{"id":1035,"date":"2010-04-15T13:04:34","date_gmt":"2010-04-15T13:04:34","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1035"},"modified":"2010-04-15T13:04:34","modified_gmt":"2010-04-15T13:04:34","slug":"a-dodgy-korea-move-the-quest-for-kimchi-and-other-korean-paraphernalia","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/04\/15\/a-dodgy-korea-move-the-quest-for-kimchi-and-other-korean-paraphernalia\/","title":{"rendered":"A dodgy Korea move | The quest for kimchi and other Korean paraphernalia"},"content":{"rendered":"<p>There are a lot of things I don&#8217;t know. Who&#8217;s top of the premiership at the moment; the etymology of the word &#8216;flannel&#8217;; why when you press your belly button really really hard it makes your willy hurt. But these things can wait. Because right now I want to know about Korean food. It&#8217;s a cuisine I&#8217;m not very familiar with, and yet it seems to be gaining in popularity almost daily. Blog posts by <a href=\"http:\/\/lizzieeatslondon.blogspot.com\/2009\/08\/dolsot-bibimbap-well-kind-of.html\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/lizzieeatslondon.blogspot.com\/2009\/08\/dolsot-bibimbap-well-kind-of.html', 'Hollow Legs');\" target=\"_blank\">Hollow Legs<\/a> and <a href=\"http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/', 'Girl Interrupted Eating');\" target=\"_blank\">Girl Interrupted Eating<\/a> galvanized my legs, belly and mind, and so I set off with my camera to explore the soft and spicy underbelly of Korean cuisine. Not all (cue Jeremy Clarkson voice) went according to plan.<\/p>\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"700\" height=\"394\" src=\"https:\/\/www.youtube.com\/embed\/wsJKY14STsU?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-GB&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Bibimbap<\/span><\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\"><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0524.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1037\" title=\"Bibimbap\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0524.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0524.jpg 2048w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0524-300x225.jpg 300w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0524-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\n<\/span><\/p>\n<p style=\"text-align:center;\"><em>What I love about this recipe is its freshness. Barely any oil, and no salt (and I added none whilst eating). Resist the temptation to stir-fry the vegetables. Adapted from Hollow Legs <a href=\"http:\/\/lizzieeatslondon.blogspot.com\/2009\/08\/dolsot-bibimbap-well-kind-of.html\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/lizzieeatslondon.blogspot.com\/2009\/08\/dolsot-bibimbap-well-kind-of.html', 'recipe');\" target=\"_blank\">recipe<\/a>.<\/em><\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Serves 2<\/span><\/p>\n<p style=\"text-align:center;\">150g sushi rice<\/p>\n<p style=\"text-align:center;\">1 carrot, peeled and chopped into matchsticks (NB keep vegetables separate)<\/p>\n<p style=\"text-align:center;\">1 courgette, chopped into matchsticks<\/p>\n<p style=\"text-align:center;\">A bag of spinach, washed<\/p>\n<p style=\"text-align:center;\">1 tomato, roughly chopped<\/p>\n<p style=\"text-align:center;\">2 spring onions, sliced<\/p>\n<p style=\"text-align:center;\">150g minced beef<\/p>\n<p style=\"text-align:center;\">1 egg<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">For the marinade<\/span><\/p>\n<p style=\"text-align:center;\">3 tbsp rice vinegar<\/p>\n<p style=\"text-align:center;\">1 tbsp sugar<\/p>\n<p style=\"text-align:center;\">1 tbsp soy sauce<\/p>\n<p style=\"text-align:center;\">1 tsp sesame oil<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">For the chilli sauce<\/span><\/p>\n<p style=\"text-align:center;\">2 tbsp <em>gochujang <\/em>(Korean chilli paste)<\/p>\n<p style=\"text-align:center;\">1 tbsp sugar<\/p>\n<p style=\"text-align:center;\">1 clove garlic, peeled and crushed<\/p>\n<p style=\"text-align:center;\">1 1\/2 tbsp soy sauce<\/p>\n<p style=\"text-align:center;\">1 tsp sesame oil<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">For the garnish<\/span><\/p>\n<p style=\"text-align:center;\">Mung beans or sprouts<\/p>\n<p style=\"text-align:center;\">A handful of coriander<\/p>\n<p style=\"text-align:center;\">Sesame seeds<\/p>\n<p style=\"text-align:center;\">You will also need a clay or stone pot. If not use your sturdiest saucepan.