|Make your own Korean kimchi! Kimchi-making program at the Bucheon Kimchi Theme Park|
The kimchi-making program at the Kimchi Theme Park starts with a general overview of kimchi followed by kimchi preparation and kimchi sampling. About an hour in the length, the program introduces you to several different kinds of kimchi—pogi kimchi (kimchi made with whole Korean cabbage), baek kimchi (white kimchi made without red pepper powder), and bossam kimchi (brined Korean cabbage stuffed and wrapped in cabbage leaves)—and gives you the freedom to choose which type you’d like to make. After you’ve finished preparing and seasoning your kimchi, you’ll get to reward yourself by sampling the kimchi along with rice cakes and makgeolli wine (provided). Of course, the kimchi that you make in class is yours to keep and groups of 20 or more can even get their kimchi delivered to the airport for free. Take-home recipes for the types of kimchi covered in class are available in Korean, English, and Japanese.
How to make Pogi Kimchi
One of the most common types of kimchi in Korea is pogi kimchi (kimchi made with whole Korean cabbage). A fixture on Korean tables both at homes and in restaurants, pogi kimchi is fairly easy to make. Let’s take a closer look at how to make this popular kimchi variety.
Ingredients: 1/2 Korean cabbage, 2/3 radish, 1/2 cup salted fish, 1 1/2 cup red pepper powder, 5 water parsley, 6 chives, broth made with dried Pollack, 1/4 onions, 1 table spoon dried shrimp powder, 1/3 cup glutinous rice porridge, minced ginger, 5 red peppers, 1 table spoon sesame seeds, 2 jujubes
1. Choose a medium-sized Korean cabbage and slice it in half lengthwise, removing any withered leaves. Sprinkle coarse sea salt in between each layer of leaves and let the cabbage soak in salt water for 8 to 12 hours.( Use about 3 cups of salt and 15 cups of water per each half.) Remove the cabbage and rinse it under running water 3 or 4 times before placing it in a basket or bowl.
2. Julienne the radishes and cut the water parsley, chives, and onions into strips measuring approximately 3 centimeters long. Mince the garlic and ginger, and grind the salted fish.
3. In a large bowl, combine the red pepper powder, ground hot peppers, broth, and glutinous rice porridge. Mix in the garlic, ginger, salted fish, and ground dried shrimp. Mix sesame seeds and jujube with the vegetables from Step 2, and the kimchi stuffing is all set.
Starting with the outer layer and working your way in, take a small amount of seasoning and spread it in between each layer of leaves. Try to put more seasoning on the white parts of the cabbage as opposed to the green parts. After you’ve finished, use the outermost leaf to wrap the cabbage tightly in a bundle. You can eat the kimchi right away or let it sit for a day or two to ferment.
Facilities near the Kimchi Theme Park
* Hanbok Experience Center and Photo Zone
* Hanok Lodgings
*Traditional tea house “Andamiro”
Nearby tourist sites
Korea Manhwa Museum
The Korea Manhwa Museum preserves the memories of Korean cartoons as far back as a hundred years ago. The museum not only displays various cartoons and cartoon-related documents from Korea and abroad, but also features a specially-designed 4D Theater.
Korea Manhwa Museum
Aiins World is a miniature theme park inside the Movie Culture Complex in Bucheon, Gyeonggi-do Province. It has on display 109 miniature versions of famous landmarks from 25 countries that measure a twenty-fifth of their actual size. Among the represented landmarks are 34 UNESCO Cultural Heritages, 9 UNESCO Cultural Heritages of the World, and 6 of the 7 Wonders of the World.