Kimchi: The Most Important Dish In Korean Cuisine | Why We Eat
Вставка
- Опубліковано 5 лис 2022
- Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean cuisine. Ji Hye not only shares the centuries-old practice and cultural traditions around preparing and consuming kimchi in Korea, but also demonstrates three unique preparations of the dish- proving that kimchi is way more than just fermented cabbage. It’s spicy, it’s textural, it’s healthful…it’s alive!
Check out the recipes here:
Gutjuri 겉절이 (Fresh Greens Kimchi):
www.vice.com/en/article/k7bbz...
Kimjang Kimchi 김장김치 (Napa Cabbage Kimchi):
www.vice.com/en/article/n7zzx...
Oi Sobaggi 오이소박이 (Cucumber Kimchi) :
www.vice.com/en/article/bvmmj...
Subscribe to MUNCHIES here: bit.ly/Subscribe-to-MUNCHIES
All MUNCHIES videos release a full week early on our site: video.vice.com/en_us/channel/...
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
www.vice.com/en_us/page/sign-...
Check out munchies.tv for more!
Follow MUNCHIES here:
TikTok: / munchies
Facebook: / munchies
Instagram: / munchies
Twitter: / munchies
Pinterest: / munchies
More videos from the VICE network: www. vicevideo - Розваги
she needs her own UA-cam channel omg she was amazing to learn from
She needs OnlyFans
🤣
she’s my wife
yeah, i'm really bad at focusing but her? I listened the whole time not doing everything else at the same time
Liberals glorify fat and ugly always. Lol
Learned how to make Kimchi and got a history lesson at the same time. More Ji Hye Kim please 🤍 her!
Agreed, I would 1000% watch a show with her in it!!
she’s a cutie
One important thing to know is that when cabbage ferments it produces Vitamin C. Eastern European Sauerkraut was a way to prevent scurvy during the winter when there were no fresh fruits or vegetables.
The oldest kimchi I've eaten was probably months old, but I have made and eaten a kimchi that had a 40+ old 'mother', because the leftover juice was added to the next batch over and over again. It basically turbo-boosted the fermentation and flavor development process.
Did it have a distinct taste?
@@lifeisdead01 Definitely. After we added the 40-year-old mother we still let it ferment for about 4 weeks, but that mother definitely turbo boosted the process. Basically with an old mother you can create a fully fermented product in a shorter amount of time that has a lot of depth of flavor.
@@JohnVC That sounds amazing! Not just taste, but gut-healthwise as well
Cool! So, it's like sourdough!
I do this too and it really makes the flavour a lot more layered!
I love how she explained everything. I've never really been interested in trying kimchi, but after watching this, i wanna try some
you can really feel the love and respect chef kim jihye has for kimchi and food in general. a very relaxing voice and is well-spoken too.
Been making kimchi for a year and I love it - the process, the resting period, and having jars of it handy to snack on, add to soup, or gift to friends. It's labourious but worth the effort.
The insane knowledge she shares along with the recipe is so amazing. I never knew history and cooking could mix so well
I was in Ann Arbor in 1986, 1987. I remember there was one little Korean restaurant on campus at that time, which served bibimbop and a handful of other classic Korean dishes. A small bit of kimchi was offered for free, sometimes kak-doo-gi. Good times.
For those who are new to kimchi, this chef's first two kimchies are fairly traditional style (except celery heads. I dunno any Korean grandma who use that for kimchi in s.korea(yet)). Last geotjeori (geot:exterior + jeori:salt down/pickle = lightly (quick) salt down / pickled vegetables) is quite fusion style. Normally it's made with napa cabbage but the idea is still the same: quick salad version of kimchi (no fermentation). As long as you use usual kimchi paste on any vegetables or crunch fruits of your choice, it will come out as a nice bold yet refreshing geotjeori. Hope these informations help you with understanding a bit more about kimchi 🔥🥬🔥
Damn, love the extra insight. I've made kimchi before but never seen raw oysters in my research.
@@NorthS1deSold1er my mother used to make geotjeori with fresh oysters and prawns on the top of tiny alive shrimps she used for regular kimchi paste (yeah I know what you are thinking but by the time when they are ready to be used, most of them are no longer alive. This practice was passed down from those who weren't fortunate enough to live in refrigeration technology era to guarantee food safety. Now it's continuing tradition to guarantee food safety & taste. They are EXTRA sweet than dead for long one) to add additional umami, natural sweeteness and different textures. These fresh sashimi grades seafoods(oysters & prawns) are mostly only used for geotjeori or short term kimchi(you only ferment it for very short period like few days) because they get over ferment and funky too fast. Still safe to consume but it loses freshness and natural sweeteness of seafoods by then so it's recommend to consume before oysters melt into the kimchi(at least that's the case in my family). These seafood versions are mostly popular in South part of S.korea due to it's geological reason but you can still get thess types of kimchi in Seoul because many people migrated from all states.
