Korean cuisine: Mul-kimchi (Water Kimchi) Recipe

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Here's a recipe for Mul-kimchi (Water Kimchi), designed for an international audience: Mul-kimchi (Water Kimchi) Recipe Mul-kimchi is a refreshing and mild Korean kimchi known for its clear, briny broth. It's a great side dish, especially during warmer months. Ingredients: 1/2 head napa cabbage 1/2 Korean radish (or daikon radish) 1 cucumber 1/2 bunch green onions 5 cloves garlic 1 thumb-sized piece ginger 2 red chili peppers 1/2 cup glutinous rice paste (2 tablespoons glutinous rice flour + 1 cup water) Salt to taste 2L water Instructions: Prepare the Vegetables: Separate the napa cabbage leaves, soak them in salt water, rinse thoroughly, and drain. Thinly slice the radish and cucumber. Cut the green onions into 2-inch lengths. Thinly slice the garlic and ginger. Slice the red chili peppers diagonally. Make Glutinous Rice Paste: In a saucepan, combine the glutinous rice flour and water. Cook over low heat, stirring constantly, until it thickens into a p...

Korean cuisine: Dak-bokkeumtang (Korean Spicy Braised Chicken) Recipe



Here's a recipe for Dak-bokkeumtang (Korean Spicy Braised Chicken), tailored for an international audience:

Dak-bokkeumtang (Korean Spicy Braised Chicken) Recipe

Dak-bokkeumtang is a flavorful and spicy Korean braised chicken dish with vegetables. It's a popular comfort food perfect for sharing.

Ingredients (Serves 2-3):

  • 1 whole chicken (about 2 lbs), cut into pieces
  • 2 potatoes, peeled and cut into chunks
  • 1 onion, sliced
  • 1/2 carrot, cut into chunks
  • 1 green onion, diagonally sliced
  • 2 green chili peppers (optional), diagonally sliced
  • 4 cups (800ml) water

Sauce Ingredients:

  • 3 tablespoons Korean chili paste (gochujang)
  • 2 tablespoons Korean chili powder (gochugaru)
  • 3 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons sugar
  • 2 tablespoons rice wine (mirin)
  • 1 teaspoon ginger juice or minced ginger
  • A pinch of black pepper

Instructions:

  1. Prepare the Ingredients:
    • Clean the chicken by rinsing it under cold water and removing any excess fat.
    • Cut the potatoes, carrots, and onions into bite-sized pieces.
    • Slice the green onions and chili peppers diagonally.
  2. Blanch the Chicken:
    • Bring a pot of water to a boil.
    • Add the chicken pieces and blanch for about 3 minutes.
    • Rinse the chicken under cold water. (This helps remove impurities and reduces any gamey taste.)
  3. Make the Sauce:
    • In a bowl, combine all the sauce ingredients and mix well.
  4. Simmer the Chicken:
    • In a large pot, add the blanched chicken, water, and the sauce.
    • Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes.
  5. Add Vegetables:
    • Add the potatoes, carrots, and onions to the pot.
    • Simmer for another 15 minutes, or until the potatoes are tender.
  6. Add Green Onion and Chili Peppers:
    • Add the green onions and chili peppers (if using).
    • Simmer for another 5 minutes.
  7. Serve:
    • Once the sauce has thickened and the chicken and vegetables are cooked through, remove from heat and serve hot.

Tips and Variations:

  • Blanching: While blanching the chicken is optional, it helps to remove any impurities and results in a cleaner taste.
  • Vegetables: You can substitute potatoes with sweet potatoes.
  • Spice Level: Adjust the amount of chili powder or chili paste to control the spiciness.
  • Flavor Boost: Add a dash of curry powder for a unique flavor.
  • Noodles: Add glass noodles or ramen noodles towards the end of cooking for a heartier meal.