Kimchi Consommé with A
Crab Tartelette

By Panaporn RitbunyakornServes 2

Braised Gochujang tofu with Kimchi

First place

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

Ingredient used: Kimchi, Gochujang

  • Kimchi
  • Gochujang


Kimchi Consommé

  • 1500ml Chicken stock (cold)
  • 500g Kimchi
  • 300g Celery
  • 300g Carrot
  • 300g Leek
  • 40g Dried porcini mushrooms
  • 3 Onion
  • 5 Egg whites

Crab Reduction

  • 2 Onions
  • 1 Bulb garlic
  • 300ml White wine
  • 2000ml Boiling water from crab trimming

Crab Cream

  • 30g Egg yolk
  • 2g Salt
  • 10g Gochujang
  • 10g Lime juice
  • 30g Crab reduction
  • 150g Grape seed oil


  • 85g Flour
  • 5g Sugar
  • 2g Salt
  • 30g Water
  • 7.5g Egg yolks
  • 2g Elive oil

Kimchi Gel

  • 200g Kimchi
  • 2g Salt
  • 4g Agar
  • 200g Water

Crispy Seaweed

  • 20g Kale


Kimchi Consommé

  1. Add the kimchi and the egg whites to a blender. Blend for a few seconds until smooth.
  2. Place the mix into the refrigerator for 10 minutes.
  3. Add blend mirepoix to the cold chicken stock, then add the blended egg whites and kimchi.
  4. Stir well to combine, and place over medium heat. Simmer the consommé for 2 hours.
  5. Strain through muslin. Season with sea salt at the end.
  6. Slice and blanch the porcini mushrooms for garnishing.

Crab Tartelette

Crab Reduction

  1. Separate each part of the crabs (legs, craws, body), then boil the crabs for a few minutes.
  2. Take the meat crabs out and refrigerate; keep the trimming.
  3. Chop the onion and cut the garlic.
  4. Add a little oil, transfer the trimmings into the pot, and fry them until they start to color then add the chopped onion and garlic.
  5. Deglaze the pot with the white wine, reduce for 2 minutes, and add the water.
  6. Simmer for 45 minutes then strain and reduce for 90% till it’s super thick.
  7. Cool down in the fridge.

Crab Cream

  1. Transfer the egg yolk into a blender with the salt, the Gochujang, the lime juice, and the crab reduction.
  2. After that, mix it for 30 seconds and add the grape seed oil.
  3. Transfer it into a piping bag.
  4. Mix some of crab cream, lime zest, and salt with the crab meat and keep both in the fridge.


  1. Make a dough and rest for 30 minutes in the refrigerator. Then roll out the dough 1 mm thin and cut it with a round cutter, stack 4 layers, and rest 30 minutes
  2. Spray the moulds with cooking oil, place the dough rounds outside the tartelette moulds, and place another mould on top.
  3. Bake at 160c for 30 minutes until golden brown

Kimchi Gel

  1. Mix kimchi, water, Agar Agar using the blender, then transfer to a saucepan and bring it to a boil for 2 minutes; strain, cool down in the fridge.
  2. Transfer it to the blender and blend it to a smooth gel, then put it in a piping bag and keep it in the fridge.

Crispy Seaweed

  1. Toss the kale with salt and some oil
  2. Transfer it to the baking tray and sprinkle with brown sugar; bake at 170c for 7 minutes
  3. Then remove them from the oven and toss them. After that, bake more for another 5 minutes at 178c

To serve

  1. Pipe the Kimchi gel on the bottom of the tart
  2. Place the crab mixture on the top
  3. Dot the crab cream and cream fresh on top
  4. Garnish with crispy seaweed
  5. Serve with Hot Kimchi Consommé

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