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 Joung Haseung
Recipe and photos = World Institute of Kimchi
Tapas, or Spanish light appetizers, are often paired with a glass of wine.
The food is known to have originated from the practice of putting sausage or bread on top of wine glasses to prevent dust and insects from entering.
"Tapa" means "snack" and "tapar" means "to cover" in Spanish.
This week's kimchi recipe is tapas topped with geotjeori (unfermented kimchi mixed with condiment). The combination of fresh geotjeori and salty anchovies gives the tapas a spicy and salty taste, and also appeals to those averse to spicy food since the olive oil and baguette lower spiciness.
This dish is also easy to prepare and perfect for novice cooks.
Ingredients:
200 g of core of baechu (cabbage); 30 g of kimchi condiment; 10 g of green olives; 180 g of baguette; 30 g of mayonnaise; 30 g of anchovies; bits of jalapeno, young leaf vegetables and sesame oil.
Fresh baechu kimchi can be used instead of the baechu core and kimchi condiment.
Directions:
1. Blanch the baechu core (if using fresh kimchi, skip steps 1-3.)
Pour water in a pot and slightly blanch 200 g of the core.
2. Cool down baechu
Quickly place the core in ice water and drain.
3. Make geotjeori
Add 30 g of kimchi condiment and a bit of sesame oil to the drained baechu and mix with hands.
4. Trim anchovies
Trim 30 g of anchovies into bite-size pieces.
5. Make sauce
Mix 20 g of mustard and 30 g of mayonnaise.
6. Spread sauce on bread
Slice the baguette horizontally into pieces 1 cm thick and spread the sauce on one side.
7. Add kimchi and anchovies
Top the bread with the geotjeori or baechu kimchi and anchovies.
8. Serve
Add 10 g of green olives and young leaf vegetables and a bit of jalapenos and serve.
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Chef's inside tip 1. The baechu core can get soggy if blanched in boiling water for too long. If blanching is tricky, soak the core in 10% salt water and drain it afterwards. 2. Non-ripened baechu kimchi can be substituted for the baechu core. |
jhaseung@korea.kr
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