Thursday, 22 August 2013

Korean Cookery in September

Beef Bulgogi stuffed with shiso leave/
August month is my Korean cookery free month, but I made an exception to do one cookery for very keen sisters from Glasgow.
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)

Kimchi stew


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