There is no better way for cultures to come together than through food.
During the Kimchi Recipe Challenge hosted by the Korean Cultural Center (KCC) of the Philippines, participants were tasked to incorporate kimchi into their favorite Filipino dish.
Here’s one of the winning recipes you might want to try at home, the MungChi by Charisse Jhoy Espinoza.
I would like to thank the KCC for the opportunity of working with them on the Kimchi Recipe Challenge. Stay tuned for my rendition of Kimchi Sinigang on June 4 that will be featured on KCC social media. (@kccphil on Facebook, @koreanculturalcenterph on Instagram)
2 c mung bean (monggo), washed and drained
5-7 c water
2 Tbsp oil
½ c pork giniling3 Tbsp fish sauce or 1 tsp salt
2 cloves garlic, minced
1 medium onion, chopped
3 Tbsp kimchi
2 c bitter gourd (ampalaya), optional
3 pc talong1 stalk celery, chopped
½ c smoked fish meat
(tinapa), shredded
1 c pork rind (chicharon) chopped in smaller pieces
2 c ampalaya leaves
Boil monggo in 5 cups of water and simmer until tender. Transfer the monggo and puree.
Heat oil and cook pork giniling until brown. Add garlic, onion and kimchi, and saute until tender. Add fish sauce and cook for another minute. If using salt, it may be added on the last step instead.
Add pureed monggo to the pot. Add water if too thick. When it starts to simmer, add the ampalaya, talong, celery and smoked fish. Let it simmer for another 2-3 minutes.
Add chicharon and ampalaya leaves. Season to taste.