimchi to his liking. Knowing me, i will not accept defeat. I know he likes the ones that come in the glass bottles from the store, so i looked at the ingredients and made kimchi following them. I think i know the secret ingredient - the chicken seasoning powder/msg.

The following is my way of making the Kimchi he likes

Dissolve 1/4 cup coarse sea salt/kosher salt with 1 cup of hot water, then top it up with cold water, enough to cover the nappa cabbage

Ingredients for making the kimchi sauce -

3 tbsp of hot pepper powder, bloom with 3 tbsp hot water

1 tbsp salted shrimp

1 tbsp brown sugar

6 cloves garlic - pass through the garlic press

1 tiny piece ginger - grate with microplane

3 stalks of green onions - chop fine

1 tbsp of Glutinious rice flour , mix with 1/2 cup cold water, then cook in the microwave until cooked.

1 tbsp of chicken seasoning powder

Mix all the ingredients above to make the sauce

Cut one large nappa cabbage about 3 - 31/2 lbs into quarters

Place the quartered cabbage to steep in the salt water for at least 6 - 8 hours, i like it longer

Weigh down the cabbage with something heavy

When the cabbage is properly salted, it will be limp, then let it drain, remove the core and cut into 2 inch pieces

Mix the cut cabbages with the sauce and press it down into a clean glass jar and cover the lid tight. Leave on the counter for 2 days and kimchi will be ready to eat. To know if kimchi is ready, the color of the red pepper powder will be brighter and bubbles are visible due to fermentation.

Keep jar in refrigerator.

Kinpira Gobo/Burdock Salad

This is an overview from University of Maryland Medical Center :

Burdock has been used for centuries to treat a host of ailments. It has been traditionally used as a "blood purifier" to clear the bloodstream of toxins, as a diuretic (helping rid the body of excess water by increasing urine output), and as a topical remedy for skin problems such as eczema, acne, and psoriasis. In Traditional Chinese Medicine, burdock is often used with other herbs for sore throat and colds. Extracts of burdock root are found in a variety of herbal preparations as well as homeopathic remedies.
In Japan and some parts of Europe, burdock is eaten as vegetable. Burdock contains inulin, a natural dietary fiber, and has also been used traditionally to improve digestion.

After reading this overview, i had to cook this vegetable for my family and found this japanese recipe which was easy to prepare.

Ingredients:

1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soya sauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil



Method:

Peel gobo and shred it into very thin strips.

Soak the gobo strips in water for a while and drain well.

Peel the carrot and cut it into short and thin strips.

Heat vegetable oil in a frying pan, and fry gobo strips for a couple minutes.

Add carrot strips in the pan and stir-fry them.

Add all seasonings in the pan and stir-fry well.

Turn off the heat.

Sprinkle sesame seeds.

Serves