[Jia Choi speaking] Now, Chef Lee Ha Yeon is going to make a representative dish of Korea — baechu kimchi,
which is a cabbage kimchi.
Baechu kimchi is the most common classic Korean kimchi,
and it is made by salting the whole cabbage and then stuffing the seasoning mixture between the leaves.
So, it's similar to white kimchi, but it's spicy.
And it's a kimchi that could be eaten all the time.
So, again, she has radish and pear.
[chopping sounds]
So, the typical recipe for cabbage kimchi — baechu kimchi....
There are three different types.
But, today she's making the Seoul style. Seoul kimchi.
So, South Koreans — Koreans consume about 40 pounds of kimchi per person annually.
So.... which is a lot!
So, it doesn't only mean, you know, Koreans eat red kimchi. There are, you know, many different types of kimchi.
But, yes, we do it lots of kimchi.
And most types of kimchi contain onion, green onion, garlic, ginger, and chili pepper.
[speaking Korean]
For the....
Same — it's julienned as you can see for the cabbage kimchi,
it doesn't have to be very finely julienned. It could be a little bit thicker.
Same as Asian Pear.
[chopping sounds]
For this kimchi could be preserved — if you preserve properly, it keeps years.
So, in this texture, if you cut super fine,
it could be dissolved in sodium, so that's why everything needs to be thicker, bigger....
Green onion and chive.
Go in there together.
Cut in a inch size.
[Speaking Korean]
She's saying the red pepper flake, it came from.....
Yeongyang.....
Yeah, which is a local area famous for pepper flakes, so....
So, the Korean pepper is not super spicy.
It's red like this. Normally, at the end of summer, it is sun-dried naturally and then ground.
So, that is a red pepper flake.
Again, kelp broth.
One cup of fish sauce.
Yes, this is a Korean pepper.
Fresh pepper.
so it is normally sun-dried as it is, for about — until it's completely dried.
Okay, she added the shrimp sauce.
Minced fresh shrimp.
Garlic and ginger.
Rice porridge.
This is anchovy powder.
So, dried anchovy, you ground, make a powder, and it gives umami.....
....to kimchi.
[Speaking Korean]
Okay, if the radish is all colored like this, and then you add....
....chive and green onion to the stuffing.
[Ambient noise]
[Speaking Korean]
Okay, for this one, she's adding black sesame.
[Speaking Korean]
She's saying that it's her mother's recipe.
Normally Koreans add white to this recipe, but she loves to add black sesame to it.
It looks good!
[Speaking Korean]
So, she's going to pick one of the leaves and see if the stuffing is properly seasoned.
And if it needs some, you know, more?
So, in winter, oyster could be added to the stuffing.
At this point, if you like some salt,
you can add one pinch of salt to it, but...
....once you make kimchi, you cannot season anymore.
That's why, you know, tasting is a must!
[Speaking Korean]
Again, fold in half.
Using the outer leaf, you wanna wrap the rest of the leaves,
so that the stuffing doesn't fall apart.
So, a long time ago, red pepper flake was rare....
And a very elaborate ingredient, so....
Kimchi was less spicy and it didn't look, you know, as red as it is nowadays.
And I think one of the great things about kimchi is that it could be eaten alone,
or of course with fries. But it is also included in recipes of other traditional dishes....
Such as kimchi chicken, which is kimchi stew.
You can make a filling for the dumpling,
stir-fry with tofu or pork....
The recipes that you can make using kimchi is almost endless.
So, I think that is the great part about kimchi.
[Music playing]