Mango kimchi

Name: Mango kimchi
Ingredients: 3 300g unripe mangos; 2 spring onions; 1 long red chilli; 5mm piece of fresh root ginger; 2 cloves of garlic; 3 tablespoons fish sauce; 2 tablespoons gochugaru (Korean red chilli powder)

A sweet and spicy delight

“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. ”

DifficultyNot too tricky

Fruit

Nutrition per serving

Calories 45 2%
Fat 0.4g 1%
Saturates 0.1g 1%
Sugars 5.3g 6%
Salt 0.5g 8%
Protein 1.1g 2%
Carbs 10.5g 4%
Fibre 3g -

Of an adult's reference intake

K Food: Korean Home Cooking and Street Food

By Da-Hae West and Gareth West

Tap For Method

Ingredients

3 300g unripe mangos
2 spring onions
1 long red chilli
5mm piece of fresh root ginger
2 cloves of garlic
3 tablespoons fish sauce
2 tablespoons gochugaru , (Korean red chilli powder)

Tap For Method

K Food: Korean Home Cooking and Street Food

By Da-Hae West and Gareth West

Tap For Ingredients

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.