Spring always reminds me of the diversity of kimchi, says chef Kenji Morimoto. As some of the favourite produce comes into season, asparagus is easily at the top of the list. Turning it into a vibrant, tangy kimchi is a great way to extend its short season. All of the elements of the kimchi are then used in a tart: the brine is mixed into the cheesy base, which is then topped with the kimchi and finished with a final dollop of the kimchi paste to brighten the dish.
Asparagus Kimchi
Keep in mind that the way you cut the asparagus will dictate the fermentation speed: smaller pieces will develop flavour much faster than whole spears. Taste the kimchi around the three- to five-day mark – once it hits that perfect tang, move it to the fridge for longer-term storage.
Prep: 15 min | Cook: 10 min | Ferment: 3-5 days | Makes: 150g
- 150g asparagus, woody ends removed
- 50g leek, trimmed, quartered and thinly sliced
- 50g apple, unpeeled and grated
- 5g minced ginger
- 5g minced garlic
- 10g gochugaru chilli flakes
- 15ml fish sauce (to make it vegetarian, use miso or doenjang instead)
Chop the asparagus into pieces the size of your choice. If you’re planning to make the asparagus kimchi tart below, cut the spears into lengths roughly half the width of the pastry; otherwise, bite-sized pieces work well. Put all the remaining ingredients in a large bowl and mix to the consistency of a rough paste. Fold the chopped asparagus into the paste, applying pressure on the asparagus to facilitate the fermentation. Decant into a clean container; a shallow glass one with a lid works well, ensuring the asparagus is snug and can lie flat, submerged in the other ingredients. Cover the entire surface with greaseproof paper or clingfilm to minimise oxygen exposure, then seal. Leave to ferment at room temperature for three to five days. During this time, water will pool at the bottom. Once the flavour is to your liking, move the container to the fridge for longer storage.
Asparagus Kimchi Tart
This makes the best weeknight supper or springtime brunch. In theory, the tart will work with other types of kimchi, but always be mindful of the water content released during cooking. A top tip: sauté cabbage varieties of kimchi before using them in the tart.
Prep: 15 min | Cook: 25 min | Serves: 4 as a starter, 2 as a main
- 320g sheet ready-rolled puff pastry
- 150g mascarpone
- 150g ricotta
- 1 egg yolk
- ½ tsp sesame oil
- 1-2 tsp kimchi brine (residual liquid brine, no paste)
- 150g asparagus kimchi (see recipe above), plus residual kimchi paste to finish
- 30g grated parmesan
- Egg wash
- Chives, finely chopped, to garnish
Heat the oven to 220C (200C fan)/425F/gas 7 and line a baking tray with greaseproof paper. Unroll the pastry directly onto the tray, then cut it in half widthways to create two tarts. Lightly score a 2cm border all around the edge of each tart, then use a fork to prick holes all over the centre. In a bowl, whisk the mascarpone, ricotta, egg yolk, sesame oil and kimchi brine until smooth, then spread this evenly inside the borders. Lay the asparagus kimchi on top, then sprinkle over the parmesan. Brush the egg wash over the exposed pastry border, then bake for 20-25 minutes, until golden and slightly browned on top. Remove from the oven, let the tart rest at room temperature for five minutes, then serve warm, garnished with chives and generous dollops of the kimchi paste.
