K Food: Korean Home Cooking and Street Food
By Da-Hae West and Gareth West
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
K Food: Korean Home Cooking and Street Food
By Da-Hae West and Gareth West
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)
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