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Kimchi

Kimchi is a representative traditional Korean dish of salted and fermented vegetables with various seasonings. The most common ones are garlic, ginger, chili peppers, salt, and fish sauce. But the endless combinations give a range of flavour – sweet, sour, salty, and spicy – and incredible health benefits!

Health benefits of Kimchi

Supports immune system function: Kimchi contains probiotic lactic acid bacteria (LAB) thatresearchers found may supportand strengthen the immune system.

May prevent cancer: According to an epidemiological study, cabbage – a common ingredient of Kimchi is highly effective in preventing stomach cancer and colon cancer with its richness in dietary fibre.

Could slow down aging: Chronic inflammation is linked to the acceleration of the aging process. Kimchi is rich in antioxidants, which are known to help stabilise damaged cells and reduce inflammation.

Improves digestion: Kimchi is the key if you struggle with digestive issues like constipation or indigestion. Its high fibre and beneficial probiotic bacteria will ensure a healthy digestive flow.

Jang

Jang are traditional Korean sauces made from fermented soybean blocks (meju). They play a significant role in Korean food. Not only do they enhance the taste and aroma during cooking, but they can also be used as a condiment on the side. With a base of soybean, there are different Jang depending on the ingredients and methods used.

Gochujang

Gochujang (Korean chili paste) has a complex flavour – a sweetness of carbohydrates, the spicy taste of red pepper and salt provides an upgrade to the soybean base.
Doenjang

Doenjang is a thick paste made with the ingredients lifted from straining the brined meju.
Ssamjang

Ssamjang is best known as a Korean BBQ dipping sauce made with Doenjang and Gochujang mixed with other aromatic ingredients such as garlic, onion, and sesame oil.

Health benefits of jang

Health benefits of jang: Initial studies have shown that specific bioactive compounds or ingredients such as isoflavones, capsaicine, capsioids, and red pepper has the effect of decreasing visceral fat and improves blood lipid in overweight adults.

Helps dissolve blood clots: The strong clot-dissolving effect in the yeast from the fermented soybeans will help restart blood flow to the heart and prevent damage to the heart muscle.

Promotes digestion: Insoluble and water-soluble fibres in Jang helps to decompose any substances interfering with digestion. The enzymes produced during fermentation also helps to break down carbohydrates, proteins, and fats to make it easier to digest.

Source of vitamin: Jang contains vitamin C which is essential for growth, development, and repair of all body tissues. It also contains Vitamin A which is important for vision, growth, cell division, reproduction, and immunity.

Reborn K-food contest Le Cordon Bleu Sydney

AT collaborated with Le Cordon Bleu Sydney to host The Reborn K-food Contest on 5th Dec 2022. The competition aimed to showcase the diversity of Korean ingredients and their ability to elevate fusion dishes using Kimchi or Korean Jang. Sixteen students were selected to participate in the contest and produced incredible fusion dishes. Check out the recipes of the winning dishes!

See winning recipes

Reborn with these recipes

First place
Entrée

Kimchi Consommé
with A Crab Tartelette

Kimchi consommé, dried porcini mushrooms served with a crab tartelette, crab cream, kimchi gel, and crispy seaweed.

See recipe
Ingredient used: Kimchi, Gochujang
First place
main

Sous-Vide Filet Mignon, Leek Mosaic, and Kimchi Puree

Beef tenderloin marinated with Ssamjang paste, sesame oil served with Ssamjang brown butter sauce, Leek Mosaic and Kimchi Puree.

See recipe
Ingredient used: Kimchi, Gochujang, Ssamjang

Second place
Entrée

Rainbow Trout Ceviche with Gochujang

Dry cut fresh Trout ceviche with diced chilli, cucumber, red onion, thinly sliced cooked beetroot and segment cut orange, garnished with coriander and dill.

See recipe
Ingredient used: Gochujang
Second place
main

Roasted Stuffed Pork with Ssamjang and Kimchi Filling

Roasted pork roll with Ssamjang spread, pistachio and diced kimchi filling with fondant potato, cauliflower puree and mushroom sauce.

See recipe
Ingredient used: Kimchi, Ssamjang

thrid place
Entrée

Sous-Vide Snapper with Tofu Ssamjang

Tender Snapper Sous-Vide in milk with lemon rind, black pepper, butter, and salt. Served with Sweet potato pave, fennel puree and tofu Ssamjang

See recipe
Ingredient used: Doenjang, Gochujang, Got Kimchi
thrid place
main

3 Types of Spatchcock

Strip cut spatchcock breast wrapped with porcini pancake and cabbage Kimchi, seared spatchcock drumstick with Doenjang sauce and Korean style meatball with spatchcock thigh fillet.

See recipe
Ingredient used: Kimchi, Doenjang