Written by Seungbin Kang. Edited by Tanae Rao and Jordanne Stewart.
Artwork by Blossom Neo.
In this blog post, I will be sharing the third and last of three simple recipes my mom taught me during the worldwide coronavirus lockdowns.
Regardless of whether you’re a seasoned chef or a curious first-timer, these recipes transcend beyond just a skill level and can serve as great bonding time for you and your family!
Grab your apron, and get ready to have fun and get messy!
Please feel free to reach out to me at firstname.lastname@example.org if you have any queries!
Ready in 500 minutes!
Serves 1 family
Difficulty meter Challenging (but doable!)
Calories Approximately 575
My third and final recipe is something which hits close to home. I was born and raised in Korea and Kimchi is a quintessential part of the Korean diet. Whether we’re surfing through exams or suffering through dark times in our lives, it is a soothing food which can always be found on the dining table.
Hate it or love it, it is a rare opportunity to experience Asian cuisine back at home!
- 1 large Napa Cabbage
- 1 cup coarse sea salt
- 5 cups of water
- 1 carrot, shredded
- 4 scallions
- 1 piece seaweed kelp
- 1 tablespoon glutinous rice powder
- ½ cup chilli powder mixed with chilli flakes
- ¼ cup salted shrimp
- 3 tablespoons fish sauce
- 6 tablespoons minced garlic
- Cut the cabbage lengthwise in half through the hard stump found in the middle. Pull it apart by hand into two pieces. Repeat this step on the halves to make 4 quarters.
- In a bowl, dissolve ½ a cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time. Shake off the excess water into the bowl, and then transfer to another bowl.
- With the other half cup of salt, generously sprinkle salt over the thick white part of each leaf. Repeat this process with each quarter.
- When completed, pour the remaining saltwater from the first bowl over the cabbage. Set this aside for about 5-8 hours, rotating the bottom to the top every 2 hours. Apply pressure through a pot of water pushing down the cabbages.
- After the long wait, you’ll be able to tell that the cabbages are ready when the white parts of the leaves are easily bendable. With water, rinse thoroughly especially between the white parts. Drain well, then cut the side of the cabbage down.
- Boil the kelp in 1 ½ cup of water for 5 minutes before adding rice powder and simmering over low heat. Continuously stirring will thicken the rice powder into a thick paste. Turn off heat and leave to cool.
- Combine garlic, chilli powder, salted shrimp, fish sauce, rice paste from step 6 into a bowl and mix well. Set aside this mixture until the red pepper flakes dissolve and the mixture becomes pasty.
- Place a cabbage quarter into the bowl containing the mixture. Spread this mixture over each leaf.
- When all leaves are pasted, roll up the cabbage and place into a container. Repeat this process for all cabbages. When all is completed, push down to remove as many air pockets as possible!
- Wash the bowl containing the paste mixture with ½ cup of water and pour it over the cabbage. It is now kimchi!
- Store kimchi in the fridge before consuming.
Though kimchi can be consumed anytime after it’s done, it is best if it is left for 2 weeks inside a fridge to fully tap into its flavours. From there, it will maintain a strong flavour and texture for many weeks.
It is also a good idea to taste while preparing the ingredients. If it is too salty, it is recommended to increase the amount of cabbage used, or dilute the mixture with water. That way, when fermenting, the kimchi will not turn to be too salty!