A touch of Korean Kimchi, gochujang and other ingredients can help spice up your cooking
Several basic Korean ingredients hold a place of honor on my condiment shelves. Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile flakes) and doenjang (fermented bean paste) have transformed my everyday cooking.
These basic, yet totally distinctive, ingredients remind me of our embrace of the best pantry staples from around the world. Where would we be without Italy’s olive oil, Parmesan and balsamic vinegar or France’s Dijon mustard, truffles and walnut oil or China’s soy sauce, dark sesame oil and Szechuan peppercorns? Or Mexico’s chipotle chiles, tomatillos and cilantro and the Middle East’s Aleppo pepper, spice blends and pomegranate vinegar? Back to bland I fear.
Like their international counterparts, these Korean staples have migrated beyond their home country into supermarkets and our kitchens around the world. And we are better cooks for it.
My love affair with Korean ingredients begins with kimchi-fermented vegetables with the banchan (side dishes) served at Korean barbecue restaurants. All manner of red chile and garlic fermented vegetables arrive in small bowls for nibbling between bites of grilled meat and white rice. Crunchy-soft cabbage is my favorite, but I also like kimchi-style cucumbers, daikon radishes, turnips, bean sprouts and bok choy.
Luckily, most large supermarkets everywhere stock bottled kimchi in the refrigerated produce section. These are usually made from tender napa cabbage with plenty of garlic and ginger and are labeled mild or hot, depending on the amount of red chile.
When I’m serving kimchi as a side to grilled steak or chicken, I choose the mild pickle. As an ingredient in fried rice or stews, I opt for the hot version for bold final dishes.
Kimchi packs a punch in soups and stews too. I add a spoonful or two to black bean soup, chicken soup and ordinary beef stew for a surprise blast of umami and spice.
I’m convinced there’s no better way to ward off a cold or warm up an evening than a quick bowl of the following recipe for pork and kimchi stew — adapted from a Korean restaurant near our home. At home, I use boxed broth for speed and ease. I also make a vegetarian version filled with silken tofu and greens. An egg poached in the stew adds extra richness and protein.
Serve the stew with plenty of cooked medium-grain white rice to temper the spice.
Note:
Most of the Korean ingredients used here are sold at large supermarkets, Korean markets and online. They are worth procuring for the best flavor. However, I do give more readily available substitutes that make delicious, albeit somewhat differenttasting, dishes.