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Simple Korean Cooking Topokki in Kimchi Sauce A Hot Rendezvous of Kimchi and Topokki Hansik, or Korean cuisine, has become a byword for healthy food. And it is for this reason that Korean food is appearing in the spotlight so often these days. The top hot and spicy foods, kimchi and topokki, are no exception. One of the factors behind the worldwide recognition of kimchi is that it is an excellent fermented food rich in nutrients such as dietary fiber, vitamins, and minerals. Another representative Korean hot dish, topokki, is a popular snack among all generations irrespective of one’s gender or status. Thanks to its delicious taste, topokki is a rising star of the food trucks in the US. What’s more, Drexel University (in the US) and Yangzhou University (China) offer students Korean cuisine classes where the curriculum includes learning how to cook topokki. What happens if these hot in all respects foods meet together? Topokki in kimchi sauce was developed by the Rural Development Administration (RDA) and tastes sour due to the sauce made with minced kimchi. Japanese consumers love the dish for its distinct taste. If you like seafood, use it instead of chicken. To make a perfect tasting dish, mince the kimchi for a long time. How to Make Topokki in Kimchi Sauce (two servings) Main Ingredients: 200g rice cake, 60g chicken, 30g sweet potato, 10g sesame leaf, 30g cabbage, 10g spring onion, 30g onion, and a little bit of salt and pepper Sauce Ingredients: 10g red pepper paste, 50g red pepper powder, 15g onion, 10g spring onion, 30ml water, 5g soy sauce, 5g crushed garlic, 5ml oil, 10g sugar, 40g starch syrup, 60g kimchi 1. Mince kimchi as finely as possible. 2. Put minced kimchi and all the other sauce ingredients in a bowl and mix them together. 3. Remove the grease of the chicken and cut the chicken into bite sized pieces. Season with salt and pepper. 4. Line a pan with oil. Stir in the chicken first and then add sweet potato. 5. When the chicken is fully cooked, add the sauce, rice cake, and cabbage. Stir everything together. 6. Add spring onion and sesame leaf. Boil for another two or three minutes before serving. 40 Korea AgraFood Issue 206 Nov. 2012 41
Interesting Story of Hansik Gimjang, Koreans’ Wintering Ritual Ahead of the Long, Freezing Winter By Lee Myeong-ah A food culture columnist who writes about the healthy Korean diet, traditional Korean food, and local cuisine, she contributes to a series dedicated to the farmers who produce high-quality agricultural products and to a travel column searching for the best foods. Gimjang Kimchi is the Korean signature food that never fails to be on a dining table. Its history goes back thousands of years. The distinctive seasonal characteristics of Korea and the food culture in which Koreans eat kimchi as a staple dish have given birth to a unique Korean custom: gimjang (kimchi-making wintering ritual). Winter in Korea is long and cold. Technically speaking, winter spans from December to February of the following year. But, practically, it is also cold in November and March, so the two months are also considered as part of the winter season. Gimjang is sort of a ritual in which Koreans make a lot of kimchi at once to eat it all throughout the winter. The gimjang kimchi is prepared by salting napa cabbages that are harvested in late fall; making the kimchi sauce with shredded radish, red pepper powder, jeotggal (salt-fermented seafood), garlic, water parsley, leaf mustard, etc.; and stuffing the sauce between the leaves of the napa cabbage. Then, the baechu-kimchi made through this process is put into jars to store and eat throughout the winter. Gimjang Day Is a Village’s Festival Day To do gimjang, Koreans first have to set the right date for it. It is hard to finish making all the kimchi for winter at once even if all the family members participate, so it is common to have neighbors lend a hand. Two days before the big day, Koreans pile cabbages up in their front yard. As Koreans usually make gimjang kimchi with 100 cabbages or more, their front yards turn into small cabbage hills. Preparing cabbages for gimjang involves elaborate, time-consuming work where people cut each head of the cabbage, split it in half by hand, and sprinkle salt. This is done to reduce water and increase salinity, and thereby improve the storability of the dish. And when the gimjang day comes, a housewife gets all sorts of condiments and ingredients ready early in the morning. These include red pepper powder made of red pepper that is harvested in the fall, dried, and finely ground; jeotggal made by salting and fermenting shrimp or anchovy that is caught in-season; finely-minced garlic; and scallion, water parsley, and leaf mustard that are cut at the same length as the shredded radish. All the seasoning ingredients are put into a big tub and mixed together. The climax of the kimchimaking process is stuffing the sauce between the leaves of the well-salted cabbages and wrapping each cabbage with its outer leaves. While housewives are making kimchi, their husbands dig deeply in the ground in the corner of the front yard and bury jars for kimchi so that only the lids of the jars stay above the ground. Then, the kimchi is piled one by one in the jars with the salted outer leaves of cabbage at the top. They press the kimchi tightly in the jars and put on the lids. The entire kimchi-making process that has started at dawn is now finished, just around the time when the day becomes dark. Freshly-Boiled Pork Wrapped in Kimchi Is Out of this World! Gimjang in which all family members and neighbors take part is not a routine day, so by the end of it everyone needs an energy-replenishing dish. Lumps of pork are put in a big caldron, boiled, and cut into thin slices. The slices of boiled pork wrapped in the freshly-made kimchi leaves with a bowl of makgeolli (Korean rice wine) taste wonderful. Another delicacy of the gimjang day is baechu deonjangguk (cabbage and soybean paste soup), which is made by putting the sweetish outer leaves of cabbage in the soybean paste soup. It is a nice dish to have on a cold day. Kimchi Fridge Replaces Jars This gimjang custom is gradually fading out as people get accustomed to living in an apartment and can easily obtain cabbages even in winter. Still, the taste of the gimjang kimchi is so entrenched in the Korean food culture that Koreans cannot easily forget it. To retain this unique taste, Koreans developed a unique home appliance - the kimchi refrigerator. This special fridge is said to reproduce the true taste of the gimjang kimchi fermented in the ground throughout the winter. Couples preparing a wedding put the kimchi fridge on the list of household items they plan to buy. Indeed, kimchi is an undying staple that will never disappear from the Korean dining tables. 42 Korea AgraFood Issue 206 Nov. 2012 43
Page 1 and 2: The Monthly Magazine of Korean Agri
Page 3 and 4: Exporting News Winners of Global Ma
Page 5 and 6: Theme _ Korean Processed Rice Foods
Page 7 and 8: Buy Korean Food 132 buyers from 26
Page 9 and 10: K-Food Trend The Secret of KARA’s
Page 11 and 12: K-Food Trend Additional Information
Page 13 and 14: Fresh Food _ Sweet Persimmon The wh
Page 15 and 16: Fresh Food _ Sea Mustard Delicious
Page 17 and 18: It’s New ! It’s New ! Mushroom
Page 19: Korean Franchise _ Didim Food in Ko
Page 23 and 24: Special _ Gangnam Style Gangnam Sta
Page 25 and 26: Special _ Gangnam Style Fairs Korea
Page 27: Lesson 13 Let’s try Korean! [[

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