Unlock the Secret to Authentic Korean Kimchi
A Recipe Born from Tradition and Instinct
Meet Park Choon-Hee, a kimchi master who’s perfected a recipe that’s both versatile and adaptable to any vegetable. The key to her success lies in a traditional homemade broth, carefully crafted to balance three essential flavor profiles: dambek-ham (cleanness), siwon-ham (freshness), and dan-mat (sweetness).
The Art of Balancing Flavors
To achieve this harmony, Mrs. Park combines an array of ingredients, including scallion roots, onion skins, shiitake mushrooms, and potato, with dried pollack, shrimp, and anchovies. This medley of flavors is then simmered in 10 liters of water for 1 hour, with a hint of kelp added in the final 15 minutes.
The Sweetness of Dan-Mat
While the broth is cooking, a blend of pear, apple, and onion is prepared in a blender, adding a touch of sweetness to the mix. Once the broth is ready, the solids are strained out, and the dan-mat base is stirred in, followed by the addition of gochugaru, garlic, and ginger.
Assembling the Perfect Kimchi
With the broth complete, it’s time to coat each leaf of cabbage and radish, making sure to tuck a few radishes inside for added flavor. Continue this process until your jar is filled to the brim, then seal it firmly and let the fermentation magic begin.
Trust Your Taste Buds
Mrs. Park’s recipe is not about following exact measurements, but about trusting your instincts and taste-testing as you go. So, don’t be afraid to experiment and adjust the flavors to suit your palate. With a little patience and practice, you’ll be creating kimchi that’s truly unforgettable.
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