The classic variety of kimchi, and one most likely to be found at any meal, is made with crispy white Chinese leaves. The leaves are stained a vibrant red with chilli powder, and speckled with crushed garlic and ginger. The spiciness of the chilli contrasts with salty seafood flavours and a hint of tangy spring onion. This dish takes a minimum of two days to prepare.
Per portion Energy 73kcal/303kJ; Protein 3.6g; Carbohydrate 13.5g, of which sugars 12.9g; Fat 0.6g, of which saturates 0.1g; Cholesterol 0mg; Calcium 121mg; Fibre 5.1g; Sodium 383mg.
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