March 11, 2007
There’s only one way you’ll get to see what’s under the Hanbok. You’ve got to find yourself a Korean bride or at least a woman who’s not afraid of role play. Have you seen these garments David? What bride wouldn’t look delicious in those straight lines and smooth curves.
I’m not suggesting mail order. You’re going to need a woman of integrity. One who’s trained at the Institute of Etiquette and Wisdom or the Yejiwon as it’s called by families of distinction. In order to attract women of this ilk, you’ll need the foods of the Royal Court of Joseon. You’ll need jeotgukji kimchi.
A cooking book of Joseon, Joseon massangsansik yorijebeop, explains how to make jeotgukji as follows.
First, cut well-washed cabbages and radishes into small chunks and salt them. Second, mix them with chopped hot red pepper, garlic, dropwort (minari), leaf mustards (gat) and some seaweed. Third, boil fermented fish in water and cool it. Fourth, add it to the above blended stuffs. Fifth, store them in a pot and wait till they are fermented.
I have no idea what dropwort is, or where to find it. I’d like to suggest you march into your local deli and beg for a container of grandma’s homemade jeotgukji and their youngest daughter’s hand in marriage. If the negociations break down, settle for the kimchi.
Grilled Sea Bass, Ginger Mashed Potatoes , Apple Kimchi Slaw
Season the Fish
Trim and remove the skin from 1/2 pound of sea bass or another firm, white fleshed fish. Cut in 2 pieces, season with salt and freshly ground white peppercorns. Refrigerate for 30 mins.
Prepare the Slaw
1/2 cup kimchi
1/2 an apple
1 Tbs olive oil
Squeeze of orange
Remove the kimchi from it’s marinade. Cut into thin strips. Core and finely cube the apple. Combine with the olive oil and orange. Store at room temperature for 30 minutes .
Whip the Potatoes
3 medium potatoes
1 and 1/2 inches of ginger grated with the porcelain grater you picked up on your last trip to Tokyo
1/2 cup heavy cream
3 Tbs butter
Salt to taste
Coarsely cube and boil the potatoes. until tender. Warm the milk and melt the butter. Drain and reserve the water. Place your bowl over the hot water and put the potatoes through a ricer. Add the ginger, butter, milk and whip into a frenzy. Taste for seasoning.
Grill the Fish and Plate the Dish
When the potatoes are almost tender, put the fish on the grill. Cook until just opaque. Plate and garnish with cilantro oil. Serve with Bek Se Ju. Kompai!