Dongjoon Choi: Bossam Kimchi
Clip | 2m 40sVideo has Closed Captions
Dongjood Choi shares his family's tradition of making Bossam kimchi.
For Dongjoon (DJ) Choi of Plover, making kimchi as a child was a family affair. Kimjang, the Korean tradition of preparing and sharing kimchi, is something Choi remembers fondly from his childhood in South Korea. Choi is now determined to keep the kimjang tradition alive in his home.
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Wisconsin Life is a local public television program presented by PBS Wisconsin
Funding for Wisconsin Life is provided by the Wooden Nickel Fund, Mary and Lowell Peterson, A.C.V. and Mary Elston Family, Obrodovich Family Foundation, Stanley J. Cottrill Fund, Alliant Energy, UW...
Dongjoon Choi: Bossam Kimchi
Clip | 2m 40sVideo has Closed Captions
For Dongjoon (DJ) Choi of Plover, making kimchi as a child was a family affair. Kimjang, the Korean tradition of preparing and sharing kimchi, is something Choi remembers fondly from his childhood in South Korea. Choi is now determined to keep the kimjang tradition alive in his home.
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Learn Moreabout PBS online sponsorship♪ ♪ [slice, chop] - DJ Choi: Get rid of the top leaves first.
[rinsing, chopping] A long time ago, Korean people used to make kimchi at their home with their neighbors because they have really harsh winter, just like Wisconsin, and they don't have enough fresh veggies.
So, they just pickle all the Napa cabbage all together.
The cabbage in here.
And lightly mix everything.
Okay, looks evenly mixed.
I usually use dumbbell.
[kettlebell squeaking] So, it is pretty much like a party day, celebrating the first day of winter.
And we call that culture as "kimjang."
It needs a little bit more liquid in there.
I still remember my aunties and uncles and my cousins-- everybody-- came visit my parents' house and they bring, like, 40 Napa cabbage and that would filled up our yard.
[blender whirring] [chopping] Okay, I'll throw the green onions in there.
They marinate the cabbage all together, and they put a lot of stuffing in there.
And I still remember this smell always remind me of my childhood and thinking about my family, uncles and aunties, and all the good food, and nice and crisp air in December or mid-November.
We're going to make some sooyook to wrap this with kimchi.
After everything, they go get a pig, a whole pig.
And they butcher it, and boil in a cast pot.
It's a huge pot.
And they put a lot of ingredients in there, like miso and onions and green onions.
A lot of fresh greens in there.
And then, they take it out from the pot, and they slice, and share with the fresh kimchi.
Because they taste really good with the fresh-made kimchi.
There you go!
Everybody, grab the bowl!
- Extra, please.
- Okay.
[toasting] The reason why I want to keep this culture as heritage: if I don't really keep this culture, then my children never going to have a chance to reveal what this is.
If they learn about kimjang culture, then it's going to be a little easier to involved in, you know, Korean-American society and in higher chance he can teach this heritage to his son or daughter in a future, too, so that we never lose this beautiful culture.
♪ ♪
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Wisconsin Life is a local public television program presented by PBS Wisconsin
Funding for Wisconsin Life is provided by the Wooden Nickel Fund, Mary and Lowell Peterson, A.C.V. and Mary Elston Family, Obrodovich Family Foundation, Stanley J. Cottrill Fund, Alliant Energy, UW...