Kimchi, a staple of Korean cuisine, has grown popular among gourmets worldwide as "tasty fermented food." The spicy condiment can stand on its own but also goes so great with other foods. Kimchi as a secondary ingredient can enhance the taste of a dish or can create a new dish as the main ingredient.
This series jointly run by Korea.net and the World Institute of Kimchi every Thursday introduces recipes for innovative kimchi creations easy to make for both Koreans and non-Koreans alike.
Edited by Xu Aiying and Lee Jihae
Recipe and photos = World Institute of Kimchi
Woosamgyeop (beef loin) is from the part of a cow's stomach that touches the ground when the animal lies down, with layers of lean meat and fat rich in juice and flavor. One cow has about 3 kg of woosamgyeop. The meat's shape is uneven and difficult to trim, so the beef loin is often cut into thin slices for consumption.
This week's kimchi recipe is woosamgyeop baek (white) kimchi roll, which is great for those who cannot eat spicy kimchi. This dish uses the non-spicy baek kimchi instead of the more commonly eaten red kind. The former contains no chili powder and is fermented with a tangy and cool taste.
Ingredients:
1/4 head of baek kimchi cabbage, 120 g of woosamgyeop (slices), 200 ml of buckwheat soy sauce, 120 ml of water
Directions:
1. Boil buckwheat soy sauce
Pour 200 ml of buckwheat soy sauce and 120 ml of water in the pot, and boil it over medium heat.
2. Blanch woosamgyeop
Put 120 g of sliced woosamgyeop in the mixture made in the first step, blanch it and put the meat in a separate mixing bowl.
3. Spread baek kimchi widely
Cut a quarter of each baek kimchi leaf and spread it widely on a cutting board. Tap the leaf stem with the back of the knife to make it smooth.
4. Prepare ingredients for baek kimchi's stuffing
In a mixing bowl, prepare the ingredients to make the stuffing for the baek kimchi; the latter's leaves should be removed.
5. Place ingredients
On a gimbal (gimbap molding mat), place the baek kimchi and blanched meat and stuffing ingredients in the listed order. For those without a gimbal, food wrapping paper will do.
6. Roll baek kimchi
Firmly roll the mixture in #5.
7. Cut into bite-size pieces
Cut the baek kimchi roll into bite-size pieces of 2cm each.
8. Serve on plate
Put the sliced pieces of the baek kimchi roll on a plate.
| Chef's inside tip Adding peanut sauce enhances the flavor of the woosamgyeop baek kimchi roll. |
xuaiy@korea.kr
