Kimjang... A Time Honoured Korean Kimchi-Making Event

A snapshot of the bustling outdoor scene at Galleria Korean Supermarket York Mill's 11th annual #kimjang kimchi-making community donation event. Thank you for the invite Galleria :D!

1500 heads of nappa cabbage.
15 local charities.
100 + volunteers. 

So thrilled to be contributing to a time-honoured tradition in Korea, where after the nappa cabbage harvest the villagers and community gather together to participate in Kimjang, prepping and preparing kimchi for every household. This celebrative time is also a symbol of powerful compassion of giving and community- paying it forward with kimchi for the poor and destitute! With the incredible health benefits of kimchi, a little goes a long way served with rice for a simple meal. Such a moving and touching tradition carried forward by Galleria Supermarket, and continued regularly by award-winning Toronto celebrity chef, restaurateur, writer, speaker and educator Chef Sang Kim to also raise the presence of kimchi's nutritious benefits. According to Chef Sang, kimchi can help make the world a better place! In 2018, he launched the #giftingkimchi campaign, dropping off homemade kimchi to people who are positive forces in the community, and leaving clay pots of kimchi on doorsteps to those who could use it. I had the pleasure to learn his techniques in a kimchi workshop prior to the outdoor hands-on event with over 100 volunteers from the community.

Photo Credit: Chef Sang Kim

Witty, humourous and charming Chef Sang conducts Sushi Making For the Soul, Canada's most popular hands-on sushi and gimbap-making workshop, which is widely lauded for the charitable work it does for food literacy and child poverty issues. He appears regularly on CTV's popular daytime talk show, The Social, and can be seen in the Netflix hit, Rebel Without A Kitchen. He will be launching a YouTube channel on Korean food and culture. I am looking forward to get a copy of his food memoir, Woody Allen Ate My Kimchi released soon.

My second event with Chef Sang Kim. Check out my post of him hosting hot pot.

There are about 250 Korean-style fermented dishes including nappa cabbage kimchi. Kimchi is recognized as one of the top superfoods in the world! Rightfully so, with its properties rich in vitamins A and B and minerals like calcium and iron, alongside being high in antioxidants, gut-healthy bacteria and immune-boosting. It appears in many creative menus nowadays (kimchi topping on hot dog anyone?) and is a trend that is going to stay and become everyday mainstream.  Count on it!

The poggi (whole cabbage) kimchi recipe used at the event.

I was especially in awe with Chef Sang's articulate description of the science of brining- dry and wet. To start the process, cabbage must be brined. Lots of good salt is needed (cultivated Korean sundried salt is preferred) to help break down the cellulose walls of cabbage, to allow for seasoning to penetrate into the leaves. Water brining breaks down walls evenly and more slowly giving it a sea water salinity flavour with the resulting fermented cabbage lasting longer. Dry brining cabbage lasts 3 months. 

The quality of the ingredients determine the resulting quality of the kimchi. The red holland pepper, sundried under the Korean sun as Chef Sang says :D) is the lauded pepper of choice, and the cut must be coarse.  

Fermented baby shrimp, Korean fish sauce- not Thai or Vietnamese, along with garlic and Asian pear, preferably from the Northern tip of Korea as a natural fruity sweetner
blended together into a seasoning mixture, allows for softening the edges of spiciness and adds depth of flavour. If vegetarian, one can use a mushroom broth.

A rice powder roux is created mixed with the pepper, and then mixed with the rest of the seasonings, viscous in consistency to coat a back of a spoon to allow the seasoning to stick to the cabbage.  Matchstick slices of radish and green onions are added for flavour and texture. Slather each individual cabbage leaf top and underneath with the mixture until entire cabbage is well coated but not overly drenched.

Lastly, drain excess moisture from cabbage, and stack tightly in a sealed container for 3 to 4 days in room temperature. Critical fermentation occurs with carbon dioxide, yeast and bacteria- an anaerobic environment that produces good lactic acid.   Afterwards, place into the fridge for 2 to 3 weeks undisturbed and it's ready to eat. I love how Sang describes the results lol-- you take it out too early, the flavours are like a screaming baby-- all the flavours hit you at once. Edgy, too bold and too loud. You wait too long, it's like a grumpy old man. Bitter. Sour. Misbehaves. And leaves a bad taste in your mouth. The perfect marriage is allowing enough time to mellow, cool off and the intermingling of flavours to marry and meld happily.

From a fresh head to cradling it like a compact spicy baby.

Want to learn how to make Kimchi like I did, check out Chef Sang Kim's Kimchi upcoming Workshop 

Tuesday, November 27th at The Depanneur.

