Kimchi it up with Deuki Hong and Matt Rodbard

Los Angeles has the biggest Korean population outside Seoul, which means you don’t have to go far in this town to taste excellent Korean food. But the new cookbook

“Koreatown”

from chef

Deuki Hong

and food writer

Matt Rodbard

got me thinking it might be time to kimchi it up at home.

Kimchi isn’t limited to the spicy napa cabbage you get at restaurants before the main meal. It actually refers to a whole category of pickled foods. There are over 200 kinds of kimchi that might include everything from cucumbers and ramps to pineapples and pears. Some of them ferment for years.

In the book, along with stories and recipes from Koreatowns all over the US, Hong and Rodbard share five kimchi recipes that take only 20 minutes to prepare. The recipes come after two years of researching — ahem, eating — in Koreatowns from Texas to Minnesota and California to New York.

5 Quick Kimchis (김치) to keep in your fridge. Always.

Kimchi Marinade

This is what gives the kimchi its “guts”: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so Hong and Rodbard prefer to use a smaller-batch Vietnamese brand called Red Boat.

Yield: Makes enough marinade for 1 pound of vegetables

Kimchi Marinade Ingredients

½ cup coarsely ground gochugaru (Korean chile powder)

½ cup peeled, cored and chopped Asian pear

¼ cup fish sauce

2 tbsps sugar

2 tsps minced ginger

2 garlic cloves, minced

Instructions

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and blend until smooth.

Kimchi Curing Mix

This simple cure is used to draw out extra liquid and add additional seasoning.

Yield: Makes 6 tablespoons

Curing Mix Ingredients

3 tbsps sugar

3 tbsps kosher salt

Instructions

In a small bowl, stir to combine the sugar and salt.

NOW YOU ARE READY TO KIMCHI!

Persian Cucumber Kimchi

Persian cucumbers are easily found and incredibly refreshing, which is why they’re a banchan (Korean small side dish) fixture. You can also substitute kirby or English varieties of cucumbers; just make sure you drain the excess liquid before adding the Kimchi Marinade.

Persian Cucumber Kimchi Ingredients

1 pound Persian cucumbers, sliced ¼ inch thick

1 tbsp Curing Mix (see recipe above)

1 cup Kimchi Marinade (see recipe above)

Instructions

In a large pickling jar or lidded container, combine the cucumber and 1 tablespoon of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours.

To store: This Persian Cucumber Kimchi will keep for up to 1 week, refrigerated.

Daikon Radish Kimchi

Daikon radish is another common kimchi which soaks up the marinade phenomenally well and remains addictively crisp for a few days.

Daikon Radish Kimchi Ingredients

4 lbs daikon radish, trimmed, peeled and cut into 1” cubes

4 tbsp Curing Mix (see recipe above)

1 cup Kimchi Marinade (see recipe above)

Instructions

In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours.

To store: This Daikon Radish Kimchi will keep for up to 2 weeks, refrigerated, but is at its crispest within a few days.

Garlic Chive or Spring Onion Kimchi

One of Hong and Rodbard’s all-time favorite kimchis is made with garlic chives, which are different than regular chives and can be found at most Asian grocery stores. Garlic chives are longer and have flatter leaves, with a more mild and slightly sweet taste. You can also use spring onions or even ramps to make this recipe.

Garlic Chive or Spring Onion Kimchi Ingredients

1 lb garlic chives or spring onions, cut into 2” batons

1 cup Kimchi Marinade (see recipe above)

Instructions

In a large pickling jar or lidded container, combine the chives and 1 cup of the Kimchi Marinade. Refrigerate for 1 day.

To store: This Garlic Chive or Spring Onion Kimchi will keep up to 2 weeks, refrigerated.

Bok Choy Kimchi

Bok choy is a nice substitute for napa cabbage. It’s neutral and absorbs the Kimchi Marinade while still maintaining a bit of crunch. It also looks really cool in a jar or on a plate.

Bok Choy Kimchi Ingredients

1 lb baby bok choy, washed thoroughly, trimmed and halved

2 tbsp Curing Mix (see recipe above)

1 cup Kimchi Marinade (see recipe above)

Instructions

In a large pickling jar or lidded container, combine the baby bok choy and 2 tablespoons of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for 2 days.

To store: This Bok Choy Kimchi will keep 1 week, refrigerated.

Pineapple Kimchi

Pineapple kimchi is Hong and Rodbard’s invention. The first time they made it in their test kitchen, they couldn’t stop eating it. Its sweet spiciness, acidic tang and funk go incredibly well with grilled meat, on a taco or with a bowl of ramyun (Korean instant noodles).

Pineapple Kimchi Ingredients

1 large pineapple, trimmed, peeled and cut into 1-inch cubes

1 cup Kimchi Marinade (see recipe above)

In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours.

To store: This Pineapple Kimchi will keep for up to 1 week in the refrigerator, but it won’t last any longer than that.