|Beef Bulgogi stuffed with shiso leave/|
Since I and family stay put at home in August, it was rather pleasurable to do cookery.
Class menu was, 1.Seafood pancake, 2. Stone bowl bibimbab and 3. Kimchi stew. Kimchi stew is not go well the others but they love kimchi so much and asked to specially.
Made kimchies, today 1, white radish ( kakkakdugi), 2. cabbage kimchi ( baechu kimchi) . 3. Radish water kimchi ( Dongchimi)
Baechu kimchi needs at least a whole day to make, salting ( brine) needs at least 3-4 hours, make stuffing and finally making kimchi . It is a time consuming process, can not be rushed .
Using good sea salt is very important to brine, never use fine ,cheap table salt, always Sea Salt!!
My September Saturday Korean Cookery Dates are : 14th, 21st, 28th.
By the way I am looking for the venue in London to do kimchi talk and workshop, tell you about many kind of kimchi and recipes , how can use kimchi to do other dishes so on. If you have a place do let me know.
|Baby radish kimchi|
|Radish kimchi ( kakkdugi)|
|Stone bowl bibimbab|
|Cabbage kimchi ( baechu kimchi)|