Dae Jang Geum Kimchi/seaweed?
Home › Forums › Korean food discussion › Dae Jang Geum Kimchi/seaweed?
- This topic has 1 reply, 2 voices, and was last updated 8 years, 5 months ago by sanne.
- AuthorPosts
- November 22, 2015 at 12:36 pm #65572Kim YunmiParticipant
I’m trying to look at Dae Jang Geum to figure out the old Kimchi before the advent of hot pepper and nappa.
Looks Like turnip?? And Mu… http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.23.49%20AM_zps4tvresyl.jpg
Looks like pears are added?
http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.23.44%20AM_zpsbxw4rstu.jpghttp://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.24.36%20AM_zpspv7bf9pe.jpg Garlic: Ginger… but what are those other things? Is that still ginger and garlic?
And lemons?
http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.25.24%20AM_zpsf45gxk3r.jpg <– and what are the greens in the lower left. That don’t look like the mu tops. Looks like seaweed of some kind, but what kind is that?
I also found out that white rice was rare, so it’s more likely something like barley flour was used in the place of sweet rice paste. And that sichuan pepper was originally used. I also have this feeling that greens were also placed on top for short pickling. Such as mugwort, etc.
I’ve cracked most of the recipe through guesswork, but I’m not sure of the seaweed. And I’m not sure about the Asian pears… were they ground up and juiced?
- November 22, 2015 at 5:49 pm #65579sanneParticipant
Your guesses seem right to me, turnip is pretty (horse-radishy) hot uncooked; garlic and ginger peeled/unpeeled.
I’d skip the gruel (tends to spoil).
Yes, citrons, yucha (spelling?). And bae (pear). Put slits in the citrons and quarter the pears. Put sliced garlic and ginger in a cotton-cloth bag. And those greens are the radish-tops. Put in some spring onions, too.
That’s dong-mu mul-kimchi! I made that quite often, but with fermented peppers as a starter instead of turnip. It takes a few weeks at low temperature to ferment.
Turnip-kimchi is nice, too …
- AuthorPosts
- You must be logged in to reply to this topic.