Korea’s Greatest Food, Chef kim’s Korean KIMCHI

kimch_slide2Kimchi, a fermented cabbage, is the most famous traditional food and icon that well-represents Korea itself, as it accompanies almost every meal served in the country. Depending on the main ingredient used, the name of the dish also differs where cabbage, radish, cucumber and/or other vegetables often play the role. In addition, there are many variations in recipes and forms, offering the fun of tasting different textures and flavors from all across the nation. Aside from these, the health benefits of kimchi are gaining more attention nowadays due to its enormous nutritional value, therefore, becoming an international wellbeing food, not just limited to Korea.

Korean Kimchi

Where to buy?

Chef kim Restaurant and local Tony & Mark’s

Chef kim restaurant information
☏ 8338 7831
♡ 4 Linden Ave, Hazelwood Park, SA
♡ chefkim.restaurant@gmail.com

 

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COOKING WITH KIMCHI

Kimchi pancake recipe put it on display at tonyandmarks_logo

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INGREDIENTS 

  1.  Kimchi 120g
  2. Flour ¼ cup (starch can be mixed)
  3. Water 3 Tbsp
  4. Sliced onion 30g (Optional)
  5. Diced carrot 30g (Optional)
  6. Diced Spring onion 40g (Optional)
  7. Vegetable oil 3 Tbsp

 

STEPS

  1. Put all ingredients in a bowl and mix them lightly, being careful not to over mix or the pancakes will be rubbery. The batter should have a crepe batter consistency, similar to pouring cream.
  2. Heat a frypan over medium heat with 3 Tbsp of oil.
  3. Ladle cup of batter into pan and spread out batter thinly.
  4. Fry for 5-7 mins until crisp on either side, turning over once.
  5. Ready to eat!!

 

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Traditional pots

Origin of Kimchi

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Traditional mixer

For as long as humans have been harvesting crops, they have enjoyed the nutritional elements of vegetables. However, during the cold winter months when cultivation was practically impossible, it soon led to the development of a storage method known as ‘pickling’. Rich in vitamins and minerals, kimchi was introduced in Korea around the 7th century. Though, the exact date when hot pepper powder was first added remained unknown.

 

 

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Dry peppers in a stone mortar

Nevertheless, it is presumed that beginning from the 12th century,
several spices and seasonings began to gain popularity and it was not until the 18th century that hot pepper
powder was finally used as one of the major ingredients for making kimchi. In fact, the very

same kimchi as we know today has retained the same qualities and cooking preparations that prevailed ever since it was first introduced.

Nutritional Value of Kimchi

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Red & White Kimchi

Eating kimchi highly recommended because of its nutritional values! Thanks to the fermentation process, kimchi is packed with tons of vitamins and minerals and it not only contains lactic acid bacteria, a bacterium that helps with digestion and combats against harmful bacteria, but also helps prevent the growth of cancer. It was also featured in ‘Health’, a famous health magazine, as one of the top five healthiest foods in the world.

(http://english.visitkorea.or.kr)

There are many KIMCHI variations

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