The Kimchee Cookbook

by Man-Jo, Kim; Kyou-Tae, Lee; O-Young, Lee

• ISBN13: 9789625935065
• ISBN10: 9625935061
• Format: Hardcover
• Copyright: 1999-12-01
• Publisher: Periplus Editions

Summary

Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean. Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salt), spicy, sour, sweet, and bitter) which in turn symbolize universal directions, actions, and seasonal changes. Rooted in Northeast Asian theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms. The Kim Chee Cookbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture.

Author Biography

Lee O-Young is a Doctor of Literature and a renowned literary critic. He has served as a director at the Ewha Woman's University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture. Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province. Kim Man-Jo is a food industry consultant. She has taught at the Seoul Women's University and Yonsei University, and is presently living in Indonesia researching material for a new book.

Table of Contents

The Origins, History and Culture of Kimchee	p. 6
Ingredients	p. 24
The Secrets of Making Kimchee	p. 28
Winter Kimchee Recipes	p. 40
Stuffed and Wrapped Vegetable Kimchee	p. 44
Traditional Whole Cabbage Kimchee	p. 44
Assorted Watery Kimchee	p. 46
Whole Cabbage Watery Kimchee	p. 47
Whole Radish Watery Kimchee	p. 47
Mixed Whole Cabbage and Radish Kimchee	p. 49
Frozen Pollack Pickle	p. 49
Dried Pollack Kimchee	p. 51
Octopus Kimchee	p. 51
Squid and Radish Kimchee	p. 51
Stuffed Whole Cod Kimchee	p. 53
Cured Cod with Cabbage and Radish Kimchee	p. 53
Wild Lettuce Kimchee	p. 54
Stuffed Whole Radish Kimchee	p. 55
Spring Kimchee Recipes	p. 56
All Season Juicy Kimchee	p. 58
Stuffed Crab Shell Kimchee	p. 58
Spring Bellflower Root Kimchee	p. 60
Wild Lanceolate Root Kimchee	p. 61
Young Whole Garlic Pickle	p. 62
Mulberry Leaf Pickle	p. 63
Semi-Dried Radish Chips	p. 64
Korean Watercress Juicy Kimchee	p. 65
Chinese Chives with Anchovy Paste	p. 66
Hot Spicy Spring Kimchee	p. 67
Young Spring Scallions Kimchee	p. 68
Kitefish Pickle	p. 69
Burdock Root Kimchee	p. 71
Bamboo Shoots Pickle	p. 71
Summer Kimchee Recipes	p. 72
Fresh Ginseng Kimchee	p. 74
Young Summer Radish Watery Kimchee	p. 74
Perilla Leaf Rolls	p. 75
Soy Bean Leaf Kimchee	p. 75
Stuffed Green Tomato Kimchee	p. 77
Stuffed Cucumber Kimchee	p. 77
Stuffed Eggplant Kimchee	p. 79
Green Hard Persimmon Kimchee	p. 79
Savoy Cabbage Kimchee	p. 80
Young Green Leafy Summer Cabbage Kimchee	p. 81
Perilla Kimchee	p. 83
Swiss Chard Kimchee	p. 83
Hot and Spicy Cucumber Chunks	p. 84
Lotus Roots Pickle	p. 84
Cucumber Juicy Kimchee	p. 86
Wrapped Cucumber Kimchee	p. 87
Whole Cucumber in Brine	p. 89
Green Chili Pickle	p. 89
Young Grape Leaf Pickle	p. 89
Autumn Kimchee Recipes	p. 90
Fresh Oysters Kimchee	p. 92
Freshly Harvested Autumn Cabbage Kimchee	p. 92
Mixed Vegetable Instant Kimchee	p. 92
Ponytail Radish Watery Kimchee	p. 94
Hot Fish-Flavored Kimchee	p. 95
Light and Refreshing Festive Autumn Whole Cabbage Kimchee	p. 96
Shredded Radish with Fresh Oysters Kimchee	p. 97
Scale-Cut Radish Kimchee	p. 99
Stuffed Ponytail Radish Kimchee	p. 99
Refreshing Cubed Radish Kimchee	p. 99
Autumn Pumpkin Kimchee	p. 100
Sweet Potato Vine Pickle	p. 101
King Scallions Kimchee	p. 102
Stuffed Whole Squid Kimchee	p. 103
Whole Radish in Rice Bran Kimchee	p. 105
Autumn Soy Bean Leaves Kimchee	p. 105
Radish Stems with Anchovy Paste Kimchee	p. 105
Whole Cucumber in Rice Bran Kimchee	p. 106
Fillet of Flounder Kimchee	p. 106
Whole Radish in Brine	p. 107
Garlic Cloves Pickle	p. 107
Year-Round Kimchee Recipes	p. 108
Pearl Onion Kimchee	p. 110
Firm-Headed Cabbage Juicy Kimchee	p. 110
Stuffed Firm-Headed Cabbage Kimchee	p. 110
Cool and Juicy White Kimchee	p. 112
Fresh Young Spinach Kimchee	p. 113
Cut and Jumbled Cabbage Kimchee	p. 114
Young Green Summer Cabbage Kimchee	p. 114
Whole Carrot in Rice Bran Pickle	p. 115
Fresh Ginger Pickle	p. 115
Stuffed Carrot Kimchee	p. 116
Hot and Spicy Carrot Chunks	p. 116
Cubed Radish Kimchee with Oyster	p. 117
Firm-Headed Cabbage Kimchee	p. 119
Wrapped Firm-Headed Cabbage Kimchee	p. 119
Table of Contents provided by Syndetics. All Rights Reserved.