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Mul Kimchi

September 4, 2011

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Hurrah for adventures! We’ve been lucky enough to take part in some kimchi making adventures with a food TV show that is traveling around Korea exploring unique kimchi found in special regions. Isn’t it just perfect that eatyourkimchi should tag along? Eh? Eh? Guys? Right? Isn’t it?! HEY!!!

Secret Garden Cappucicno Scene

OMG OMG OMG OMG OMG SECRET GARDEN OMG OMG OMG

So, today’s adventure takes us to Pyeongchangdong 평창동 which is considered to be the Beverly Hills of Korea. Talk about gorgeous and ridiculously expensive homes! You know when you watch a Korean drama and you see the grass covered property of some rich family? That’s probably filmed in this area, one of the few locations in Korea where homes have lush grass covered lawns. Anyways, we digress. We went to “The Green House” which is a coffee shop/restuarant/wedding banquet hall for some unique water kimchi. Did we mention this is same place used to film the epic cappuccino kiss scene in Secret Garden? EIIII! We asked the owners if it was flooded with fans during filming, but they said they filmed in the wee hours of the morning. Ah, sucks for the actors and actresses. Anyways, back to life-saving kimchi!

In Pyeongchangdong, we tried mul kimchi. More specifically, a special recipe of Al-bae-gi mul-kimchi (알배기물김치) and it means we’re only using the sweetest leaves of the cabbage found on the very inside of the cabbage head, and making a watery kimchi out of it. So, basically, this is “Cabbage Heart Water Kimchi.” Sounds so badass doesn’t it? “Yeah, when I was in Korea, I ate raw Cabbage Heart. WHAT WHAT!!!!”

The very basic difference of water kimchi (mul kimchi 물김치) and other kimchi is that this kimchi is served in a vinegary brine, and thus loses the traditional red colour associated with kimchi. The kimchi we made this day is also unique because it lacks the traditional spiciness that usually accompanies majority of kimchis.

*ahem*

Ingredients:

1. the heart of napa cabbage *evil laughter* (baechu 배추)
2. daikon radish (mu 무)
3. white onions (yang pa 양파)
4. brining shrimp (Saeu-jeot 새우젓)
5. Korean pear (배 bae)
6. red bell pepper/sweet red peppers (Paprika 파프리카)
7. salt (sogeum 소금 )
8. green onions (pa 파)
9. water (mul 물)

Unfortunently they didn’t show us the precise measurements, as this is a unique family secret, but if you really want to make this at home, we saw about 5 cups of pureed ingredients and 1 tablespoon of salt into the liquid. After that, you hand rub each leaf with the puree and fill the puree bowl with water, adding 2 more tablespoons of salt. This will be the final brine in which you leave the kimchi. After 3 hours, it’s ready to eat! It had a very unique sweet and salty combo happening, and it really reminded us of Spanish Gazpacho. YUM!

We’ll be going on more kimchi making adventures to show you unique kimchi and Korean scenery, so stay tuned for more :D

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