It’s the first letter of the Korean alphabet. It’s the first letter that 김치 (kimchi), the staple of Korean cuisine, starts with.
I seriously think I’d get sick if I went too long without kimchi.
Kimchi goes with almost anything and makes things taste better. In Korean homes, it’s not uncommon to come across people whipping out that side of kimchi to eat with their pizza, pasta, bagel, burger, steak..-literally almost anything! In the foodie world, you see kimchi being incorporated into all sorts of dishes now that kimchi has been universally recognized for its inimitable versatility. It’s hard to argue that kimchi is awesome!
I’ve been eating kimchi since I was two. My mom or grandma would rinse away the spiciness and give it to me. I heard that I used to beg and scream for it but they didn’t want to give it to me until I was a bit older because the spiciness would be too much to handle for me at that age. So, rinsing it off was the solution to get baby Miss Kim’s kimchi fix. Maybe it was in my blood, having that need for kimchi, even at an early age. Koreans can’t live without kimchi. And it’s not just Koreans these days. Many people get hooked after trying a delicious batch of this oh-so-wonderful stuff.
I, honestly, still have never made kimchi. I make kimchi-based dishes all the time, primarily things like kimchi jjigae (one of my favorite comfort foods), kimchi bokkeumbap, kimchi jeon, kimchi tacos…but I still have never made kimchi! I guess it is because it’s been too convenient to ever make the effort to try making. I can easily pick some up at the store or kimchi is just given to me….someone is always making kimchi. But one of these days, I’ll set a time aside and make an attempt at it.
If you’ve read my last post, let’s see how much you remember. Kudos to you if you remember all or some of the letters that I went over in the long ass post last time. I know it was a bit lengthy, but it was almost like a practice run and I got a bit carried away. I’ll make them shorter (like this one).
G~~ee~m! 김 is the most common last name for Koreans (myself included). The original pronunciation of it in Korean sounds like geem, as you see here. But in English, it’s spelled and pronounced as “Kim”, just as how the “geem” in what is pronounced as “geem chi” is spelled and pronounced as “kimchi”. I didn’t know why they didn’t just start spelling the 김 last names as Geem and 김치 as geemchi, if you ask me. It sounds more accurate than the current tweaked version that it had turned into.
Chee! The “chee” is like when you’re about to say “cheese”, which reminds me….Americans say “cheese” when taking photos. Koreans will say “김치~”, often accompanied a peace sign thrown in. When I was a kid, saying “cheese” and “kimchi” were interchangeable during photo taking moments.
Since I’ve never made kimchi before, I don’t have my own kimchi recipe to share with you. But Amy, of Kimchimom has been kind enough to let me share hers (below). Amy is one of the many bloggers that I started following when I first began blogging. Along the way, many have dropped off the blog radar, but Amy is one of the few bloggers that I still connect with today! When I get around to kimchi making one of these days, I’ll give hers a try. And you should too!
- 8 pounds Napa cabbage
- ¾ cup coarse sea salt or Kosher salt
- 15-18 cloves of garlic, roughly chopped
- 1½” knob of ginger, peeled and roughly chopped
- 1 cup gochukaru (Korean red pepper flakes)
- ⅓ cup fish sauce
- ¼ cup white granulated sugar
- 3-4 stalks of green onions, thinly sliced
- 8 ounces daikon or Korean radish
- 2-3 carrots, julienned
Find instructions and more on Amy’s favorite kimchi recipe here.