The event takes off in the cold, wet and grey day! But we brought sunshine with the heart and soul of what we were doing. It was heart-warming for us under the tent all the way!

Volunteers getting ready with some introductions and speeches underway first...

Spiffed up with a plastic apron, high rubber gloves, and a mask.

And let kimjang begin.... we got 2-1/2 hours for 1500+ whole cabbage heads.

Master Chef Sang showing exactly how it should be done. Such quick even-working hands.

Top slather and swipe, underside slather and swipe...

Prepared whole cabbages, pampered and wrapped like babies, then nestled into a big cradle along with the rest...

Off to the other side, underway was packing in boxes and labeling for donations to be shipped out to the charities. 

AmaZing efficiency and organization!

Back inside, for our hardwork and reflective of the kinds of traditional foods one would eat after kimjang, a simple meal of boiled pork, freshly-prepared kimchi and Korean miso soup. That feeling was so satiating, comforting and delicious. It not only fed the belly but the heart.... it was probably the best kimchi I ever tasted :D. Crispy, balanced sweet, spicy and umami-savoury. Chef Kim tells me the kimchi is just 3-4 days old. Sooo gooood!!

The workshop attendees left with a complementary jar of mat kimchi created by Food 4 U (their famous Canadian-made cut kimchi) as an introductory product to the mainstream market. With the appearance and first taste, I could not tell much difference compared to regular kimchi. After a couple of bites, I noticed it does have less pungency in aroma and taste. The combination of garlic and fish notes are more subdued. The kimchi is crisp, cleaner-tasting without too much added spices and seasoning, but has some mild heat. I feel it's an honest representation of kimchi without too much compromise, with the taste experience more liken to that of mat kimchi. I prefer the bolder, acidic and spicy taste of poggi. I feel this product can be an everyday kimchi- easily served at the table with any Asian meal really. One that doesn't overpower any dish flavours. Knowing its multiple health benefits especially as a digestive aid, why not serve it as a meal side every time. If you've never tried kimchi and not too sure about liking it, look out for this and give it a try...

Food 4 U Kimchi created for those trying kimchi for the first time.

Korean on my mind- made a family favourite- Mini Kimchi Zucchini Pancakes.

After all the kimchi making that Friday, I was so happy my lovely mom wanted Korean cuisine to celebrate her belated birthday that weekend. Look at this AweSome spread- side dishes, appies and mains with the extended family! Some store-bought, some cooked fresh!

What variety- colourful and fresh! Something for everyone...

Our families kids love Korean food! Nom Nom!

I still have Korean on my mind, and told my Chinese cooking class senior students that this coming Monday, I will be doing a one off and teaching them some of my favourite Korean dishes-- kimchi pancakes and chap chae (sweet potato noodles vegetarian-style). Can't wait!

Thorncliffe Parents Culinary Program.... About the Pantry

It's my second term teaching cooking in the Parent Engagement Culinary Program over at Thorncliffe's Fraser Mustard (largest kindergarten school in Canada) and I am beyond ThRilleD! This time it is a joint partnership with TDSB Newcomer Services and Michael Garron (formerly Toronto East General Hospital). Trained under Michael Garron's Healthy Together program the sessions include cooking and eating together, learning and physical activity where possible. Healthy Together is an innovative family education model for children and youth, and their families to learn to make healthy choices and build healthy relationships. The program is implemented in 21 community-based organizations in Canada and growing. Results show promising results for improving healthy eating, increased physical activity, and connecting people to each other and their communities. AmaZing!! 

This term we have a full house, returning students (yay!) and new including a dad whose daughter just started kindergarten in the school. A diverse group of parents including backgrounds from India, Sri Lanka, Pakistan, China. We have child minding available for toddlers, and a baby who sleeps through our noisy community kitchen activities; kids join their parents afterwards when we finish cooking so we can all eat together. 

With lovely returning students and my incredible community builder partner Ashima :D
Thanks to her, we have full funding from the hospital to support the program.

To start, I wanted to talk to the group about the pantry. To me the pantry is everything we use in our kitchen to cook that is non-perishable, nothing fresh. Things you can stock up on especially when there is a sale, and you can make a healthy hearty meal for your family. Sometimes we are tired or not feeling well and we just can't make it to the grocery store. Having certain things on hand, makes it a cinch to get dinner on the table. My idea is giving a twist to their regularly used ingredients that is family-friendly, budget-minded and healthy delicious. The pantry is three categories:

Spice and Condiment Pantry-- dried spices, chillies, oils, vinegar, seasonings
Dry and Wet Pantry-- dried lentils, chickpeas, quinoa, pasta nuts, canned tomatoes, canned tuna
Freezer-- yes the freezer is a pantry too--- frozen fruits and vegetables, meats, bones, bread

I conducted two sessions that used staple and pantry items. In my most recent class, we made a fish rice dish with basmati rice and a spicy appetizer with potatoes. And my first class to kick things off-- two dishes completely made out of pantry items... 

