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Korean Kimchi & Le Cordon Bleu
  • 300g zita macaroni Nº 18, 30g unsalted butter, 4 leves gelatin (8g), 1 liter hot chicken stock, Salt, freshly groung white pepper

    Be chamel Sauce : 30g unsalted butter, 30g flour 400 ml milk, 90 ml whipping cream, 100g Gruyere cheese, grated, 30g Parmesan, grated, Freshly ground pepper,

    150g kimchi, 5 ml whipping cream, Parsley (optional)

    1,2,3 Place the macaroni in a saucepan and swear 1 minute in the butter. Soften the gelatin in cold water, and add it to the hot chicken stock. Season with salt and freshly ground white pepper. Little by little, add the seasoned chichen stock to the macaroni, until fully cooked.

    4 Transfer the cooked macaroni to a pastry sheet and arrange side by side, fitting them together tightly to form a layer. Refrigerate.

    5,6,7,8 Bechamel Sauce : Place the butter in a small saucepan and melt over low heat. Stir in the flour. Cook slowly for 1 to 2 minutes to obtain a white roux. Add the cold milk, stirring continually, to combine the ingredients. Continue stirring and bring the mixture to a boil. Lower the heat and simmer the sauce for about 5 minutes until thickened. Add the cream. Remove the saucepan from the heat; add the Gruyere and the Parmesan. Season with pepper and set aside.

    9,10,11 Assembly : Cut the layer of cooked macaroni in 12 squares. Divide the kimchi into 8 equal portions. Place one portion of kimchi on each of 4 macaroni squares. Spoon on a little Bechamel Sauce and top with a macaroni square. Repeat, making 4 individual servings each with three layers of macaroni.

    12 Reheat the assembled servings over steam or in a microwave. Preheat the salamander or grill. Whip the cream and incorporate it into the remaining sauce. Spoon the sauce onto the top of each gratin. Finish by browning nder the precheated salamander(or grill). Serve immediately. Decorate with parsley, if desired.