Simple Baek Kimchi

Non-Temple items: Garlic
Today I am making Baek Kimchi, also known as white Kimchi. It's is a refreshing and non-spicy dish.  It makes a great side dish to beef.

Our ingredients for a very simple Baek Kimchi; salt, napa, carrot, yin onions, ginger.

I recommend Kosher or non-iodized salt. Iodized salt can retard the fermentation process.

Cut off the nappa leaves in order.

Wash the leaves with cool water. Drain the cabbage and set it aside.

Slice one half carrot into match-sticks.

Julienne fresh yin onions or buchu.

Sliver one clove garlic.

Sliver about twice as much ginger.

In the photos you see our chopped vegetables.

Salt each cabbage leaf lightly.

Allow the salt to leach the water out of the nappa.

Every half hour rotate the napa and pour the salty water on it.

The salt will draw the excess water out of the cabbage.

After the cabbage has been sitting for two hours rinse it in cool water.

I am making a very small serving of Baek Kimchi, so I make the brine with two cups water, and one teaspoon salt.

Make layers of cabbage leaves and the chopped vegetables.

Gently pack the fresh Kimchi in a container. Glass is best, but clean plastic is OK.

Add the brine to cover the Kimchi.

Seal tight with lid. Allow the Kimchi to sit out at room temperature for 24 hours. Then refrigerate. Let the Kimchi ferment in the fridge at least one more day. Enjoy!

You can also add any of the following for fancier Kimchi; Korean pear, Bosc pear, jujubes, pine nuts, my, buchu.

Vegitarian Tang-su-yuk

Vegitarian Tang-su-yuk

Non-Temple items: Garlic

Using the ingredients in my previous post I will show a nice way to make a vegan version of tang-su-yuk.

First we want to chop the ginger and garlic. The garlic is about 1/3 of a clove. While the ginger is 4 to 6 times that amount.

Then I chopped 1/4 of a large Fugi apple into cubes.

Next I sliced a Peruvian mango in half

Peeled the smaller side, and chopped that into cubes.

Then chop 3 nice size fresh shitakes. Discard the stems.

Then begin the frying. In a good amount of fat or oil, I used coconut oil, heat up the garlic. The finely minced garlic will flavor the oil.

Then add about a teaspoon of soy sauce. I am using one of the San-J sauces. A reduced sodium Tamari . I like it very much as it taste like fermented spy, not wheat.

Next add the shitakes. Fry these until done and add an other teaspoon of soy sauce. 

When shitakes are done sprinkle the ginger on them. Let this sit about 30 seconds.

Then add one small basil leaf, (chopped)

Next add the apple cubes. Stir fry.

When apple cubes are lightly fried add mango cubes. Stir fry about 60 seconds.

Serve over rice with a basil leaf for garnish.

This was so delicious I made it for both lunch and dinner.

Getting ready for tang-su-yuk

This korean meal is inspired by Maangchi. You can visit her at:

Maangchi.com

First I went on a little shopping trip to my local downtown grocery.

After shopping be sure to organize your fridge.

Double Happiness is the rice I have now. It is pretty versatile. Cook up at least one portion of rice before making the tang-su-yuk.

Vegetarian Korean Breakfast

Non-temple items: Garlic, Chicken Egg.

Items: Rockstar for the Cook, Vegan Kimchee, Shitake Mushrooms, Garlic, Ginger, Carrot, Chicken Egg.

First thing we want to do is chop the carrots. Do not peel. 

Then slice two mushrooms, discard the stem.

Then chop up your Garlic and Ginger. Everything is ready to fry!

Add oil to pan and fry egg with some ripe Kimchee juice.

Remove Egg.

Saute Garlic.

Add mushrooms and carrots.

Add Ginger, and more ripe Kimchee juice.

Saute.

Now you have healthy Korean Breakfast. Simple, Fast and Easy. You can add rice if you are more hungry.