Introduction: Mukeunji Kimchi Frittata With Lemongrass and Sour Cream
If you move far from the things that are familiar to you, learning to adapt is essential for your survival. When I moved to Seoul 4 years ago, I found myself drowning in a sea of unfamiliarity. The language, culture, courtesies, smells, sounds and sense of personal space all amounted to a major sensory overload. Communication was difficult and mistakes were made often with hilarious results. I remember once feeling overwhelmed by a chatty taxi driver who assumed that I was able to speak Korean because I said “hello” properly. I tried to say “I don’t know” (mo-lie-yo) in response to his words, but ended up saying “How much does it cost?” (ol-my-yo) which of course confused him and prompted him to ask more questions. Another time, I’m pretty sure I told a nice ajumma on the subway who tried to be polite and talk to me that I hate Korea, when I meant to say I don’t know Korean well. I wondered why our conversation fizzled after that.
Food was another interesting matter. Cooking and eating traditions are revered and followed with little deviation. These traditions have worked for a millennium or two, so they must be good. Too good to change. As an outsider, I was completely unaware of what these rules were and ruined many a meal in the eyes of the ladies who served me. Having been accustomed to sushi, I wanted to dip my kimbap in soy sauce. This caused a serious stir in the kitchen as no one could imagine why I would ever want to do such a thing. Did I know that the whole point to eating bibimbop was that it must be mixed thoroughly before eating? Apparently not. Once I’d turned some mushrooms over on the barbeque during a galbi meal, thus spilling all of the water they had collected. All of the Koreans at my table gasped in disappointed embarrassment. It seemed I’d rendered them useless.
When I first arrived, I’d had very limited exposure to kimchi. I found it overwhelming and somewhat offensive to the senses. But, as it is one of the main sources of great pride in Korea, I plugged my nose and tossed it down. I now can’t imagine going more than a few days without eating some.
Mukeungi is kimchi’s lesser-known elderly cousin. Where kimchi is usually fermented for 1 to 4 months, mukeungi has gone through an extra long fermentation process, usually about a year (!). It is ripe with flavour and smell. It is excellent for using in stews, soups and mixes gloriously with eggs.
Step 1: Ingredients and Directions
Mukeunji Kimchi Frittata with Lemongrass and Sour Cream
- 12 eggs beaten
- 2 cups mukeunji kimchi, chopped
- 2-3 king oyster mushrooms, sliced and chopped
- I large onion
- 4 tbsp sour cream
- 5 garlic cloves, minced
- 1 tsp lemongrass (preferably fresh), finely chopped
- ½ tsp sea salt
- 1 tsp black sesame seeds
- 1 tbsp butter
- Heat a pan on medium high heat on your stove top, melt ½ of the butter. Add garlic, onion and lemongrass and cook for 5 minutes or until slightly brown. Stir frequently.
- Add the mushrooms and cook until they begin to release their water (about 4-5 minutes). Add the mukeunji kimchi, including any juice, to the pan. Turn heat to medium and simmer for another 10 minutes.
- Preheat oven to 400ºF/200ºC/gas mark 6.
- Spread the remaining butter on the bottom of an 8 inch circular baking pan and transfer the kimchi mixture. Pour in the beaten eggs and add salt, and sour cream. Gently mix with a fork.
- Place the pan in the oven and cook for about 20-25 minutes. To check if it is finished, insert a pick or fork into the center. If it comes out clean, it is finished. Remove from heat.
- Garnish with black sesame seeds.