Woah, Something Stinks!

Kimchi and all its glorious goodness!

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No it is not the cheese or the spoiled milk you forgot about. It’s the kimchi! Just the “national” side dish of Korea. I am sure that many of us, living in Los Angeles, has at least once, traveled to that vibrant patch of land called Korea-Town and tried or at least has smelled kimchi. However, I am sure many of you don’t know how it’s made and what gives off that unique distinct aroma that repulses most of us. Let’s start with the history of how this dish even came to existence.

The Kimchi Chronicles

Kimchi is a popular side dish that is accompanied with almost every meal in Korea. It was invented during the time of the “Chronicles of the Three Kingdoms”, which was around 1,500 years ago (Zenkimchi). During this time there were various different types of kimchi that were made, which we still make today. The one everyone is most familiar with is called “baechu kimchi”, or “Napa cabbage kimchi”. Although there are about 180 different types of kimchi, yes 180, they’re all made in a similar way (Korea Tourism Organization). The only difference between the types are usually categorized by either the main ingredients that they are made with, the regions they are made in, or in which season they are made.

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The basics to making kimchi is having some combination of vegetables, usually being cabbage or radish, then adding the seasoning which is usually red chili pepper flakes, salts, sugars, and ginger. After all of the ingredients and seasonings are mixed together, the kimchi is stored and then fermented in clay pots or glass jars. You can tell when they are ready usually when the kimchi starts to bubble to the top. Because of all the ingredients that go in and the fermenting process, kimchi smells the way it does. But because of this it has that unique taste that many people love.

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South Koreans consume about 40 pounds of kimchi, per PERSON annually (Magnier). This is not only because it tastes great and is branded as the nation’s food, kimchi is healthy as heck. Kimchi has high concentration of dietary fiber while being low on calories. One serving of it and you already have 50% of the daily recommended vitamin C and carotene! It’s loaded with vitamins A and B, calcium, and iron, but its greatest benefit is lactobacilli or lactic acid bacteria (LAB) (Raymond). LAB is found in foods such as yogurts and can help with digestion and lowering cholesterol (Goldman). There were also rumors stating that kimchi was able to cure SARS and even maybe prevent and cure bird flu (Chazan) (Magnier).       

All in all, kimchi is so deeply rooted in the Korean culture that during the Vietnam War the South Korean government requested for kimchi to be available to troops in the field. They stated, that the troops were “desperate” for the food and that kimchi was “vitally important to the morale of Korean troops (Sang-Hun). I mean institutions even spent millions to perfect kimchi so that astronauts can enjoy them in space (Sang-Hun).

Would You Like Some Kimchi with That Kimchi?

Various delicious dishes you can make with kimchi!

Photo Courtesy of Maangchi.com

Yes, kimchi is mainly known for being a complement to rice and a side dish that accompanies almost every Korean meal. However, there are almost an unlimited amount of dishes you can make with this side dish. All you have to do is go to a local Asian market and pick up a jar of kimchi instead of stinking up your house trying to make your own from scratch. Rather than introducing 180 different types of side dishes, here are some actual dishes that are international favorites.

Kimchi Jjigae (Stew)

Kimchi jjigae is a stew-like Korean dish made with kimchi and other ingredients. Popular ingredients include: tofu, onions, and pork or seafood. Like most stews it takes about 40 minutes to make. This is considered one of the most common dishes to make with kimchi. Here is how to make simple kimchi jjigae with pork:

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Ingredients:

Pork

Gochujang (chili paste)

Tofu

Onions

Kimchi!

1. Thinly slice the pork and marinate it with kimchi.
2. Add water, gochujang, and the juices from the kimchi into your pot. Try to add in small increments of gochujang so that you know what level of spiciness and taste you would like.
3. While the soup is boiling add in the kimchi, pork, onions, tofu, and other vegetables you prefer. Turn the heat down, cover the lid, and let it sit for about 15 minutes.

ENJOY!

