Traditional Korean kimchi from Namsan Maru restaurant

Chef(fe)s recipe is a series of articles highlighting the talent of our Strasbourg chefs. The principle is simple: together with a local chef, we develop 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 Alma Restaurant, we head to Krutenau to cook a traditional Korean recipe with the team at Namsan Maru Restaurant.

Namsan Maruis a charming little Korean restaurant located in Krutenovon the very popular Place Saint-Nicolas-Aux-Ondes. Grand opening in 2021, instead of barbecue class Doner which had its day, is the restaurant’s younger brother Kay The workshop, located a few hundred meters away, on rue de l’Abrevoir.

Family run Parkit is a very simple, warm and original address where you can discover some of the great classics street The Korean food, especially the fried chicken and its sauces, are to die for. And since we are talking about a great classic of Korean culinary culture, we will prepare THE Korean traditional dish par excellence: famous kimchi.

This dish Ancestral, dating back more than 2,000 years, is a fermented preparation that accompanies every Korean dish without exception. (a little like seasoning)and this throughout the year. Prepared with vegetables Lacto-fermented (we’ll see what it is funds), each family has its own recipe, which it then stores in large jars.

Stored as kimchi can be stored for long winter months, traditionally underground or in refrigerators specially designed for its storage! We warned you, this is serious.

During several weeks, the preparation ferments naturally, and its aroma gradually becomes more acidic. The result is simply stunning for those who love spicy food (and others too)! Day after day kimchi will have a very different flavor palette and we are inevitably unaccustomed to the type of flavors that are being awakened.

Madame Louise Kyung Aepatroness of Namsan Maruaccompanied by daughter Lina and brother Romanwe to do honor to present recipe them Kimchi home. A preparation that can be forgotten in the refrigerator before tasting it with rice, meat, fish and anything.

This 100% vegan seasoning will enhance any dish, plus it’s great for your health, aids digestion, and is packed with B and C vitamins! This is not enough the preparation of which no paid no mine is a little pearl, too little known to us.

Recipe by the chef of Namsan Maru Korean Kimchi Restaurant
© Bastien Pietronave / Pokaa

For the recipe you will need…

  • 3 Chinese cabbage (about 3 kg)
  • 1 large daikon radish
  • 2 heads of garlic (about 10 to 12 cloves)
  • A little fresh ginger (which we grind)
  • 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
  • From 90 to 100 g of Korean chili powder “Hochugaru” ground but not ground ((you’ll find Korean chilies in Asian grocery stores or grocery stores)
  • 60 ml of water for the brine
  • 30 ml of water for preparing the sauce
  • 2 tablespoons glutinous rice flour (also available at Asian grocery stores)

Kimchi recipe from Madame Louise Kyung-E

Step 1 : Cabbage brine

Chop the cabbage into pieces of 3-4 cm and sprinkle with 100 g of salt and 50 g of sugar. Add 60 ml of water and mix everything. If you can, let it sit for at least 6 hours (12 to 15 hours is best) at room temperature. This stage is necessary for the fermentation of cabbage. Salt destroys harmful bacteria, and the bacteria necessary for fermentation will remain (the famous lactic acid bacteria).

2nd step : make the sauce

Pour 30 ml of water and 2 tablespoons of glutinous rice into a pot. Boil, stirring with a whisk. When the mixture becomes syrupy, let it cool. Next, peel 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 them to the preparation. Finally, add the glutinous rice mixture and chili powder. Mix all the ingredients well for 5 minutes.

step 3: Refinement of the formulation and storage

Wash sauerkraut in clean water and dry. Mix the coleslaw with your hands protected by an oven mitt (it stains a lot). To pack the kimchi, you need to squeeze it to submerge it in the juice. He must bathe to protect himself from harmful bacteria. It can be packaged in large glass jars or glass jars. It is stored in the refrigerator, but will ferment faster if left for a day or two at room temperature.

Pamper yourself well!

Namsan Maru Korean restaurant kimchi recipe
© Bastien Pietronave / Pokaa

Namsan Maru


A restaurant specializing in Korean street food


5 Pl. Saint-Nicolas aux Ondes 67000 Strasbourg

More information?

Facebook page
Instagram page
Open every day from 12:00 to 14:00 and from 19:00 to 22:00.
Available on Kooglof

Recipe by the chef of Namsan Maru Korean Kimchi Restaurant
© Bastien Pietronave / Pokaa

Leave a Comment

Your email address will not be published. Required fields are marked *