Kimchi

Emergency Kimchi by Maangchi

Kimchi is an absolute must at Korean table, be it at home or in a restaurant, breakfast, lunch or dinner. There is Museum of Kimchi in Seoul, South Korea, that lists over 150 types of kimchi. Check this video, it is quite interesting.

This recipe is based on Emergency Kimchi developed by Maangchi, author of one of the blogs that I follow. I am also subscriber to her website. Video of how to make her Emergency Kimchi (that I call Simple Kimchi) is on her website as well as almost 100 videos on her YouTube  channel.
This is the best kimchi I had in long time. What is really nice about making your own is that you can control how much garlic and pepper flakes you use. As you can see at bottom of this post, I like it hot and Marjo’s is on milder side. In Korea, kimchi in North is mild and farther South you go, spicier it gets.

Note: I used traditional Napa Cabbage since I didn’t have any emergency. The Napa cabbage was in refrigerator J.

Ingredients:
1 Cabbage
1/4 cup salt
1/3 cup hot pepper flakes, or to taste
1/4 cup fish sauce
1 Tbs. sugar
1/4 cup garlic, chopped
4 green onions, chopped
1 small carrot, julienned

Directions:
Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
Set aside for 10 minutes.
Make kimchi paste by mixing these ingredients in a bowl:
1/3 cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of chopped green onion (1/3 cup worth), ¼ cup’s worth of julienned carrot.
Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag.
Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.

Roasted Duck Legs with Red Cabbage and Dumplings

(Traditional Christmas Dinner)

As I noted in my previous blog this is perfect Christmas dinner for just two of us.

Since I had quite a few pieces of rendered skin from last night when I cut up the duck I used it as a bed form my legs so that the meat will not dry up. Both sides of legs were sprinkled with a bit of salt even though they were brined and about a tablespoon of crushed caraway seeds. Incredibly, there is no garlic. I covered the legs with parchment paper and then aluminum foil. The paper is there because the salt on duck would burn holes in aluminum if it comes into direct contact. I use it every time if aluminum foil would touch piece of salty food.

Duck is roasted similar way as pork roast but it takes only about 2-1/2  to 3 hours for meat to be off-the-bone tender and skin nicely golden and crisp.

First half hour in 375°F, then 350°F for 2 hours and back to 375°F for 15 - 30 minutes or till skin is golden. It is served with sautéed red cabbage (from jar J) and steamed dumplings.

  

Ready to be covered and roasted.

After 2 hours uncover and roast until golden brown.



Cabbage Rolls

Cabbage Rolls, just like Lasagna, is a favorite for large gathering, be it family, or church or community table. Since in my recipe I’m using Kasha (toasted buckwheat groats) it would qualify as a more traditional Polish version. Again, cook by feel. Every cabbage head is different size so there is no way to say if there will be leftover meat or cabbage.

Savoy Cabbage, 1 head, cored

2lb ground pork or 1lb ground veal and1lb pork

1-1/2 c. cooked Kasha or rice (3/4 dry)

Salt to taste

Ground black pepper

1t. marjoram

2T. Hungarian paprika

2 c. cabbage water (from boiling cabbage)

2 c. tomato sauce

Simmer cored cabbage in lightly salted water and remove leaves as they become soft. (Messy job but somebody has to do it J)

When the leaves cool enough to handle, flatly slice away part of thick main rib on all leaves and lay flat rib up.

Place the outer leaves on bottom of rectangular roasting pan.

Preheat oven to 350 °F.

While cabbage is simmering mix meat, cooked grains, salt and spices till well combined.

Take a tablespoon of mix and shallow fry to check for seasoning. It is always better to start with less salt, you can always add some more.

When happy with taste place meat mixture on end of leaf and roll one turn.

Fold sides over and complete the roll. Place on top of leaf in roasting pan. When all rolls are in pan pour mix of cabbage water and tomato juice on top, spread evenly, cover and bake for 2 hours.

Serve with rice, potatoes or alone.