Ingredients

Kimchi

275g Korean sea salt (chun il leum)

200g water

1kg napa (Chinese) cabbage, outerleaves removed

15g dried oysters, blanched andrinsed

5g fresh ginger

10g sugar

10g Korean chili flakes

75g Asian pear juice

30g salted shrimp (prawns), chopped

20g garlic, chopped, blanched, andrinsed

30g scallions (spring onions), sliced

40g daikon, julienned

 

Kimchi glass

400g water

30g glucose

15g Pure-Cote® B790

15g cornstarch (cornflour)

2g water

 

Kimchu puree

200g kimchi stock

300g water

0.2g sodium hexametaphosphate

5g low-acyl gellan gum

0.4g calcium gluconate

 

Bacon powder

150g tapioca maltodextrin

5g salt

110g rendered bacon fat

 

Pork belly

100g bacon

 

Kimchi stock

500g napa (Chinese) cabbage, outer leaves removed

7.5g sugar

15g salt

25g Korean chili flakes

10g fresh ginger, chopped

5g garlic, chopped

25g fish sauce

 

Kimchi whip

200g kimchi stock

300g water

0.2g sodium hexametaphosphate

3.5g low-acyl gellan gum

0.5 calcium gluconate

100g skimmed milk

3g sugar

3g salt

12g Simplesse®

1.4g xanthan gum

0.8g sodium citrate

 

To serve

6 oysters

Method

Kimchi

First make a brine by combining 25g of the salt with the water. Cut the cabbage in half and coat thoroughly with the brine. Put the cabbage in a large bowl and sprinkle evenly and thoroughly with the remaining salt. Allow to sit cut-side up for 4 hours, then turn over and leave for a further 4 hours, uncovered, at room temperature. Rinse quickly in cold water and drain well. Place the dried oysters, ginger, sugar, chili flakes, and pear juice in a blender and purée together until smooth. Combine with the shrimp (prawns), garlic, scallions (spring onions), and daikon. Mix well and rub evenly on the cabbage leaf by leaf and layer by layer.Pack the cabbage into an airlock container lined with a plastic bag, pressing down to remove any airand allowing the seasoning mixture to rise above the level of the cabbage. The container should be just big enough to hold the amount of kimchi you are making. Allow to ferment at 84oF/29oC for 36 hours. The pH should be below 4.2 at this point. If not, allow to ferment further. Repack the kimchi into a new bag, being sure to gently press each half-head of cabbage to helps release any trapped gases. Store in the refrigerator forat least a week, or until the desired ripeness is achieved.

 

Kimchi stock

To make the stock, mix all the ingredients thoroughly. Vacuum pack, then ferment at room temperature for 2–3 days, or until the bag has fully expanded.

 

Kimchi whip

To make the kimchi whip, put the stock and water into a pan and bring to a simmer. Cook for 10 minutes. Take off the heat and allow to steep for 30 minutes. Strain. Combine 350g of the stock withthe sodium hexametaphosphate and gellan gum in a pan. Bring to a boil slowly while whisking. Chillin a flat pan in the refrigerator until set, approximately 6 hours. Placein a blender with the remaining ingredients and blend for 4 minutes on low speed to hydrate the xanthan gum. Whisk in a mixer until a dense foam has formed.

 

Kimchi glass

To make the kimchi glass, put 100g of kimchi for stock into a pan, add the 400g water, and bring to a simmer. Cook for 10 minutes. Take off the heat and allow to steep for 30 minutes. Strain.Place 300g of the stock in a blender, add the glucose and whizz on low speed. Sprinkle in the Pure-Cote®. Pour into a pan and bring to a boil. Combine the cornstarch (cornflour) and 2g water to form a slurry.While whisking, add the slurry to the stock and boil for approximately 1 minute. Chill the liquid over ice. Allow to rest for 1 day before using.Spray acetate sheets with nonstick spray. Pour the stock onto the acetate and spread evenly, tilting the sheet back and forth. Air-dry at room temperature for 6 hours. Put in a dehydrator at 149oF/65oC until dry,approximately 1–2 hours.Wave the sheet over steam until it becomes pliable. Cut into approximately 1.5-inch/4-cm squares. Form the squares along the inside of the round molds. Put back into the dehydrator at 133oF/56oC until dry and crispy.

 

Kimchi puree

To make the kimchi purée, put the stock and water into a pan and bring to a simmer. Cook this mixture for 10 minutes. Take off the heat and allow to steep for 30 minutes and then strain.Combine 300g of the strained stock with the sodium hexametaphosphate and gellan gum in a pan. Bring to a boil slowly while whisking. Whisk in the calcium. Chill in a flat pan in the refrigerator until set, approximately 6 hours. Purée until smooth.

 

Bacon powder

To make the bacon powder, placethe tapioca and salt in a Robot Coupe. Drizzle in the bacon fat until the mixture becomes a fluffy powder.

 

Pork belly

To make the pork belly, remove the pellicle and blanch quickly in boiling water. Shock in iced water. Vacuum pack and cook for 12 hours at 165oF/74oC. Cut into a small dice.

 

To serve

Shuck and trim the oysters. Then rinse the kimchi and chop coarsely. Mix this with equal parts of kimchi purée and pork belly and heat until piping hot.Next, cover the bottom of each kimchi glass mould with bacon powder and half-fill with the mixture of kimchi and pork belly. Cover with a dollop of kimchi whip. Place an oyster on top.

 

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