Korean
Korean - Banchan
Bossam Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 large napa cabbage (about 1.5kg)
- • 1 cup coarse sea salt
- • 200g Korean radish, julienned
- • 150g Asian pear, julienned
- • 100g fresh oysters, drained
- • 3 tbsp gochugaru (Korean chili flakes)
- • 1 tbsp saeujeot (fermented prawns), minced
- • 4 cloves garlic, minced
- • 1 tbsp minced ginger
Preparation Steps
1
Phase 1
Salt the cabbage and layer it in brine 6 hours, turning occasionally, then rinse and drain.
2
Phase 2
Salt the julienned radish 20 minutes, squeeze dry, and toss with the pear.
3
Phase 3
Mix the gochugaru, saeujeot, garlic, and ginger into a paste with a splash of brine.
4
Phase 4
Combine the paste with the radish, pear, and oysters, then pack the mixture between the cabbage leaves.
5
Phase 5
Fold the inner leaves over the filling and wrap the whole cabbage in its outer leaves.
6
Phase 6
Rest at room temperature 1 day, then refrigerate 5 days before slicing to serve.