I hope I'm making sense here. I'm half typing & half sleeping right now 🙈 lol
Thank you Internet Kimchi Master 🙏 One day I'll make my own Kimchi. I always find that it gets too sour after 2 weeks.
@@theangrycheeto when you make kimchi, leave kimchi in cooler area of house. Usually after two days or so, there will be a little bubble developing. When you see that, move it to -0.8 ℃ to -1.3 ℃ refrigerator to continue fermentation. It takes roughly 2 weeks for kimchi to be fully fermented. Once it is getting closer to desirable fermentation stage( you will feel water down sparkling water like bubbles with refreshing sourness and everything else you will love about any pickled vegetables), slightly lower the temperature to slowing the fermentation process. It should not be lower than -1.8 ℃ or else it will start developing ice on the top. Slight slush of kimchi juice on the top is fine but once the cabbage froze, it will lose it's crunch texture and it won't be enjoyable after that (kinda like floppy and mushy pickles). These temperatures are just a guide line as depends on where you are at, it might require higher or lower temperature to manage kimchi but just understand the logic behind of it: warmer = faster fermentation & cooler = slower fermentation. This can be also applied to store bought one. If the kimchi you bought is locally made, it's probably safer to assume it's made in more traditional technique so it's safer to just follow what I mention above. However, if it's mass produced package kimchi from factories, higher chance it's recipes are very different from traditional style due to it's unavoidable ecosystem of factory made food: adding additives to force fermentation, flavour enhancers, preservatives, etc. Those factory ones are meant for consume as soon as possible. So don't expect it to last long. And most of them won't ferment nicely even if you want them to ferment longer. To add more, chopped kimchi ferment faster and less tastier than whole cabbage kimchi. So if you want your Kimchi to last longer, try to get whole unchopped kimchi and take whatever you can eat at a time to keep the fermentation process smoothly. And less opening of lid is better for fermentation process as well. And when your Kimchi is heading to fairly sour stage, use it for kimchi stir fried rice or kimchi jjigae(there are tons of recipes online). These foods are perfect to balance out sourness of kimchi. Hope these helps !
@@kakuella Wow, thank you so much! That explains a lot. I did have kimchi from the store and everything you said was spot on. Appreciate you taking the time to explain 🙏
When she mentioned that fish sauce goes all the way back to the Roman times, I was like “oh she must mean Garum!”
I only know that thanks to Tasting History! :3
I generally like the Korean food I've had that i remember. Kimchi is an acquired taste, but it may be the most brilliant food. When you combine aspects such as health, survive-ability, and flavor, i love the whole idea of it.
She is very informative and knowledgeable! I never had such a calming presence introducing suchfood before and being respectful about almost anything!
i want her to be a regular!
She's so amazing, how she can so clearly articulate what she's going to say and what she's doing while she's teaching us these things and giving us this information.
It’s also an added bonus it tastes AMAZING too!
what a lovely summary of kimchi :) thanks Ji Hye for such a lovely introduction of kimchi to the people who's not familiar
I've been making tongbaechu kimchi for 4 years now, and it is one of my greatest culinary prides. I've turned lots of my friends to Korean cuisine, and even our Korean friends really enjoy it. What a fantastic and unique dish.
Great Video! Korean cuisine is the best how multi layered it's flavors are. She deserves her own show and is great to watch and listen to.
It’s very interesting how many foods we love were born from necessity before preservation technologies existed. Various fermented foods from different countries were just created as a means to avoid spoilage.
This has extremely high production value and it definitely shows.
The best part is when you hover around abd watch mom/aunts/aunties/friends make kimchi and they give you a piece to taste. One of my fondest memories.
I'm not Korean but I'm gonna guess you eat Kimchi because it's freaking delicious and tastes good on just about everything! Also, like gut health and stuff.
Someone on UA-cam said when they were younger they hated it but as they grew older they loved it
@@ameliatownsend5966 Makes sense I have food like that too from when I was a kid.
I got HOOKED on KIMCHI about 1992. Started making it myself by 1994. Your video is very good.I must get that radish. I come from people that do crazy things like ferment or pickle stuff. But not in recent generations. But as soon as I did it seemed completely natural to my physical being somehow. This video is incredibly informative !
