recipe for kimchi that anthony bourdain made in korea?

Fish sauce, shrimp paste are normally not used in kimchi's that I have eaten...those tend to be more south Asian ingredients, but there are over 200 types of kimchi so who knows.

This is what you are looking for. It is a kimchi paste that he made.

Kimchi paste:

1 cup glutinous rice flour (or mochi flour)

2 cups water

1 cup sugar

1 cup fish sauce

2/3 cup of dry Korean chili powder, or more if desired

1 bulb of garlic, peeled

1 onion

2 inches ginger

1/2 cup shredded carrot

1 bunch of chinese chives (or Ong Choy in Chinese)

1/2 cup shredded daikon radish

10 pieces of fresh oysters (optional)

Add this to 2 heads of Chinese cabbage.

1. Wash and cut your Chinese cabbage length-wise into quarters, after that give these quartered cabbages a quick bath in water. It would help rinse out impurities from within the leaves and also help the salt to stick later on.

2. Peel each leaf from a quarter of the cabbage and sprinkle salt from the stem to the leaves of the cabbage. Put more salt on the stem as they are thicker. Repeat this for each leafy layer and until ALL the cabbages are salted. Leave them in a plugged basin and let the osmosis work its way through the cabbages for 4 hours. At the end of the 2nd hour, your cabbages should be quite wilted and water would have seeped out of the vegetable; now turn each cabbage quarter over and let them sit in their salty brine for the rest of hours.

3. While your cabbage is being salted to get rid of excess water, you can start making your kimchi paste. Combine glutinous rice flour and water in a pot and bring to a boil. Stir constantly and you will have a concoction that is similar to rice congee. When it is thick like that, turn off the heat and you can go to the next step.

4. Add the fish sauce and stir to combine well, now you can add your chili powder in. Stir to mix the red paste into a nice amalgamated thick sauce.

5. In a food processor, add your ginger, garlic and onion and blitz until you get a nice paste. Add this into the red chili concoction and mix again. Once that is done, add the rest of the vegetables in and combine well. Now is the time to add your fresh oysters if you are using them. Mix well and your kimchi paste is done.

6. Your cabbage should have shrunk in size considerably by now and this step is rather important if you don't want to have an overly salty kimchi. You need to rinse the cabbage quarters 3 times to get rid of excess salt. Remember to squeeze all excess water out. Once this is done, you can move on to the next step where you spread the kimchi paste on each leaf of the cabbage.

7. Using your hands is vital in making good kimchi and there is really no other way to it. So with one hand peeling a leaf of cabbage and the other grabbing a handful of kimchi paste, smear the red paste on each leaf and repeat until ALL your cabbages are used.

Now, you can store your kimchi in containers and leave them in room temperature for 2 days until they ferment.

This site also has step by step pictures as well.

http://www.kitchenexperiments.net/2008/11/making-k...

Anthony Bourdain Korea

Kimchee bought in America rarely has fish ingredients added to it, but in fact adding pickled fish, oysters, or other seafood ingredients to it is very common. ✂