Category Archives: Korea

Cool as Cucumber Kimchi

With temperatures warming up again and summer on its way.  Cucumber kimchi is a wonderful, light recipe for picnics, snacks and light meals.  Easy to make, unlike many kimchi recipes, cucumbers can be enjoyed right after preparation, or it can be allowed to ferment for a short period before eating it.  Read To learn more about kimchi, and also find a great recipe for cucumber kimchi, click HERE for my recent article in Zester Daily.

Zester - Kimchi

 

Communist Kimchi!

DPRK Kimchi recipe

DPRK Kimchi recipe

You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. And with some description and input from food and travel writer, Michael Y. Park, who brought the recipe out of North Korea, I did it. I recreated North Korean kimchi, or at least, according to Michael, I came very, very close.

According to Michael, communist, North Korean kimchi is, in general, less salty, less spicy, more watery and more fishy than the democratic kimchi in South Korea. Internet searches simply confirmed Michael’s observations, so his words were all I had to go on. My read of the North Korean recipe was that it had three major differences from South Korean recipes. The first difference was a long time – 24 hours – for salting/brining that preceded the seasoning of the cabbage. The second one was that fishy flavor, and the third was that after three days of fermenting, the jars were opened and topped with beef or fish broth and then re-sealed.

Now, my South Korean kimchi recipe, usually packs a bit of a wallop of spice, but has only a couple of tablespoons of salted shrimp or anchovies in it. The fish makes it a bit more savory, and helps to balance the red pepper and ginger, but it doesn’t impart a “fishy” flavor, so that was the first challenge. The second challenge was the 24 hour salting/brining that the North Korean recipe calls for. That seemed like a long time to brine cabbage, I usually only brine for about 3 hours maximum. Some South Korean recipes don’t brine the cabbage at all. I wondered just how much of the vegetable I would have left after 24 hours. Expecting to over fulfill the plan, I bought a lot of sprats. I chose sprats because they are small and cheap, and I could get them fresh.

For the first iteration of the recipe, I kept the ingredients the same as my S. Korean kimchi and used the North Korean salting procedure along with about 3/4 of a pound of fresh, cleaned sprats. This was good, not to fishy, and very spicy. I thought that if I decreased the spiciness and saltiness, the fish flavor would shine through more. So, I tried again. The second iteration of the recipe looks like this:

DPRK Kimchi – 2nd Iteration

Ingredients
2 Napa Cabbages, washed and cut in half (four halves)
1/2 cup coarse sea salt, divided into four 1/8 cup batches

Kimchi Seasoning
1 bunch of spring onions (6-8 onions)
1 leek
2-3 cups Korean radish, peeled and matchsticked (not daikon)
¾ -1 cup medium to large garlic cloves, peeled
1 piece of ginger – 4-5 inches by 1.5 inches
1/3 cup coarse red pepper powder (Gochu) (generously measured – i.e. “heaping”)
2-4 tablespoons coarse sea salt, or to taste
4-8 tablespoons sugar, or to taste
3/4 pound fresh sprats
Beef-flavored Dashida to taste

I tasted it about 10 days after adding the broth on day three of the refrigerated ferment. This recipe yields a savory, umami, gingery kimchi that is delicious, but not particularly fishy. Based on Michael’s description, I thought that it would still be too flavorful to be anything like North Korean kimchi, so I went back to the drawing board to try again.

DPRK Kimchi – 3rd Iteration

Ingredients
2 Napa Cabbages, washed and cut in half (four halves)
1/3 cup coarse sea salt, divided into four batches

Kimchi Seasoning
1/2 bunch of spring onions (4-6 onions)
1 leek
2-3 cups Korean radish, peeled and matchsticked (not daikon)
1/2 cup medium to large garlic cloves, peeled
1 piece of ginger – 3-4 inches by 1.5 inches
1/4 cup coarse red pepper powder (Gochugaru) (generously measured – i.e. “heaping”)
1-2 tablespoons coarse sea salt, or to taste
2-4 tablespoons sugar, or to taste
3/4 pound fresh sprats
Anchovy-flavored Dashida or Japanese Hon-Dashi to taste

Method
Cabbages were washed and drained. Then the leaves were salted. All four halves were placed in a covered container with no water. The next morning a significant amount of water had accumulated. The cabbage halves were shifted several times to allow those pieces on top some time in the brine. Cabbages were brined for approximately 24 hours.

When the brining is completed, the cabbage should be pliable as if it had been parboiled. Place cabbages in a colander and let drain. The, one-by-one, immerse the cabbages in a vessel filled with fresh water. Turn faucet on and allow water to run into vessel as you work the water around the leaves for a minute or two. When done, place cabbages in a colander and let drain. Do a second rinse and let cabbages drain as seasoning is prepared.

