Ingredients
- For the Kimchi (+- 1.5 kg)
- 400 g green mustard
- 900 g Chinese cabbage
- 20 g salt
- 250 ml water
- 6 g glutinous rice flour
- 5 g sugar
- 1/4 daikon (finely chopped)
- 3 young onions (finely chopped)
- 1/2 pear (cut into fine julienne)
- 1 small carrot (finely chopped)
- 5 cloves of garlic
- 30 g ginger
- 1 shallot (chopped)
- 60 ml fish sauce
- 20 ml oyster sauce
- 30 g Korean or regular paprika
- For the gochujang mayonnaise
- 1 egg
- 150 ml grapeseed oil
- 1 tsp mustard
- 1 tsp vinegar
- 2 tsp gochujang
- 2 tsp ketchup
- Vacherin Fribourgeois AOP Rustic
Instructions
For the Kimchi
- Place the cabbage leaves one by one in a large bowl and cover each leaf with salt. Leave to soak for 3 hours.
- To prepare the kimchi paste, boil the water. Add the glutinous rice flour and sugar and mix to a smooth paste. Mix the rice paste with the garlic, ginger, shallot, fish sauce, oyster sauce and paprika in the blender.
- Mix this with the daikon, spring onions, pear, carrot and green mustard.
- After 3 hours, remove the humidity from the cabbage and rinse the leaves with water.
- Pat the cabbage dry and mix it with the rest of the mixture. Let the kimchi ferment at room temperature for at least 3 days.
- After three days, you can store the kimchi in the refrigerator.
For the gochujang mayonnaise
- Prepare a classic mayonnaise: beat the egg yolk with the mustard in a bowl to obtain an emulsion and add the oil and vinegar. Season with salt and pepper.
- Add the gochujang to the mayonnaise.
Build your croque
Once your homemade kimchi and gochujang mayonnaise are ready, build your croque-monsieur as follows:
- Take a slice of buttered bread and spread a thin layer of mustard on it.
- Place a slice of Vacherin Fribourgeois AOP Rustique on top.
- Cover with a layer of kimchi.
- Place another slice of Vacherin Fribourgeois AOP on top.
- Close the croque with a slice of buttered bread.
- Serve with the mayonnaise, use as a dip
Recipe: Nenu Restaurant
Picture: Vivi Pham Photography