A visual chart of the pantry! What does your look like?

This was the pantry and fresh spread from Session Two. Vegetables and fruit to cut up for dipping into yogurt dips-- one savoury with torn pieces of mint, a splash of lemon juice and salt, and the sweet, mixed with a bit of honey. And the remaining ingredients, items and spices that the group are already cooking with, while introducing some Asian flavours.

Asian-Spiced Kedgeree. Kedgeree started in India as a dish of rice and lentils which later, with the influence of Anglo-Indian Ascendancy became a golden rice dish with eggs and smoked haddock. British chef Nigella Lawson gave it a South-East Asian twist trading the haddock for fleshy coral salmon, and using fish sauce and kaffir lime leaves. This is a colourful healthy dish and great for the family.

Szechuan Spicy Potatoes is a popular tender-crisp potato appetizer originating from Qingdao, China. Szechuan chilies and Szechuan peppercorns for tongue-numbing spicy sensation and lemony overtones are an addictive combo called ma la (numbing spice)! Adjust the level of spiciness, sour and sesame oil to your tastes. Serve warm or cold.

Asian-Spiced Kedgeree and Szechuan Spicy Potatoes. 

Made this dish again with leftover potatoes at home with my family! YUM!

The pantry spread (nothing fresh) and a selfie from my first class before everyone arrived!

Introducing my Asian pantry-- beancurd sheets from the freezer, macaroni pasta from my dried pantry and a host of things like frozen meat and vegetables, canned and dried mushrooms and condiments and seasonings to create a delicious comfort meal and an appetizer.

Demoing the wrap and roll for my mixed canned mushrooms (straw and button) and dried mushrooms (hydrated shiitakes and black mushroom fungus strips) beancurd rolls. Here is my fresh mushrooms recipe in Mixed Mushrooms Beancurd Rolls, which you can easily substitute the amount for canned mushrooms, drained, rinsed and well drained, chopped into smaller pieces. 

Mixed Mushrooms Beancurd Rolls, steamed served cool or pan-fried served warm.

My family's comfort soup meal-in-one (macaroni soup) and one that I grew up on. So many fond memories of my mom making this for me when I was sick- it certainly made me feel nourished and got me steadily back to health, or for a no-fuss lunch (my siblings and I walked home for lunch from school). Cook the broth using meat bones or pieces of meat, add frozen vegetables like peas or frozen mixed cut vegetables, flavour it with hydrated shiitake mushrooms and seasoned with salted preserved turnip. This is definitely a simple Chinese soup that never grows old. I easily reminisce my childhood while eating it, and my kids love it-- asking for seconds regularly. Scroll down for my simple customizable recipe.

These moms and their kids enjoyed the bowls very much. This little guy asked in my recent session whether I am cooking yummy soup for him again. Aww....

So ecstatic that dad Charles made up his version of my soup at home with his family, and shared a photo with us :D. He used rotini pasta and added edamames and tomatoes... So delicious! That's the great thing about this soup-- customize it to your tastes with your family's favourite ingredients. His daughter loves it so much, Charles packs it for her lunch in a thermos regularly! Change it up, rotate the soup flavours with various pasta, noodles and vegetables even broth and make it a different experience every time. Yay-- way to go!!

Photo Credit: Charles

Sharing a wonderful full day Parent Involvement Makes A Difference event open to parents across the TDSB. Lots of great workshops for learning on a wide range of topics from newcomer resources, mental health, nutrition and technology, including snacks and lunch too!

Macaroni in Soup
Makes 6 to 8 servings

~2 lbs. chicken carcass or bones / pork bones
2 slices ginger
2 tsp. salt, divided
1 package (454 g) macaroni or other short pasta, cooked and drained
6 dried shiitake mushrooms, hydrated in water to cover for two hours, sliced
1/2 slice of salted preserved turnip, thinly sliced or use soy sauce.
1 cup frozen green peas, corn, mixed veggies, edamame, etc., thawed
green onions for garnish

Bring a pot of water to a boil; add salt and ginger, cook for two minutes. Add the meat bones. Bring the water back to a boil for two to three minutes, then drain it over a strainer. Rinse the bones under cold running water and wash between the crevices to rid gelatinous fat and any grit. Discard the ginger slices. Rinse the pot, add water and bring it back to a boil with the blanched bones. Add 1 tsp. salt. Cover and reduce heat to medium-low to cook for one-half hours if cooking chicken bones. Cook 2 hours for pork bones.

