We went shopping at the Korean supermarket the other day, and I picked up a couple of bunches of pak choi to make a fresh kimchi from The Complete Book of Korean Cooking.
While Janet washed the cabbage, I minced kabocha pumpkin...
... ground sunflower seeds (a substitute for pine nuts), and chopped scallions (a substitution for leeks).
The pumpkin, seeds, & scallions are mixed with ground red pepper, ginger, garlic, salt, soy sauce, and sesame seed oil.
The pak choi is stuffed with the mixture.
Along with the kimchi we had fried rice, skate salad (the skate is from the farmers' market), and ojingo (dried squid in gochujong).
It's supposed to be eaten fresh, but the uncooked baby pak choi is a bit bitter for my taste. We stuck it in a jar and will see how it tastes after it ferments a bit.
I should never read your posts when I'm hungry. I am never satisfied with what I have in the house after reading what you ate! I have several blog friends who have adopted from Korea- I am passing your blog address along!
ReplyDeleteI am very lucky to have a husband who loves to cook/eat Korean food...I don't think I've eaten this much Korean food since I lived at home with my parents. By the way, Aiden is such an amazing little bundle of joy and I love reading your blog!
ReplyDeletehttp://networkedblogs.com/3LVLa