Kimchi, bida na rin sa ilang Pinoy foods! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

(Aired July 21, 2023): Kapag sinabing Korean food, aba hindi mawawala ang— kimchi! At ngayon, nahuli na rin daw nito ang panlasa nating mga Pinoy kaya maging sa ilan nating pagkain, sangkap na rin daw ito?! Panoorin ang video.

Transcript

00:00 Susan, do you eat Kimchi?

00:02 It's my favorite, Kuya Kim.

00:04 It's my favorite now.

00:05 Oh, me too. It's my favorite.

00:07 Probiotics.

00:08 Yes.

00:09 It's good for your body.

00:10 You know, it's not new to the taste of Pinoy Kimchi,

00:13 especially since we got to know the Korean culture.

00:15 You're right, Kuya Kim.

00:16 And here's another thing,

00:17 to be familiar with it,

00:18 they use the same ingredients in different Pinoy dishes.

00:22 Can you imagine that?

00:23 That's my story.

00:24 You should know.

00:25 You should know.

00:29 Usually, it's served as a side dish in Korean restaurants.

00:33 It's red in color,

00:34 and it smells spicy and sour.

00:37 When it comes to Korean food,

00:39 Kimchi is a must.

00:42 And it also captures the taste of Filipinos.

00:46 So even for some Pinoy dishes,

00:48 it's already a must-have.

00:49 To make food last longer when it's cold,

00:56 Koreans learned to ferment or boil their vegetables

01:00 thousands of years ago.

01:02 Kimchi is made with vegetables.

01:04 Kimchi is a traditional vegetable in Korea.

01:07 It's a collective name for vegetables

01:09 that are added with salt and mixed with other flavors,

01:12 such as red chili powder, onion leaves, and garlic.

01:16 Currently, there are more than 200 variations of Kimchi,

01:20 such as the familiar Napa cabbage or Pechay Baguio.

01:24 Nowadays, there are more varieties of Kimchi

01:28 because you can use more ingredients.

01:31 Here in the Philippines,

01:32 I sometimes make Kimchi using Sayote or Papaya.

01:36 The Korean couple,

01:39 Wang Jeon Jung and Kim Soo Kyung,

01:44 currently live in Dumaguete,

01:46 continue to make Kimchi in their house.

01:49 In our life, we always have Kimchi.

01:53 We always bring it with us.

01:55 It can't be missing, especially when we're eating.

01:57 The difference of homemade Kimchi

01:59 that you can buy in the store

02:00 is that we can use organic ingredients,

02:02 such as honey.

02:04 How to make homemade Kimchi?

02:06 Wang Jeon Jung and Kim Soo Kyung will teach us.

02:10 First, wash the Napa cabbage well.

02:13 Then, salt it in a blender.

02:16 Add the apple, onion, a little bit of garlic, and broth.

02:21 Then, add the dried red chili.

02:24 After blending, pour the sauce in a pot.

02:26 Then, add garlic, small shrimp, fish sauce, honey,

02:30 and the melted baking powder.

02:32 Pour the Gochugaru or Korean chili powder in the mixture.

02:37 Then, mix it well.

02:39 After mixing, add the sliced radish and onion.

02:43 Squeeze each Napa cabbage before wrapping it

02:46 and letting the Kimchi mixture spread.

02:48 Then, wrap it and put it on a tray.

02:51 You can eat the newly made Kimchi right away,

02:56 but it's better to keep it aside to ferment.

03:00 It depends on the vegetables.

03:01 Kimchi is usually fermented from 1 to 3 days

03:05 in the refrigerator.

03:07 You should know that in 2013, UNESCO declared that

03:11 Intangible Cultural Heritage of Humanity,

03:14 Gimjang, or making Kimchi at home whenever it's cold,

03:19 is a heritage of Korean culture and history.

03:22 Kimchi is important.

03:24 To make a lot of Kimchi,

03:26 not only the family is involved in making it,

03:28 but also the neighbors help to make Kimchi whenever it's cold.

03:33 In Intramuros, you can try next level pairing.

03:37 They pair their food with Kimchi.

03:40 From the word "pare", it's English pair.

03:43 Meaning, all the food you eat in our restaurant,

03:48 it's better if you pair it with Kimchi.

03:50 It doesn't have the taste of Achara.

03:53 The only difference is that it has spices,

03:56 like chili.

03:57 What they will teach us is how to make their bestseller,

04:00 Kimchi Bulalo.

04:02 In a casserole, sauté the garlic, ginger,

04:06 and then, boil the beef.

04:09 When it boils, season it with red berries,

04:11 Sichuan peppercorns,

04:13 and then, add the beef and bone marrow

04:17 to make the soup more flavorful.

04:19 In a bowl, put the meat, Kimchi, and the hot soup.

04:24 Kimchi Bulalo is now cooked.

04:27 Spicy, sour, and sweet.

04:32 The long history of Kimchi is really spicy.

04:36 It's not just a side dish in every meal.

04:39 It's also a source of Filipino flavor.

04:43 (music)

04:48 (music)

04:53 (music)

04:56 (music)

04:59 (music)

05:02 (music)

05:05 (music)

05:08 [BLANK_AUDIO]

Kimchi, bida na rin sa ilang Pinoy foods! | Dapat Alam Mo!

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