Ms. Lee's original recipe for authentic kimchi. And a Korean cooking evening in pictures.

F rough Lee is stuck with both arms in a huge plastic bowlful of Chinese cabbage. She explains something to me in Korean. "So, and now douse with salt water," her son translates for me simultaneously. This is actually concerned with the programming of artificial intelligence during the day - but tonight he came with his mother and other very nice Korean people in the Port of Hamburg to bring us the kitchen of their homeland. And everyone takes this task very seriously.

Effilee Korean Cooking | GourmetGuerilla.comEffilee Korean Cooking | GourmetGuerilla.com

Nobody cooks professionally here. The ladies and gentlemen live in Hamburg and have completely different jobs in real life. But tonight, we cook together, as Korean families do at home everyday. The initiator of this great idea is the culinary culture magazine Effilee. Together they planned, organized and provided the typical Korean products. Now, {Trend} Kitchen & Club's sweet kitchen smells wonderfully, liquids bubble into big pots, vegetables pile up on cutting boards or even cut into perfect, tiny pens with big knives.

Nobody cooks professionally here, ladies and gentlemen live in Hamburg and all else goes after very different activities, but tonight we cook together like Korean families do at home The culinary culture magazine Effilee is the initiator of this great idea, and together with the Korean ladies and gentlemen, people have planned, organized and produced the typical Korean products.Now, it smells wonderful in the sparkling event kitchen, liquids bubble into big pots, vegetables piling up on the chopping boards or being cut into perfect, tiny pens with big knives. Effilee Korean Cooking | GourmetGuerilla.comMs. Lee's original recipe for authentic kimchi. And a Korean cooking evening in pictures.

Speaking of perfectionism: As in many Asian country kitchens, Korea also spends a lot of time and effort on preparation. The perfect cutting of the different ingredients to exactly the same size, the color harmony and the individual pre-cooking of e.g. different hard vegetables occupy an important part of the cooking process. An appealing aesthetic and the perfect taste are the goal.

I see how Mrs. Cho separates eggs, from the egg whites and yolks bakes wafer-thin omelettes separately and cuts them into fine strips. When I curiously inquire about this amazing separation, she explains to me: "That's just prettier. The snow-white and bright yellow ice-creams look a lot more colorful and appetizing in the glass noodle salad. "She's right.

 Effilee Korean Cooking | GourmetGuerilla.com  Effilee Korean Cooking | GourmetGuerilla.com Ms. Lee's original recipe for authentic kimchi. And a Korean cooking evening in pictures.

In itself, Korean cuisine is not complicated at all. Fermented pastes made from chilli and soybeans form an important basis for the typical Korean taste. Add to that soy sauce, sesame oil, fresh ginger and garlic - and you can start cooking in your own home kitchen.Even if the vegetables are not perfectly cut - it's definitely not.

This evening, we cook and eat the spicy Korean braised meat Bulgogi, Dduk Guk - a festive beef broth with rice cake, Teokguk - rice cake soup, haemul Pajeon - pancakes with vegetables, seafood and spring onions and Japchae - glass noodles made of sweet potato starch with meat and vegetables. In addition there is rice, a fantastic dip of salt and sesame oil and - of course - the best-known side dish from the Korean kitchen: kimchi.

 GourmetGuerilla.com  Effilee Korean Cooking | GourmetGuerilla.com  Effilee Korean Cooking | GourmetGuerilla.com  Effilee

Kimchi can be made from a variety of vegetables. But the most famous and traditional is certainly the Chinese cabbage. In Korea, each family makes their own kimchi according to their individual recipe and likes to ripen it on the balcony in large containers. I brought you the recipe from Ms. Lee today. The ingredients you get in the well-assorted Asian shop or of course online. * And if the crowd scares you: The recipe can be halved or quartered course. But I'm sure you can not get enough of your homemade kimchi.

Have it!

PS: If you fancy other Korean-inspired dishes, there are more delicious recipes.

Effilee Korean Cooking | GourmetGuerilla.comKimchi authentic Korean recipe | GourmetGuerilla, DE

Ms. Lee's original Korean Kimchi recipe

Ingredients for 2.5 kilos of kimchi (3-4 large jars):
= title = "Page 1">

2 large heads Chinese cabbage (together about 2.5 kg)
150g + 3 tablespoons coarse sea salt
1 tablespoon glutinous rice flour (or notfals starch)
cold water
7 Garlic cloves
25 g of fresh ginger
300 g radish
1 carrot
1 apple, peeled and pitted
5 spring onions
8 tablespoons of Korean chilli flakes (gochugaru) 4 tablespoons fish sauce
1 tablespoon sugar
roasted light sesame

Optional:
50g Saeujeot (fermented Korean salted minced pancakes in
brine)

Here's how it works:

Cut off the protruding stalk from the cabbages. The cabbages each quarter through the stalk quarter. The cabbage leaves should still stick together at the bottom.

Dip the cabbage pieces in cold water, drain them roughly and place them in a large bowl. Dissolve half of the salt in 1 liter of cold water and add to the Chinese cabbage. Sprinkle the other half of salt on the white part of Chinese cabbage leaf by leaf. Let the salted cabbage stand for 3-4 hours and turn it every hour.

Stir in glue flour in 200ml of cold water with a whisk. Boil in a small saucepan over medium heat, stirring vigorously so that the flour does not burn on the bottom of the pot. Continue to simmer for 2 minutes on a smaller scale, then remove the pot from the heat and chill.

Cut the radish, carrot and apple into very fine strips (julienne). Spring onions cut into small pieces (oblique shape, white pieces smaller than green).

Tips:
Maturing Time: After 1-3 days kimchi starts to ferment. After about 1 week, the kimchi is ready to eat and about 1 month long (times are according to taste!). Older sour kimchi is especially good for stews and for frying (eg kimchi pancakes).

Whether everything works well in fermentation, you can tell from a sour smell and small bubbles through the Liquid rise to the surface. During the fermentation process, always press the kimchi into the liquid with a clean spoon, so that it is completely covered.

Before consumption, remove a Chinese cabbage piece, cut off the stalk and cut the leaves into bite size Pieces (5-7cm).

Instead of chopping Chinese cabbage in large pieces, you can also cut into bite-sized pieces and ferment it.

 Kimchi authentic Korean recipe | GourmetGuerilla, DE