Busan Kimchi
Busan Kimchi, originating from the bustling port city of Busan in South Korea, is a vibrant variation of the traditional Korean kimchi. Known for its unique taste and texture, Busan Kimchi combines fresh local seafood flavors with traditional fermentation techniques passed down through generations. Growing in a city famous for its seafood, this kimchi version typically incorporates seafood elements, providing a distinct taste that reflects its coastal heritage.
History of Busan Kimchi
Kimchi has been a staple in Korean cuisine for centuries, traditionally prepared in the late fall to early winter during a communal activity known as "Kimjang." Busan Kimchi reflects the city's rich history, thriving as a trade hub connecting Japan, China, and South Korea. During the Joseon Dynasty, Busan served as a significant center for cultural exchange and trade, which influenced its culinary styles, including this unique kimchi.
Ingredients
- Napa Cabbage - 2 large heads
- Daikon Radish - 1 medium, julienned
- Green Onions - 6 stalks, sliced
- Garlic - 8 cloves, minced
- Ginger - 3 tablespoons, grated
- Korean Red Pepper Flakes (Gochugaru) - 1/2 cup
- Asian Pears - 1 small, pureed
- Fish Sauce - 1/4 cup
- Salt - 1/2 cup for soaking and as needed
- Sugar - 1 tablespoon
- Water - 1 cup
- Oysters - 1 cup, shucked and rinsed
Preparation
Before preparing Busan Kimchi, ensure that all ingredients are prepared and ready for assembly. Start by rinsing the Napa Cabbage and cut it in half lengthwise. Dissolve 1/2 cup of salt into a large basin of cold water and submerge the cabbage halves. Ensure the cabbage is fully soaked, sprinkling additional salt between the leaves. Leave the cabbage to brine for 2 hours, turning the halves occasionally.
Fermentation Time
While the Napa Cabbage is soaking, prepare the seasoning paste. In a large bowl, mix Minced Garlic, Grated Ginger, Korean Red Pepper Flakes, pureed Asian Pear, Fish Sauce, and Sugar to form a thick paste. Adjust the seasoning according to your preference.
Cooking Process
Once the cabbage has brined and softened, rinse it well under cold water to remove excess salt and drain thoroughly. Spread the seasoning paste evenly between each leaf of the Napa Cabbage. Add julienned Daikon Radish, Green Onions, and Oysters to ensure a consistent mixture.
Pack the seasoned cabbage into sterilized jars, leaving space at the top for expansion during fermentation. Seal the jars tightly and leave at room temperature for 2 to 3 days, then move them to a refrigerator to ferment for about 2 weeks.
Enjoying Your Busan Kimchi
Once your Busan Kimchi is ready, it can be served as a side dish with a variety of meals, enhancing flavors with its tangy, spicy, and slightly briny taste from the Oysters. Enjoy your kimchi alongside grilled meats, rice, or in hearty stews.