Korean traditional 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 prepare the recipe step by step right in the restaurant’s kitchens. Today, after an upside-down bowl at Saki Bon or a regular tuna ceviche at Alma, we head to Krutenau to prepare a traditional Korean recipe with the Namsan Maru restaurant team.

Yummy Furyit’s a charming little Korean restaurant located at Krutenauon the very popular Place Saint-Nicolas-Aux-Ondes. Opened in 2021 instead of kebab class Doner which had its day, it is the restaurant’s little brother Kei’s The workshop is located a few hundred meters away, rue de l’Abreuvoir.

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

This dish Ancestral, dating back more than 2,000 years, is a fermented preparation that goes exclusively with every Korean dish. (a bit like seasoning)and all year round. Prepared with vegetables lacto-fermented (let’s see what it is means), each family has its own recipe, which it then stores in large jars.

Saved like this kimchi can be stored for long winter months, traditionally underground or in a refrigerator specially designed for its storage! We warned you, this is serious.

Over the weeks, the preparation will naturally ferment and its flavors will slowly develop towards a more acidic side. The result is absolutely stunning for those who love spicy food (and others too)! Day after day kimchi is a completely different palette of tastes and inevitably we are not used to the type of flavors that arouse.

Mrs. Louise Kyung Aepatroness Yummy Furyaccompanied by his daughter Line and his brother RomeU.S to do honor to present their recipe Kimchi Home. A preparation that you can forget in the fridge before you start it with rice, meat, fish and whatever you want.

This 100% vegan seasoning enhances any dish, plus it’s great for your health, aids digestion, and is full of B vitamins and C! This small one preparation which not paid no mine is a little gem, too little known to us.

Namsan Maru Kimchi Chef's Recipe at the Korean Restaurant
© Bastien Pietronave / Pokaa

For the recipe you will need…

  • 3 Chinese cabbages (about 3 kg)
  • 1 large daikon radish
  • 2 heads of garlic (about 10 to 12 cloves)
  • A little fresh ginger (which we 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
  • 90-100 g Korean chili powder “gochugaru” crushed but not ground (Korean chilies can be found in Asian grocers or convenience stores)
  • 60 cl of water for brine
  • 30 cl of water to prepare the sauce
  • 2 tablespoons glutinous rice flour (also found at Asian grocery stores)

Kimchi recipe by Madame Louise Kyung-Ae

Step 1 : Cabbage brine

Chop the cabbage into 3-4 cm pieces and sprinkle 100 grams of salt and 50 grams of sugar on top. Add 60 cl of water and mix everything. If possible, let it stand at room temperature for at least 6 hours (ideally 12-15 hours). This step is essential for fermenting the cabbage. Salt eliminates bad bacteria and preserves the ones needed for fermentation (the famous lactic acid bacteria).

Step 2 : Prepare the “sauce”

Pour 30 cl of water and 2 large tablespoons of sticky rice into a saucepan. Boil while stirring with a whisk. When the mixture becomes syrupy, let it cool. Then 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 paprika and add to the preparation. Finally, add the sticky rice mixture and chili powder. Mix all ingredients well for 5 minutes.

Step 3: Refinement and storage of the recipe

Wash pickled cabbage in clean water and drain. Mix the cabbage sauce with your hands protected by kitchen gloves (it smears a lot). For packaging, the kimchi must be squeezed to submerge it in the juice. He needs to swim to protect himself from bad bacteria. It can be packaged in a large Tupperware or mason jar. It can be stored in the refrigerator, but it ferments faster if you leave it at room temperature for a day or two.

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

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Open every day from 12:00 to 14:00 and 19:00 to 22:00.
Available at Kooglof

Namsan Maru Kimchi Chef's Recipe at the Korean Restaurant
© Bastien Pietronave / Pokaa

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