Trim the roots from the onions and leeks and remove any damaged greens. Wash both vegetables very well – especially the leeks. Trim onions into 3-4 inch segments, then cut in half lengthwise. Separate the leek greens from the base and quarter the base. Then trim the base segments into 3-4 inch strips and slice lengthwise. Trim the leek greens in a similar manner. Add match-sticked radish to the vegetable mix.

Peel the ginger, roughly chopped and place in the food processor along with the garlic cloves. Pulse these until very fine, but not quite a paste has formed. Add to the vegetable mix along with the gochugaru, sea salt and sugar and mix well.

Then clean the sprats. Rinse and pulse in the food processor until very fine. Add the ground sprats to the vegetables and seasonings and mix well. Cover and set aside for at least ½ hour.

After ½ hour, stir the seasoning mix. You could coat the cabbages with it, or let it sit for more time and become juicier. I usually let mine sit for an hour or two, stirring every half hour, before moving on to the next step. When ready to season, take up the halved cabbages, one-by-one and slide the seasoning between each row of cabbage leaves, coating the leaves evenly with the spices. When the cabbage coating is done, slide them into jars, placing an extra bit of the seasoning mix in the jars as well – no more than 1 or two tablespoons. You can cut the cabbages into smaller bundles if desired as well. Pack the jars more lightly than when making South Korean kimchi to allow for the addition of broth in three days time.

Rest the jars overnight at room temperature to get the fermentation going, then refrigerate to slow fermentation.

At day three, remove the jars from the fridge and allow them to rise towards room temperature. Make Dashida broth or Hon Dashi according to taste or use about 2 teaspoons of dehydrated stock to 2.5-3 cups of water. When the kimchi AND the broth are at or near room temperature, open the jars in the sink and allow them to bubble up. If necessary, remove some kimchi from the jars to leave about 1.5 – 2 inches of space at the top of the jar. Pour the broth into the jar and insert a spoon to make sure the broth penetrates to the center and bottom of the jar. Repeat another time or two, top off the broth and seal the jars. Wash and dry the jars and place back in the refrigerator at the earliest time possible. Wait 3 days to 1 week and North Korean kimchi is served.

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North Korean Kimchi - 2nd and 3rd Iterations

North Korean Kimchi – 2nd and 3rd (R) Iterations

As you can see the North Korean kimchi samples are much lighter in color than South Korean kimchi – owing to the much lower amount of red-pepper and possibly of salt in the Northern recipes. Interestingly, I found that between 3/4 pound and 1 pound of sprats did not produce a fishy flavor. All this fish just made the kimchi more savory and added a bit of an umami factor – especially to the 2nd iteration sample. The fishy flavor, came from the addition of the fish broth after a few days of fermentation.

When all was said and done, Michael held a Kimchi Smackdown in New York City to compare the taste of my North Korean kimchi samples with a family South Korean recipe and some store bought kimchi from Koreatown.  You’ll have to go to Michael’s write up of the Smackdown to see which kimchi won, but I will tell you that the “3rd Iteration” recipe above was the closest to the kimchi Michael ate over in North Korea.

Most of the tasters did NOT like the limp texture of the North Korean kimchis, but you can correct for this by salting or brining for less time than 24 hours. Try, say 3-4 hours instead and your kimchi will be much more crisp and crunchy. I like the 2nd iteration sample over the third and may even make it instead of my usual S. Korean recipe from time to time.

This was a fantastic experience which I enjoyed immensely – and would do again in a heartbeat.  It is wonderful to learn about another culture through their cuisine, and this was particularly interesting because of the lack of information about foods of the North.

In closing, I’d like to remind everyone that kimchi of any sort is extraordinarily good for you as well.  It is packed full of probiotic organisms, such as Lactobacillus species as well as millions of bacteriophage to get the gut going and keep them going.  A great deal of our front-line immune defenses are also in the gut, so a diverse population of microorganisms down there make for a stronger immune response (at least in part).

(Words and recipe development by Laura Kelley. Photo of Handwritten North Korean Kimchi Recipe by Michael Y. Park; Photo of North Korean Kimchi 2nd and 3rd Iteration by Laura Kelley. Thanks to Michael Y. Park for sending me the recipe and allowing me to take part in his Kimchi Smackdown, and thanks to Elliot, Seungah for hosting the Smackdown and Rahul for lending his tastebuds to the task. Special thanks to Ms. Kim Nesbit for her assistance and advice during recipe development.)

Kimchi Chigae

I love kimchi.  I have several jars of kimchi in my refrigerator at all times.  Kimchi of Napa cabbages and Korean radish, cucumber kimchi, and now, thanks to food and travel writer Michael Y. Park – kimchi from North Korea as well.

