Kimjang Project - Korean-Chinese Style Kimjang Kimchi
Yanbian Kimjang Kimchi / 연변식 김장김치 uses fish stock made with kelp, dried anchovy, leek including its root and pieces of dried pollack (normally the head) instead of flour paste. Not only does using fish stock help the longevity of the taste of the kimchi, but it also adds a complex, rich and deep flavour. In addition, the roasted ground coriander seeds implemented give a unique flavour to Korean-Chinese style Kimjang Kimchi as this is not commonly used in Korea.
Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.
The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.
To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com
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Main Ingredients:
- 3 Halves salted Korean cabbage (1 half approx. 500g)
- 300g Korean radish (julienned)
- 3 Spring onions (diagonally sliced into 4cm lengths)
- 50g Korean chives (cut into 4cm lengths)
Seasoning ingredients:
- 50g Korean red chilli pepper powder (Taeyangcho gochugaru)
- 50g Korean red chilli
- pepper powder (Taeyangcho gochugaru) with seeds
- 15g Sugar
- 5g Roasted ground coriander seeds
- 20g Garlic cloves (finely chopped)
- 7g Ginger (finely chopped)
- 50g Onion (blended)
- 2 Red chillies (blended)
- 50g Korean radish (blended)
- 1 Royal gala apple (deseeded and blended)
- 30ml Korean soy sauce (Jinganjang)
- 200ml Fish stock
- 30g Fermented shrimp paste (Saeujeot)
- 20ml Fish sauce (Myeolchiaekjeot)
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Method:
1. Blend the red chillies, apple, radish, onion, fermented shrimp paste and fish sauce
together with the fish stock.
2. Put the red chilli pepper powder in a large mixing bowl and add the blended ingredients.
3. Add the garlic, ginger, sugar and roasted ground coriander seeds and mix them well.
4. Add the soy sauce to deepen the taste.
5. Add the prepared radish, spring onions and chives from the main ingredients and mix them well.
6. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves.
7. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf.
8. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge.
Notes:
• Roasted ground coriander seeds give a unique flavour to Korean-Chinese style Kimjang
Kimchi as this is not commonly used in Korea.
• This recipe uses fish stock made with kelp, dried anchovy, leek including its root and pieces
of dried pollack (normally the head) instead of flour paste. Not only does using fish stock
help the longevity of the taste of the kimchi, it also adds a complex, rich and deep flavour.