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Kim chee

I have yet to eat at a Korean restaurant on the continental U.S. that serves Korean food that I think is yummy. Yes... it's late right now and I am reading the local (Hawai'i) paper online LOL It's about kim chee:

An excerpt of the article:

"The term, rooted in Middle Chinese, means to soak or steep vegetables or greens. Originally, kim chee was just a salted vegetable, explained chef Chae Won Choe, who was born in Korea and raised in Hawai'i. After chilies were introduced to Korea in the 17th century, Koreans created a variation on the theme, seasoning the salted vegetables with sweet, hot peppers.

Now the dish is officially designated a National Treasure in South Korea. "Kim chee, we had breakfast, lunch and dinner — so many different kinds," said Mimi Mitsunaga, who grew up in Korea and for the past 13 years has masterminded an immense kim chee-making project for Iolani School's Family Fair.

Says Choe, "You can kim chee any kind of vegetable." Common in Korea are kim chees made with eggplant, mustard leaves, lettuces, carrots, gourds, watercress, leeks, chives, green onions, pumpkin, various roots and shoots, according to "The Kim Chee Cookbook," by Kim, Lee and Lee (Periplus, 1997), an excellent English-language guide to kim chee lore, history and recipes. And seafood, too: oysters, squid, shrimp, pollack, cutlass fish."

Seen at http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20050720/LIFE02/507200311/1083

There is a really good Korean restaurant in Waimalu Shopping Center. ANYWAY here is a cucumber kim chee recipe:


2 Japanese cucumbers
Table salt or finely ground sea salt
1 teaspoon coarse-ground Korean red pepper
1 tablespoon sugar
1 teaspoon minced garlic
1 teaspoon peeled, minced ginger
2 tablespoons (or more, as desired) minced green onion

Wash unpeeled cucumber, cut off ends and cut into chunks. In a nonreactive bowl, layer the chunks with a light sprinkling of salt between each layer. Toss and stir to distribute salt. Allow to sit for 20 minutes, then rinse off a piece and taste. If too salty, wash cucumber in cold water and proceed. If not salty enough, allow to marinate longer. When the flavor is right, drain and rinse in cold water.

In a bowl, stir together Korean red pepper, sugar, garlic, ginger and green onion. Add cucumber, toss well and pack into sterilized jars. Refrigerate; this is ready to eat the same day. Keeps about 2 weeks, refrigerated.

Per 1/4-cup serving: 10 calories, 0 fat, 0 saturated fat, 0 cholesterol, greater than 400 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar, 0 protein

Seen at http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20050720/LIFE02/507200309/1083



( 5 comments — Leave a comment )
Jul. 27th, 2005 05:10 am (UTC)
needs more pepper. LOTS more pepper.
Jul. 27th, 2005 06:51 am (UTC)
Thanks for the recipe - I "memoried" it.

Have you tried any of the Korean restaurants in L.A.'s vast "Koreatown", or in the Kearny Mesa area of San Diego?
Jul. 27th, 2005 11:55 am (UTC)
I lalalala-love Korean food. One of my fave restaurants in Vancouver prepares their seaweed so well.
Jul. 27th, 2005 12:56 pm (UTC)
I bet you can find a yummy Korean restuarant outside or near a military base!
Jul. 28th, 2005 02:31 pm (UTC)
Love love love lovvvvvvvvvvvvvvve kim chee!!!
( 5 comments — Leave a comment )


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