Add salted turnip 20 minutes before end of broth cook time. Add vegetables 10 minutes after. Remove the bones onto a plate before adding the cooked macaroni. Mix and serve hot. Garnish with green onions. 

Note: If using fresh meat like chicken to make the broth, cook meat whole for 30 minutes. Slice meat into small pieces afterwards to serve with pasta/noodle soup.

Szechuan Ma La Poached Fish Soup...

I am an absolute fan of this soup... Ma la or Ma lat means numb spicy which is exactly what this Szechuan-style evokes on your taste buds. This soup served at restaurants is filled to the brim with red chilis in a pool of red oil and looks scorching hot, but in fact it's tamer than appearance. Coupled with the addictive slightly lemony taste and numb tingling sensation left on your tongue from the Szechuan peppercorns, it makes for a bold, rich and complex eating experience. I sweat and my sinuses act up but it's so worth it! The white fish poached in the soup, is oh so tender and soft. So many I know who don't like fish, love this soup and actually go and seek it out in restaurants! I tone the spiciness waaaay down to serve to my family and when I teach it in my Chinese class. And the results are divine indeed!

We made fish three ways in my recent Chinese cooking class. Scroll down for more...

My version... Homestyle!

What you would get at the restaurant. Ouchy!

Szechuan Spicy Ma La Fish Casserole
Makes 4 Servings

1 lb. white firm basa fish fillet, frozen and thawed, cut into large bite size pieces. (You can use rockfish, catfish or tilapia)

Note: Remove as much water as possible before marinating.

Fish Marinade:
1 egg white, reserve egg yolk (see tip below for pan-fried fish)
1/8 tsp. salt
2 tsp. rice wine
1 Tbsp. cornstarch

2 Tbsp. oil
1 Tbsp. Szechuan hot bean sauce or Toban Djan (Chili bean sauce)
4 cloves garlic, coarsely chopped
1 green onion, cut into 1/2″ pieces
1/2 Tbsp. Szechuan peppercorns
10 Szechuan dried red chili peppers
1 Tbsp. rice wine
2 tsp. soy sauce
2 cups chicken stock or 2 cups water with 1 Tbsp. chicken bouillon seasoning
2 celery stalks, sliced
1 cup nappa cabbage, sliced
1 package of thin bean thread (use 2 to 4 bundles)
Green onion, sliced for garnish

Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish pieces. Set aside to marinade for 20 minutes.

Marinating the fish with egg white gives it a velvety, slippery smooth texture.

 
Place celery and nappa cabbage in a clay casserole. Pull apart bean thread bundles and place on top evenly, then lay the marinated fish over.

Heat oil until medium-hot in a skillet. Add chili bean sauce and stir until fragrant. Add garlic, green onions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil. Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. Sprinkle with sliced green onions.

This was the ma la fish skillet I made with my seniors in the Monday's Chinese cooking class. They wanted spicy, so I gave them spicy.... but much, much tamer and they loved it!

Easy Pan-Fried Fish: With 1 lb. bite-size fish pieces, marinate with the reserved egg yolk, 1/8 tsp. salt, 2 tsp. cooking wine and 1 Tbsp. cornstarch. Heat 1 Tbsp. oil in a fry pan. Pan-fry both sides until cooked, golden and slightly crispy. 

I used sole fillets to show my class that other kinds of fish work. Firm is best as flaky fish do not hold up well for pan-frying. Perfect paired with Japanese mayonnaise.

We made fish three ways :D. The third dish is Steamed Fish Fillets with Ginger and Green Onions. Cantonese cuisine is not complete without a dish of steamed fish, traditionally prepared whole and served in an oval dish. Using frozen fish fillets is a convenient option, just as delicious, and a cinch to prepare with no fish skin or bones to contend with at the table!

Steamed Fish Fillets with Ginger and Green Onions

Let's Eat!!!

Full Recipe:

Szechuan Spicy Ma La Fish Casserole
Makes 4 Servings

1 lb. white firm basa fish fillet, frozen and thawed, cut into large bite size pieces.
Note: Remove as much water as possible before marinating.

