Monday, July 28, 2008

pumpkin kimchi


It takes longer than I expected to write something in English for me, which humbles me greatly.
I hope my not-so-good writing does not deter your interest in wonderful food.
Here is one recipe that I have been writing.
You can read story about this dish at http://koreanfoodlife.blogspot.com/2008/03/sunday-lunch-family-style.html

And here is recipe that I promised Ahna.

Pumpkin 2 lb, napa cabage 2 lb, 5 Green onions, daikan radish 1lb, salt (kosher or sea salt with medium grain) 1/2C (for curing) + 2 T (for seasoning), Korean chillie Pepper plaque 1/4 C (can go all the way up to 1 C depending how hot do you want), Minced fresh garlic 2T, Minced fresh ginger 1.5T, Sweet rice flour 1.5 T, Water 1 C

The process is a lot like making kkakdugi.

1. Wash and draine napa cabbage. quarter it in length, and sprinkle 1/4 cup of salt and cover it with plastic wrap. Let it sit for at least 6 hours till it give out plenty of water.

2. Slice pumpkin into about half inch thick and cut 2 by 2 inch size. Transfer it into big stainless bowl and sprinkle 1/4 cup of salt. Mix well and let it sit for 30 minutes.

3. place 1 cup of cold water in sauce pan and stir in sweet rice flour. Place pan on medium heat and stir constantly till the rice flour is fully cooked. Let it cool down.

4. Cut green onions at 1.5 inch length both white and green part. Wash radish cut it into fine strings. First slice it into very thin disks, and then chop.

5. Wash napa cabbage and pumpkin with clean cold water and drain. Put pumpkin into the bowl, sprinkle half of chillie powder, and mix well.

6. In separate big mixing bowl, pour rice porridge and add the green onion, garlic, ginger, half of remaining chillie powder and salt, mix very well.

7. Chop napa cabbage in same size with pumpkin, and add it into the mixing bowl containing seasoning (step 6) along with pumpkin. Mix well. (Use protective globe to protect your hand from spicy chilli powder!!)

8. Put in tight-sealed container and let it sit for a day at room temperature. Keep it in the refrigerator.


** This kimchi tastes good even with not so sweet pumpkin.

7 comments:

StickyGooeyCreamyChewy said...

Your writing is just fine and your kimchi looks beautiful! I have never had it made with pumpkin before, only the regular kind. I have just started discovering Korean food, so I will be interested to see your recipes.

KJ said...

Thank you. It means a lot to me.
I wish I am little faster in writing. :)

Ahna said...

Kj, You are one not only with unbelievably skilled hands but with a kind heart, too. I'm so grateful that you spent your time to write this wonderful recipe for a stranger like me. I'm sorry that I wasn't able to check your blog often since I've been on a vacation these days. Definitely I'll be making this kimchi when I go home. Thank you, kj. Just one more questions about the recipe though. How do I make a rice porridge for kimchi making? Can I just boil the white rice until it becomes mushy? Thank you in advance. Korean food is just too wonderful to miss out. I want to share this recipe with my old friends who are interested in Korean food =)

KJ said...

I am glad that you found this helpful. It is my great pleasure. :) I hope you had wonderful vacation.

For rice porridge, it would be much easy if you use rice flour. Any rice flour without strong fragrance will do the job just fine. Stir in one or one and half table spoon of rice flour into cold water and stir constantly till it become very thick and little bit transparent around the rim. You also can use ordinary wheat flour to make porridge. The method is same. I use rice flour because it is my preference.

You can make porridge from rice. Just pour a cup of water on 1/4 cup of sushi or sweet rice, and let it sit over night. Ground it fine in blender and boil.

The Hapa said...

I have been watching this Korean drama called "Fermentation Family", it is a story of a Korean Restaurant in the mountains that specializes in kimchi. And this was one of the dishes. I am so excited to try it!! And I guess when you make the jigaeh it is spectacular!!! Thank!! The Hapa!!!

MrsZack said...

The Hapa I have watched Kimchi Family all the way thru and I am now watching it again with my Husband! The Series portrays such a lovely bounty of Seasonal Korean foods, one could hardly sit by and not try to cook up some of those delights. I find myself wishing to try everything they make, while my husband would rather not. :) His loss! If you have other shows you have enjoyed feel free to share! Also any other recipes! I am of Scottish Descent and have found myself totally enthralled with the whole Korean Foodies!! I am now eating Breakfast like a Korean... it drives my Husband nuts!

Judith said...

I made this kimchi based partly on this recipe and with some suggestions I found in another on online. It is truly wonderful and indeed does make the best kimchi jjigae I've ever had. Thank you for posting it. I am going to watch Kimchi Family again and complile a list of all the dishes they make and try to make them myself - that should be a tasty project!