How to Make Korean Cured Cod with Cabbage and Radish Kimchee - Taegu Sokpakchi Asian Cooking Recipe Cuisine

Korea Taegu Sokpakchi (Cured Cod with Cabbage and Radish Kimchee)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 12-14 big Servings

1 Napa cabbage, about 3 lb

1 radish about 1 lb

8 oz coarse sea 

1 gallon water

rice porridge ((3/4 cup: 1.5 tbsp rice flour in 1 cup water, brought to a boil and cooled)

1/3 fish sauce

1/4 cup red hot chili flakes

2/3 cup red chili powder

3 lb cured cod, cut in 1.5-inch cubes

1/3 cup finely chopped garlic

1/4 cup finely chopped ginger

2 cup shallots, cut into 1.5-inch lengths

Directions:

Trim and discard the discolored outer leaves of the cabbage. Remove 3-4 outer leaves from the cabbage and set aside. Cut it in half lengthwise from the top down 1/3 of the length toward the root end.

Hold both parts of the cabbage and pull it in half. Cut the cabbage into 3-4-inch lengths. Cut the radish in half and into 3-4 inch lengths.

To make the brine, dissolve 5 oz salt in the water. Soak the cabbage, radish and outer leaves in the brine for 16-18 hours. Cover the container to completely immerse the vegetables. Drain and rinse under cold water. Drain again.

To make the seasoning, mix the porridge, fish sauce, chili flakes and powder in a mixing bowl. Add the cop and mix. Add the garlic, ginger, shallots, cabbage and radish.

Toss the mixture thoroughly. Put it all into a container, cover with the reserve cabbage leaves and sprinkle with remaining salt. Cover and ferment for 3 weeks in a cook spot. As the kimchee matures, liquid will accumulate, filling the container. Drain off if necessary.


To serve, pile the vegetables and cod into a serving bowl.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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