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The

Kimchi
Cookbook

60 Traditional and Modern Ways


to Make and Eat Kimchi
Lauryn Chun
with Olga Massov
Photography by Sara Remington

TEN SPEED PRESS


Berkeley

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Contents

viii

Acknowledgments

Introduction

Kimchi 101

16

The Kimchi Pantry

Spring / Summer Kimchi 29


33

Instant Red Leaf Lettuce Kimchi

34

Instant Baby Spinach and Oyster Mushroom Kimchi

36

Bok Choy Kimchi

37

Stuffed Cucumber Kimchi

41

Quick Cucumber and Chive Kimchi

42

Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth

43

Korean Gazpacho Water Kimchi in Red Pepper Broth

47

Tender Young Napa Cabbage Kimchi

48

Korean Radish Top Kimchi

51

French Breakfast Radish Kimchi

53

Perilla Leaf Kimchi

54

Chive Kimchi

55

Green Onion Kimchi

56

Cipollini Onion Kimchi

57

Deconstructed Stuffed Eggplant Kimchi

58

Stuffed Tomato Kimchi

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Fall / Winter Kimchi 61


65

Instant Apple, Persimmon, and Pear Kimchi

66

Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth

67

Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate


in Clear Broth

69

Butternut Squash Kimchi with Lacinato Kale and Pine Nuts

71

Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear

73

White Wrapped Kimchi with Persimmon and Dates

76

Wrapped Seafood Kimchi

78

Square-Cut Napa Cabbage Kimchi

80

Savoy Cabbage Kimchi with Turnip

82

Mother-in-Laws Signature Kimchi

85

Daikon Radish Cube Kimchi

87

Bachelor Radish Kimchi

89

White Stuffed Cabbage Kimchi

93

Stuffed Cabbage Kimchi

95

Daikon Radish Halves Pickled in Clear Broth

Cooking with Kimchi 97


102 Kimchi Frittata with Green Onions and Shiitakes
103 Eggs Benedict with Kimchi Hollandaise
104 Corn Salad with French Breakfast Radish Kimchi
106 Kimchi Cornmeal Pancakes
107 Cold Sesame Noodle Salad with Kimchi
109 Pan-Fried Kimchi Dumplings (Mandu)
111 Kimchi Slaw with Cilantro
112 Kimchi Risotto
113 Farro and Butternut Squash Kimchi with Lacinato Kale

and Ricotta Salata


114 Kimchi Fried Rice Dolsot-Style
117 Roasted Brussels Sprouts with Cipollini Onion Kimchi
118 Scalloped Potatoes with Kimchi

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119 Winter Greens with Kimchi


120 Turkey Banh Mi with Kimchi
121 The Mother-in-Laws Porchetta
122 Grilled MILKimcheeze Sandwich
124 The Mother-in-Law Kimchi Brisket Sandwich
127 Red Curry Mussels with Kimchi
128 Kimchi Oyster Mignonette
129 Flounder with Brown Butter, Capers, and Kimchi
130 Spanish Mackerel with Green Onion Kimchi and Potatoes
131 Chicken with Savoy Cabbage Kimchi, Lemon, and Olives
132 Skirt Steak Ssam with Kimchi Puree Chimichurri
135 Braised Short Ribs with Bachelor Radish Kimchi
137 Kimchi Oven-Baked Baby Back Ribs
138 Kimchi Chigae Stew
139 Russian-Inspired Kimchi Schi
140 Friulian Bean Soup with Savoy Cabbage Kimchi
141 Kimchi Grapefruit Margarita

142 Index
149 Measurement Conversion Charts

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French Breakfast Radish Kimchi


(Contemporary)
If you have access to French Breakfast radishes, the farmers market favorites are ideal for
this recipe. Theyre delicate but denser than regular table radishes. (However, table radishes work just fine, too.) This is a perfect example of how a radish can reveal its delicate
summer flavor through proper and complementary seasoning. Try using the entire radish
with its top, which may give you a new appreciation for radish flavoryou may never throw
out the greens again! Using this kimchi in a summer corn salad (page 104) makes for a
new summertime classic.
Prep: 1 hour Brine: 20 minutes Fermentation: 1 day Makes 4 cups (4 to 6 servings)
Brine
11/2 to 2 pounds French Breakfast radishes or
table radishes, with their stems on (stems
optional)
1
1 /2 tablespoons kosher salt
Seasoning Paste
1/4 cup Mushroom Broth (page 26) or water
2 tablespoons Korean chile pepper flakes
1 teaspoon peeled, finely grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sugar

In a large bowl, thoroughly wash the radishes


in 3 to 4 changes of water. Drain. Trim any
unsightly ends and tops and cut the radishes
in half. In another large bowl, toss the radishes
with the salt. Let stand for 20 minutes.

