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Culinary lessons on Korean Cuisine with Sepial Shim and new recipes too

Sepial Shim is the owner of the Northeast Asian-inspired restaurant Sepial’s Kitchen and this Korean week we’re excited to have her return to the Market Box with her traditional Korean recipes, asian cabbage kimchi (not in the Small Box) and Korean seasoning. In addition to being a super chef, Sepial is all about knowledge sharing and hosts various classes and workshops that serve to introduce her audience to culinary techniques of traditional Korean cuisine. We’ve rounded up some of our favourite lessons from Sepial and have included a new recipe too! Let’s get cooking! 

 1. Purple kimchi differs from traditional kimchi not only because of its unique colour but also because this kimchi is not as spicy as the ones traditionally available. Sepial suggests adding this kimchi to burgers, steaks and any braai dish. The kimchi in your box is not purple, but made from a range of fermented vegetables – read through the ‘Know Your Food’ flyer for all the deets. 

 2. The secret to making great broth is using lots of fresh ingredients. “Carrot peels, whole garlic with their skins on, some ginger, leek greens, meaty bones, chicken necks and feet” – all these ingredients are inexpensive but add great flavour to broths – Sepial explains.  

 3. “When life gives you sour kimchi, make pork/tofu and kimchi stir fry” she says. Another alternative offered by Sepial is to sprinkle some sugar over kimchi that is too sour to balance the flavour.  

 If you love these tips, catch Sepial sharing more culinary gems this Thursday on our Tips ‘n Tricks Instagram feed (@ucook.market).


A NOTE FROM THE CHEF:


Sepial’s Simple Korean Chicken Broth 


Method:

  • Bring a whole chicken, 1 roughly diced medium-sized onion, 1 large rinsed and roughly sliced leek or 3 sliced spring onions, 5 peeled and halved cloves garlic, 1 peeled and sliced thumb of ginger and 3 litres of water to the boil into a pot. 
  • Boil for 40 minutes and skim the foam and scum every now and then. 
  • Take out the chicken and let it cool briefly. 
  • Separate the chicken from its bones and return the bones to the pot and continue to boil. 
  • On the side, shred the chicken and season with salt and pepper.


Time to dish up:

  • Cook you ramen noodles in boiling water for a few minutes until al dente. Drain and dish up into bowls.  
  • Pour the broth on top of the noodles, add some shredded chicken and garnish with thinly sliced spring onion.  
  • Sprinkle a tablespoon of Sepial’s Korean Seasoning and serve, You can also top with some kimchi or serve it on the side.