You see, Michael recently returned from a trip to North Korea with a handwritten recipe for North Korean kimchi in hand. He sent it to a few people, and in September, we are going to have a North-South Kimchi Tasteoff in New York.

To clear space in the refrigerator for incoming batches of North Korean kimchi, I had to part with some older ones.  A couple of these had gone sour, so I decided to make, a big pot of the delicious kimchi soup - kimchi chigae - out of them.  My husband was away on business for a few days, so soup was also a great way to cook once and eat several times during his absence.

Kimchi Chigae with Gim

Kimchi Chigae with Gim

Well-made kimchi is usually a balance between sweet, salty, sour, spicy and hot flavors. (See my basic recipe with information about variants - here)  Fermentation is temperature controlled and after no more than a day or so at room temperature, the kimchi is placed in a cool or refrigerated spot.  There are also special kimchi refrigerators that can be used to assist in the fermentation, with the correct temperature for the type of kimchi set by pushing a few buttons or turning a dial.

When a batch of kimchi has been allowed to ferment too long, either because it was kept warm for too long before refrigeration, or simply because it has been in the refrigerator too long, it goes sour.  Some Koreans call this sour kimchi, “crazy kimchi” and won’t eat it.  Being a practical people, the Koreans came up with a wonderful solution to this.  Namely, they make a delicious and nutritious soup out of the sour batches – kimchi chigae.

Another thing about this soup, like many Korean soups, is that it is on the table in a little more than a half-an-hour from start to finish. My recipe is a little more elaborate than the bare-bones traditional recipe, but I think it is worth it. The added ingredients give it a depth of flavor and savoriness not found in the more simple recipes. I hope you like it!

Laura’s Kimchi Chigae Recipe
2-3 tablespoons sesame oil
1/3 pound pork bellies sliced
1 medium-large onion, sliced
2 tablespoons sugar
1 small bunch spring onions (5-6 onions)
3 cups sour kimchi
5-6 cloves garlic, sliced
Water to cover meat and vegetables
1 tablespoon gochugaru
2 tablespoons gochuchang
2 teaspoons doenchang
1-2 teaspoons coarse sea salt, or to taste
A teaspoon of dashi (optional)
½ pack tofu, sliced

Dry roasted sesame seeds for garnish
Roasted seaweed slices (gim) for garnish (optional)

Slice the pork bellies into bite-size pieces. In a large sauce pan, heat the sesame oil and sauté the pork over high heat until it becomes opaque and starts to color. When done, remove from pan and set aside. In remaining oil, add the sliced onion and stir briefly but well. Add half of the sugar and stir again. Reduce the heat to low, cover and let onion begin to caramelize. Stir or shake only once or twice for 15-20 minutes. When the onion is soft and beginning to color, add the green onions and stir well.

Chop kimchi well so that diners will not have to struggle with large pieces. Add kimchi and any juice to the onions in the pot and stir well. Let kimchi and onions heat for a few minutes over medium heat stirring occasionally. Add cooked pork and sliced garlic and stir again. When meat and vegetables are warm, add enough water to cover and stir again. If making soup, add more water than if making a thicker stew. Cover and heat over medium-to high heat.

Add gochugaru, gochuchang and doenchang and stir well, taking care to break up the paste and stir into the soup. (One way to do this is to ladle a bit of soup into a small bowl and whisk or stir the pastes into the soup. When fully dissolved, return the soup to the bowl and stir well.)  Add salt, remaining sugar, and if using, a bit of dashi and stir again. Reduce heat, cover and let cook at a low-to-medium simmer for 20 minutes. When time has elapsed, taste the soup and if necessary adjust the flavors.

Slice tofu into bite-size pieces and add to the soup. Cover and let cook another 5-8 minutes. When done, let sit uncovered for 5 minutes before serving. Serve with rice, if desired.

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I hope you make and enjoy this soup.  I know I will as I continue to develop the recipe for North Korean kimchi. The first batch was very good, but I think it was had too much gochugaru and salt.  I’ll be making another batch with less of everything, except the fish, and perhaps try a few white- or water-kimchi varieties as well.

Michael will be writing about the North-South Kimchi Tasteoff at some point, and may give me permission to write about the recipe development at a later date.  Until then, if you would like to read more about his food adventures in North Korea, he wrote an excellent piece for Epicurious about his trip. (Words and development of traditional recipe for Kimchi Chigae by Laura Kelley; Photo of Kimchi Chigae by Laura Kelley.)

Making Kimchi

Several Types of Kimchi

Kimchi is a fascinating thing.  It is a salt-pickled Korean vegetable dish often made primarily of Napa cabbage, but also made of radish, cucumbers, spring onions and a wide variety of additional ingredients that create a range of flavor from spicy and hot to savory to mild and slightly sweet.  Currently, there are over one hundred different varieties of kimchi and countless derivative dishes – from pancakes, omelets, and soups, to salads and stir fries and noodle dishes.  Additionally, there are forms eaten in times past that are not commonly enjoyed anymore.

