Korean traditional kimchi from Namsan Maru Restaurant

Chef(fe)s Recipe is a series of articles highlighting the talents of our Strasbourg chefs. The principle is simple: together with a local chef, we prepare the recipe, step by step, directly in the restaurant’s kitchens. Today, after an upside-down bowl at Saki Bon or bluefin tuna ceviche at Restaurant Alma, we head to Krutenau to prepare a traditional Korean recipe with the Namsan Maru restaurant team.

Namsan MaruThis is a charming little Korean restaurant located in KrutenauIn the very popular square of Saint-Nicolas-Aux-Ondes. Inaugurated in 2021, instead of Kebab class Donner Having had its day, it’s the restaurant’s little brother Kay A workshop located a few hundred meters away, rue de l’Abreuvoir.

family management ParkThis is a very simple, warm and original address where you can discover some great classics street Korean food, especially fried chicken and its sauces. And since we’re talking about the great classics of Korean culinary culture, We will prepare THE Korean traditional dish brilliantly: famous Kimchi.

this dish An ancestor that dates back more than 2,000 years, it is a fermented preparation that accompanies every Korean meal without exception. (a bit like a spice)And this throughout the year. Prepared with vegetables lactofermented (Let’s see what means), Each family has their own recipe, which they then store in large jars.

stored as Kimchi Can be stored through the long winter months, traditionally underground or in specially designed refrigerators to store it! We warned you, this is serious.

Over the course of weeks, the preparation naturally ferments and its flavor slowly increases towards acidity. The result is truly stunning for those who love spicy food (and others too)! day by day, Kimchi It will have a completely different palette of flavors and, of course, we are not really used to this type of taste that awakens.

Madame Louise Kyung Aeprotector Namsan Maruaccompanied by his daughter Laine and his brother Romanwe to do Honored to present The recipe for them Kimchi at home. A preparation that you can forget about in the fridge until you enjoy it with rice, meat, fish and anything else you want.

This 100% vegan spice will enhance any dish, plus it’s great for your health, aids digestion, and is loaded with B and C vitamins! It’s small preparation which No paid No is mine A little gem, very little known to us.

Korean Restaurant Kimchi Chef Recipe Namsan Maru
© Bastien Pietronave / Pocaa

For the recipe you will need…

  • 3 Chinese cabbage (about 3 kg)
  • 1 large daikon radish
  • 2 heads of garlic (about 10 to 12 teeth)
  • A little fresh ginger (chopped)
  • 1 leek
  • 3 or 4 peppers
  • 100 grams of sea salt for the brine + 30 grams for the sauce
  • 50 grams of sugar for the brine + 20 grams for the sauce
  • 90 to 100 grams of Korean pepper powder “Gochugaru” crushed but not ground ((You can find Korean chilies in Asian grocers or convenience stores)
  • 60 tsp water for brine
  • 30 tsp of water to prepare the sauce
  • 2 tablespoons glutinous rice flour (also found in Asian grocery stores)

Kimchi recipe by Madame Louise Kyung-ae

Step 1 : Cabbage in brine

Cut the cabbage into 3-4 cm pieces and add 100 grams of salt and 50 grams of sugar. Add 60 tsp of water and mix everything. If you can, leave it at room temperature for at least 6 hours (12-15 hours is best). This step is necessary to ferment the cabbage. The salt removes the bad bacteria and preserves the ones needed for fermentation (known as lactic acid bacteria).

Step 2 : prepare the “sauce”

Pour 30 tsp of water and 2 large tablespoons of glutinous rice into a pot. Boil, mix with a whisk. When the mixture becomes syrupy, allow it to cool. Then clean the radish, garlic and ginger, then wash the pepper and leek. Place the julienned radishes in a large salad bowl. Finely mix the garlic, ginger and pepper and add to the preparation. Finally add the sticky rice mixture and chili powder. Mix all the ingredients well for 5 minutes.

Step 3: Completing and saving the recipe

Wash pickled cabbage in clean water and drain. Mix the cabbage sauce with hands protected by kitchen gloves (there are a lot of stains). For the wrap, the kimchi must be strained to submerge in the juice. It must be washed to protect itself from harmful bacteria. It can be packaged in large Tupperware or glass jars. Keeps in the fridge, but ferments faster if left at room temperature for a day or two.

Treat yourself well!

Namsan Maru Korean Restaurant Kimchi Recipe
© Bastien Pietronave / Pocaa

Namsan Maru


A restaurant specializing in Korean street food


5 Pl. Saint-Nicolas aux Ondes 67000 Strasbourg

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Open daily from noon to 2pm and 7am to 10pm.
Available on Kooglof

Korean Restaurant Kimchi Chef Recipe Namsan Maru
© Bastien Pietronave / Pocaa

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