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.
It’s getting quite chilly in the morning and the evenings around here. Which makes it harder to get up in the morning when it’s still pitch dark outside. It’s also been difficult to wake up to bad news every morning hearing about recent incident in Las Vegas and devastating wild fire here in Northern California. My heart is broken hearing about affected friends and family so near to us. But this post is not to drown us in sorrow and despair but introduce you to this warm and comforting hand-pulled dough soup that I grew up eating. I know resorting to food for comfort isn’t always the best idea but but good food does have some healing powers by bringing people together. So I hope you enjoy this recipe.
Also I filmed myself making the dish. Below is a full video on it. If you are into quiet cooking videos, you might like it. Brownie points for you have the patience to watch the entire 5 min video.
INGREDIENT 15-20 fresh clams 1.5 cup sujaebi flour mix (wheat flour, potato starch, salt) ½ Korean zucchini (aka gray squash 애호박) 1 golden yellow potato 1 Korean green chili pepper (청양고추) 8 cups water 2-3 pieces dried kelp – optional salt & pepper
PREPARATION Soak the clams in cold water for at least 30 mins. If it’s not already clean, using the kitchen brush to gently take the dirt off of the clams. I used cleaned ready-to-use clams. Make Sujaebi dough by mixing it with 1.5 cup flour mix / ¾ cup water . I used the sujebi flour mix in a package that already comes with wheat flour, potato starch and salt. Adjust the dough consistency by adding more water or the flour to the mix. Wrap the dough in plastic wrap and let it sit in room temperature for at least 1 hr. Cut all vegetables in thin half moon shape, finely chop green chili pepper.
INSTRUCTION Make clam broth by adding clean clams to water, boil it for at least 30 mins until clams open up and the broth becomes somewhat translucent. I like to add little bit of dried kelp to add little of bit of depth of flavor. Take the clams out on the side and lower the heat. Add prepared vegetables and start adding the dough pieces by pulling it by hand. I like to make mine in small thin pieces. Season with salt, all the clams back in and boil it altogether for another 5 mins.
PRO TIP Mixing the potato starch in the dough mix makes sujaebi chewy and light texture. Not too doughy. 😀
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!