Korean Traditional Kimchi from Namsan Maru Restaurant

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

Namsan Maruit’s a charming little Korean restaurant located on Krutenauon the very popular Place Saint-Nicolas-Aux-Ondes. Opened in 2021, instead of kebab class Duner who had his day, he is the little brother of the restaurant of Kay Workshop located a few hundred meters away, rue de l’Abreuvoir.

Family management Parkit is a very simple, warm and original address where you can discover some of the great classics of Street Korean food, especially the fried chicken and its sauces 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: the famous one kimchi.

This dish Ancestral, which dates back more than 2,000 years, is a fermented preparation that accompanies every Korean meal, without exception. (a little like a spice)and that throughout the year. It is prepared with vegetables lacto-fermented (we’ll see what means), each family has its own recipe, which it then stores in large jars.

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

Over the weeks, the preparation ferments naturally and its flavors slowly develop towards more acidity. The result is downright stunning for those who love spicy food (and others)! Day after day kimchi there will be a completely different palette of tastes and inevitably we are not used to the type of tastes that are being awakened.

Madame Louise Kyung Aethe patroness of Namsan Maruaccompanied by her daughter Lina and her brother Romanwe do the honor to present the recipe for theirs Kimchi At home. A preparation that you can forget in the fridge before trying it with rice, meat, fish and anything you want.

This 100% vegan spice will enhance any dish and is also excellent for your health, aids digestion and is loaded with B and C vitamins! That bit a preparation which no paid no mine is a little jewel, too little known by us.

Korean restaurant kimchi chef recipe Namsan Maru
© Bastien Pietronave / Pokaa

For the recipe you will need…

  • 3 pieces of Chinese cabbage (about 3 kg)
  • 1 large daikon radish
  • 2 heads of garlic (about 10 to 12 cloves)
  • A little fresh ginger (which we will chop)
  • 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 g Korean chili powder “gochugaru” crushed but not ground (you’ll find Korean chili in Asian grocery stores or convenience stores)
  • 60 cl water for brine
  • 30 cl of water to prepare the sauce
  • 2 tablespoons glutinous rice flour (also found in Asian grocery stores)

Kimchi recipe by Madame Louise Kyung-Ae

Stage 1 : Cabbage brine

Cabbage is cut into 3-4 cm pieces and sprinkled with 100 g of salt and 50 g of sugar. Add 60 cl 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 step is essential for the fermentation of the cabbage. The salt eliminates the bad bacteria, and the necessary for fermentation will be preserved (the famous lactic acid bacteria).

2nd step : Prepare the “sauce”

Pour 30 cl of water and 2 large tablespoons of glutinous rice into a saucepan. Bring to a boil, stirring with a whisk. When the mixture becomes syrupy, let it cool. Next, peel the turnips, garlic and ginger, then wash the peppers and leeks. Place the julienned radish in a large salad bowl. Finely mix the garlic, ginger and peppers and add them to the preparation. Finally, add the sticky rice mixture and the chili powder. Mix all the ingredients well for 5 minutes.

Step 3: Prescription finalization and storage

Sauerkraut is washed with clean water and drained. Stir the coleslaw with your hands protected by an oven mitt (it stains a lot). For packaging, the kimchi must be squeezed to submerge the juice. He needs to bathe to protect himself from bad bacteria. Can be packed in large Tupperware or glass jars. It keeps in the fridge, but it will ferment faster if you leave it for a day or two at room temperature.

Treat 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 info?

Facebook page
The Instagram page
Open daily from noon to 2pm and from 7pm to 10pm.
Available on Kooglof

Korean restaurant kimchi chef recipe Namsan Maru
© Bastien Pietronave / Pokaa

Leave a Comment

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