Interestingly, most of the kimchi encountered in the west is of the spicy and hot variety, and its slang use in English reflects this.  We say we are in “deep kimchi” when we have troubles at work or in our personal lives.  People (often women) with fiery or violent social reactions are often said to have “kimchi tempers”.

Unfortunately, some of this slang use of the word kimchi is used as derogatory to Asians.  The term “kimchi squat” is often used described the way many Asians sit with knees bent and feet flat on the floor, or “kimchi handshake” to describe the rapid, light handshake that is common (and not-well liked by westerners) in many parts of Asia.  Despite all that unpleasantness, kimchi isn’t always hot or spicy and varies quite a bit in flavor by where and how it is produced, the season of year it is made and how it is enjoyed once created.

Probably arising from Chinese suan cai a salted and fermented cabbage, kimchi started being produced in Korea during that country’s Three Kingdoms Period (57 – 668 ACE) and was made from vegetables soaked in beef broth and salt alone. The now distinctive red chili peppers, originating in the Americas were added only in the 16th Century after they were introduced into Korea by the Japanese after the Hideyoshi Invasions.

In general, kimchi made in the north is less salty and spicy than that produced in the south. Often, kimchi produced in Northern coastal areas is flavored with fresh fish, shellfish and oysters, and kimchi from southern coastal areas uses salted fish or brined anchovies or shellfish to flavor savory kimchi varieties. In the middle parts of the peninsula there is a wide variation in the types of kimchis produced, and it is characteristic of production in the middle east to bury or ferment the kimchi for longer periods – lending a stronger flavor to the final product.

Although modern technology has obviated the need for kimchi production in strict accordance to the availability of seasonal vegetables, Koreans still tend to produce and eat kimchi according to seasonal tradition. The biggest kimchi producing season of the year is late autumn or early winter after the harvest has come in. Women will often get together to make kimchi together at this time – so, once again, it takes a village to make great kimchi. Salted Napa cabbage is a popular center for the kimchi and this is often supplemented by Korean radish, parsley or cilantro, and ground red chili peppers. There are also some varieties that use little or no chili peppers and these varieties are known as white kimchi or water kimchi. In the middle part of the peninsula, it is also common to use pumpkin, squash or carrots as the kimchi center, although leeks and turnips are also used sometimes.

In the spring and summer, vegetables are pickled as they are harvested from the garden, often with lots of potherbs such as spinach, chard and fiddlehead ferns as well as other leafy greens used to flavor the kimchi of young radishes, cucumbers and early carrots etc. Kimchi made at this time is usually consumed quickly and not left to ferment for long periods of time, and so usually it has a milder flavor.

In the autumn, saltier, more savory or fishy varieties are commonly produced and enjoyed, with Napa cabbage being the most common center, although many other vegetables are also used.

Preparations for Making Kimchi

This past weekend I put up several different types of Napa cabbage Kimchi, some spicy, some sweet, some savory and some a bit fishy. I like the mild chili peppers now known as Korean chilis so all of my types had red chili pepper flakes in the paste, but I also used Korean radish in some, fermented shrimp and anchovies in the savory and fishy types and in what I think may be original variations.

Despite its reputation, making kimchi is really rather simple. Although it is somewhat messy and time consuming, it is well worth the effort if you are a fan of the dish as I am. One of the things I like best about homemade kimchi is that it has much less salt than the average commercial product – which burns my mouth. I also like having different types of kimchi around so I can serve or enjoy spicy, sweet, or savory varieties – most of which are unavailable on the western consumer market.

Basic Napa Cabbage Kimchi (with variations)

Main Ingredients
1-2 large Napa cabbage
3/4 cup coarse sea salt
3-4 generous tablespoons garlic, peeled and minced (about 1 medium-large head)
2 generous tablespoons ginger, peeled and grated
1/3 – 1/2 cup Korean red pepper flakes
3 spring onions, thinly sliced
1-2 Korean radish, peeled and grated or thinly sliced
1-2 tablespoons sugar
1-2 tablespoons salt

Secondary flavors (optional)
2 carrots, peeled and thinly sliced
1 1/2 -2 tablespoons fermented shrimp
1 1/2 -2 tablespoons salted anchovies

Method
Slice the cabbage in half and rinse well, especially in-between the leaves. Reserving a tablespoon or two of the salt to use in the chili paste, salt each of the leaves of the cabbage, dividing the salt between the cabbages, and place in a large vessel. Fill the vessel with water so that it covers about 1/3 of the cabbage. Cover or place a plate on top of the cabbage to keep most of it submerged and set aside. Flip the cabbages after about an hour so that both sides are submerged for some time. Total brining time should be 2-3 hours, but it is possible to brine overnight if desired.