To make the seasoning paste, in a small


bowl, combine the broth, chile pepper flakes,
ginger, garlic, and sugar. Set aside.
Drain the radishes in a colander set over
a bowl, reserving the brined juice. Rinse any
excess salt off the radishes and let drain for
another 15 minutes.
In a large bowl, combine the radishes with
the seasoning paste and toss until evenly coated.
Pack the radishes into a quart-size jar. Pour
the reserved brining liquid into the bowl that
was used to coat the radishes with the seasonings, and swirl the liquid around to capture any
leftover seasonings. Pour into the jar, cover with
a lid, and let sit at room temperature for 1 day.
Refrigerate and consume within 1 week.

Spring / Summer Kimchi

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Quick Cucumber and Chive Kimchi


Oi Buchu Gutjori (Traditional)
The beauty of this kimchi, celebrating the marriage of crispy, fresh cucumber and piquant
spices, is in its immediacy. Requiring no fermentation time, this kimchi can be eaten instantly.
This traditional dish is a perfect complement to a main course such as grilled fish, roasted
chicken, or topped on salads. If you cant find Korean chives (see page 21), use green onions
or European chives. The anchovy sauce is optionaluse it if you want an extra kick of flavor.
Prep: 20 minutes Brine: 5 to 7 minutes Fermentation: Ready to eat Makes 5 cups (6 to 8 servings)
2 pounds cucumbers, unpeeled (about 8 to
10 Kirby, 10 Persian, or 2 large Japanese
or slicing greenhouse cucumbers)
2 tablespoons kosher salt
2 tablespoons Korean chile pepper flakes
2 teaspoons anchovy sauce (optional)
11/2 teaspoons sugar
3 ounces Korean chives, or 4 green onions,
green part only, cut into thin diagonal slivers
(about 1/4 cup)
2 tablespoons thinly sliced onion

Halve the cucumbers lengthwise, then cut


them into 1/4-inch diagonal slices. In a medium
bowl, mix the cucumbers with the salt until
well combined. Set aside for 5 to 7 minutes,
until the cucumbers sweat and glisten. They
will lose some firmness, but should still have a
little crunch.

Place the cucumbers in a colander and


rinse, then pat them dry. In a medium bowl,
combine the cucumbers with the chile pepper
flakes, anchovy sauce, and sugar and set aside
for 10 minutes to let the flavors combine. Add
the chives and onion and toss to combine.
Eat immediately, or refrigerate and consume within 2 to 3 days.
Farmers Market Tip
Try adding thin slices of watermelon radish from
your local farmers market to this kimchi recipe
or to liquid-type kimchi recipes such as TriColored Bell Pepper and Cabbage Water Kimchi
in Clear Broth (page 42). They are a visually
appealing and refreshing addition to summer
kimchi recipes such as these two.

Spring / Summer Kimchi

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Red Curry Mussels with Kimchi


A perfect complement to briny seafood, kimchi stands in for the tanginess of lemongrass and
lime in this Thai-inspired curry. I love the resultbrothy and creamy, with tart underlying
kimchi notes. Be sure to serve it with crusty bread to soak up the delicious broth.
Prep: 10 minutes Makes 4 servings
1/4

cup unsalted butter


1 tablespoon peeled, finely grated fresh ginger
2 large cloves garlic, minced
2 tablespoons Thai red curry paste
1 cup any napa cabbage kimchi, coarsely chopped,
plus more for garnish
2 (14-ounce) cans coconut milk
1/2 cup white wine
4 pounds mussels, rinsed and scrubbed
1/4 cup kimchi juice
2 green onions, white and green parts, finely
chopped (about 1/4 cup), for garnish

In a 5-quart Dutch oven or heavy-bottomed pot,


melt the butter over medium-high heat. Add
the ginger and garlic and cook for 30 seconds
to 1 minute, until aromatic. Add the curry paste
and kimchi and cook, stirring, for 1 minute.
Stir in the coconut milk and wine and bring the
mixture to a simmer.

Reduce the heat to low, add the mussels,


and cover. Cook for 5 to 7 minutes, until the
mussels open.
Remove the pot from the heat and stir in
the kimchi juice. Top with the green onions
and kimchi and serve in deep bowls.
Tip
Mussels are delicious, but there are a few
safety guidelines you should keep in mind when
preparing these bivalves. When cleaning the
mussels, if you find any that are slightly open,
gently tap on them. If the mussel closes, its alive
and safe to eat. If the mussel stays open, throw it
away. Throw away cracked or damaged mussels,
too. Any mussels that refuse to open after cooking should not be eaten.

Cooking with Kimchi

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Copyright 2012 by Lauryn Chun


Photographs copyright 2012 by Sara Remington
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks
of Random House, Inc.
Photographs pages 1415 courtesy Adam Field Pottery
Library of Congress Cataloging-in-Publication Data is on file with the
publisher.
ISBN 978-1-60774-335-4
eISBN 978-1-60774-336-1
Printed in China
Design by Betsy Stromberg
Food styling by Katie Christ
Prop styling by Jaimi Holker

10 9 8 7 6 5 4 3 2 1
First Edition

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