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Korean Kimchi & Le Cordon Bleu
  • 1kg cucumber, Coarse salt, 200g cream freshly, Salt, freshly ground white pepper, 120g kimchi (oi-sobagi), 20ml soju(optional), 100ml whipping cream

    1,2,3 Wash and peel the cucumbers. Cook the skins completely in a saucepan of boiling salted water to enable the extraction of the green of the chlorophyll. Refresh immediately in cold water to stop the cooking process. This also helps to retain the color. Drain.

    4,5 Cut the cucumbers lengthwise in halves. Chop the flesh of the cucumbers into a midium saucepan and add enough cold water to just cover the cucumbers. Bring to a boil, then remove and discard half the cooking liquid. Add the cream freshly, season with salt and freshly ground white pepper. Cook quickly for 6 to 8 minutes.

    6,7,8,9 Transfer the cooked cucumber mixture to a food processor, add the process 2 to 3 minutes until smooth and creamy. Strain using a china cap (chinois) into a bowl. Place the bowl over ice to cool quickly. Refregerate until cold.

    10 Presentation : Transfer the chilled cucumber soup to bowls and if desired add a little soju. Whip the cream until stiff peaks form and place quennelles (or spoonfuls) on each. Serve immediately.