When the brining is done, the cabbage should be supple, almost as if it had been parboiled. Drain the cabbage, and rinse twice in fresh water to remove excess salt. Shake or spin cabbage to remove excess liquid and set aside.

Place the garlic, ginger, red pepper, spring onions, radish, sugar, and salt into a large mixing bowl and mix well. Take time to adjust the flavor of the paste. If you like sweet kimchi, add a bit more sugar; if you like hot kimchi add a bit more red pepper. If using fermented shrimp or secondary vegetables like carrots, add them now. If using salted anchovies, give them a whirl in the food processor or mince finely before adding to the paste. When mixed and flavored to your satisfaction, cover and set aside for about 1/2 hour or until liquid has formed around the vegetables in the bowl. Mix again and let rest for about 15 minutes.

Add the cabbage – one bunch at a time – and work the paste all around each leaf until the leaves are evenly coated on both top and bottom. When you are done coating the leaves of each quarter, slightly run your fingers down the leaves and remove excess paste on the leaves. It is important to leave some, but not too much on each leaf. If desired, place each bunch on a cutting board and cut the base of the bunch to separate the leaves.

When you have a stack that you can easily handle, slide it into the jar. Then layer the next set of leaves with the flavor and stack those into the jar, pressing down as you fill the jar. When you fill the jar, cover and seal and rinse the outside of the lid and jar. Set aside in room temperature for 24 hours to get the fermentation going, then refrigerate to control the ferment. I put my jars on a plastic tray to catch any overflow and save cleaning the fridge too often. If there is any paste left, you can bottle this separately and nosh on it until the kimchi is ready.

I usually let my kimchi slowly ferment in the refrigerator for several days to a week before cracking a jar. Turn the jars upside down and then right them every few days before opening to allow even distribution of the spices and resulting liquid throughout the kimchi.

Kimchi is really quite delicious and healthy – containing lactobacillus, and lots of vitamins A and C, good quantities of iron and some of the B vitamins as well.  It also really works well as a central flavor for a meal as in a kimchi soup or omelet, or simply as one of several banchan on bountiful Korean table. ((Words and recipe by Laura Kelley; Photo of Several Types of Kimchi by ppy2010ha @Dreamstime.com; Photo of Preparations for Making Kimchi by Caroline Knox from Wikimedia).

N.B. There is apparently a Kimchi Museum in Seoul.  I am very much looking forward to visiting it, and will report back on it if I am able to make it there.

Autumn Means . . . A Bounty of Pumpkins and Squash!

I love this time of year! I love the blustery days and the chilly evenings and snuggling under blankets to keep warm. I love the cacophony of colors offered up by the deciduous trees, and of course, I love the panoply of fall produce – my favorite of which are pumpkins and squash.

They are just so beautiful – all the shapes: round, oval, flattened, tubular, and fluted like an amber bead, or goose-necked, with bumps and warts and all. And the colors – warm shades of orange, ochre, yellow and deep earthy green – some striped, some with a gradation of color fading from one into the next. Such variation in color and shape – and flavor! There are so many ways to prepare pumpkins and squash, that it seems unfortunate that we generally relegate these vegetables to pies or soup. All too often with the familiar triumvirate of spices – cinnamon, nutmeg and cloves and more often than not – too much sugar.

Autumn Pumpkins

By themselves, many pumpkins and squash are already quite sweet and don’t need much sugar to make their flavors really shine. My two favorites – the Butternut and the Kabocha – are amongst the sweetest. I often use them to temper dishes with sour flavors offered by pomegranates, sour grapes, lemons, or limes.

Across the Asian continent there are a myriad of ways to prepare pumpkin and squash. As main dishes, many cultures stuff them – with rice, or a combination of meat and grains. They appear mixed with curries, stews and braised meat dishes. They are layered in casseroles, topped with sauces, curried, stir-fried and coated with spices and baked. However they are prepared, they are another gift of the New World to the Old and have been dearly embraced since their introduction only a few hundred years ago.

In Western Asia, they can be stuffed with marigold petals or pomegranate seeds in Georgia, layered in an Armenian casserole called Ailazan; baked with eggs in an omelet called a “kuku” (after the Persian work for egg) or braised with fowl or lamb in a delectable cardamom and pomegranate sauce in Iran, used as a stuffing for pastries or prepared with tomatoes and sour grapes in Afghanistan.

In South Asia, pumpkin and squash are curried in rich ginger and garlic-laden sauces, baked and pounded into dips with or without yogurt, used in rice pilafs, mixed with pulses for dals, mixed with seed spices (such as fenugreek, onion, mustard and poppy), cumin, a handful of chili peppers and lemon juice in sweet and spicy dish, and sweetened with coconut cream.

