Kimjang Project: North Korean Style Kimjang Kimchi

Описание: Bukhansik Kimjang Kimchi / 북한식 김장김치 is a type of North Korean style kimchi. Typically, North Korean kimchi tends to use fewer ingredients than kimchi made in South Korea or China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty (1392-1910).

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 (julienned)
3 Spring onions (diagonally sliced into 4cm lengths)

Seasoning ingredients:
50g Korean red chilli pepper powder (Taeyangcho gochugaru)
20g fine sea salt
Pinch of sweetener
15g Garlic cloves (finely chopped)
5g Ginger (finely chopped)
1 Royal gala apple (deseeded and blended)
20g Fermented shrimp paste (Saeujeot)

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Method:
1. Put the julienned radish and red chilli pepper powder in a large mixing bowl and mix
them thoroughly.
2. Blend an apple with a little water to make an apple juice and put in a muslin bag to
filter any bits.
3. Add the strained apple juice and the rest of seasoning ingredients into the bowl
and mix them well.
4. Place one cabbage quarter in the bowl and spread the julienned radish mixture
over each leaf, one or two tablespoons for large leaves.
5. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the
outermost leaf.
6. Place the kimchi in an airtight container and leave it at room temperature (normally
between 20 and 24°C) for two days depending on the weather and personal
preference (how fast you want your kimchi to mature) then store in the fridge.

Notes:
• North Korean kimchi usually uses fewer ingredients than kimchi made in South Korea or
China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty
(1392-1910).

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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.