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Korean Kimchi & Le Cordon Bleu
  • 1 large baking potato (approx 250g), Coarse salt, 2 eggs, 1 eggs yolk,
    150 ml whipping cream, 125g flour, 50g unsalted butter melted,
    200g kimchi baechu chopped, 1 tablespoon chopped parsley,
    25 nº 4 oysters shucked and drained, 100g chestnuts, peeled and finely sliced 2 egg whites, 10g sugar, Salt, freshly ground pepper, parsley, Unslted butter for th pan

    Precheat the oven to 170℃

    Cook the potato on a ed of coarse salt in the precheated oven for approximately 1 1/2 hours until soft. Toverify, using a dishtowel, press on the potato with two fingers. If soft, it is cooked.

    1,2,3 Cobline the eggs, egg yolk and cream. Add the flour, melted butter and chopped parsley. Add the finely sliced chestnuts, the kimchi and the oysters.

    4,5,6 Cut cooked potato in half, scoop out the flesh and mash with a fork. Weigh 180 g of the sieved flesh and incorporate it into the preceding mixture.

    7,8 Whisk the egg whites until soft peaks form, add the sugar and continue eating until stiff peaks form. Gently fold intro the potato mixture. Rectify the seasoning.

    9,10 Brush a non-stick pan with butter, pour the galette mixture into it. Cover and cook over medium-high heat or about 3 to 4 minutes. Turn the galette and continue cooking for another 3 to 4 minutes. Serve hot. Decorate with parsley.

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