The Central Asians use squash in casseroles like Damlyama flavored with copious amounts of cumin and black pepper, stuff them with their own pulp flavored with tarragon and lemon or nuts, sour cherries and nutmeg and pepper or baked with cinnamon and black pepper, or cooked with tamarind, fenugreek leaves and garlic.

In the Himalayas, the Bhutanese have delectable pumpkin fritters spiced with cumin and use squash or pumpkin layered in their biryani, the Nepali have their Tarkari curries with garlic, ginger and lots of cilantro, the Tibetans coat squash slices in chickpea or lentil flour spiced with chili peppers, star anise, lots of black pepper and some cinnamon and fry the slices until golden, and the Burmese have make a stew of them with shrimp and soy sauce, lime juice, ginger and garlic and lots of pungent peppers. And in the Indo Pacific, one of the most common ways to prepare them are using a tomato-based sauce flavored with sweet soy, vinegar, nutmeg and pepper.

Pumpkin Curry

In the far-east, the Korean’s have their black-peppered squash cooked with soy, ginger and garlic and garnished with sesame seeds. The Japanese cook them similarly using sweet soy or a soy-ginger sauce, and in Southern China there is fish-flavored eggplant named after the method of preparation with brown bean paste, fish sauce and rice vinegar, often used to cook fish. In Thailand, pumpkins or squash are used to flavor the rich spicy curries and are used with a variety of meats or cooked rapidly in a stir-fry with lots of spicy Thai basil, or cooked with crushed black peppercorns, lemon juice and fish sauce to form a rich sour sauce around a sweet kabocha squash. The Cambodians use squash in mixed vegetable stews and stir fries, and use them with in stews with beef, coconut milk, and their ginger-spice paste called Kroeung, the thick fish sauce tuk prahok and lots of Kaffir lime leaves. And lastly in Vietnam, squash and pumpkin are sometimes enjoyed with stir-fried with lemongrass and peanuts, and roasted and pounded into a dip with lime juice, fish sauce and basil.

Certainly not an exhaustive list of Asian pumpkin and squash recipes, but ones that reach far beyond the familiar flavors of cinnamon, nutmeg and cloves and too much sugar, and all of which are available in the Silk Road Gourmet volumes already published or yet to come.

So enjoy our seasonal bounty of pumpkins and squash, but think outside the box and try an unfamiliar recipe or two. You may discover a favorite vegetable you’ve never tried before – like the Sri Lankan curry posted below. (Words by Laura Kelley. Photo of Autumn Pumpkins by Haywiremedia @ Dreamstime.com; Photo of Pumpkin Curry by Sarsmis @ Dreamstime.com. Recipe in Silk Road Gourmet Volume 2).

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Curried Pumpkin in a Ginger-Garlic Sauce

This curry is sour, sweet, and hot due to its curry leaves, vinegar, coconut milk, sugar, and ground chili peppers. Blended together, these flavors make this dish quintessentially Sri Lankan, but it also complements a wide variety of other cuisines as well.

Ingredients
1 medium butternut squash or small kabocha pumpkin, peeled, sliced and seeded
2 tablespoons oil
1 medium onion, finely chopped
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground
2 teaspoons garlic, peeled and diced
1 tablespoon grated ginger
½ cup coconut milk
1 teaspoon chopped chili peppers
10 curry leaves, crushed
1 tablespoon cider vinegar
1 teaspoon salt
2 teaspoons sugar

Method
Preheat oven to 375°. Place sliced squash or pumpkin on an oiled or sprayed baking sheet and when the oven is hot, bake for 20–25 minutes. Remove from oven, cool, and slice into quarters or eighths, depending on the size of the slice.

Heat oil in a medium sauté pan and sauté onion until it softens and starts to color. Add the turmeric, cumin, coriander, and mustard and stir for a couple of seconds. Add the garlic, ginger, coconut milk,
chilies, and curry leaves.

Add the vinegar, salt, and sugar and bring slowly to a boil. Add the squash or pumpkin pieces, stir, and simmer on a low heat for 5 minutes until the pumpkin is warmed.

Korean-BBQ Birthday at Honey Pig

Honey Pig – Interior

This year, for the first autumn birthday, we took the family and a guest to a nearby Korean barbeque that has gotten some great reviews. Honey Pig really is a small slice of South Korea tucked into the DC suburbs. From its dark and industrial-styled interior to its straightforward, unembellished service and the thumping pop on the sound system it feels like stepping into another country when one enters this restaurant. Tucked into a small shopping center the lines to get in can sometime wrap around the building. It’s mostly Asian and Asian-American clientele are also a credit to the authenticity of the food.

