[SPECIAL WEBCAST] Beating the COVID-19 Blues With Homemade Kimchi
December 15, 2020 – Asia Society Korea hosted a special webcast as a part of the Leo Gala Series to promote Korean culture featuring U.S. Ambassador Harry Harris and South Korea’s famous food specialist Hye Jung Lee, aka “Big Mama.” The pair showcased how to prepare locally-made, authentic kimchi with deep layers of spicy pepper, garlic and ginger flavors. Check out Big Mama’s kimchi recipe — spicy yet smooth, with a delicate crunch — and bring an end to the coronavirus blues. You won’t regret it!
MAIN INGREDIENT
- 1 Salted Napa Cabbage (cut into 4 pieces)
KIMCHI PASTE INGREDIENTS
(Baechuso; Kimchi paste)
- 2 cups of grated Korean radish
- 1 large Korean radish
- 200g Korean red mustard
- 100g water dropwort or minari (optional)
- 10 scallion roots
- 6 tsp minced garlic
- 3 tsp minced ginger
- 70g salted shrimp
- 1/2 cup Korean anchovy sauce
- 1 cup Korean red pepper flakes
- 5 soft persimmons—skin and seeds removed (optional)
- 1 grated Korean pear
- 2 cups grated raw shrimp
- 1/3 cup rinsed oysters
- Salt and sugar
INSTRUCTIONS
- Rinse the radish and peel the skin. Slice the radish into matchstick shapes—each slice being approximately 6 cm in length and 0.3 cm in width.
- Cut the Korean red mustard, water dropwort (minari), and scallions into 4-5 cm pieces.
- Place the grated radish in a large bowl and sprinkle red pepper flakes on it. Then add the water dropwort, red mustard, scallions, grated radish, minced garlic and ginger, anchovy sauce, salted shrimp, soft persimmon, grated Korean pear and raw shrimp—and mix it well. Season the kimchi paste with salt and sugar until it tastes just right.
- Spread the kimchi paste evenly across each leaf of the cabbage and cover it with the outer leaves. Place the kimchi inside a kimchi jar or container.
ABOUT THE PARTICIPANTS
Hye Jung Lee (Instructor)