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Korean Kimchi & Le Cordon Bleu
  • 500 g baking potatoes, Coarse salt, 50 g unsalted butter, 1 tablespoon chopped parsley, Salt, freshly ground pepper, 200 g red kimchi, 6 slices ham (100 g each), 300 ml whipping cream, 150 g Gruyere cheese finely sliced Unsalted utter for the gratin dish

    Preheat the oven to 160℃.

    1 Peel and cut the potatoes in large pieces. Transfer to a saucepan and cover with cold water. Season with coarse salt. Bring slowly to a boil and cook for 15 to 20 minutes until very tender when pierced with the point of a knife.

    2,3 Drain well, transfer to a bowl and incorporate the butter and the chopped parsley. Crush, using a fork. Taste and adjust the seasoning.

    4,5,6,7,8 Spread the kimchi leaves out on the work surface, top with sliced ham. Divide the mashed potatoes into 6 portions, placing one on each slice of ham. Make 6 individual kimchi/ham rolls and transfer to the buttered gratin dish.

    9,10 Put the whipping cream into a small saucepan and bring to a boil. Season with salt and freshly groung pepper. Pour the hot cream over the kimchi/ham rolls. Top with the sliced Gruyere. Transfer to the preheated oven and cook for about 35 minutes until well colored. Serve in the gratin dish, or on individual plates, accompanied with a Belgian endive sald, if desired.

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