Healthy Korean Recipes - Kimchi Stew

Kimchi is the national food of Korea and a keystone of Korean culture. Ask anyone on the streets of Korea if they believe in kimchi power and you'll always get a big smile.

The history of kimchi traces back early as 3000 years ago when the ancients had to preserve and store their autumn harvest of vegetables in order to survive the winter. Kimchi was prepared in early winter and stored below ground in large kimchi pots and kept the whole community fed till spring. Made from cabbage, radishes, cucumber, eggplant, radish greens, and fruit, kimchi could be found in endless varieties depending on the region of Korea it was made. Even fish or squid kimchi could be found along the coastline of the south. These ingredients were pickled in a mixture of coarse salt, chili, ginger, garlic, fish sauce, and water and gave kimchi its distinct, spicy flavor.

Kimchi could be eaten right out of the pot as the main course or as an ingredient in hot dishes such as kimchi stew. I'm sure a nice hot bowl of kimchi stew was very welcome during those cold, gray winter months in Old Korea.

Kimchi Stew (Kimchi tchigae)

Basic Ingredients:

¼ head of kimchi

¼ lb. pork

1/2 onion

1/2 a root of green onion

2 tablespoons of chili powder

1 tablespoon of ground garlic

salt, pepper powder, chili

Recipe:

1. Cut kimchi into small pieces.

2. Prepare pork belly. Cut them into slices.

3. Slice onion thickly. Minced garlic and cut the green onion diagonally.

4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps. (If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)

5. Add water again to 4 and boil. Add onion later.

6. If the kimchi is cooked, add minced garlic, green onion and chili, and boil again.
7. Season

NOTE: As an alternative 2 cups of anchovy stock can be added to the boil as well as 1/3 lb. tofu, cut into cubes in step 5.

Anchovy stock: Boil 10 dried anchovies, a 4x4 inch piece seaweed (dashima), a 1x2 inch piece Korean radish in 10 cups water for 20 minutes. Strain before using.

Korean Recipes Tips

As an Asian cuisine, Korean food uses the staples of rice, fish, and spicy chili peppers. Koreans also eat spicy pickled cabbage called kimchi at every meal. It is made from Chinese cabbage, or, bok choi, treated with garlic, ginger, and spicy chili paste and fermented all winter before being enjoyed in the spring. Kimchi making is an annual tradition that is seen as an important part of Korean family life.

Korean recipes are very similar to their Japanese counterparts, though they are often distinguished by extra flavor and kick. Korean foods can be some of the spiciest in the world.

The national food of Korea is Bibbimbap, or, rice mixed with vegetables. This food comes from the ancient city, Jeonju, in North Jeolla province. The best Bibbimbap is still said to come from this region. It is rice covered with assorted vegetables, chili paste, and occasionally diced beef. Korean mixed rice can also be served in a searing stone bowl lined with sesame oil. The rice gets crispy, and a whole raw egg can be cracked over the rice. The heat from the stone bowl will cook the egg when it is mixed. A steaming pot full of color and savory scents is delivered to the table, and diners must mix all the ingredients together.

A favorite Korean recipe is Kimchi Fried Rice. White rice is mixed with sliced kimchi and served with a fried egg on top. Authentic Korean dishes include corn, ham, and occasionally bean sprouts.

Koreans typically eat miyokguk, or, seaweed soup, on their birthday. This soup is believed to bring good luck. The salty mixture of seaweed, soybean paste, and tofu is believed to be a natural medicine for women who have recently given birth. As a tradition, everyone drinks this soup on their birthday.

Samgyetang is a popular soup in the winter months. It consists of a whole small chicken stewed in broth. The chicken is stuffed with rice, ginseng, and Korean dates. This satisfying meal signifies the bounty of the harvest and always leaves diners happy. In Korean culture, guests are encouraged to lift the large soup bowl with both hands to drink the delicious broth to the last drop.

No discussion of Koran recipes would be complete without mentioning Korean barbecue. Bite sized slices of bacon or short ribs are served piping hot, dipped in vinegar or soy bean paste, and wrapped in lettuce leaves. Barbecue can also be enjoyed with a side of white rice. Pork and bacon are the most popular meats to barbecue, but occasionally marinated beef, chicken, and seafood are added to the mix. Koreans always drink their national beverage, soju, a strong rice spirit, while eating barbecue.

Koreans eat panchan or, side dishes with every meal. A Korean table is covered with an assortment of sides, including kimchi, sautéed tofu, scallions, picked Chinese rashes, fried egg slices, and sometimes meats and fish. Typically, everyone at the table shares all their dishes. Korean culture is very communal, and sharing is a sign of goodwill and togetherness.