Jamie Oliver

Mango kimchi

A sweet and spicy delight

Mango kimchi
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Mango kimchi

DifficultyNot too tricky
Nutrition per serving
  • Calories
    45
    2%
  • Fat
    0.4g
    1%
  • Saturates
    0.1g
    1%
  • Protein
    1.1g
    2%
  • Carbs
    10.5g
    4%
  • Sugars
    5.3g
    6%
  • Salt
    0.5g
    8%
  • Fibre
    3g
    -

Of an adult's reference intake

K Food: Korean Home Cooking and Street Food
Recipe From

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
Recipe From

K Food: Korean Home Cooking and Street Food

By Da-Hae West and Gareth West
Tap For Ingredients

Method

  1. Peel the mangos, remove the stones and cut into 2.5cm cubes.
  2. Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
  3. Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
  4. Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.
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Nutrition per serving
  • Calories
    45
    2%
  • Fat
    0.4g
    1%
  • Saturates
    0.1g
    1%
  • Protein
    1.1g
    2%
  • Carbs
    10.5g
    4%
  • Sugars
    5.3g
    6%
  • Salt
    0.5g
    8%
  • Fibre
    3g
    -

Of an adult's reference intake