Kimchee Cookbook by Kim Man-Jo & Lee Kyou-Tae & Lee O-Young

Author:Kim Man-Jo & Lee Kyou-Tae & Lee O-Young
Language: eng
Format: epub
ISBN: 978-1-4629-0814-1
Publisher: Periplus Editions

WILD LANCEOLATE ROOT KIMCHEE

TODOK KIMCHI

A mid-spring delicacy in Korea. The plant Dodonopsis lanceolate grows wild in North Korean mountain areas. It is a bitter root of tough fibers, similar to ginseng. When dug up in the spring, the roots are more tender and less bitter than those collected in the autumn. They are preserved by making this kimchee or are dried for use in other dishes.

6 lb (3 kg) fresh lanceolate roots

5 oz (140 g) salt

1 quantity rice porridge (page 41)

3 oz (85 g) chopped garlic

2 oz (60 g) chopped ginger

1 oz (30 g) red hot chili flakes

3 oz (85 g) red chili powder

2 oz (60 g) sugar

1 radish, 1 lb (500 g), cut into 2 in (5 cm) juliennes

4 oz (115 g) scallions, cut into 2 in (5 cm) strips

1 oz (30 g) pine nuts or chestnut slices

1. Clean the roots well and cut them into 2 in (5 cm) lengths. The thick part of the root should be cut to pencil thickness. Rub with 3 oz (85 g) salt to wilt for 30 minutes.

2. To make the seasoning, combine the rice porridge, garlic, ginger, chili flakes, and powder. Add the sugar and the remaining 2 oz (60 g) salt.

3. Drain and reserve the root-soaking liquid. Mix together the radish, scallions, roots and pine nuts and gradually incorporate into the seasoning mixture. Place everything into a container and pour the root liquid over it. The pickle can be served immediately with a dash of vinegar and sesame oil, or it may be fermented for 2-3 days.

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