The weather in Singapore is like me, bloody emo. Changes easily so much until it was extremely sunny on Saturday, and raining everyday since Sunday.
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| My Homemade 김치 |
Like I said before, I made my own 김치 two Sundays ago, and by last Saturday it was pretty ripe. 김치 is great any day between 7-14 days of "ripening". So it was most excellent for using in a kimchi jijae, 김치 찌개. I like to do mine as a hotpot dish.
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| 김치 찌개 |
I love Korean cooking. It is healthy (soups and stews don't require oil, and uses loads of fresh veggies), spicy, and dead easy to make. Throw, chuck stuff in, and mix in miso and Gochujang, and you are done! So what I did was rapidly cut silken tofu, golden mushrooms, homemade 김치 and julienned carrots, japanese cucumber. Everything was put into the boiling water according to how fast they could cook, e.g. carrots, and cucumbers first. And then finally I put in rolls of pork belly and konnyaku noodles. It's quite funny, everytime I want to buy konnyaku noodles (Japanese), I can't find them, and end up buying sweet potato noodles (Korean). And the one time I want to use sweet potato noodles, there isn't any in the house and I end up using konnyaku noodles. Sigh.
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| Served with more kimchi and takuan (pickled daikon) |
I wonder if it is possible to make my own takuan. Anyway, I was so preoccupied with making a Korean feast, I overcooked and made spicy rice cakes. As I stared at the two pots bubbling away on the stove, I realized that I made too much. B1 was consulted and he suggested that we have one small serving of rice cakes to top up any empty spaces after the 김치 찌개.
So I brought the hot pot pipping hotpot to the electric stove to ensure the continued cooking and served everything with takuan and more of my homemade 김치. Seems like I am too adventurous and did not wash off the salt too much, so the 김치 is quite salty this time.
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