How to Make Korean Possam Kimchi - Stuffed and Wrapped Vegetable Kimchee Asian Cooking Recipe Cuisine

Korea Possam Kimchi (Stuffed and Wrapped Vegetable 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 8-10 Servings

1 small fresh octopus, cut into 1-inch pieces

12 fresh oysters or small shrimp, peeled

1/4 cup dried cloud's ear mushrooms

2 large Napa cabbage, about 5 lbs

1lb radish, finely diced

7 oz coarse salt

1 gallon water

2 cups scallions, cut into 1.5-inch lengths

1 cup Korean watercress, cut into 1 1/4 inch lengths

1/2 cup green mustard leaves, cut into 1.5-inch lengths

1/3 cup julienned garlic

1/4 cup julienned ginger

1/4 cup red hot chili flakes

1/2 cup fish sauce

1 Korean pear, peeled and finely diced

1 oz pine nuts

1/3 cup chestnuts, boiled, peeled and julienned

5 Korean or Chinese red dates, seeded and julienned

1/4 cup chili threads

1 medium-sized carrot, finely diced


Directions:

Sprinkle the octopus and oysters with salt, and stand for 30 minutes. Drain.

Soak the dried mushrooms in hot water for 1 hour until soft. Drain, trim off the hard stalks, and slice into thin juliennes.

Trim and discard the discolored outer leaves of the cabbage. Cut in half lengthwise from the top down 1/2 of the length toward the root end. Hold both parts of the cabbage firmly and pull it in half. Repeat the process with the remaining cabbage. Remove 1/2 of the outer cabbage leaves and set aside. Cut the inner leaves and core into 1 inch lengths.

To make the brine, dissolve 5 oz salt in the water. Soak the whole and cut cabbage leaves in the brine overnight for 14-16 hours. Cover the container with a saucer to completely immerse the vegetables. Drain and rinse under cold water. Drain again.

To make the stuffing, gently toss together the scallions, watercress, mustard leaves, garlic, ginger and chili. Mix the fish sauce, octopus, oysters or shrimp, together and add to the scallion mixture.

To make the garnish, combine the pear, pine nuts, mushroom, chestnuts, dates, chili threads and carrot. Set aside.

Mix the cut cabbage and radish slices with the stuffing and toss gently.

Take 4 wilted cabbage leaves and place them crossways on a bowl with the leaf tips pointed outward. Take 1 cup of the stuffing and place in the center of the leaves.

Scatter 1 tbsp of the garnish over the mixture. Then fold over the leaves firmly toward the center into a rounded bundle. Place it neatly into the container to prevent the bundle from falling apart.


Cover the bundles with the rest of the cabbage leaves. Prepare a simple brine with the remaining 1 oz. salt and 1 cup water. Pour it over the bundles. Weigh down the kimchee. Cover the lid tightly then place the container in a  cool spot or refrigerator. Ferment the kimchee for 2-3 days before serving.

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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