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Korean Kimchi

Korean Kimchi

Kimchi is a dish made from fermented chilli peppers and vegetables that's become ubiquitous in Korean restaurants across the globe as a popular side dish. But more than that, it's also a base for stews, soups and fried rice.

While it's most popularly made with napa cabbage, the Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi.

In northern Korea, kimchi typically does not have as much red chilli or salt and tends to be more watery. In the Northeast, they often use fresh seafood to season it. Kimchi in the south uses red chilli, salt and fermented or brined seafood to season it.  In the Southeast, most of their food is spicy and salty - including the kimchi.

Heavy rainfall in 2010 caused a shortened harvest for cabbage and as a result, the price of kimchi increased drastically- leading many Korean newspapers to declare it a national tragedy.

Luckily in 2012, kimchi can now be enjoyed all over the world, with many varying ingredients.

Here's AHG's very own recipe for kimchi soup or try some great kimchi inspired alternatives as kimchi stir fried pasta or kimchi seafood hotpot!

 



Korean Kimchi Soup (Kimchi Jigae)

Serves 2-3

 

Ingredients:

  • 1 packet Korean Kimchi Soup Spice Paste
  • 2¼ cups (500 mL) water
  • 150 g (5 oz) seafood or sliced meat (chicken or beef)
  • 100 g (3.5 oz) Chinese cabbage or kimchi
  • 1 small onion, cut into bite-sized pieces
  • Chopped spring onion as garnish

 

Method:

  1. Bring water to a boil. Add onion and Spice Paste; stir to mix well.
  2. Add meat and cabbage; bring to a boil.
  3. Reduce heat, simmer uncovered for 5 minutes or until cooked. Garnish.

 

Cooking tip: For a vegetarian option, use tofu instead of seafood!

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