Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-

"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Guideposts.com. Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike"
Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.


Ingredients:

1/4 cup salt
10 Asian pickling cucumbers
3 tbsp Kimchi Sauce
1 tsp sugar
Method:
Mix salt with 1 cup warm water and stir to dissolve.
Wash and slit cucumbers into 4 but do not cut through at one end.
Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.
Soak cucumbers in salt water for 30 minutes.
Remove cucumbers, rince and drain dry.
Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber.
Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.
Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.
Let sit 1 day before serving.
Refrigerate after opening.


Serves
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Daikon Kimchi

My son-in-law likes kimchi fresh, so i will only make small batches as often as needed. Making this kimchi is not difficult, only alot of prep, but it is worth while making it at home cos it is fresher and very much less expensive.



Ingredients:

1 1/2 - 2 cups peel daikon cut into chunks
1/2 tbsp salt
1 tbsp brown sugar
2 tbsp Korean chili powder
1 piece ginger - about 1/2 inch - grated
5 cloves garlic, chopped
1 tbsp fish sauce (nam pla)
1 tsp salted shrimp
1 tbsp soya sauce
½ cup chopped scallions
1 tbsp glutinious rice flour plus 1/4 cup water - mix well
3 tbsp chopped onions(optional)
3 tbsp chopped carrots(optional)

Method:

Toss daikon chunks in a bowl with salt, let sit for 1 to 2 hours. Wash and drain.

Cook glutinious rice flour mixture for 1 minute in the microwave until it is cooked.

Combine sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce and cooked glutinous rice flour, stir. If very thick, add a little warm water.

Stir in scallions, onions, carrots( if using) and drained daikon chunks.
Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.



Serves
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Zhajiang Mein/Jajangmyun

Korea has a fun tradition for all those preparing for "April Love". The tradition goes as follows, on Feburary 14th, Koreans celebrate Red day. Although similar to Valentine's Day, there are some specific guidelines one must follow on Red Day, namely, only the women give Valentine's to the men. This is significant, because Korea is a male dominated society and this allows for the women to be assertive in dating and for it to be acceptable. In fact it's quite competitive as to who got what from whom.

The next month on March 14th is White Day, when the men give gifts to women. If the man likes the woman sender, then he must return the favor by giving the woman chocolate, candy, flowers, etc. Girls are very competitve also as to who go what-the bigger, the better follows here.

Finally, just as spring is really in full bloom it's time for Black Day. On Black day, all those men and women who did not receive anything go out and eat Jaja Myun (Black noodles). It is a noodle dish with a tasty dark (black) sauce served on top. The idea is that, all those that didn't receive anything can mingle together and hopefully next year they will be sending gifts on Red and White Day. When it comes to the dating game Korea has many options as to how to go about it. This is only one of them. I hope you all get to experience this and hopefully won't have to eat Jaja Myun, but if you do, it's a really good dish!
This is my version of the Black Noodle which i made a black gravy/sauce like Jajangmyun and the toppings of ground pork, onions, cucumber which is like the chinese - Zhajiang Mein

Ingredients:

1 pkt of wheat noodle of choice(follow instruction to cook from the back of pack)

1 lb Gound Pork
2 tsp shaoxing wine
2 tbsp light soya sauce
1/4 cup chopped garlic
1/2 tsp freshly ground pepper
3 tbsp oil
Toppings:
1 onion - cut into bite-size
1 cucumber - cubed - center removed
1 small carrot - cubed
1 tbsp oil
salt and pepper to taste
Chopped spring onions for garnishing

Gravy/Sauce:
1/2 cup chopped shallots
1/4 cup chopped garlic
1 tbsp grated ginger
2 tbsp Lee Kum Kee Black bean garlic sauce
2 tbsp Hoisin sauce
2 tbsp sugar
1 tbsp corn syrup
2 tbsp shaoxing rice wine
2 tbsp Thick Caramerl Sauce - Yuen Chun Longivity Brand
2 tbsp oil
2 cups water
2 tbsp cornstarch mixed with 2 tbsp water

Method:
Preheat wok and add in oil.
Add in the ground pork and cook it until it is no more pink, then add in the garlic, soya sauce, wine and pepper. Remove and set aside.
Heat oil and add in onions, saute, then add in salt and pepper. Cook until the onions are sweat through. Add in the carrot and cucumber , stir fry, adding a little more salt and pepper. Remove and set aside.
To make the gravy:
Heat oil and fry the shallots, then add in the ginger and garlic. Add in the remaining ingredients except the cornstarch solution. When the gravy/sauce comes to the boil, then add in the cornstarch solution. Bring the gravy/sauce to the boil and it has thickened. Adjust taste as desired.
To serve:
Put noodles in a bowl, then top with gravy/sauce. Spoon in some ground pork and toppings.
Sprinkle in chopped spring onions and enjoy.


Serves
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