The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish

208 Pages·1999·10.87 MB·English

by  Kim Man-Jo

The Kimchee Cookbook
The Fiery Flavors and Cultural History of Korea's National Dish
Published by Periplus Editions Ltd Copyright © 1999 Periplus
Editions Ltd First published by Design House Publishers, Inc, 1997
Publisher: Eric Oey
Editor: Kim Inglis
Food Editor: Foong Ling Kong
Designer: Loretta Reilly Chan
All rights reserved. No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any form or by any
means, electronic, magnetic tape, mechanical, photocopying,
recording or otherwise without prior permission of the publisher.
All rights reserved
ISBN: 978-1-4629-0814-1 (ebook) Distributed by:
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BY KIM MAN-JO, LEE KYOU-TAE, LEE O-YOUNG
CONTENTS
6 THE ORIGINS, HISTORY AND CULTURE OF KIMCHEE
An introduction to the taste, production methods and cultural
context of the national dish of Korea.
24 INGREDIENTS
Vegetables, seasonings and pickled fish are the mainstay of all
kimchees; here they are listed and categorized for easy reference.
28 THE SECRETS OF MAKING KIMCHEE
A brief overview of the fermentation process, and a consideration
of the various stages of preparation of kimchee. Practical tips for
home cooks.
40 WINTER KIMCHEE RECIPES
Stuffed and Wrapped Vegetable Kimchee, 44
Traditional Whole Cabbage Kimchee, 44
Assorted Watery Kimchee, 46
Whole Cabbage Watery Kimchee, 47
Whole Radish Watery Kimchee, 47
Mixed Whole Cabbage and Radish Kimchee, 49
Frozen Pollack Pickle, 49
Dried Pollack Kimchee, 51
Octopus Kimchee, 51
Squid and Radish Kimchee, 51
Stuffed Whole Cod Kimchee, 53
Cured Cod with Cabbage and Radish Kimchee, 53
Wild Lettuce Kimchee, 54
Stuffed Whole Radish Kimchee, 55
56 SPRING KIMCHEE RECIPES
All Season Juicy Kimchee, 58
Stuffed Crab Shell Kimchee, 58
Spring Bellflower Root Kimchee, 60
Wild Lanceolate Root Kimchee, 61
Young Whole Garlic Pickle, 62
Mulberry Leaf Pickle, 63
Semi-Dried Radish Chips, 64
Korean Watercress Juicy Kimchee, 65
Chinese Chives with Anchovy Paste, 66
Hot Spicy Spring Kimchee, 67
Young Spring Scallions Kimchee, 68
Kitefish Pickle, 69
Burdock Root Kimchee, 71
Bamboo Shoots Pickle, 71
72 SUMMER KIMCHEE RECIPES
Fresh Ginseng Kimchee, 74
Young Summer Radish Watery Kimchee, 74
Perilla Leaf Rolls, 75
Soy Bean Leaf Kimchee, 75
Stuffed Green Tomato Kimchee, 77
Stuffed Cucumber Kimchee, 77
Stuffed Eggplant Kimchee, 79
Green Hard Persimmon Kimchee, 79
Savoy Cabbage Kimchee, 80
Young Green Leafy Summer Cabbage Kimchee, 81
Perilla Kimchee, 83
Swiss Chard Kimchee, 83
Hot and Spicy Cucumber Chunks, 84
Lotus Roots Pickle, 84
Cucumber Juicy Kimchee, 86
Wrapped Cucumber Kimchee, 87
Whole Cucumber in Brine, 89
Green Chili Pickle, 89
Young Grape Leaf Pickle, 89