Category Archives: Kimchi

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.

Recipe All - Kimchi

Tomato Kimchi

04 14 17

Photography by Selina S. Lee

Tomato Kimchi (토마토 김치)
1 med size napa cabbage
2 med size tomatoes
2 red bell peppers
⅓ cup lemon juice
1 tbsp minced garlic
1 tsp ginger
1 tbsp sugar
sea salt

2 cups water
3-4 dried shiitake mushrooms
100g korean radish or daikon
3 pieces of cut dried kelp
½ onion

Cut napa cabbage into half then fourth vertically with the root ends intact. Cutting them ⅓ into the way and ripping apart works best. Remove outer layer and cut and clean out the root ends where it’s brown with dirt. Wash them in cold running water. Sprinkle sea salt evenly on each layer and even inner part of layer, as thicker white part of cabbage takes longer to salt brine. In a large container, add salted lukewarm water to put cabbages sit in water bath (enough but not submerged) for 2-3 hours. Flip it around every 30 minutes or so. After 2-3 hours, the cabbage leaves should be soft. Squeeze out the liquid and set it aside on a strainer.

NOTE: Considerable amount of water comes out from the napa cabbage and vegetables, so the brine should be salty enough in order to ferment well and taste good. At this stage, it should be too salty to eat.

While cabbage is salt brining, you can make the stock by adding 2 cups of water and boil it with dried shiitake mushroom, radish, dried kelp and onion for 30-40 min. You can season the broth with little bit of salt if you think your cabbage is not salty enough. Strain the stock and make sure to let the stock cool down before adding them to cabbage.

Make kimchi paste by adding chopped tomatoes (seeded) and red bell peppers (with seeds) in a blender. Putting the tomatoes at the bottom will help blend it better. Consistency should be like a smoothie, if it’s too watery, add more bell peppers. Season it with lemon juice, minced garlic, ginger and sugar. You should have at least 1.5 cup of paste to apply.

Spread the kimchi paste on each layer of napa cabbage and pour the stock over the container or a fermentation jar. If you have weights to press them down, even better. Otherwise, press them down tight when putting them into the container or jar.

Leave it out in shaded area (room temperature) for 24 hours then continue fermentation in the fridge for another 3-4 days before eating.