Category Archives: Kimchi

Kimchi - Workshop

Banchan Workshop #13 Kimchi

10 21 17

I had my last workshop of the year at Neighbor’s backyard last month. It was definitely one of most memorable workshop. I had the pleasure of teaching most enthusiastic and committed people eager to learn about art and culture of making kimchi. I’ve hosted few other kimchi workshops before but this was the first time we made whole Napa cabbage kimchi and Korean radish kimchi in its most traditional and classic form. We had a blast and here is a quick photo recap from that day. Don’t forget to check out the printable Kimjang Guidelines at the bottom of this post! Kimjang means special day dedicated to make large quantities of kimchi to preserve for long Winters in Korea. Kimjang was listed as UNESCO’s Intangible Cultural Heritage in 2013.

Love this shelf with eclectic goodies from Neighbor shop and cabbages and radishes for the kimchi workshop.

I love the unintended Fall foliage happening in Neighbor’s backyard bar kitchen and pretty line up of Kimchi ingredients for the class.

Kimchi stuffing and applying layer by layer.

Seasoning the cube radishes. So easy!

Download Kimjang Guidelines printables HERE!

All Photography by Sarah M. Park

Kimchi - Workshop

Banchan Workshop #9 Kimchi

06 14 17

We had another fun and successful kimchi workshop back in May! This was our second time hosting kimchi theme workshop and it’s been one of my favorite. The city of Walnut Creek Parks & Recreation asked me almost a year ago if I can host one for their city program. It was a great opportunity to meet and work with city and the community. Instead of documenting the event by photos, Sarah from Cultural Chromatics helped me to document by video. It’s so awkward for me to see myself speak in front of camera! Eek! All I can say is that Sarah did a fantastic job editing the video. Also, please note I’m planning to host another kimchi workshop during early winter (kimjang, kimchi-making season) so if you missed this one, I hope you can join us then!

Videography by Sarah M. Park | Cultural Chromatics

Recipe All - Kimchi

Stuffed Cucumber Kimchi (Oisobagi)

05 26 17

UPDATED: I updated this recipe to explain the unique ingredients little bit better.

Here is one of my favorite kimchi, especially for warm spring/summer season! We learned how to make this with my mom during our latest Banchan Workshop and it was everyone’s favorite. It’s fun and easy to make and such a refreshing dish to add to your dinner table. Anyone up for some kimchi-making this weekend?


OISOBAGI 오이소박이 (Stuffed Cucumber Kimchi)  – will makes 16 pieces

1 pk of Persian cucumbers (usually contains 8)
1/2 med size Korean radish or daikon
4 sm bunches of loose chives
1 Mexican green onion

sea salt
2 tbsp gochugaru (Korean chili pepper powder)
1 tbsp gonjangyijeot (salted baby shrimp)
1 tbsp sugar
2 tsp minced garlic
1 tsp minced ginger
1 tbsp fish sauce

Cut two ends of each cucumber and cut them into two small trunks (2-3″ long) using smaller knife, cut criss-cross down leaving 1/8″ closing on the bottom (use wider side as bottom). Sprinkle with sea salt to coat evenly. Use your fingers to cover the inside cut area. Sit in room temperature for 45 min to 1 hr.

Make stuffing by finely chopping radish, chives and green onion. No longer than 1″ width for easier stuffing and fermentation (it will stay intact and neat looking!). Season stuffing ingredients with gochugaru, gonjangyijeot, sugar, minced garlic, ginger. Add fish sauce (for extra umami flavor!). If you can’t find salted baby shrimp, use more fish sauce. Taste and adjust seasoning by adding more gochugaru, sugar, garlic and fish sauce.

Squeeze out all the liquid from the salt-brined cucumbers (this will make it extra crunchy!). Insert stuffing in the cucumbers and stack it in glass jar or a fermentation jar. Rectangular jars will work best for cucumber kimchi to ferment well and stay intact.

Cucumber fermentation will usually take about 3-5 days depending on temperature. Place it in shaded area in your kitchen or shaded area in your backyard. Taste the kimchi after 3 days to see if you want to keep it outside longer or keep them in the fridge.