Korean gastronomy is a weapon of massive temptation. An integral part of national soft power, just like music or cinema, it is regularly invited to events organized outside the country.
In France, the Korean Cultural Center often offers cooking workshops and has set up a “K-food Academy”, which publishes monthly videos allowing the reproduction of great cooking classics. Even more recently, the institution has made available to Internet users a simple and complete cooking guide, created by specialist author Luna Kyung, from which three recipes have been drawn.
On the menu first: kimchi, an unsurpassable condiment made from lactofermented cabbage present on all Korean tables (not recommended for sensitive souls if it is very spicy). Then a jjigae, a sort of thick stew offered here with beef. Finally the hotteok, one of the sweet stars of winter in the land of morning calm: a small pancake made from flour or sticky rice, filled with sugar and cinnamon.
Kimchi
Ingredients for a one liter jar:
- 700g Asian cabbage
- 100 g Asian white radish, cut into matchsticks
- 800ml water
- 140g sea salt
Seasoning:
- 15-25g gochugaru (Korean chili flakes)
- 30 g minced chives
- 2 tbsp. c. minced garlic
- 1/2 tsp. c. chopped ginger
- 1 to 2 tbsp. at s. fermented fish sauce (or soy sauce)
- 2 tbsp. c. sugar
Remove a large whole cabbage leaf and set aside. Cut the rest of the cabbage into 4 or 6 pieces lengthwise, starting from the bottom to the top of the leaves.
In a large container, melt 120 g of salt in water, add the cabbage (including the large leaf), and leave to stand for 4 to 6 hours, stirring occasionally. The cabbage will gradually disgorge. At the end of salting, rinse with clear water, and let it drain for 15 minutes in a colander.
In a bowl, soak the radish in 20 g of salt for 20 minutes, stirring occasionally, then let it drain for a few minutes in a colander.
In a large bowl, combine all the seasoning ingredients. Pour the vegetables. Mix gently.
Fill the jar with the vegetables, pressing them to remove the air. Finish by covering them with the reserved cabbage leaf. Close the jar. Its content must not exceed 80% of its volume.
Leave to ferment for two days at room temperature, then place in the refrigerator. Kimchi can be eaten after five to seven days, but will taste even better after 2 to 3 weeks.
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