Are You Kimcheelicious?

Kkakdugi: pickled Korean radish salad

I haven’t blogged in a while. Someone even messaged me and asked if all was OK. I’ve been busy exploring a  healthy obsession: Kimchi. I’ve become quite the fermenteur. Kimcheelicious is a project that I’ve been developing—soon to launch as a Kickstarter campaign. Side dish or part of the main meal—my mission is to explore and document ways of making this Korean pickle a part of the American table and grill.

Kimchi meatball stuffed dumpling

Veggie dumplings made with shitake mushrooms and pickled radish

Kimchee is the unofficial Western spelling, as opposed to kim chi (김치). My Kimcheelicious project will not convert the un-converted but it will give those who appreciate it’s complex flavor more ways of enjoying and sharing a meal. Aside from varying degrees of spice, Kimchi has a deep savory complex flavor that some call it “umami.”

Lion's Head, a large meatballs stuffed with a kimchi meatball

I’ve been making great meals with my kimchi I’ve made. Aside from traditional BBQ Beef and dumplings I’ve made stuffed meatballs (Lion’s Head), pork sliders, grilled kim-cheese sandwiches, seafood stews, patty melts, pork fajitas... you get the idea. Kimchi it already on the American table and grill.

Bulgogi (Korean BBQ beef) cheese steaks

Mushroom omelet with kichi and tortillas

Grilled kim-cheese sanwich

Bok choi and Napa after brining

Kimchi and other fermented foods have been touted as some of the most healthy foods one can have in their diet. These foods restores probiotics into our digestive system, and through the process of fermentation makes other nutrients and vitamins more available. But I just like the way it tastes.

My goal is create an app and a series of iBooks that you can call up in the kitchen on an iPad. I’ll be hosting some tasting to promote Kimcheelicious before I launch my Kickstarter campaign to raise angel capital. For now you can follow me at http://www.facebook.com/Kimcheelicious, and http://kimcheelicious.tumblr.com. The website will be up soon... meanwhile back to the knitting.

Chili paste, carrots, radish, scallions and Napa cabbage

Kimchi Jigae on a Gloomy Day

Kimchi Jigae, or kimchi soup, is one of my favorite Korean winter dishes. As our weather quickly moves towards fall, I find myself battling a sinus infection. This soup just might be the cure... or least a delicious home-made kitchen remedy on a clammy overcast day. It’s spicy enough to knock out an on coming cold.

I first had this stew in Flushing, Queens. Thinly sliced kimchi, vegetables, and aromatic spices stewed in a home-made stock — the key to this dish is slow, low cooking. I like mine topped with lots of sweet corn, but the traditional garnish is green onion. For this savory Korean Kimchi Soup recipe go to GardenFork.tv.

Handle with Care

Sometime today (or tomorrow) a mysterious package will arrive in Baltimore via USPS ground — a care package for my friends and Josh and Megan... and Weens and Pizazz. Inside this rather large box of crushed paper and bubble wrap are a few small but well packaged treats: assorted crochet key chain fobs and cat toys, and my home-made Gochuchang (Korean chili paste) and Baechu (Napa cabbage kimchi). I’m not so good with baked goods.

Fobs and cat toys: two dumplings and three bees

In theory Weens and Pizazz do not perceive the color red, so I made these toys in shades of yellow, green, and blue. So... in theory cats may not see kimchi but Megan can spot this jar from another state. I reminded her not to eat the whole jar in one sitting — or suffer the gastrointestinal consequences. For this kimchi recipe visit GardenFork.tv.

Korean delights — home-made Gochughang and Kimchi

Kimchi — the Spice of Life

This year’s first batch of kimchi — It’s not fully fermented yet, but good enough to make a relish for today’s Memorial Day BBQ at Freddy’s Bar. Kimchi isn't difficult to make, but it is a task. If you have refrigerator space and air-tight containers you’re halfway there. For my kimchi recupe and detailed instructions go to Gardenfork.tv: Kimchi-licious! Here's a pictorial overview below.

You’ll need these spices: (clockwise) fresh garlic, ginger root, sweet Korean chili (finely ground), sea salt; brown sugar, fresh onion, scallions (not pictured).

Kimchi is made from Napa Cabbage. Make sure the leaves are firm and tight when you buy a head. Asian white radish (Daikon) lends a nice deep flavor as it ferments. The cabbage and the radish are cut into bite-size pieces, then are salted and brined overnight. Ginger and garlic are the key ingredients for making chili paste. Make sure you use fresh ginger root only — they should be plump and firm. Peel the ginger before you run it through the food processor with the garlic. Scallions are optional, but i do like them.

Make some chili paste (Gochuchang). Put all dry ingredients and spices into a bowl. Mix well and add enough water to make a thick paste. Adjust spices to taste. Now mix everything together in a large bowl until the cabbage is evenly coated. Here’s the tricky part. To start fermentation you must leave everything out at room temperature for a day. After that pack everything into air-tight containers and add brine until it covers the contents completely and place in the fridge. It should be ready in about a month.