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Preview of Cook Out NYC with Kimchi-Making Demo by Mama O’s Premium Kimchee


Have you been out to Governors Island yet this year?  If not, here’s another terrific reason to plan a day out of the city (sort of) to check out this bucolic spot just a short ferry ride away from Manhattan and Brooklyn.  Cook Out NYC will be taking place July 7-8 from 11:30 a.m. to 4:30 p.m.  This event will feature delicious dishes prepared by fantastic local chefs, refreshing brews by Sixpoint Brewery, and for all you kimchi lovers, a Spicy Kimchi Eating Contest to be held on Saturday.  I’m pleased to be able to offer you a $5.00 discount on tickets to this event, courtesy the sponsors.  Enter the code “BlogOutNYC” at check-out.


As part of the press launch for this event, several fellow bloggers, local media folks, and I gathered at Jimmy’s No. 43 last night for a kimchi making demonstration by Kheedim Oh, the founder of Mama O’s Premium Kimchee. Both Jimmy and Kheedim met when they each had stands at the New Amsterdam Market.  Kheedim started off by explaining the origins of his four-year-old company.  After relocating from Maryland, he missed his mother’s kimchi and hadn’t been able to find any store-bought version that stacked up to her homemade one.  After convincing her to teach him how to make it, he would travel to and from New York with coolers full of it.


Ingredients for Kimchi

Not able to eat all of it himself, he offered it to friends who told him that he should be selling it.  A butcher in his Lower East Side neighborhood fell in love with it and started to carry it.  Things grew from there, and now his product can be found in many Whole Foods stores in the region as well as at Murray’s Cheese Shop and other specialty food retailers.  He said he goes through about 500 pounds of cabbage a week making kimchi.  He treated us to a brief explanation of how it all comes together:


Explaining how to prep the cabbage for brining – slice it lengthwise


After 24 hours – unbrined (left) vs. brined (right) cabbage


Making the spicy paste – pounding garlic by hand (he did most of this by machine)


Making the spicy paste – slicing ginger


Making the spicy paste – pulverizing ginger


Making the spicy paste – juicing a few limes (with help from the audience)


Making the spicy paste – adding dried red pepper


Making the spicy paste – adding more dried red pepper


Making the spicy paste – oh, let’s just add a little bit more dried red pepper


Spicy Red Pepper Paste


Cutting up the brined cabbage (cut out the core at the bottom and discard it)


Slice a few scallions


Chop up a pile of cilantro


Give it all a good toss together


Guests were able to pack it up to take home with them


My own personal jar of kimchi, ready to go home

Thanks so much to Kheedim for his highly-entertaining demonstration of how to make kimchi.  I’m not sure I’m going to try doing this in my own kitchen, but I’m looking forward to tasting the results of last night’s event when they are ready.  Remember, Cook Out NYC will be taking place July 7-8 from 11:30 a.m. to 4:30 p.m.  There’s a $5.00 discount on tickets to this event when you enter the code “BlogOutNYC” at check-out.  I’ll be there as well, covering this event for my website courtesy of Food Karma Projects.

Buon appetito!

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