“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. ”
2 tablespoons gochugaru , (Korean red chilli powder)
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Recipe From
K Food: Korean Home Cooking and Street Food
By Da-Hae West and Gareth West
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Method
Peel the mangos, remove the stones and cut into 2.5cm cubes.
Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.