‘Bossam Kimchi’

By Kim Yong-ja

The most elaborate kimchi originated from the Kaesong region (north of Seoul), an area known for its refined cuisine. This is a winter kimchi to serve especially around New Year's Day. If sushi-quality red snapper is available, you can add this as small chunks.

INGREDIENTS(serves 4)

• 1 CHINESE CABBAGE (3 lbs/1.6 kg) SEA SALT or KOSHER SALT
• 1"/2.5 cm RADISH, cut into fine strips (2/3 cup) then salted lightly
• 1 teaspoon ``GOCHUGARU" (fine chili powder) for radish
• 1 cup ``CHAPSALPUL" (sweet/glutinous rice liquid)
• 4 tablespoons GOCHUGARU (chili flakes)
• 2 GARLIC CLOVES, crushed fine
• 2 SCALLIONS, cut thin diagonally
• 1 tablespoon grated GINGER a pinch of SUGAR
• 2/3 cup small OYSTERS
• 2 CHESTNUTS (optional), peeled and sliced thin
• 1/4 ASIAN PEAR, peeled, cored and sliced a handful PINE NUTS, small amount SILGOCHU (chili thread)
• 1/4 cup WATER mixed with 2/3 teaspoon SALT

1 Select 11-12 large outer leaves from the cabbage. Cut off the hard stem. Slice the middle of the bottom about 4"/10 cm deep. Put your thumbs in the slit and pull it apart to divide it in two. Wash the cabbage outer leaves and sprinkle 1 tablespoon salt between the stem area. Soak all cabbage leaves in salted water (1 tablespoon Kosher salt for each cup of water) for about 4-5 hours. When the leaves are wilted, press gently to squeeze out the excess water. Discard the hard stem ends of 2"/5 cm. Cut the rest of them 1"/2.5 cm long.

2 Squeeze out the excess water from the wilted radish and mix with 1 teaspoon fine chili powder to color it crimson red. Combine it with chapsalpul (sweet/glutinous rice liquid), gochugaru (chili flakes), garlic, scallion, ginger, sugar and oysters. Combine the marinade mixture with cut cabbage leaves.

3 Place 3 outer leaves in a bowl, with the leafy part on the upper edge of the bowl. Fill the bowl with cabbage mixture. Sprinkle chestnut slices, pear slices, pine nuts and silgochu (chili threads) in between the mixture and wrap it tight with the leaves. Repeat this process with the rest of the cabbage. Put them in the jar, pressing down to avoid air pockets. Sprinkle leftover mixture in between the wraps.

4 Wipe the marinade bowl with the outer cabbage stems and place them on top of the wraps. Add 1/4 cup salted water to the bowl and swirl to get all the remaining marinade. Pour down the side of the jar. Sprinkle some salt on top. Close the jar and leave at room temperature for 1 1/2 days to ripen, then store in the refrigerator. Open the wrap to serve.

janee@koreatimes.co.kr