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Korean Kimchi & Le Cordon Bleu
  • Fritter Batter : 200g plain flour,10g fresh compressed yeast crumbled, 250ml dry apple cider, Freshly ground white pepper

    1 Camembert (250g), 200g red kimchi

    Vinaigrette : 25ml vinegar, Salt, freshly ground pepper, 75ml olive oil

    Beet (root) jucice : 1 large raw beet(beetroot) peeled, 60g mixed salad leaves, Chives, Oil for frying

    1 Fritter Batter : Combine the flour and the yeast in a bowl. Gradually whisk in the apple cider, little by little. Continue beating until the batter is smooth. Season with whie pepper. Cover with a clean dishtowel and allow to rest at room temperature for 30 minutes.

    2,3,4 Scrape the skin off the Camembert using a knife. Then, cut the cheese into six equal portions. Tightly wrap each piece with kimchi leaves.

    5,6 Vinaigrette : Place the vinegar in a small bowl, season with salt and freshly ground pepper and whisk the olive oil in little by little until the vinaigrette emulsifies. Set aside.

    7,8 Beet (root) jucice : Cut the peeled beet into large pieces and transfer to a juice extractor. Process to obtain 50 ml juice. Add the beet juice to the vinaigrette. Heat the oil to 180℃ in a deep-fat fryer or deep, heavy bottomed, saucepan (the fryer or pan should be no more than one-third full of oil).

    9,10,11 Dip a wrapped Camembert in the fritter batter and slide it slowly into the hot oil (use tongs of necessary). The fritters should fall to the bottom of the fryer and then slowly rise. (If they remain at the bottom, the oil is not hot enough.) Fry for several minutes until golden, turning to color evenly. Drain on paper towels.

    12. To serve : Season the mixed salad leaves with vinaigrette. Put one halved hot fritter on each plate; decorate with a small bouquet of salad and chives. Serve immediately.

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