Korean Kimchi Feast

Banchan is the fabulous Korean tradition of small side dishes, of which perhaps no other culture is so famous for. Served alongside rice for thousands of years, the number of dishes served at a meal was a metric for social status and prosperity.

The Korean love of kimchi, or pickles and fermented foods, really shines through in the endless array of varieties, of which there are hundreds, and those are just the officially famous ones. The concept of kimchi is limited only by imagination, and the number of ingredients both domestic and foreign that Korean chefs can get their hands on. Fermenting foods may have been a necessity to survive the long, cold Korean winters in ages past, but it’s also incredibly delicious.

I suppose I could have gone full royal court and made 12 sides, but I thought that just a humble 6 would be a good start, and decent tribute to the long history of kimchi in Korea.

So today. . . or over 4-5 days more accurately. . . we’ll be transforming this…

…into THAT.

and then we can make this!

a delicious bibimbap, or Korean Rice Bowl. But first we have a lot of pickling and fermenting to do. So let’s get started. (Feel free to scale these recipes up or down)

Continue reading “Korean Kimchi Feast”

HOF Episode 21: Umami and Kimchi (Japan and Korea)

What does it mean for one culture to “steal” from another? How often does it happen? Is it a bad thing when it does? Listen to explore those questions and more, as we visit the Far East once again, this time even farther east. . . to Japan and Korea.

Also known. . . by myself at least, as the lands of umami and kimchi.

AVAILABLE ON ITUNES,   SPOTIFY, and GOOGLE PLAY.
Please leave a review to help spread the word!

Korean Traditional Music sampled from The National Center for Korean Traditional Performing Arts. Republic of Korea / 1997

Continue reading “HOF Episode 21: Umami and Kimchi (Japan and Korea)”