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Kimchi blend
Kimchi blend
The Kimchi Blend: A Signature of Korean Cuisine
Kimchi is a staple of Korean cuisine! Finely chop your Chinese cabbage or other vegetables, add a spoonful of the Terre Exotique kimchi blend, and simmer. This blend, with its spicy and sweet notes, also pairs very well with fish and soups!
As low as
€6.90
Where to Use Kimchi Blend in Your Dishes?
While dedicated to the Korean kimchi recipe, this blend can also be used to enhance the round and smoky notes of your fish, stir-fries, and poultry.
Our Recipe Ideas for Using Kimchi Blend in Your Kitchen
- Kimchi: Use 3 tablespoons of the kimchi blend for a 750g Chinese cabbage.
- Marinated Tofu with Kimchi Blend: Marinate tofu slices in a mixture of kimchi blend, soy sauce, garlic, and honey. Grill or pan-fry them until golden brown. Serve with rice and green vegetables for a complete vegetarian dish.
- Spicy Chicken with Kimchi Blend: Mix chicken pieces with kimchi blend, sesame oil, ginger, and let marinate for a few hours. Bake or pan-fry. Serve with a cabbage or cucumber salad to balance the flavors.
- Kimchi Noodle Soup: Prepare a flavorful broth with vegetable or chicken broth, add kimchi blend, rice or wheat noodles, seasonal vegetables, and tofu or seafood.
The Aromas of Kimchi Blend
This blend develops round, sweet, and slightly smoky aromas. Its spiciness comes from the delicious gochugaru pepper, a key ingredient in this Korean recipe.
Gochugaru Pepper, the Key Ingredient of Kimchi Blend
Gochugaru pepper originates from Korea. Belonging to the Capsicum annuum family, this pepper stands out with its bright red color. Its sweet and smoky notes, as well as its moderate spiciness, make it a major asset for Korean cuisine and of course for the traditional and unique kimchi!
Origins of Kimchi
Kimchi is an ancient Korean dish that traces its origins back to the Three Kingdoms of Korea period (37 BC – 668 AD). Resembling our sauerkraut, kimchi is composed of lacto-fermented and spicy vegetables (mainly cabbage). Initially, it was simply salted and fermented. With the introduction of gochugaru pepper to the Korean peninsula in the 17th century, kimchi evolved to include this pepper, becoming the spicy and flavorful dish we know today. A symbol of Korean culture, kimchi varies by region and season, reflecting the diversity and history of Korean cuisine.
| Allergen | Absence |
|---|---|
| Native country | FRANCE |
| Ingredients | Gochugaru chile (flakes chile, salt (6-8%)), brown sugar, salt, |
| ginger, garlic (SULPHITES). | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1169 kJ / 280 kcal VN Matière grasse (fat) : 8.1 g Dont acide gras saturés (of which saturated fat) : 1.6 g VN Glucides (carbohydrate) : 44.6 g Dont sucres (of which sugars) : 28.7 g VN Protéines (protein) : 6.9 g Vn Sel (salt) : 21.5 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
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