Daikon

Galbi-jjim 갈비찜 (Korean Beef Short-rib Stew)

Winter is almost upon us here in South Africa, and with that fresh Northwesterly blowing through the valley, comes the knowledge that it’s time to start thinking about bowls of stew in front of the fireplace again.

Unlike most people I know, I revel in colder climes, loving the darker days and promise of icy rains. With that in mind, it’s hardly surprising to know that I enjoy nothing more than spending such days fussing over a bubbling pot of hearty concoctions. Epitomising winter food for so many of us, the humble stew is perhaps arguably the most universal form of cooking. Across the globe, from Inuit blubber stew to the Seychellois fruit bat civet de chauve souris, almost every culture has a stew or two in their collective repertoire.

Though typically regarded as fermenters and grill masters, Koreans are no exception with an array of stews designed to get them through their harsh winters.  Dak-dori-tang (spicy chicken) and kimchijjigae (pork & kimchi) are both classics examples and a bowl of either would warm you right up. Their spicy nature, however, isn’t to everyone’s taste. Traditionally milder in flavour, galbi-jjim is no less hearty, but without the heartburn.

Sweet, rich, and savoury, galbi-jjim is traditionally made with beef short ribs, which are braised till fork-tender and the beef has rendered its flavour into the sauce. Simply served with a bowl of steaming rice and some aged mak kimchi on the side, this stew is a cure for even the darkest winter-blues.

It may be true to say that both dak-dori-tang and kimchi-jjigae ignite a fire in your belly, but equally galbi-jjim is like finding a hot water bottle at the bottom of a chilly bed.

Now to my mind, that’s my ultimate winter-bliss – Korean-style.

For more Korean recipes from The Muddled Pantry, please click here.

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Kkakdugi 깍두기 (Cubed Daikon Kimchi)

Kkakdugi 깍두기 (Cubed Daikon Kimchi)

I have an unholy passion for kimchi and I’m not ashamed to admit it! I simply can’t get enough of this spicy Korean delight and it seems I am not alone. Some of my most popular posts to date have been kimchi related, so I thought it was about time I fed our collective obsession and posted another kimchi recipe. So this time around, I’m making one of my favourite types of kimchikkakdugi or cubed daikon kimchi.

Perhaps second only in popluarity to the almighty mak kimchi, kkakdugi is a great addition to any Korean dining experience. As you would expect with any type of kimchi, this version of the Korean staple is wonderfully piquant and highly addictive; though unlike most others, daikon kimchi has a delightful crunch and crispness to it which helps temper the spiciness of the chilli powder.

Personally, I find the process of making kkakdugi marginally less involved than mak kimchi and the fermenting period is also a little bit shorter, meaning you don’t have to wait quite as along to tuck into your kimchi! On the downside, kkakdugi doesn’t seem to fair as well as other kimchis in terms of its shelf-life, however, this may have more to do with my lack of technique and experience than a shortcoming of the dish!

With regard to technique, making any sort of kimchi is a matter of trial and error. Whilst the core process for making kimchi remains similar for each variety, each version has its own quirks and it may take a few attempts before you end up with a kimchi that suits your own tastes and preferences. Making the perfect kkakdugi has, up to now, been particularly vexing for me as I often find the kimchi comes out too watery and the daikon too limp. I have now taken to draining off the excess water as the kimchi ferments and I have also stopped peeling my daikon – both these seemingly minor tweaks to the process has resulted in a far superior end result (at least in my opinion).

For more Korean recipes from The Muddled Pantry, please click here

For tips on stocking a Korean Pantry, please click here

Click here for the recipe

Japanese Daikon & Carrot Pickle

Daikon & Carrot PickleNo Japanese meal would be complete without a pickle (or two), and this classic asazuke (quick pickle) will make a great addition to any meal.

Incredibly tasty and ready to eat in just under an hour, daikon & carrot pickle is sure to become a regular household staple.

For more great Japanese recipes from The Muddled Pantry, please click here

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Vietnamese Daikon and Carrot Pickle (Đồ Chua)

Vietnamese Daikon and Carrot Pickle (Đồ Chua)A classic Vietnamese pickle that goes with just about everything and can be found throughout Vietnam. Đồ Chua, however, goes especially well with sweet dishes like Braised Pork in Coconut Water (Thịt Kho Tàu), as the sharp pickle helps cut through the pervasive sweetness and creates an element of balance in the meal.

Quick and simple, this pickle can be made and eaten on the same day or it will last for a couple of weeks if kept in the fridge.

Click here for the recipe