Chef(fe)’s Recipes is a series of articles highlighting our Strasbourg culinary talent. The principle is simple: together with local chefs, we prepare a recipe, step by step, directly in the restaurant kitchen. Today, after an upside-down bowl of saki bon at Restaurant Alma or a bluefin tuna ceviche, we head to Krutenau to prepare a traditional Korean recipe with the team at Namsan Maru Restaurant.
Namsan killIt is located in a charming little Korean restaurant KrutenauVery popular place in Saint-Nicolas-Aux-Ondes. Instead of Kebab, it was inaugurated in 2021 class donor In its day, it is the restaurant’s younger brother Kei’s The workshop is a few hundred meters away, on rue de l’Abreuvoi.
run the family the parkIt is a very simple, warm and original address where you can discover some great classics. road Korean food, especially the fried chicken and its sauces are to die for. And since we’re talking about a great classic of Korean culinary culture, we will prepare The Excellence in Korean Traditional Food: famous kimchi.
this dish Ancestral, which dates back more than 2000 years, is a fermented preparation that accompanies every Korean meal, without exception. (slightly spicy)And this, throughout the year. Prepared with vegetables Lacto-fermented (We’ll see if that means), Every family has its own recipe which is stored in large jars for later.
saved like this, kimchi Can be kept for the long winter months, traditionally underground or in a fridge specially designed to store it! We warned you, it’s serious.
Over several weeks, the preparation naturally ferments, and its flavors gradually develop towards more acidity. For those who love spicy food (and others too), the result is absolutely stunning! day after day kimchi There will be a completely different palette of tastes, and inevitably, we’re not really used to the kind of taste that awakens.
Madam Louise Kyung AeIts patronage Namsan killAccompanied by his daughter Rekha and his brother romanwe are to do Honor to present Recipes for them kimchi home. A preparation that you can forget in the fridge before tasting with rice, meat, fish and whatever you want.
This 100% vegetarian spice will enhance any meal and besides, it’s great for your health, it aids digestion and it’s loaded with vitamins B and C! this little which preparation no to pay no is mine A little gem, little known by us.
For the recipe you will need…
- 3 Chinese cabbages (about 3 kg)
- 1 large daikon radish
- 2 heads of garlic (about 10 to 12 cloves)
- A little fresh ginger (which we will chop)
- 1 lick
- 3 or 4 chilies
- 100g sea salt for brine + 30g for sauce
- 50g sugar for the brine + 20g for the sauce
- 90 to 100 grams Korean chili powder “Gochugaru” crushed, but not ground ((You can find Korean chilies at Asian grocery stores or stores.)
- 60 cl water for the brine
- 30 cl water for making sauce
- 2 tablespoons glutinous rice flour (also available at Asian grocery stores)
Kimchi Recipe by Madam Louise Kiong-A
Step 1 : Cabbage brine
Cut the cabbage into 3-4 cm pieces and sprinkle with 100 grams of salt and 50 grams of sugar. Add 60cl of water and mix everything. If you can, let stand at room temperature for at least 6 hours (12 to 15 hours is best). This step is essential to fermenting the cabbage. Salt kills bad bacteria and preserves those needed for fermentation (the famous lactic acid bacteria).
Step 2 : Prepare the “sauce”.
In a saucepan, pour 30 cl of water and 2 large tablespoons of glutinous rice. Boil, stirring with a whisk. Allow the mixture to cool once it becomes syrupy. Then peel the radishes, garlic and ginger, then wash the peppers and leeks. In a large salad bowl, place the julienned radishes. Finely mix the garlic, ginger and pepper and add to the preparation. Finally, add the glutinous rice mixture and chili powder. Mix all the ingredients well for 5 minutes.
Step 3: Finalization of recipe and storage
Wash the pickled cabbage in clean water. Mix the cabbage sauce with your hands protected by kitchen gloves (it stains a lot). For packaging, the kimchi must be submerged under the juice. He must bathe to protect himself from bad bacteria. It can be packaged in a large Tupperware or glass jar. It keeps in the fridge, but if you leave it at room temperature for a day or two, it will ferment quickly.
Treat yourself well!
Restaurant specializing in Korean street food
5 Pl. Saint-Nicolas aux Ondes 67000 Strasbourg
Open daily from noon to 2pm and 7pm to 10pm.
Available at Kooglof