When we visited, we were lucky enough to just walk in and be seated at a nearby table with a built-in gas range to cook our dishes on. After ordering from their simple but sufficient menu, we started with a nicely variant banchan consisting of Kimchi of both Napa cabbage and cucumber; a green salad with a spicy soy dressing; a delicate lightly sweet radish preparation that resembled pickled ginger but that had a light, refreshing flavor (Musaengchae); a spinach dressed with sesame oil, garlic and soy sauce (Siegumuchi namul); Kongnamul, the parboiled bean sprouts with sesame oil and something I’ve never seen before and don’t know the name, but it was sort of a Korean cole-slaw with what tasted like a dilute mayonnaise dressing. I’m going to find out more about this dish and wonder if it is a Korean-American creation. In addition to the seven banchan, they served a Gyeran Jiim of light and frothy steamed eggs in a hot pot that was heavenly. My husband and I split an ice-cold bottle of Bek-Se-Ju which if you’ve never had it is an herbed rice wine that tastes more like a slightly thickened chamomile tea than alcohol. It also contains the adaptogen schizandra that I’ve written about in other posts.

Korean Kimchi

Utensils (sujeo) consisted of the Korean long-handled spoon and chop sticks – which for the kids still learning how to use them were connected at the top to make it easier for them to pick items up. Fresh lettuce leaves were also available for those wishing to wrap portions of their meals. We enjoyed the banchan and cajoled the kids into trying some while the wait staff prepared and started to cook our meals. The girls shared long looks when the waitress came over with a pair of industrial scissors to cut down the bits of cooking meat into bite-size pieces. Each dish was also cooked with plenty of thinly sliced garlic to heighten the flavor of the grilled dishes and there was steamed rice all round.

My husband and I shared a delicious pork and octopus dish sautéed with onions and in red chili sauce (gochuchang), the girls shared a fiery chicken dish also cooked in red chili sauce and my son with his more delicate taste went for a marinated beef bulgogi that was gently flavored with a light soy-based sauce. My son also ordered Doenjang Jigae – a traditional soup that was gently flavored with on-the-bone beef and plenty of greens and onions, and we all sampled the Kimchi stew.

Korean Steamed Eggs

I have mostly praise for Honey Pig, if there were issues, the octopus was a little tough – which could be easily remedied by cooking it less and I’d like to see a bit less red-chili sauce on the dishes – which were in my opinion, swimming in it. Next time we go – and there will be a next time – we’ll sample the more traditional galbi or short ribs and samgyeopsal – unsalted pork belly (bacon).

For those living in or visiting the Baltimore/DC area, this restaurant is a casual taste of the food and food-culture of Korean peninsula and manages to be both funky and family friendly (and baby friendly based on the presence of the Korean baby at the table next to us) at the same time. I recommend it as the best suburban Korean BBQ I’ve been to so far, and hope that as their success builds, they begin to offer an even more varied menu. Always, I hope it remains a secret door into Korean food culture that one can experience without the thirteen hour flight time. (Words by Laura Kelley; Photo of Honey Pig Restaurant by the owner; Photo of Kimchi and Steamed Eggs from Wikimedia).

Honey Pig (Gooldaegee) on Urbanspoon

Schizandra – the Five Flavor Fruit

Schizandra Berries

In answer to a question recently posed to me by the New Belgium Brewing Company in Fort Collins, Colorado, this week’s offering on the blog is a primer on the food uses of Schizandra – berries widely used in China, the Koreas and Japan for coloring and flavor in food and beverages and in traditional medicine preparations and tonics. Schizandra berries are the fruits of the magnolia Schizandra chinensis or Schizandra sphenanthera. Since 1958, when Polish scientists publishing in the Journal of Physiology (Paris) started to characterize Schizandra for the west, this long-kept secret wonder of the orient has begun to be appreciated for its antioxidant, anticancer and overall health benefits as an “adaptogen” here at home.

What is less well known in the west, however, is how common an ingredient Schizandra is in traditional Chinese and Korean cuisines where it is appreciated for the tangy, astringent flavor and bright red color the dried fruits offer to foods and beverages. Eaten fresh, it is called wu-wei-zi in China, which means “five-flavor fruit,” because it tantalizes the taste buds with four basic flavors—sweet, sour, salty, and bitter—plus pungency. Used for thousands of years because of its health benefits as well as its flavors it is still widely enjoyed in the east in wine, juice, tea, soup, jellies and jams and rice cakes.

Wine and Alcohol

Bek-se-ju

The most popular rice wine on the Korean market is a wine infused with Schizandra and eleven other herbs such as ginseng, liquorice, wolfberries, astragalus, ginger, and cinnamon. Called Bek-Se Ju or Hundred-Years Wine it is thought to increase longevity. Enjoyed chilled, in a specially designed, flared glass, Bek-Se Ju is a white wine with a delightful attitude.

