Nostalgic Aged Pumpkin Kimchi: A Taste of Childhood
Aged Pumpkin Kimchi & Ge-gukji (Crab Stew)
As we grow older, we often find ourselves longing for the comforting flavors of our childhood, especially our mother’s cooking. I’ve been craving the sweet and refreshing aged pumpkin kimchi I used to eat, so I brought a pumpkin from my hometown and made it for the first time! Once this kimchi is fermented, I plan to simmer it with a little rice water to enjoy it stewed, just like in the old days. ^^
Kimchi Ingredients- 1 Aged pumpkin (large and ripe)
- 1 Head of napa cabbage
- 1 Bunch of young radish (altari)
- 1/2 Bunch of young leafy cabbage (eolgal-i)
- 1/2 Bunch of green onions (mostly white parts)
- 7 Stone crabs or blue crabs (plump)
- Coarse sea salt (for salting)
Flavorful Seasoning- 1 Paper cup of gochugaru (Korean chili flakes, approx. 100g)
- 1.5 Paper cups of anchovy sauce (approx. 150ml)
- 1 Paper cup of salted shrimp (finely minced)
- 1 Paper cup of plum extract (adjust sweetness to taste)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- Cooked rice flour paste (glutinous rice paste, as needed for consistency)
- 1 Paper cup of gochugaru (Korean chili flakes, approx. 100g)
- 1.5 Paper cups of anchovy sauce (approx. 150ml)
- 1 Paper cup of salted shrimp (finely minced)
- 1 Paper cup of plum extract (adjust sweetness to taste)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- Cooked rice flour paste (glutinous rice paste, as needed for consistency)
Cooking Instructions
Step 1
First, let’s prepare the glutinous rice paste, which is the base for the kimchi. In a pot, combine half a paper cup of glutinous rice flour with 3 cups of water. Stir continuously over low heat and cook until it thickens into a smooth paste. Let it cool completely.
Step 2
Now, let’s get started with preparing the wonderful aged pumpkin we brought from the countryside! This pumpkin adds a delightful sweetness that enhances the kimchi’s flavor.
Step 3
Be very careful when peeling the aged pumpkin to avoid cutting your fingers! A helpful tip: microwaving it for about 2 minutes makes the skin slightly softer, making it much easier to peel with a knife. (Note: I later found out that since I plan to use this kimchi in a stew, it’s perfectly fine to leave the peel on! 😅)
Step 4
Prepare the napa cabbage, young leafy cabbage, and young radish greens. Place them all in a large bowl and sprinkle with coarse sea salt to lightly salt them. Be careful not to salt them for too long, or they will become too limp.
Step 5
Cut the prepared aged pumpkin into bite-sized pieces, about 2-3 cm thick. Lightly salt the pumpkin pieces as well. This will draw out its natural sweetness, making it even more delicious.
Step 6
Peel the young radishes and slice them thinly. Cut them to a similar thickness as the pumpkin pieces and salt them together. This will help retain their crisp texture.
Step 7
While the vegetables are salting, let’s make the flavorful seasoning. In the cooled glutinous rice paste, add the gochugaru, anchovy sauce, minced salted shrimp, plum extract, minced garlic, and minced ginger. Mix everything thoroughly until well combined. At this point, also clean and prepare the stone crabs or blue crabs, sprinkling them lightly with salt.
Step 8
Combine the salted napa cabbage, young leafy cabbage, young radish, sliced pumpkin, and prepared crabs in a large bowl. Add the generously made seasoning and gently mix everything together. Be careful not to mash the pumpkin and vegetables.
Step 9
It’s best to make aged pumpkin kimchi not too salty or spicy. Adjust the amount of gochugaru slightly and don’t make the brine too strong with the fish sauce. The deep flavor will develop as it ferments. Let it ripen well and then enjoy it stewed with rice water!
