Michelin-Class Dishes with Kimchi?

Image Credit: Netflix

A dish that carries a culture's soul, an explosion of flavors pirouetting on the buds, there is an ingredient standing the test of time, called Kimchi. This iconic Korean staple is not merely a side dish to accompany meals but is a testament to harmony between fermentation and freshness with balanced overtures of savory, spicy, and tangy flavor. In the highly acclaimed Netflix cooking survival show called 흑백요리사 (The Culinary Wars), the addition of kimchi to a Michelin-level dish really demonstrates the different ways this fermented delicacy can be reimagined and brought to the next level when it comes to food.

At its most basic, kimchi is a traditional Korean side dish of fermented vegetables-most commonly Napa cabbage and Korean radishes-peppered with an array of spices, garlic, ginger, and chili pepper. The process of fermentation brings to the product an appealing flavor and even probiotic properties, making it a healthy food. It is a very rich history, centuries in the making, and rather varied throughout Korea, each region having added its own twist to this favorite dish. Kimchi is much more than a simple food; it is the symbolism of Korean identity, served on nearly every occasion of eating, making people closer through traditions shared.

The process of making real kimchi itself is a sensitive one that speaks volumes in keeping flavors and culture intact. The process begins by selecting fresh and very high-quality vegetables. Most often, Napa cabbage is cut into halves, salted, and left to sit for a few hours in order to extract water and crisp it up. This step is really important because it aids in the development of umami flavors during fermentation.

Then, after the cabbage has become somewhat soft, the seasoning paste is prepared by mixing gochugaru, or Korean red pepper flakes, together with minced garlic, grated ginger, sugar, and fish sauce or salted shrimp, which creates a bright, pungent mixture. A generous quantity of this paste is spread between the leaves of the cabbage so that every bite would explode with flavor. They go into jars or airtight containers once they are well coated, fermenting at room temperature for days to develop their intricate flavors before they land in the refrigerator for storage.

Among a wide variety of kimchi, there is a rich and flavorful version of aged kimchi called 묵은지. Traditionally made with varieties of napa cabbage, the muk-eun-ji is allowed to ferment longer than usual, which will allow the flavors in the kimchi to deepen and change. Its longer fermentation yields a sour, umami-heavy profile that amplifies its use in a wide variety of dishes. This ripe kimchi is also highly in demand due to its complex flavor and soft, mushy texture. It is truly an ingredient for gourmet culinary inventions.

In 흑백요리사, the chefs were challenged to turn traditional dishes into Michelin-starred masterpieces. Among the most striking dishes that actually mixed these flavors together is called 묵은지 항정살 샐러드, which translates to Muk-eun-ji Pork Jowl Salad. This dish was a beautiful mix of strong, aged kimchi flavors with tender pork jowl, also known as 항정살 (hangjeongsal), which is prized for rich marbling and tenderness. This dish is as visually amazing as it's amazingly textural and flavorful, from the crunch of fresh vegetables to the umami punch of aged kimchi.

Kimchi is more than just a side dish that complements the other dishes in a meal; rather, it rises to an important ingredient-level that can elevate any meal. In the Michelin creations shown in 흑백요리사, kimchi shows its adaptability and complexity in transforming traditional dishes into sophisticated works of art. Moreover, the arrival of 묵은지 항정살 샐러드 represents just such an innovation, testing diners' perceptions about the rich heritage of Korea through the lens of world cuisine. And as chefs explore and experiment, kimchi has become a testament to the beauty of fusion cuisine, reminding us that the past and present can exist alongside one another in glorious gastronomical harmony.