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In issue 23, Bapp’s Kim Degman shows us how to make traditional Korean kimchi.
We loved learning the secrets, tips and tricks to making traditional kimchi in our summer issue 23. You can find out all about it below, but in addition to the recipe we ran with the story, Degman shared a recipe for a pogi version, too. Check it out:
Ingredients
- 1 Napa cabbage, cut in half
- To make the porridge:
- 1 cups water
- 1 tablespoons sweet rice flour
- 1 tablespoons sugar
- To make the seasoning paste:
- 12 garlic cloves, minced
- 1 teaspoon ginger, minced
- Half medium onion, minced
- ¼ cup fish sauce
- ¼ cup fermented salted shrimp, chopped(Optional)
- 1 cup red pepper flakes (add less for less spiciness)
- To make the vegetable filling:
- 1 cups daikon radish, cut in matchsticks
- Half cup carrot, cut in matchsticks
- 3-4 green onions, chopped
- Half cup Asian chives, chopped (optional)
Instructions
- Mix water and the sweet rice flour well by stirring in a small pot. Cook it over medium heat for about 10 minute to bring it to boil. Remove it from heat and add sugar and stir. Let it cool off.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp and hot pepper flakes. Mix well until the mixture turns into a paste. Add the radish, carrot and green onion, Asian chives to the paste and mix well.
- In a large bowl, spread kimchi paste on each cabbage leaves. Wrap it around itself and store it into container to ferment for a few days.
Here are more details on making kimchi at home.