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Kimchi Jun (Pancakes)

Kimchi jun is another favorite dish that goes well with any dinner or just by itself as a snack. Many Koreans love to pair kimchi jun with alcohol because well, Koreans LOVE to drink. Here is another simple way to make kimchi jun:

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Ingredients:

Eggs

Flour

Green Onions

Kimchi!

1. You will need to stir together the kimchi, kimchi juice, flour, eggs, and the green onions in a bowl.
2. Heat up the frying pan using medium heat and oil it well. Once the batter is ready pour about half a cup into the pan and cook for about 3-5 minutes on each side until it is a golden or lightly brown color. Crispier the better!
3. You can whisk up a bowl of soy sauce, vinegar, and some chili pepper flakes for a perfect dipping sauce to go with your kimchi jun.

Cheers!

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Kimchi Pasta

Yes, PASTA, kimchi pasta. Many Koreans and non-Koreans have made this their favorite kimchi dish due to its fusion-esk taste. For this dish, like any other pasta, you can add seafood, sausage, bacon, or whatever meat you desire. Due to the spicy kick the pasta will have, you can nearly add anything to it. Here is the basics to making this pasta:

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Ingredients:

Pasta (preferably spaghetti or linguine)

Onion

Garlic

For the sauce:

Kimchi!

Soy sauce

Butter

Milk (if you want the sauce creamy)

Chicken Stock

Your choice of seafood, sausage, or bacon

1. Fry the seafood, sausage or bacon with garlic.
2. Cut up the kimchi into small pieces then mix it with all the other soup ingredients.
3. Pour the soup into the frying pan that you are cooking the seafood or meat in. Heat thoroughly on medium heat.
4. When the pasta is ready throw it in the frying pan as well and heat for about another minute or so.
5. Plate it and add scallions, grinded black pepper, and cheese.

Bon Appétit!

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Kimchi Ramen

For all you college students living on a budget, this one is as straightforward as it gets. All you need is some ramen, ANY KIND OF RAMEN (preferably Korean ramen), an egg, water, and KIMCHI! Just add the kimchi while the water is boiling for extra flavor. Then put in the ramen noodles and crack an egg in there until it’s boiled and VOILA. Your budget dinner is now a kimchi gourmet!

Photo Courtesy of Divine Healthyfood.com

Keep Calm and Eat On

I hope that after reading this blog the next time you smell or see kimchi you will have an open mind and dive right into it. Also, I urge you to seek out and try the different types of kimchi recipes out there. Happy Eating!

Photo Courtesy of Kimchimalta.blogspot.com

Works Cited

Chazan, David. Korean dish 'may cure bird flu'. 14 March 2005. 08 February 2016. <http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm>.

Chin, Mei. The Art of Kimchi. 13 October 2009. 08 February 2016. <http://www.saveur.com/article/Kitchen/The-Art-of-Kimchi>.

Goldman, Rena. What Is Lactobacillus Acidophilus? 25 September 2014. 08 February 2016. <http://www.healthline.com/health/what-is-lactobacillus-probiotic#2 >.

Korea Tourism Orginization. Korea’s Favorite Fermented Superfood: Kimchi. n.d. 08 February 2016. <http://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995700>.

Magnier, Mark. In an age of SARS, Koreans tout kimchi cure. 17 June 2003. 08 February 2016. <http://articles.latimes.com/2003/jun/17/entertainment/et-magnier17>.

Raymond, Joan. World's Healthiest Foods: Kimchi (Korea). 01 February 2008. 09 February 2016. <http://www.health.com/health/article/0,,20410300,00.html >.

Sang-Hun, Choe. Starship Kimchi: A Bold Taste Goes Where It Has Never Gone Before. 24 February 2008. 08 February 2016. <http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html?_r=0>.

Zenkimchi. Kimchi: A Short History. 05 November 2006. 08 February 2016. <http://zenkimchi.com/top-posts/kimchi-1-short-history/>.