This is pure art.
Norwegian here. I've never tasted kimchi but I've wanted to for a long time! I hope to take a trip to South Korea and try it soon!
Chef Kim is lovely. You can see how excited and proud she is and that she loves making kimchi. I had no idea there was so much variety and that it was so open for experimentation!
I had kimchi for the first time in my life a month ago. It is AWESOME! Man, what have I been missing out on?
🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It's good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. :)
i love and appreciate kimchi so much. because of masngchi i’ve always just loved it and the idea and tradition and culture of kimchi. i’m deeply saddened though bcuz the first time i had it i wasn’t a huge fan of the taste but was so determined to grow to love it. i still use it in a lot of dishes but i’m striving to love it by itself
She's so incredibly well spoken
Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage 🥬. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
Mmmm my fave meal ever is cucumber kimchi with white rice. 🤤
Delicious! My favourite type of kimchi is ponytail radish kimchi 🤤 I love the crunch.
@@alexlee9180 omg yes! Sooooooo good 🤤
Me too.
Asian cuisine is so fascinating. As an Italian I love it even more than my own.
That's fun to hear because Koreans really love Italian Cuisine.
have you tried Korean-Italian fusion food? Rose Tteokbokki is really delicious!
@@Vulpix298 omg I would love it
It's perfect with thinly sliced and slightly burnt Korean bbq beef or pork and some white rice. Contrasts the fat nicely and adds some crunchy texture, spice and funkiness.
I became addicted to Kimchi when I was stationed in Korea 85 to 86. When I returned to the states and found it difficult to get , it depended on where you lived. I live in Cleveland, OH now & van feed my cravings anytime I want. Good times!
I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼♂️ I can take down half the jar before I'm satisfied.
I love watching cooks/chefs use there hands when they prep. It means they're putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽
really articulate and nicely expressed from the host, nice work
Kimchi tastes so I'm getting addicted to it
This lady is so cool. I could watch her cook and explain away for hours. So soothing and yet intellectually stimulating at the same time. Love this 💖💖💖
The best video about kimchi I have watched (and trust me... I have watched A LOT!!!) Thank you. Outstanding!
I'm wondering why the salted shrimps and oysters don't rot and stink during the long fermentation period. It looks delicious.
I looked this up for both of us! From what I understand, it's because it's ALREADY "spoiled" so to speak, basically: it is VERY unlikely another bacteria could get in and survive when it's already crawling with different bacteria. So fermenting protects itself!
I'm so grateful for Miss Kim's history and cooking lessons.
I love Kimchi. I like making it. The problem is twofold: it's difficult to find napa cabbage where I live, though there are substitutes. Second, it takes up a LOT of space for a home kitchen.
This was fascinating and so heartwarming to watch. Thank you for sharing your love of kimchi!
Definitely going to try to make kimchi now, it’s so cool to learn about this dish!
There’s something about kimchi. The first time I had it I didn’t like it but the next day I was craving the spicy tanginess. It warms my insides and satiates me.
Same for me the first few times it wasn’t my favorite but as I tried it some more I fell in love and now it’s a staple of my diet.
I can't get past the garlic aroma
@@dontbelongherefromanotherp9807 Yes, I understand. There are some milder versions if you want to get into it. It’s quite healthy and delicious once you get past the strong smell.
When I was a kid I didn't like it. Now I love it. I like Cucumber Kimc hee too. I eat'em with Chinese and Japanese foods too.
She explained sooooo well, so eloquently ❤️❤️❤️
Kimchi is my favorite side when eating Korean bbq. Goes with all meats.
I could listen to her explain Korean cuisine all day!
Extraordinary and brilliantly explained. Thank you
I love watching my grandma make different kinds of kimchi! And I love learning about it. There are so many different kinds, and I love regular kimchi (nappa cabbage), but my favorite right now is baek (white) kimchi since it's so refreshing! So glad there's an educational video like this here~
This was an amazing summary! Thanks!
I just put kimchi in my arugula, Romaine lettuce Spinach salad that I made at whole foods and wrote down Kimchi recipes from Maangchi's UA-cam channel. 🥰
I will be visiting. It will be well worth the drive. I can't wait. Thank you for this video
Hey, this is so fun! I loved this Kimchi recipe, it's such a unique and flavorful way to eat Korean food.
Luv Korean food. Thanks for sharing, Kim Ji Hye (감사합니다, 김선생님. :))
Wow, extremely well explained! Girl knows her stuff! THANK YOU!
