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Mom's Kimchi with Mashed Potato Paste
Accompagnement

Mom's Kimchi with Mashed Potato Paste

2 h 30Pour 12Nutri-Score B€€
par @hoemgirl3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • napa cabbage (cut into bite-sized pieces)Fruits et légumes3 morceaux
  • coarse salt (for salting the cabbage)Épices150 g
  • potatoes (boiled and mashed)Fruits et légumes2 morceaux
  • garlic (peeled)Fruits et légumes10 morceaux
  • white onion (peeled and roughly chopped)Fruits et légumes1 morceau
  • ginger (peeled)Fruits et légumes20 g
  • green onions (cut into pieces)Fruits et légumes5 morceaux
  • salted shrimp (one full spoon)Poissons30 g
  • fish sauceÉpicerie30 ml
  • gochugaru (Korean red chili flakes)Épices60 g
  • radish (peeled and julienned)Fruits et légumes1 morceau

par portion

Nutrition

52kcal

Glucides
10 g
Protéines
2 g
Lipides
1 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Presse-purée
  • Passoire
  • Marmite
  • kimchi container

pas à pas

Préparation

  1. Salt the cabbage

    • Cut the napa cabbage into bite-sized pieces and place in a large bowl.
    • Sprinkle generously with coarse salt, tossing so every leaf is coated.
    • Leave to drain and release moisture.
    Étape 1

  2. Boil and mash the potatoes

    • Boil the potatoes until tender.
    • Mash them until smooth to use as the paste instead of rice paste.
    Étape 2

  3. Prepare the aromatics

    • Peel the garlic and ginger.
    • Roughly chop the white onion and cut the green onions.
    Étape 3

  4. Make the kimchi paste

    • Blend or finely chop the garlic, ginger, white onion and green onions.
    • Add the salted shrimp and its juice, then the fish sauce.
    • Stir in the mashed potatoes and the gochugaru until a thick red paste forms.
    Étape 4

  5. Rinse and drain the cabbage

    • Rinse the salted cabbage well and drain thoroughly in a colander.
    Étape 5

  6. Mix the kimchi

    • Add the julienned radish to the cabbage.
    • Pour the paste over and mix thoroughly by hand so every leaf is coated.
    Étape 6

  7. Pack and ripen

    • Pack the kimchi tightly into the kimchi container, pressing out air pockets.
    • Leave at room temperature for one day, then store in the kimchi fridge.
    Étape 7
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