Subscriptions and Feeds

Translate This Page


  • WWW


  • hit counter html code

  • web log free

« November 7, 2005 - November 13, 2005 | Main | November 21, 2005 - November 27, 2005 »

November 19, 2005

Baechue Tong Kimchi (Whole Cabbage Kimchi) by Ji Young Park

discuss culture and cuisine.

Anyone who has ever read a Korean tourist brochure knows that kimchi connects the Korean people to our ancestors, our land, our children, our culture, our sense of identity and past struggles for survival during the bitter cold winter months.

To say that kimchi is a cultural icon to Koreans is a bit of an understatement. It might not be an exaggeration to say that kimchi is a part of The Korean cosmos.

I can't find the source of this quote, "As one eats kimchi, one eats the universe, and in so doing becomes part of the universe and the universe becomes a part of man."

Kimchi is also touted as a cure-all, mostly coming from Korean sources. Food writers have waxed poetic about the health benefits which sometimes include elaborate charts. Lots of energy and money are spent on scientific studies about kimchi. Most recently bird flu, before that SARS. I haven't read the papers, I'm not sure how the birds were fed kimchi*.

Thanks to Alan Alda's MASH** and Veterans from the Korean War, the most famous kimchi in America with the over 50 crowd seems to be "the buried in the ground" winter kimchi. This type of kimchi is still made, but mostly in rural areas. Anyone who has been to Seoul in the last 20 years or so will know that it's difficult to find a spot to dig a hole in the ground without a concrete drill. Even 30-35 years ago in Seoul my family never made this type of kimchi. I do remember some of our neighbors making it though.

The (in)famous "buried in the ground kimchi" is kimjang, the most prized version is from Northern areas. The seasoning tends to be milder with more refreshing kimchi "juice". Kimjang is a topic for a whole other post.

In reality the most ubiquitous kimchi is baechue kimchi or nappa cabbage kimchi.

Continue reading "Baechue Tong Kimchi (Whole Cabbage Kimchi) by Ji Young Park" »

Note to Contributors

DO NOT approve comments to your posts. I will do that. Recently there have been alot of spam comments. Spam comments containing advertising or potential viruses that can do damage to the blog.

I'm not sure if "virus" is the correct word, but I've participated in forums for bloggers where there has been discussion of spam comments having deleted entire blogs!

I back up the data frequently but to put it all up would be really tedious and time consuming.

November 15, 2005

Korean Soy Sauce Marinated Raw Blue Crab, GaeJang by Ji Young Park

P1010020_2I invite Korean bloggers to join book of rai forum as well as the readers from the University of Hawaii who have been following this series. I'll be posting some different Korean recipes in the forum.

Gaejang is an intensely flavored dish. It's piquant with hot fresh peppers and red pepper flakes. The texture of the raw crab is a bit slimy and rich.

If you're concerned about eating raw crab then don't eat this. I've been eating gaejang since I was a child and have never had a problem. I've also made this with frozen blue crab many times.

Continue reading "Korean Soy Sauce Marinated Raw Blue Crab, GaeJang by Ji Young Park" »

Book of Rai Food Forum

April 2006

Sun Mon Tue Wed Thu Fri Sat
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29