Thank you for sharing! ❤
Finally had kimchi for the first time a couple weeks ago. SO good.
I live not too far from Ann Arbor, Michigan; I will seek out your restaurant and your cuisine. Excellent history of kimchi. My favourite is the seasonal cucumber kimchi. My mouth is salivating just watching this video.
Loved this video. I learned a lot. Thank you!
Hey this is so fun! Fabulous video.
I can't wait to make my own! I'm not big for chili or hot spices,but totally am excited about using just scallions,garlic and gingers!!! Yum!
Korean pepper that she use is more roast taste then spicy
Brilliant video, it's a great side dish
I haven't had a style of kimchi I didn't like but omg that fresh spring time one at the end... I need to make that so bad! Looks like a flavor explosion.
korean cooking is amazing
Mouth watering like crazy watching this 😋
All of those looked so good
Yeah, that season is here once again. My mother and her bunch are planning GimJang two weeks from now. She ordered BaeChoo, Moo, GoChuGaRu, SaeWooJeot, aged Sea Salt etc. Yup. That season.
She definitely has a different take on Kimchi than my family LOL I think it stems from my family escaping Korea after the war and coming to the USA. Back then we were living in South Carolina and no body knew what a Korean was. Everyone knew the Chinese and the Japanese but, the 99 percentile had never seen or heard of a Korean before. So that meant we had to make do with what we could get our hands on. It's where I think the USA's kimchi game diverged from Korea.
My grandmother and my mother made our own doenjang, gochujang, and gochugaru. We didn't have napa cabbage as it wasn't really grown in the US back then. This made a huge separation of our kimchi as we couldn't afford to put seafood in our kimchi. So my parents made due. I remember my mother cooking ferns for fern kimchi. Our neighbors used to complain all the time about the smells coming from our house. There were many times the cops were called on us and my parents getting cited for the smells.
I wish these last few generations could experience how difficult it was for all of us with no Asian grocery stores or other Asians around. It forced us to be together. Our family stayed so close together because of the hardships we endured. A family that makes kimchi together will always stay together. It's hard work any it's so awesome when we get to chare in the spoils of good kimchi!
Very easy watch & very informative thank you 🙏👍👍👍🇬🇧
I have always loved Kimchi, even as a toddler. Because kimchi is spicy, I remember rinsing the spices out but was always excited to eat kimchi, which is weird because most kids do not like it. But I love the way the presentor (Ms Kim) explains everything so thoroughly. She should have her own show. I would absolutely watch her. Ms Kim, hwighting ❤❤❤
"Painting" is spot on, looks great
SHE IS A GREAT TEACHER😎💯
Yum, Kimchi. Great video...Thanks
I’m lucky enough to live in Ann Arbor and am a regular customer at Miss Kim. Best class ever was a Korean BBQ class taught by Chef. It still is my go to for hosting cook outs. So easy and delicious!
i loveeee kimchi love this from vice ❤️❤️ i’m boutta make my own now!
Explained perfectly
I wish I could take cooking classes from her! This is lit! 🔥
Brilliant. She is great
So educational!
Loved the quick intro to kimchi. 🙂
Such an interesting dish
not even korean here but kimchi is a staple in my diet
This was very interesting I learned a lot!
BECAUSE IT'S AMAZING.
I could listen her for hours.
I love Kim chi. It goes with anything, and it's a wonderful snack.
So therapeutic
Yay Ms. Kim Ann Arbor!!!
me who eats Kimchi almost everyday, my mouth literally watered watching this
love her restaurant in ann arbor! favorite restaurant in ann arbor for sure
I learned to make kimchi myself 5 years ago and I always have to have a container of homemade kimchi in the fridge. It's just something that tastes better the more you let it mature in the fridge, unless actual mold develop.
I love kimchi so much it’s an art and it tastes beautiful ❤
Absolutely LOVE kimchi!
Cucumber kimchi is the best.
I have made several batches of kimchi and never a good one. That being said, I have one in my fridge made of dandelion leaves that is two years old. So maybe… Anyway, thanks for reigniting my vigor for kimchi! A beautiful and informative video to be sure.
Ty chef
She seems really cool and passionate about cooking for her culture
This was really cool knowledge 🔥🔥🔥🔥🔥🔥
I would love to eat a traditional homemade kimchi someday ♥️♥️
I love kimchi!! like I know kimchi is supposed to be a side dish but I could eat it as a whole meal lol! my favourite kimchi is 깍두기 (Kkakdugi) which is cubed radish kimchi!