Gabi Porter
Sydney Mondry
Feb 17, 2016 @ 6:15 pm

Kimchi, a Korean staple categorized as a "banchan" (meaning side dish), has been around for ages, but is currently undergoingrenaissance in the food world. In fact, Korean food in general is experiencing an uptick, as indicated by recently opened and extremely popular N.Y.C.-based restaurants Oiji and Her Name is Han. Consequently, we're pretty excited about the debut of KoreatownA Cookbook ($18; amazon.com) written by chef Deuki Hong and writer Matt Rodbard, which explores all variations of the Northeast Asian cuisine, from traditional dishes to more Americanized fare.  

First on our list of recipes to conquer? Kimchi, of course. "Napa cabbage kimchi is one of the most popular types," write Hong and Rodbard, "But really, kimchi is simply a pickling technique, not a single item. The recipe we offer here is a good place to start; it's a flavorful kimchi base that can be used to pickle a wide variety of fruits and vegetables, though five in particular pop into our heads." Get the quick and delicious recipes below.

Sam Horine

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Making the Kimchi Marinade

Yields enough marinade for 1 lb of vegetables

Ingredients

½ cup peeled, cored and chopped Asian pear
½ cup coarsely ground gochugaru ($5; seasonwithspice.com)
¼ fish sauce ($8; jet.com)
2 garlic cloves, minced
2 tbsp sugar
2 tsp minced ginger

Directions

Add the pear, gochugaru, fish sauce, garlic, sugar, and ginger to a food processor and run until smooth.

Making the Cure Mix

This mixutre draws out extra liquid and adds seasoning; Makes 6 tbsp

Ingredients

3 tbsp sugar
3 tbsp kosher salt

Directions

In a small bowl, stir together the sugar and salt.

Recipe 1: Persian Cucumbers

Ingredients

1 lb Persian cucumbers, sliced ¼-inch thick

Directions

In a large pickling jar or lidded container, combine the cucumber and 1 tbsp of the Cure Mix; let sit for 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week, refrigerated.

Recipe 2: Daikon Radish

Ingredients

4 lbs daikon radish, trimmed, peeled, and cut into 1-inch cubes

Directions

In a large pickling jar or lidded container, combine the daikon and 4 tbsp of the Cure Mix; let sit for 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispiest within a few days.

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Recipe 3: Garlic Chive or Spring Onion

Ingredients

1 lb garlic chives or spring onions, cut into 2-inch batons

Directions

In a large pickling jar or lidded container, combine the chives and 1 cup of the Kimchi Marinade. Refrigerate for 1 day. This kimchi will keep up to 2 weeks, refrigerated.

Recipe 4: Bok Choy

Ingredients

1 lb baby bok choy, washed thoroughly, trimmed and cut in half

Directions

In a large pickling jar or lidded container, combine the baby bok choy and 2 tbsp of the Cure Mix; let sit for 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for 2 days. This kimchi will keep 1 week, refrigerated.

Recipe 5: Pineapple

Ingredients

1 large pineapple, trimmed, peeled, and cut into 1-inch cubes

Directions

In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week, refrigerated—but honestly, it’s not going to last that long.

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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