Cooking Lesson- Kimchi

Date of this event: January 29, 2013

After Bible study one day in December, Sun Young invited us all over to her house for a Korean meal. We raved over her delicious food, and requested that someday she teach us some of her Korean cooking skills. 

Tasty pot stickers

A delicious rice and beef hot pot meal called Bibimbap

(You can taste some of Sun Young and her husband's delicious food at a restaurant called Yorokobi in Aberdeen. I recommend ordering Jabchae.)

In January, Sun Young invited us over again to teach us how to make some of her favorites, kimchi and sushi.

To start making the kimchi, we used two Chinese cabbages that had been pre-soaked in salt water for six hours.

In a separate bowl, put in about five cloves of garlic.

Add one big white onion, green onions to taste, 2 tablespoons of grated ginger.

To the onion mix, add 1/2 cup of fish sauce.

Then add one teaspoon of shrimp sauce, Sun Young's mom insists.

Now add one tablespoon of sugar and one to two tablespoons of sea salt.

Blend it all together with an immersion blender.

This is what your mixture will look like.

Next, add one cup chili pepper. (If you know someone in Korea, maybe they can send you some of the good stuff-Gochujang.)

Put on gloves before you attempt the last steps.

Vicki getting directions form Sun Young

Posing with the cabbage

Spoon some of the chili-onion paste onto the cabbage. 

Rub the paste into the pieces of cabbage.

Store the kimchi in containers in the fridge. You can eat the kimchi fresh or wait until it is fermented.

Next up- Korean and Japanese sushi!