<\/p>\n<p style=\"text-align:center;\">***<\/p>\n<p style=\"text-align:center;\">&#8211; Cook the sushi rice according to packet instructions. Put your pan in a cold oven and turn it to 200C. Meanwhile, make the marinade by mixing the ingredients together. Ditto the chilli sauce.<\/p>\n<p style=\"text-align:center;\">&#8211; In a non-stick frying pan fry the minced beef for a minute or so until lightly coloured and just about cooked through. Set aside and spoon over a little of the marinade.<\/p>\n<p style=\"text-align:center;\">&#8211; Bring 2 tablespoons water to a boil in a large saucepan and add the spinach. Cover and steam for 60 seconds. Remove the spinach, press in a colander to rid it of any excess water. Return to a bowl and spoon over some marinade.<\/p>\n<p style=\"text-align:center;\">&#8211; Continue like this, steaming the vegetables separately until just cooked, before keeping separate with a spoonful of marinade. You may need to add a little more water every now and then.<\/p>\n<p style=\"text-align:center;\">&#8211; When the veg is all ready to go and your rice is cooked, remove the pan from the oven and brush it all over with sesame oil. Spread a layer of rice over the bottom and return it to the oven for a couple of minutes to form a crust. Now add the rest of the rice, along with the vegetables and beef in whatever aesthetic arrangement you like (see Hollow Legs&#8217; post for an idea). Bring to the table and break an egg over the top, before asking your guest to give the whole thing a good old stir.<\/p>\n<p style=\"text-align:center;\">&#8211; Plate and crown with a handful of coriander, beans, and sesame seeds. Add a splash of rice vinegar and sesame oil and eat.<\/p>\n<p style=\"text-align:center;\"><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0522.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1045\" title=\"Gochujang\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0522.jpg?w=225\" alt=\"\" width=\"225\" height=\"300\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0522.jpg 1536w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0522-225x300.jpg 225w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0522-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p style=\"text-align:center;\">*************<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Kimchi<\/span><\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\"><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0526.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1039\" title=\"Kimchi\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0526.jpg?w=225\" alt=\"\" width=\"225\" height=\"300\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0526.jpg 1536w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0526-225x300.jpg 225w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0526-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><br \/>\n<\/span><\/p>\n<p style=\"text-align:center;\"><em>Adapted from Girl Interrupted Eating&#8217;s <a href=\"http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/', 'recipe');\" target=\"_blank\">recipe<\/a>.<\/em><\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Makes quite a lot<\/span><\/p>\n<p style=\"text-align:center;\">1 Chinese cabbage<\/p>\n<p style=\"text-align:center;\">200ml rice vinegar<\/p>\n<p style=\"text-align:center;\">4 tbsp sugar<\/p>\n<p style=\"text-align:center;\">2 tsp sesame oil<\/p>\n<p style=\"text-align:center;\">2 tbsp chilli powder<\/p>\n<p style=\"text-align:center;\">4 spring onions, finely sliced<\/p>\n<p style=\"text-align:center;\">1 thumb of ginger, grated (don&#8217;t bother peeling but wash first)<\/p>\n<p style=\"text-align:center;\">1 tbsp bicarbonate of soda<\/p>\n<p style=\"text-align:center;\">Salt<\/p>\n<p style=\"text-align:center;\">*<\/p>\n<p style=\"text-align:center;\">&#8211; Quarter the cabbage and remove the cores. Slice thickly and place in a large bowl. Fill the bowl with cold water and add the bicarbonate of soda. Mix well and leave for 10 minutes. This washed any gribbly bits off the cabbage.