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Korean Kimchi & Le Cordon Bleu
  • Orange Flavored Kimchi Turnip
    Light Suar Sytup : 1 liter water, 500g sugar

    1 orange, 200g sugar, 150 g kimchi turnip, cut into cubes, 1 shingobae pear

    Rice Pudding : 300ml water, 50g sugar, 100g rice, 300ml milk, 50g sugar,
    Creme Anglaise : 250 ml milk, 3 egg yolks, 80 g sugar, 2 gelatin leaves (4g)

    Decoration
    Liquid Caramel : 200g sugar, 150ml water

    Light Sugar Syrup: Put the water and 500 g of sugar in a saucepan over low heat. Stir until the sugar has dissolved. Bring to a boil. Dissolve any syrup crystallized on the inside of the pan by brushing cold water down from the rim. Remove from the heat.

    1 Peel and segment the orange. Cut the peel into a fine julienne and blanch. Set the orange segments aside.

    2 Put the cubed kimchi turnip and the blanched julienne of orange peel in syrup, bring to a boil, and boil for 30 seconds. Cool to room temperature and rest for one hour. Cover with 100 g of sugar and bring to a boil once more. Cool and repeat with the remaining 100 g of sugar. Cool and then remove the candied kimchi turnip and julienne of candied orange peel from the syrup. Set the syrup aside.

    3,4 Peel and slice the pear very thinly. Bring the remaining syrup to a boil, turn off the heat and add the pear slices. Cool.

    5 Rice Pudding: Combine the water and sugar in a saucepan and bring to a boil. Add the rice and blanc. Discard the blanching liquid and finish cooking in milk and remaining sugar.

    6,7 Creme Anglaise: Put the milk into a saucepan and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Stirring continuously, pour the milk onto the egg mixture. Return to the saucepan and stir over low heat until it begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, otherwise the gees will curdle. Remove from the heat andstrain. Soften the gelatin leaves in water then add to the warm creme anglaise. Liquid Caramel: Combine the sugar and 50 ml of water. Cook over medium heat until golden. Carefully add the remaining 100 ml of water, to stop the cooking process,and set aside to cool.

    8 Line 6 individual moulds with poached sliced pear.

    9,10,11 Combine the rice, creme anglaise and a large quantity of candied kimchi turnip cubes (according to personal taste). Add a little liquid caramel. Fill the prepared moulds with this mixture.

    12 Unmould onto individual plates and decorate with a few orange segments, julienne of candied orange peel, cubes of candied kimchi turnip, plus a little caramel.

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