Chaltteok-geumchi Kimchi
Chaltteok-geumchi Kimchi is a unique variation of the beloved Korean kimchi. This dish combines the chewy texture of chaltteok, a type of Korean rice cake, with geumchi, which refers to a certain style or seasoning blend traditionally used to flavor kimchi. The history of kimchi dates back centuries to when fermentation was a primary method of preserving vegetables. It is an integral part of Korean cuisine, and this variation adds a twist by incorporating rice cakes that enhance its chewy property, offering a delightful contrast to the crunchy vegetables.
Ingredients
- Napa cabbage - 1 large head
- Daikon radish - 1 medium, julienned
- Carrot - 1 medium, julienned
- Green onions - 5, chopped
- Chaltteok (Korean rice cake) - 200 grams
- Salt - 1/2 cup
- Fish sauce - 1/4 cup
- Gochugaru (Korean red pepper flakes) - 1/2 cup
- Garlic cloves - 10, minced
- Ginger - 2 inches, minced
- Sugar - 2 tablespoons
- Water - 1 cup
Preparation
Preparing the Vegetables
Begin by cutting the napa cabbage into quarters and removing the core. Wash the cabbage thoroughly and cut each quarter into bite-sized pieces. Place the cabbage in a large bowl and sprinkle it with the salt, tossing it to ensure even coating. Let it sit for 1 to 2 hours, tossing every 30 minutes. This process helps draw out excess moisture, aiding fermentation.
Rinse the salted cabbage thoroughly to remove the excess salt and squeeze out any extra water. In a separate bowl, mix the daikon radish, carrot, and green onions.
Preparing the Chaltteok
Soak the chaltteok in warm water for 30 minutes to soften it. After soaking, cut the rice cakes into bite-sized pieces to ensure they can evenly disperse in the kimchi mixture.
Making the Kimchi Paste
In a large bowl, combine the fish sauce, gochugaru, minced garlic, and minced ginger. Add the sugar and mix well until you achieve a paste-like consistency. Adjust the spice level by adding more or less gochugaru according to your preference.
Assembly
Combine the rinsed and drained cabbage with the radish, carrot, and green onions. Add the kimchi paste and chaltteok rice cakes. Mix everything by hand, ensuring the paste thoroughly coats all ingredients. Wearing gloves is recommended to protect your hands from staining and the intense flavors of the spices.
Fermentation Process
Transfer the mixture into airtight containers, pressing down to remove any air pockets. Leave about an inch of space at the top of the container to allow room for expansion during fermentation. Leave it at room temperature for 1-2 days, depending on your preference. A longer fermentation will result in a more potent kimchi flavor. After initial fermentation, store the kimchi in the refrigerator to halt the fermentation process and to enhance the flavors.
Enjoying Chaltteok-geumchi Kimchi
This kimchi can be enjoyed as a side dish with steamed rice or incorporated into soups and stews. For an authentic experience, serve it with Korean barbecue or alongside a bowl of warm steamed rice. Its vibrant flavors will marry well with grilled meats and other Korean staples. With its unique combination of rice cakes and seasoned vegetables, Chaltteok-geumchi Kimchi will bring a delightful twist to your meal.