AVIKO Super Crunch Original fries with kimchi, furikake and chives
2-4
25-45
Main required ingredient
AVIKO Super Crunch Original
1 Chinese cabbage
2-3 tablespoons of Korean Gochujang chili paste
3 cm piece of fresh ginger
2 tablespoons of fish sauce
2 teaspoons of rice vinegar
2 cloves of garlic
2 bunches of chives
1 carrot
1 apple
salt
1 teaspoon of sugar
⅓ cup of shelled, roasted sesame seeds
⅓ cup of black sesame seeds
1 nori seaweed
2-3 tablespoons of mayonnaise
1. Cut the cabbage into thick slices, then sprinkle heavily with salt and set aside for an hour. After an hour, rinse the cabbage under running water and mix with chili paste, finely grated ginger, fish sauce, rice vinegar, pressed garlic, chopped 1 bunch of chives, coarsely grated carrot and apple, and sugar. Mix everything thoroughly and leave for a week in a dark place, stirring every 2-3 days, and then put the jar in the fridge.
2. When the kimchi is ready, prepare the fries. Place the fries in an oven preheated to 220 degrees and bake for about 20 minutes.
3. In the meantime, take the kimchi out of the fridge and pour out 5-6 tablespoons of kimchi juice and mix it with mayonnaise.
4. Finely blend the nori and mix with black and white roasted sesame seeds. Finely chop the coriander and chives.
5. Place kimchi on the baked fries, sprinkle with mayonnaise and kimchi juice, sprinkle with fresh herbs and furikake.
