The 48 hour short rib recipe comes with a little caveat: “this recipe is not a reasonable proposition for the home cook.” Well, just so you know, I’m the first person to admit that I’m hardly a reasonable person. If anything, I took Chang’s little warning as a challenge. I don’t have a vacuum sealer or a sous-vide machine (and I’m not going to get one anytime soon), but with a little extra help from Mike, these short ribs turned out fantastic.
Posts Tagged ‘daikon’
I know quite a few people who can make a simple meal out of pickles and steamed white rice. I’m not one of them, but Mike has a deep love for pickles and rice together, probably due to his growing up with giant jars of homemade pickles in the fridge.
Let it be known that there is a lot of minced garlic and ginger in kimchi. I like doing things the hard way so I minced everything by hand. A food processor would be perfect for this, but having garlicky smelling hands for the rest of the night was so much more appealing! Feel free to use a food processor when making kimchi. A mandolin would help too, for the julienned carrots.
If you don’t want your fridge to smell like kimchi, make sure you use some nice airtight containers. I used some glass jars from Ikea. I am happy to report that the fridge doesn’t smell like kimchi, but if you do have left over minced garlic, wrap it up in an airtight container as well or your fridge will smell like garlic. Which is what happened to me, naturally.
Once your massive mounds of garlic and ginger all minced up, mix all the ingredients into a super-red spicy slurry and toss with the napa cabbage and daikon you had overnight in the fridge. Give the vegetables a quick rinse before you combine them with the kimchi slurry.
Don’t forget to add your salted shrimp! The salted shrimp helps start the fermentation process. Somehow I forgot to mix it in and I had to re-toss and re-jar.
I had a quick taste and was pleasantly surprised. Spicy, but not in-your-face spicy, with a very fresh flavour. We’ll see how long the freshness lasts before the fermentation kicks in.
I need to confess: I don’t actually like kimchi. I don’t hate it, its just not something that I love, crave, or even really eat. When I have Korean food I tend to favour the non-spicy things like seafood pancake, japchae and gmaja jorim, those addictive side dish potatoes. It’s not that I don’t like spicy food, I do! I just don’t eat a lot of kimchi. Mike, on the other hand, loves the stuff. He’s really into pickled vegetables, so I’m counting on him to enjoy this enough for the both of us.
Kimchi is a simple two-step process. The vegetables, napa cabbage and daikon, are tossed with salt and sugar and left in the fridge overnight. The next day, the rest of the ingredients are mixed up and everything is put into a jar so the kimchi can do it’s happy fermentation dance.
As simple as that sounded, I ran into some minor glitches. First of all the recipe called for 1/2 cup plus 2 tablespoons of sugar. Because I didn’t really read the recipe (remember, I don’t usually read cookbooks) I put the entire amount sugar on top of the napa cabbage. Then I realized that 1/2 cup of sugar was for the kimchi slurry that you made the next day. Oops. Well, at least that was easily solvable, I rinsed the cabbage off and there was no harm done.
Then, I didn’t read the recipe again. Or well, I did read it, but because I’m mathematically and spatially challenged, I miscalculated. There I was, happily cutting up my daikon into 1 inch cubes, which looked pretty good to me, when Mike came by and asked, “Isn’t that a bit big for kimchi?” “I don’t know, looks good to me,” I answered. “The recipe says 1/2 inch cubes.” Mike leaned in closer. “Those aren’t 1/2 cubes.” “Well, I don’t know what kimchi looks like, I don’t even eat this stuff!” At least like the sugar, the problem was easily fixed.
So, the easy part over, I put the salty-sugary vegetables in the fridge overnight. Tomorrow, the fermentation process begins!