<\/p>\n<p style=\"text-align:center;\">&#8211; Meanwhile, mix together the vinegar and sugar and dissolve. Add the sesame oil, chilli powder, spring onions and ginger. Mix thoroughly with a big pinch of salt.<\/p>\n<p style=\"text-align:center;\">&#8211; Drain the cabbage and rinse. Return to the bowl and pour over the vinegar mix. Stir to coat, clingfilm and leave for a few hours before jarring. We ate it that evening but it&#8217;s best, I believe, after a couple of days, and will keep for a good while, if you can stand the smell of fermenting cabbage.<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Korean spare ribs<\/span><\/p>\n<p style=\"text-align:center;\"><em>This stuff is the business. Another belter from <a href=\"http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/girlinterruptedeating.wordpress.com\/2010\/04\/06\/spicy-korean-pork-spare-ribs-dwaeji-galbi-and-pickled-cabbage-kimchi\/', 'Girl Interrupted Eating');\" target=\"_blank\">Girl Interrupted Eating<\/a>.<\/em><\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Serves 2-3<\/span><\/p>\n<p style=\"text-align:center;\">1kg pork ribs<\/p>\n<p style=\"text-align:center;\">2 tbsp <em>gochujang<\/em><\/p>\n<p style=\"text-align:center;\">1 clove garlic, minced<\/p>\n<p style=\"text-align:center;\">1 tbsp honey<\/p>\n<p style=\"text-align:center;\">1 onion, peeled and sliced<\/p>\n<p style=\"text-align:center;\">3 tbsp soy sauce<\/p>\n<p style=\"text-align:center;\">1 thumb ginger, grated<\/p>\n<p style=\"text-align:center;\">*<\/p>\n<p style=\"text-align:center;\">&#8211; Mix together all the ingredients other than the ribs and mix through the pork thoroughly. Cover and leave overnight, or for as long as you have.<\/p>\n<p style=\"text-align:center;\">&#8211; When ready to cook, preheat the oven to 170C. Season the ribs with salt and roast the bones for 1 1\/2 hours, shaking occasionally.<\/p>\n<p style=\"text-align:center;\">&#8211; Serve with rice and kimchi. And a handful of paper towels.<\/p>\n<p style=\"text-align:left;\"><span style=\"text-decoration:underline;\">Korean stores in London that aren&#8217;t closed as far as I know<br \/>\n<\/span><\/p>\n<p style=\"text-align:left;\">Central Point Food Store, 21 St. Giles High Street, London  WC2H 8LN\u200e<\/p>\n<p style=\"text-align:left;\">Korea Foods Co, Unit 5\/Wyvern Est\/Beverley Way, New  Malden KT34PH\u200e<\/p>\n<p style=\"text-align:left;\"><span style=\"text-decoration:underline;\">Online<\/span><\/p>\n<p style=\"text-align:left;\"><a href=\"http:\/\/www.orientalmart.co.uk\/index.php?cPath=31\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/www.orientalmart.co.uk\/index.php?cPath=31', 'http:\/\/www.orientalmart.co.uk\/index.php?cPath=31');\" target=\"_blank\">http:\/\/www.orientalmart.co.uk\/index.php?cPath=31<\/a><\/p>\n<pre><a id=\"pd_a_3058951\"><\/a><div class=\"CSS_Poll PDS_Poll\" id=\"PDI_container3058951\" style=\"\"><\/div><div id=\"PD_superContainer\"><\/div><noscript><a href=\"https:\/\/polldaddy.com\/p\/3058951\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'https:\/\/polldaddy.com\/p\/3058951', 'Take Our Poll');\" target=\"_blank\" rel=\"noopener noreferrer\">Take Our Poll<\/a><\/noscript><\/pre>\n<p style=\"text-align:center;\">\n<p style=\"text-align:center;\">\n<p style=\"text-align:center;\">\n<p style=\"text-align:center;\">\n<p><span style=\"text-decoration:underline;\"><br \/>\n<\/span><\/p>\n<div id=\"geo-post-1035\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>There are a lot of things I don&#8217;t know. Who&#8217;s top of the premiership at the moment; the etymology of the word &#8216;flannel&#8217;; why when you press your belly button really really hard it makes your willy hurt. But these things can wait. Because right now I want to know about Korean food. It&#8217;s a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,11],"tags":[79,351,440,444,445,623],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-gH","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1035"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1035"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1035\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}