traditional Korean kimchi from Namsan Maru restaurant

Chef(fe)s’ Secret is a series of articles that showcase the talents of our Strasbourg chefs. The principle is simple: with an ordinary chef, we create a recipe, step by step, directly in the kitchens of restaurants. Today, after a sea-view dish at Saki Bon or bluefin tuna ceviche at Restaurant Alma, we’re heading to Krutenau for some Korean cuisine, with the Namsan Maru restaurant group.

Namsan Maruis a beautiful Korean restaurant located in the Krutenauon the famous Place Saint-Nicolas-Aux-Ondes. It was established in 2021, instead of kebab class The giver who had his date, is the restaurant’s younger brother It’s Kei A workshop located a few hundred meters away, rue de l’Abreuvoir.

Family run Parkis a very simple, warm and original address where you can find some of the best about the road Korean food, especially the fried chicken with its sauces to die for. And since we’re talking about Korean culture, we will prepare THE Traditional Korean food: famous kimchi.

This food kolo, which dates back more than 2000 years, is a fermented preparation that accompanies every Korean dish, without exception. (a little like a condiment)and this, throughout the year. Prepare with vegetables lacto-fermented (we’ll see what that is it means), each family has its own recipe which then stores large jars.

Stored like this, the kimchi it can be stored for the long winter months, usually in the basement or in specially designed refrigerators for storage! We warned you, this is hard.

Over the course of weeks, the preparation will naturally ferment, and its taste will gradually turn into more acidity. The results are amazing for those who love spicy food (and others too)! Every day is kimchi they will have different types of flavors, and of course, we are not used to the kind of tastes that they arouse.

Madam Louise Kyung Aehelper of Namsan Marutogether with his daughter Line and his brother Romanus making honor to give The secret of them Kimchi at home. Preparation that you can forget in the fridge before tasting with rice, meat, fish, and whatever you want.

This 100% vegan spice complements all dishes and what’s more, it’s great for your health, aids digestion and is full of B and C vitamins! This bit preparation itself no to pay no mine is a small gem, little known to us.

Korean kimchi chef recipe Namsan Maru
© Bastien Pietronave / Pokaa

For the recipe, you will need…

  • 3 Chinese cabbage (about 3 kg)
  • 1 large daikon radish
  • 2 heads of garlic (about 10 to 12 cloves)
  • Fresh ginger (which we will cut)
  • 1 leki
  • 3 or 4 peppers
  • 100 grams of salty brine + 30 grams of sauce
  • 50 grams of sugar for brine + 20 grams of sauce
  • 90 to 100 g Korean flour “gochugaru” crushed, but not under ((you’ll find Korean chili in grocery stores or Asian stores)
  • 60 cl water for brine
  • 30 cl water to prepare the sauce
  • 2 tablespoons rice flour (also available in Asian grocery stores)

Kimchi recipe by Madame Louise Kyung-Ae

Part 1 : Cabbage brine

Sprinkle cabbage in pieces 3-4 cm and sprinkle 100 grams of salt and 50 grams of sugar. Add 60 cl of water and mix everything. If you can, leave to stand for at least 6 hours (12 to 15 hours) at medium temperature. This is important to make the cabbage stronger. The salt removes the bad bacteria and the ones that are needed to keep it alive (the common lactic acid bacteria).

The second part : Prepare the “sauce”

In a pan, pour 30 cl of water and 2 large spoons of sticky rice. Boil, stir and whisk. When the mixture becomes syrup, allow it to cool. Then peel the radish, garlic and ginger, then wash the peppers and leeks. In a large salad bowl, put the julienned radish. Mix well the garlic, ginger and pepper and add to the preparation. Finally, add the rice mixture and chili powder. Mix all the ingredients well for five minutes.

Step 3: The end of the recipe is to save

Wash the fried cabbage in clean water and drain. Mix the cabbage soup with your hands protected by kitchen gloves (they get very dirty). For installation, the kimchi must be squeezed to suspend it under water. They should bathe to protect themselves from bad bacteria. It can be placed in large Tupperware or glass jars. It will keep in the fridge, but it will ferment quickly if you leave it for a day or two at the right temperature.

Treat yourself well!

Namsan Maru Korean restaurant kimchi recipe
© Bastien Pietronave / Pokaa

Namsan Maru

What ?

A restaurant specializing in Korean street food


5 Pl. Saint-Nicolas aux Ondes 67000 Strasbourg

More information?

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Open daily from noon to 2 pm and from 7 pm to 10 pm.
Available on Kooglof

Korean kimchi chef recipe Namsan Maru
© Bastien Pietronave / Pokaa

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