Kimchi Recipe: Jook Pa Kim Chi An Easy Kimchi Recipe
by Richard on December 14, 2011
Kimchi Recipe – Click To Enlarge
This week I felt like making another Kimchi Recipe for my readers and Youtube Channel viewers. This week the Kimchi Recipe I am making is called Jook Pa Kimchi or just plain Pa’ Kimchi. Most of us are familiar with the standard Bae Chu Kimchi Recipe which is made from whole or sliced up Napa cabbage. This is the Kimchi Recipe that we find in our local Asian supermarkets in various sized jars and we also see this type of Kimchi Recipe that we find when we go to a sushi joint or an all you can eat Chinese buffet.
The fact is that there are many different types of Kimchi Recipe that one can make. This weeks Kimchi Recipe, Jook Pa kimchi is made from the simple and humble green onion or scallion that we can get in every market in every city in the nation. There are well over 180 different kinds of Kimchi Recipe in Korea and Jook Pa is considered to be the easiest Kimchi Recipe to make.
No matter what a Korean family will eat for breakfast, lunch or dinner one thing is for sure and that is kimchi must be present at the table. What is also a nifty little fact is that in Korea even when you go to a restaurant that serves Western food on the menu kimchi is offered as a free side dish or banchan and you can have as much as you want! I am ALL in for that!
As I said earlier kimchi is a side dish in Korea although I am sure I am like many Koreans and vice/verse that I eat enough kimchi to make it considered a main course. I just LOVE kimchi and I can honestly say that I have never had a Kimchi Recipe that I didn’t like! Any Kimchi Recipe is one of the healthiest things that you can eat. I mean look at this Kimchi Recipe. Jook Pa is made of green onions/scallions. These onions are LOADED with calcium and other health attributes. The red chili flakes are loaded with vitamin C. The garlic has something called an Allicin potential and is known to be a natural blood cleanser. The fish sauce has lots of energy from the fermentation process and the ginger in this Kimchi recipe is know to be great for your circulation. Kimchi is a low fat high energy, high fiber food that is just plain GOOD for you!
Jook Pa Kimchi Recipe – Click To Enlarge
I thought that I would make a dish that can be served with this Kimchi Recipe as either another side dish or banchan or as a main course and that is Kongnamulbap. This dish is made of short grain rice, meat of your choice either ground beef or pork and eggs either sunny side up or scramble. In my version of this recipe I am making it with short grain sushi rice, seasoned thinly sliced Shitake mushrooms, soy bean sprouts and scrambled eggs and a nice sauce. So sit back and enjoy the video and the Kimchi Recipe and the Kongnamulbap recipe will follow at the bottom of this post. Enjoy!
This glue is made and then mixed into the bowl with the chili paste.
This glue helps the chili paste stick to the scallions of this Kimchi Recipe.
This glue is very easy to make.
2 Tbsp. of rice flour mixed with 1 cup of water in a small sauce pot and bring to a boil.
Then reduce heat to a medium or medium low and stir this mixture constantly.
When the glue thickens and can stick to the back of a spoon it's ready to mix into the chili paste.
Let the glue cool for five minutes before adding to the chili paste.
Once added mix it in thoroughly.
Method To Make Jook Pa Kimchi Recipe:
This is the easy part to this Kimchi Recipe.
Spoon your chili paste over the top of the scallions.
Spread the paste across the onions lengthwise!
If your hands are not sensitive to the pepper use your hands to blend the paste into the scallions thoroughly!
If your hands are sensitive then wear plastic gloves.
Once the paste is mixed into the scallions well put a cover on them.
Allow the Kimchi Recipe to sit in a cool dark place for at least 24hrs.
then you can put them in the refrigerator.
Let sit if fridge 3 to 5 days before eating.
Make Kongnamulbap Rice:
Take 1 cup of rice and put in a sauce pot with 1 cup of water and rinse the rice.
Work the rice by hand rubbing the rice grains together to clean the rice.
Repeat this rinsing and cleaning step 3 or 4 times until the water comes clean.
Now follow the instructions for your rice by adding that much fresh clean water.
Allow the rice to soak in that clean water for 30 minutes.
So if the type of rice you are using calls for 1 cup then use 1 cup and if it calls for 1 1/2 or 2 cups then follow those instructions.
Clean your Soybean or Bean Sprouts:
Get your sprouts and rinse them a few times and massage them a bit to get them clean and then if you see any brown parts to the soybean sprouts then clean them off and then do a final rinse and shake them dry in a strainer or colander and set aside.
Now that the rice has soaked for 30 minutes add the soybeans on top of the rice and then add either the meat of your choice of the shitake mushrooms like I used on top of the sprouts and put the lid on the pot and bring to a boil and then lower to a medium boil for about 10 minutes. The goal is to boil the rice without it sticking to the pot. Once the initial 10 minutes has passed turn the ingredients over a couple of times in the pot and put the lid back on and either use a very low heat or no heat at all and allow to stand for 10 to 15 minutes until the rice is cooked.
Now spoon some rice into a wet bowl to make a layer. Then add a layer of scrambled eggs on top the of layer of rice and then add another layer of rice on top of the eggs. Put your plate on top of the bowl and turn it upside down and remove the bowl. Now spoon on some of the sauce you made earlier and a drizzle of sesame oil and you are good to go to eat Kongnamulbap! If you want you can add some of the Jook Pa Kimchi Recipe to the plate and eat it fresh! Enjoy and thanks for reading!
Jook Pa kimchi and Kongnamulbap are both traditional Korean dishes that are easy to make and delicious to eat! Try them out I am sure you will love them both!