This is my first posting in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. A savoury korean kimchee, rolled in fresh, luscious rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home. Alone. On a rainy tuesday.
Print
Cooking with Roses: Rose Petal Kimchee
- Total Time: 20 minutes
- Yield: 4 servings
Description
A savory Korean kimchee rolled in fresh, luscious rose petals, perfect for a romantic evening or a unique hors d’oeuvre.
Ingredients
- 6 oz (175 g) Chinese Cabbage
- 1 liter (34 oz. or 4 1/4 cups) water
- 1 3/4 tbsp (2 oz.) table spoon salt
- 1 deciliter (1/8 quart) finely shredded Swede (also known as rutabaga or Yellow Turnip)
- tbsp (1/2 oz) paprika powder
- tbsp (1/2 oz.) shredded ginger
- tbsp (1/4 oz.) sugar
- 1/2 garlic clove, shredded
- 1 tbsp (1/2 oz.) rice vinegar
- tbsp (1/4 oz.) japanese soy sauce
- Fresh, pesticide-free organic rose petals, for rolling
Instructions
- Separate the Chinese cabbage leaves and set aside.
- In a large bowl, mix the water and salt until the salt is fully dissolved.
- Soak the cabbage leaves in the saltwater solution for a few hours to soften them.
- After soaking, rinse the cabbage leaves thoroughly under running water to remove excess salt.
- Lay the cabbage leaves on a kitchen towel to dry completely.
- In a separate bowl, mix the finely shredded swede with the paprika powder, ginger, sugar, garlic, rice vinegar, and soy sauce to make the stuffing.
- Spoon a small dollop of the stuffing onto each dried cabbage leaf.
- Roll each leaf up, then finish by rolling it in fresh rose petals to serve.
Notes
- Use fresh, pesticide-free rose petals for the best flavor and safety.
- This dish is best served fresh, but can be stored in the refrigerator for up to 2 days.
- Experiment with different types of roses for varying flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3
- Sodium: 700
- Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Crispy Chicharrones with Cilantro Lime Aioli
- Baked Goat Cheese Stuffed Jalapeños
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Green Mango Salad With Avocado, Shrimp and Cashews
Frequently Asked Questions
Why do the rose petals need to be organic and pesticide-free?
The rose petals are used raw to wrap the finished kimchee and are eaten directly, so any pesticide residue would be ingested. Use only fresh, pesticide-free rose petals — decorative or florist roses are almost always treated with chemicals not intended for consumption.
What is swede, and where can I find it?
Swede is the British name for rutabaga, also called yellow turnip — all three names refer to the same vegetable. It’s a round root vegetable with pale yellow flesh and a mildly sweet, earthy flavor. In the US it’s most commonly labeled as rutabaga and found in the root vegetable section of most grocery stores.
lovely!