Couch Culture Club - South Korea

Seoul South Korea

South Korea

Welcome back to another week of the Couch Culture Club, we are so glad you have joined us for another adventure and this week you are in for a real treat. We are jetting off to the captivating destination of South Korea. This emerging destination is a melting pot of ancient and pop culture, flavourful culinary delights, and breathtaking landscapes.

You will need to start preparations for your journey a little earlier this week, start 3-days ahead of schedule by preparing South Korea’s national dish, Kimchi. A simple and delicious traditional side dish, your Kimchi will be the perfect accompaniment for your Korean night in. When deciding what South Korean drink to pair with dinner, you cannot go past the number one liqueur on offer Soju. What Vodka is to Russia, Soju is to Korea. Have fun shaking up a quick and easy Soju martini before settling into this week’s film. The exquisitely mysterious drama by the South Korean director Lee Chang-dong, Burning is the ultimate way to cap off your Korean immersion. Follow the complicated and fraught relationships among three characters whose lives are tragically engulfed as desire gives way to rage.

If you’re headed with us this week, we would love to see your photos you can send them to us on Facebook or via email

 
 
South Korean Kimchi

Traditional Kimchi

You will need to begin this recipe 3 days ahead

INGREDIENTS

  • 1 cup sea salt

  • 1 head Wombok Chinese Cabbage, sliced into 4 cm rectangular slices

  • 1½ tbsp salt

  • Large white radish, sliced into ½ cm slices (2 cups)

  •  2 tbsp rice flour

  •  ½ cup gochugaru (Korean chilli powder)

  • 5–6 garlic cloves

  • 2 cm piece ginger

  • ½ onion, diced

  • 2 tbsp sugar

  • 3–4 spring onions, sliced

METHOD

Combine the salt with 3 cups water and stir until the salt dissolves. Pour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.

Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.

Place 1 cup water and rice flour in a small pot and bring the paste to a boil, stirring continuously. This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.

Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, and onion in a blender. Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.

Pack the kimchi into a clean Tupperware container or a glass jar and let it ferment for 2–3 days at room temperature. Place the kimchi in the fridge until it’s fermented to your liking.

 
 
Soju Martini

Soju Martini

Soju is to South Korea as vodka is to Russia, so what better way to toast to South Korea week than with a Soju martini.

What you’ll need

  • 60ml soju

  • 30ml St Germain

  • 15ml Cointreau

  • Orange twist

How to make it

In a cocktail shaker place the soju, St Germain, and cointreau. Fill the shaker with ice and shake vigorously for several minutes to get it really cold. Pour into the chilled martini glass.

Garnish with the orange peel and enjoy!

 
 
Burning 2018 South Korean Film

Burning

This week’s film selection is the 2018 crime mystery Burning. An exquisitely mysterious drama by the South Korean director Lee Chang-dong. The story involves the complicated, increasingly fraught relationships among three characters whose lives are tragically engulfed as desire gives way to rage. You can watch it for free on SBS on Demand by Clicking Here

 
Julie ClearyComment