Kimjang Project: Wrapped Kimchi

Описание: Bossam Kimchi / 보쌈 김치 is best served after fermentation. Also, it is possible to use various types of meat and fish as well as fruit and vegetables for the stuffing according to your preference. With all the colourful ingredients elegantly encased, this kimchi looks just as good as it tastes.

Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.

The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.

To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com

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Main Ingredients:
3 Halves salted Korean cabbage (1 half approx. 500g)
500g Korean radish (cut into bite-sized slices, approx. 3cm x 3cm)
3 Spring onions (cut into 4cm lengths)
2 Red chillies (deseeded and sliced)
30g Korean watercress (cut into 5cm lengths)
1 Korean pear (deseeded and cut into bite-sized slices, approx. 3cm x 3cm)
20 Dried Korean dates (finely sliced)
10g Pine nuts
1 Squid tube (cut into bite-sized slices, approx. 3cm x 3cm)
100g Fresh oysters

Seasoning ingredients:
50g Korean red chilli pepper
powder (Taeyangcho gochugaru)
30g Fine sea salt
15g Sugar
Pinch of sweetener
20g Garlic cloves (finely chopped)
10g Ginger (finely chopped)

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Method:
1. Remove the large leaves from the salted cabbage for wrapping at the end of the
process.
2. Cut the remaining cabbage into bite-sized pieces, approx. 3cm x 3cm.
3. Place the squid and fresh oysters with their juice in a large mixing bowl.
4. Add all the seasoning ingredients and mix them all together gently.
5. Add the rest of the main ingredients, then mix them together thoroughly.
6. Place the large cabbage leaves set aside in step 1 in a small bowl.
7. Stuff the large cabbage leaves with the mixture prepared in step 5.
8. Fold the leaves over and wrap them up tightly.
9. Place the kimchi in an airtight container and leave it at room temperature (normally
between 20 and 24°C) for one day then in the fridge to continue fermenting.

Notes:
• It is possible to use various types of meat and fish as well as fruit and vegetables for the stuffing according to preference. With all the colourful ingredients elegantly encased, this kimchi looks just as good as it tastes.
• This kimchi is best served after fermentation.

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This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'.

Please attribute as "Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.