김치 – Kimchi

Ok. Bought some kimchi (simple version, just chinese cabbage) a few days ago, since I was really curious about what it really tasted like. It tastes like sweet chili sauce, but not as sweet. I’ll absolutely buy this stuff again, – or even make my own? (It seems easy, but most asian things are more complicated than they appear… (good) sushi is one example). For those of you who haven’t got a clue what I’m talking about when I say ‘kimchi’, I’ll explain;

Kimchi is a korean accompaniment to food. It is basically; fermented vegetables with red chili, garlic and sometimes ginger. The most common type of kimchi is based on chinese cabbage, but there are all kinds of variations, with radishes, leek etc. Korean people eat it, together with almost everything and anything. You could say, that it is used like sweet chili sauce or soy – either as an accompaniment or as an ingredient in dishes. There are even dishes specially made with kimchi, like kimchi stew (kimchi jjigea 김치찌개) or kimchi pancakes (kimchi buchim 김치부침).

One thing I’d like to try is cooking Nokducheon (녹두전), which is small ‘pancakes’ based on mung beans. Would be interesting, the only problem is the rarity of the ingredients. It’s not very often we have mung beans, bean sprouts or sesame oil in our kitchen… ~ㅋㅋㅋ

I only ate half of it, so I put the rest in a small glass jar – which there has been swedish “sill” in once! Glass jar changes nationality in half a second, from pure swede to real korean in an instant!

~한나

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