K Food: Korean Home Cooking and Street Food
By Da-Hae West and Gareth West
Not Too Tricky
About the recipe
While not an obviously Korean ingredient, mangos really symbolize sunshine for me. I once spent a summer in Jeju Island where some of my family run a mango orchard, and while I was there I was lucky enough to eat the sweet, juicy fruit almost every day. This kimchi isn’t as strange as it sounds, with the mango bringing a really lovely sweetness to the usually spicy kimchi ingredients.
Recipe From
Ingredients
3 x 300g unripe mangos
2 spring onions
1 long red chilli
5mm piece of ginger
2 cloves of garlic
3 tablespoons fish sauce
2 tablespoons gochugaru (Korean red chilli powder)
Method
- Peel the mangos, remove the stones and cut into 2.5cm cubes.
- Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
- Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
- Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.
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