A New Kind of Kimchi 연꽃은 뿌리 김치 yeonkkoch-eun ppuli gimchi

Lotus Root + kelp + cider vinegar + sugar + sesame seed oil + chili flakes = 연꽃은 뿌리 김치

(yeonkkoch-eun ppuli gimchi)

Why I wasn't hungry this evening

A lot of colleagues were confused by my sudden lack of appetite while attending a function this evening. But wouldn't you be, if you had this in the afternoon?

We had samyeopsal (using sukiyaki cuts instead of pork belly) with grilled garlic, onions and oyster mushrooms, Sigumchi Namul (seasoned spinach), seasoned spring onions, the Ggakdugi Korean Pickled Daikon Radish (that I started making Thursday night), Gamja Chigae and polishing them off with Soju.

If only I had 100M bps? Pimp my Broadband, Digi??

TGIF Specials 12: Getting a Leg up on the Competition

[source: beconfused.com]

How did I miss out on such a sensational story??? It happened in March 2008 until this wannabe idol/singer, Asuka Sawamoto, was arrested for flashing her coochie to otakus. Well anyway, better late than never. Desperate otakus taking photos of a thirty something woman's cooch. Don't know who is sadder.

And I made 깍두기 this morning before work

I got this recipe for Ggakdugi Korean Pickled Daikon Radish off... Facebook?

Thank you KimcHi~~!! and Korean Supermarkets!!!! I took some shots, while I was hurriedly pulsing the garlic and ginger to dump into the mixture. Retriever and I had some fun fighting over who was going to cut the radishes yesterday.

Ingredients:
2 large daikon radishes, peeled and cut into 1-inch chunks
4 tbsp salt
1 small knob of ginger, grated or minced finely
4 or more cloves of garlic, minced
4 tsp shrimp paste or fish sauce (I chose fish sauce of course)
4 tbsp or more of gochujang/고추장 (Korean chili paste)
Gochut-garu / 고춧가루 ( Korean chili powder )
4 tsp sugar

Directions:
Preparing the radish:
* Peel and cut the daikon into 1-inch chunks.
* Rinse thoroughly.
* In a big bowl, mix 4 tablespoons of salt all over the daikon. Then fill up the bowl with water until the daikon is covered.
* Put a plate over the daikon and something heavy to weigh it down. Leave overnight at room temperature.
* The next day, drain the brined daikon into a colander and rinse. Then squeeze out excess moisture. This is how it looks like after soaking it overnight.


Making the 깍두기 (ggakdugi):
* Mince a knob of ginger and a few garlic cloves after peeling the skin off them.
* Place these into a big bowl and add a few teaspoons or so of shrimp paste or fish sauce, 4 tablespoons or more of Korean chili powder (꼬춧가루) and chili paste (고추장) , and 4 teaspoons sugar.

* Mix thoroughly, taste and make adjustments if necessary. Add some cut up leeks if you want, then toss in the drained daikon.
* Mix thoroughly.

* Then place the ggakdugi into a container, leaving some space off the top of the container so as to hold the juice when the kimchi starts fermenting.