Event
Kimchi and Korean Pancakes
Kim-chang day is an important culinary tradition in Korea. On this day, Koreans prepare for the cold winter season ahead by making massive amounts of spicy, warming kimchi to last their family until springtime. It is usually in November, when the cabbages and radishes are harvested (often with a light dusting of snow), and the labor of making large tubs of kimchi is shared by family and friends. Just as with Filipino adobo, every Korean declares that their mother's kimchi is the best in the country (a point it is best not to argue).
In this vegetarian-friendly kimchi class, we will learn to make two of the most popular radish kimchies (bae-choo-kimchi and kak-doo-gi) and one brothy winter kimchi (dong-chi-mi) using materials that can be easily purchased from local grocery stores. We will also prepare two dishes that use kimchi as main ingredients: kimchi stew (kimchi-jigae) and mung bean pancake (bin-dae-duck). We will also make jaeyuk, a simple pork belly dish that is part of Haegeen Kim's family tradition on kim-chang day. To soothe our palettes after eating spicy kimchi, we will finish the meal with sweet rice flour sesame balls (kyung-dan) which are similar to Filipino espasol, and ginger-cinnamon tea (su-jung-gwa).
Short description of the dishes (vegetarian dishes are asterisked*):
*Bae-choo-kimchi: Napa cabbage kimchi using radish, green onion, chives, garlic, ginger, sugar and pepper powder (go-choo-garoo). We will use sea salt for this one (non-vegetarians can experiment with fish sauce instead).
Kak-doo-gi: Cubed radish kimchi with green onion, garlic, ginger, sugar and pepper powder and for salting, salted small shrimp (se-oo-jut) will be used since that is the 'known' way of making this kimchi.
*Dong-chi-mi: An excellent hangover cure, various radishes and cabbages are used for this mild, brothy winter kimchi. Pepper powder or chilies can be added for spice. We will experiment with some vegetables and fruits from the farmer's market on Cortelyou.
*Kimchi-ji-gae: A sizzling pot of stew using very fermented cabbage kimchi with either tofu + dashi broth (vegetarian) or pork belly (for meat-eaters).
Jae-yuk: Boiled pork belly in broth of fermented bean paste (du-en-jang or Korean miso sauce), ginger, onion and scallion.
*Bin-dae-duk: Amazingly healthy and tasty pancake made with ground mung bean, bean sprouts and onion (pork is optional). Served with vinegary soy sauce.
*Kyung-dan: Dessert of small, sweet, rice flour balls that are coated with toasted sesame seeds or bean powder.
*Soo-jung-gwa: Brown sugar, ginger and cinnamon tea that can be served hot or cold.
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LocationPurple Yam
1314 Cortelyou Road
Brooklyn, NY 11226
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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