Kimchi Nouvelle

Ingredients

While the original Kimchi is known for its robust and fermented flavors, Kimchi Nouvelle takes a more delicate approach. The fermentation process is shortened to preserve the freshness of the ingredients, and the presentation is elevated to showcase the beauty of each component. The flavors are still vibrant and tangy, but with a refined touch that is characteristic of Nouvelle cuisine. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage, thinly sliced (500g / 1.1lb) 1 medium Napa cabbage, thinly sliced (500g / 1.1lb)
• 2 carrots, julienned (150g / 5.3oz) 2 carrots, julienned (150g / 5.3oz)
• 1 daikon radish, julienned (200g / 7oz) 1 daikon radish, julienned (200g / 7oz)
• 4 green onions, thinly sliced (50g / 1.8oz) 4 green onions, thinly sliced (50g / 1.8oz)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Korean red pepper flakes (Gochugaru) 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cabbage, carrots, daikon radish, green onions, garlic, and ginger.
2. 2.
   In a separate bowl, mix together the Korean red pepper flakes, rice vinegar, soy sauce, honey, sesame oil, salt, and sugar until well combined.
3. 3.
   Pour the sauce over the vegetables and toss until everything is evenly coated.
4. 4.
   Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
5. 5.
   Serve chilled and enjoy the vibrant flavors of Kimchi Nouvelle.

Treat your ingredients with care...

• Napa cabbage — Make sure to slice the cabbage thinly to ensure it absorbs the flavors of the marinade.
• Korean red pepper flakes (Gochugaru) — Adjust the amount according to your spice preference. Add more for a spicier Kimchi Nouvelle.
• Rice vinegar — Use unseasoned rice vinegar for a clean and bright flavor.
• Soy sauce — Opt for low-sodium soy sauce to control the saltiness of the dish.
• Honey — Substitute with maple syrup or agave nectar for a vegan version.

Tips & Tricks

• For a more visually appealing presentation, garnish the Kimchi Nouvelle with sesame seeds and fresh herbs.
• Experiment with different vegetables like bell peppers or cucumber to add variety to your Kimchi Nouvelle.
• If you prefer a milder flavor, reduce the amount of Korean red pepper flakes.
• Kimchi Nouvelle can be enjoyed as a side dish, a topping for salads, or even in sandwiches for a unique twist.
• Store any leftovers in an airtight container in the refrigerator for up to a week.

Serving advice

Serve Kimchi Nouvelle chilled as a refreshing appetizer or as a side dish to complement your main course. Its vibrant colors and tangy flavors will add a burst of excitement to any meal.

Presentation advice

Arrange the Kimchi Nouvelle on a white plate, creating a visually appealing composition. Garnish with a sprinkle of sesame seeds and a sprig of fresh herbs for an elegant touch.