Because of its distinct flavor, Bek-Se Ju pairs well with spicy or hot appetizers, and is refreshing with grilled or barbequed foods. In addition, there are many traditional Chinese homebrew recipes that use Schizandra for flavor and color. For example:

1 ounce of dried Schizandra berries
1 cup rice wine or other ethyl alcohol
¾ cup water

Combine the water and wine and then add the dried Schizandra. Cover and shake well. Let sit covered for at least 1 week, shaking once a day. Strain and serve chilled.

Juices and Teas

Another traditional Korean beverage that uses Schizandra for flavor and color is omija hwache, offered as a cooling welcome to guests or dining companions. One recipe is:

Schizandra Tea

2 liters of water, plain or carbonated
1/4 cup of dried Schizandra berries
2 cups mixed fruits (apples, nectarines, strawberries, kiwi, melons)
4 tablespoons honey

Add Schizandra berries to the water. Cover or seal and let sit overnight in the refrigerator. Stir or shake several times while the berries are steeping. When ready to serve, slice or cube fruit and mix with the Schizandra water. Stir in the honey and let sit before serving cold.  (A traditional spring variation of this is called jindallae hwachae and has edible azalaeas taking the place of the sliced fruit in the recipe above.)

Chiberry

In the United States, Chang Farm near Amherst, Massachusetts sells a Schizandra-berry juice marketed as Chiberry. The beautiful rosy-colored juice is a light, tart beverage refreshing beverage that I personally enjoy (bear in mind I also love unsweetened cranberry and pomegranate juice especially if mixed with orange juice). Both Koreans and Chinese also enjoy Schizandra as a tea either as a solo ingredient or mixed with black or green tea leaves.

One recipe for plain Schizandra tea is:
5 grams of dried Schizandra berries
1 liter hot water
3 tablespoons honey

Roast and crush the Schizandra berries and infuse with hot water. Wait for 3-5 minutes and then add honey to taste and serve.

Soups

In addition to using Schizandra in beverages, the Chinese and Koreans also use it to flavor and color soups. A traditional Cantonese recipe for it that can be found in the cookbook A Tradition of Soup by Teresa Chen and Martin Yan calls for:

2 ounces Schizandra seeds
1 cup rock crystal sugar
1 teaspoon pinenuts (whole or ground)
4 cups plain rice soup *

Soak the Schizandra in 2 cups of water for 8-12 hours. Strain the liquid through a cheesecloth or fine strainer and set aside. Dissolve the sugar in 1 cup of water. Stir in the Schizandra liquid until evenly mixed. Pour the sweetened Schizandra liquid into the plain rice soup. Add pinenuts and stir well. Serve hot or warm.

Variation: Use hot, sweet Schizandra broth to make noodles

* Plain rice soup is made by bringing about 3 quarts of water to a boil. Adding 1 cup of long or short grain rice and stirring well. Bring the rice back to a boil and cook over high heat for 30 minutes stirring occasionally. Reduce heat to medium-low and cook uncovered for 2 hours – stirring occasionally.

Rice Cakes

Schizandra berries are also commonly used in traditional, sweet, pan-fried Korean rice cakes called juak as stuffing along with other fruits such as jujubes, wolfberries and nuts such as ginko or chestnuts or sesame seeds. One recipe for pan-fried rice cakes is:

2 cups glutinous rice powder
Water to moisten
2 cups jujubes
½ cup Schizandra berries (fresh or dried and soaked in water)
½ cup chestnuts, roasted and grated or finely diced
4 tablespoons light sesame oil or other nut-oil for cooking
½ cup honey

Pound and roll jujubes until they form a sheet of fruit. Add water to rice powder to make a sticky dough. Knead dough for 3-5 minutes, then break off pieces and flatten into discs about 2-3 inches in diameter. Place a piece of the jujube roll onto one of the rice disks. Then add 2 Schizandra berries and top with grated chestnuts. Top with a second rice disk and seal tightly with your fingers.

Heat oil in a sauté pan and sauté rice cake for 3 minutes per side. When done, remove from pan and drain on paper towels. Top with a dollop of honey and more nuts or seeds if desired. Let drain and rest before serving at room temperature.

Once again the line between food and medicine is blurred with Schizandra, and once again the west is finally catching up with good science to support the traditional use of this fruit. In recent years, antimicrobial substances have been identified in the fruit and it has been found to increase the bioavailability of several classes of drugs – including those that reduce rejection in transplant recipients. There are other, darker potential uses of the berry which cannot be discussed here, but suffice it to say the proof is in the decocting time and temperature. So, if you venture into making your own Schizandra foods or beverages, respect it, and – don’t cook it too long or at too high a heat. (Words by Laura Kelley).