Fish Marinade:
1 egg white, reserve egg yolk (see tip below for pan-fried fish)
1/8 tsp. salt
2 tsp. rice wine
1 Tbsp. cornstarch

2 Tbsp. oil
1 Tbsp. Szechuan hot bean sauce or Toban Djan sauce
4 cloves garlic, coarsely chopped
1 green onion, cut into 1/2″ pieces
1/2 Tbsp. Szechuan peppercorns
10 Szechuan dried red chili peppers
1 Tbsp. rice wine
2 tsp. soy sauce
2 cups chicken stock or 2 cups water with 1 Tbsp. chicken bouillon seasoning
2 celery stalks, sliced
1 cup nappa cabbage, sliced
1 package of thin bean thread (use 2 to 4 bundles)
Green onion, sliced for garnish

Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish pieces. Set aside to marinade for 20 minutes.

Place celery and nappa cabbage in a clay casserole. Pull apart bean thread bundle and place on top evenly, then lay the marinated fish over.

Heat oil until medium-hot in a skillet. Add chili bean sauce and stir until fragrant. Add garlic, green onions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil. Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. Sprinkle with sliced green onions.

Not-So-Scary Monster Cupcakes... With Spinach

Halloween is an implied occasion to indulge on the sweets, but it doesn't have to be all scary to us parents. Balance the baked homemade goodies to celebrate with some healthy and some junkie- we feel better about what we are serving and the kids won't know the difference. I discovered these great delicious bright green monster cupcakes that gets it's green from..... spinach! That's right, no dye... there's a lot of it and you can't taste it. Zero. Nada... How brilliant is that? Conducting a healthier Halloween baking session with grades 1s to 3s at Woburn Junior Public School on Halloween Day and I wanted to make sure the recipe I found on Veggie Desserts delivers on that can't-detect-the-veggie-goodness promise! Tested it over the weekend, reducing the sugar in the base as we know those cupcakes will be avalanche-laden with all the sugary stuff. Results-- ?

A cupcake admiring student at Woburn :D

The inspiration recipe found on Veggie Desserts.

Green Monster Cupcakes (adapted by Veggie Desserts.co.uk)
Makes 12 cupcakes

142 g packaged baby spinach (use up to 200 g if you wish, with no flavour detection)
4 Tbsp, milk
2/3 cup (1-1/4 sticks) butter (at room temperature)
3/4 cup sugar
2 eggs
2 tsp. vanilla essence
1-3/4 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt

Preheat oven to 170C/340F and line a 12 cup muffin pan with paper liners. 

Boil a small pot of water. Blanch the spinach for 20 seconds. Refresh by running the spinach under cold water to cool, then drain, squeeze out any excess moisture and chop up finely. 

Add the spinach and milk to a tall container, then puree until smooth with a hand blender. 

In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla and pureed spinach. 

Sift in the flour, baking powder and salt and stir gently to combine. 

Fill the muffin cups ¾ full with the batter and bake for 15-18 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled decorate as desired.

My son commented that it looks like I am baking up guacamole cups... lol

 My family approves.... Sebastien guessed there was spinach in it but can't taste it.

They liked it so much, I plan to make them occasionally to pack for their school snack.

Moo-ving over to Woburn Junior Public School to start my Healthier Halloween session.

Part healthy. Part junkie.

We also got Oreo Spiders, Ghoulish Apple Mouths, Witch Broomsticks and Banana Ghosts.

In session with these awesome grades 1 to 3.

BOO!

I prepared the spinach mixture ahead of time before class and added it in the batter with the students. They had zero idea.... The guesses when I asked what they thought was inside after I said it was not food colouring.... cucumbers, broccoli, avocado.... lastly they guessed spinach, and was super astonished to learn that what they were gobbling contained the healthy leafy green. Haha!! Love it! :D

Happy Decorating!

From Ours to Yours... I hope you all had a ghoulish Halloween! 

Full Recipe:

Green Monster Cupcakes (adapted by Veggie Desserts.co.uk)
Makes 12 cupcakes

200 g fresh spinach
4 Tbsp, milk
2/3 cup (1-1/4 sticks) butter (at room temperature)
3/4 cup sugar
2 eggs
2 tsp. vanilla essence
1-3/4 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt

Preheat oven to 170C/340F and line a 12 cup muffin pan with paper liners.

Boil a small pot of water. Blanch the spinach for 20 seconds. Refresh by running the spinach under cold water to cool, then drain, squeeze out any excess moisture and chop up finely.

Add the spinach and milk to a tall container, then puree until smooth with a hand blender.

In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla and pureed spinach.

Sift in the flour, baking powder and salt and stir gently to combine.

Fill the muffin cups ¾ full with the batter and bake for 15-18 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled decorate as desired.