Hannah Chung makes some good kimchi. She grew up cooking for herself because in her words, “my mom makes four things extremely well and everything else she cooks isn’t that good. So I started cooking really young because I didn’t like her food.”
Her experience spans beyond the jars of kimchi that she now sells at local Atlanta farmers markets and Whole Foods Market.
She was a home cook her entire life, but wanted to see if she fit into the culinary path. She asked Anne Quatrano for an externship working two days a week in Bacchanalia’s kitchen. Quatrano’s response, “I don’t know why I’m doing this but I am going to put you on the line tomorrow night and see what you can do.”
After working in the kitchens of Bacchanalia, Miller Union, Holeman & Finch and New York’s Spotted Pig she broke away to start her own business called Simply Seoul. While you can find her jars around town, she shared her recipe on how to make your own kimchi.
*you can purchase sweet rice flour and hot pepper flakes at H Mart
Now move on to make the Kimchi paste:
1. Add quartered onions, sliced ginger and garlic cloves into a food processor. Puree to combine and put in a large bowl.
2. Put ½ cup of sweet rice flour in a separate bowl. Whisk in 3 cups of water.
3. Add the rice flour mixture into the onion, ginger and garlic mixture. Whisk to combine.
4. Pour in hot pepper flakes and whisk until incorporated.
Mix it all together.
1. Slice your green onions into 2 inch pieces and add to cabbage.
2. Use gloves to prevent staining or burning hands. Pour the red pepper mixture over the cabbage.
3. Mix all ingredients well with your hands. You now have kimchi.
3. Stuff the kimchi into glass jars. It should be tightly packed.
4. Store on the counter for two days, and then store in the refrigerator.
*Your kimchi will keep indefinitely, it just gets sour with age.
You can also see the photos on Alexa’s blog.