kimchi haze form moment. It’s called kimchiguk in Korean, is veritably easy to make and it’s a well- balanced “ one pot mess ” when served with rice.
You get the vitamins and minerals from well- fermented kimchi, and protein from pork and tofu.
It’s great for the downtime nutritional, warm, and satisfying.
I do n’t worry about making any other side dishes when I make kimchiguk. It’s so succulent that I do n’t pay attention to anything differently.
I just keep eating the haze and rice until it’s done.)
Table of Contents
Kimchi haze
Before there were ultramodern styles of preservation and husbandry in Korea.
we had to prepare food for the long, cold downtime when vegetables were hard to come by.
Neighbors would get together right before downtime thresholds and prepare huge batches of napa cabbage kimchi together.
enough to last all of the families involved for the whole downtime. This kind of event was called a kimjang.
To make sure the kimchi did n’t indurate over the downtime, we stored it in onggi crocks and buried in the ground.
so the temperature was always below freezing and our families could eat nutritional kimchi all downtime.
Of course, currently we’ve vegetables all time long and electric refrigerators, but numerous Koreans still make downtime kimchi in late November because napa cabbage is in season so it’s fresh, succulent and cheap.
It’s still the stylish time to make napa cabbage kimchi.
Kimchi haze
When I lived in Korea, I generally made downtime kimchi in the morning of December and would eat it until late March of the ensuing time.
Like numerous Koreans living in apartments, I ’d keep my onggi on the deck.
When I made kimchiguk, the first thing I did was put on my long red rubber gloves.
also I ’d take a pristine sword coliseum out to the deck and get some kimchi.
Oh, I ’ll noway forget the feeling of pressing down on the top of the kimchi in the onggi after taking some out!
You ’ll noway get tired of this haze.
Make this haze and you ’ll soon realize why Koreans make such a huge batch of kimchi at the kimjang we can make hundreds of different succulent dishes with it.
constituents( for 2- 3 servings)
2 mugs of diced kimchi
½ pound of pork shoulder( or pork belly), cut into bite sized pieces
Soup spoons of hot pepper paste
1 tablespoon of sugar
5 mugs of water
2 stalks of green onions, diced
package of tofu( 14 ounces396 grams), cut into bite sized cells
Directions
Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
Add water and bring to a pustule over hight heat and cook for 30 twinkles.
Add tofu and lower the heat to medium low. Cook for another 10 twinkles.
Add green onion and remove from the heat.
Serve hot with rice and a many further side dishes if asked .
