What to do with Asian chives and Chinese cabbage? But not kimchi!
- Lina Nov 23, 2008 03:59 PM
I was planning on making kimchi today, and went and bought a bunch of Chinese cabbage and Asian chives. Now I'm thinking I was being overly ambitious and my housemates may kill me if I try and make kimchi.
Any suggestions for what else I may use these two ingredients for?
Is "Chinese cabbage" what we call "Napa cabbage" out here in NorCalif? If so, we just got a gigantic head of it last Friday in our CSA box and I made cole slaw out of part of it. It's quite good - less crispy but more moist than "regular" cabbage. I just made a mayo, red wine vinegar, a touch of garlic and s and p dressing. We all liked it.
Also, Napa cabbage is really good in a recipe a friend gave me years ago that she said was Japanese.
Reconstituted and sliced shiitaki mushrooms - if you don't have these you can use regular mushrooms cleaned and chopped into chunks
Shredded Napa cabbage
shredded daikon radish
chunks of chicken (breasts and thighs)
Japanese noodles (any kind)
1 large orange
Cook the noodles in water until done, drain and reserve.
Put 2 reg. size cans of chicken broth and a couple of cups of water in medium-size pot and bring to a boil.
Put in the chicken pieces and cook gently for a few minutes til they're done. Add the shredded cabbage. Add the mushrooms and the cooked noodles.
Peel and then grate the daikon into a bowl (med size) and add about a 2/3 cup of soy sauce, then grate just the very outermost skin of the orange and add to the soy/daikon mixture. Juice the orange and add that as well.
Serve the big pot of soup with the cabbage, chicken, mushrooms and noodles and pass the soy/daikon/orange sauce to spoon into the soup.
Although this does sound a bit weird, it's very, very delicious.
make kimchi! if you're concerned about the smell, you can wrap the jar in several bags and it won't stink up your fridge. if your housemates object to the smell of it for the short time the jar is open and while you're eating it, tell them to deal with it.
as for it being overly ambitious, i understand the intimidation. i've never been happy when i've made my own, but i'm determined this winter to at least get down the standard paechu (chinese cabbage) kimchi and kkagdugi (korean radish) down. i live alone now, but when i last had roommates, i wouldn't even consider not cooking and eating the food i love to spare their nostrils. it smells good to me! and most of the time, if they sampled what i made, they liked it. a far cry from a childhood experience when a friend of mine was at the house, and when he smelled my mom's doenjang chigae, he threw open my window, stuck his torso out and yelled, "it smells like burning human flesh!"
make kimchi. at least once in your life. it smells yummy.