Kimchi Flower Arrangement: A Beautiful Cutting Method for Special Occasions
Kimchi Flower Arrangement: A Beautiful Cutting Method for Special Occasions
[Plating Tip] How to Beautifully Cut Kimchi into a Flower Shape, Perfect for Korean Feasts and Holiday Tables
As the Lunar New Year and other holidays approach, gatherings with loved ones become more frequent. While kimchi is a staple side dish, presenting it in a unique way can elevate your meal, especially when hosting guests. Serving individual portions of kimchi, artfully arranged, adds a touch of elegance and thoughtfulness to your table setting. Many have inquired about this ‘flower-shaped kimchi cutting method’ that garners so much praise, so I’m excited to share it with you today. Let’s transform your kimchi into a visually stunning centerpiece, reminiscent of a fine-dining Korean meal.
Ingredients- Napa cabbage kimchi: 4-5 leaves (for one serving)
Cooking Instructions
Step 1
For individual servings, it’s ideal to use about 4-5 leaves from a quarter of a napa cabbage kimchi head. You can adjust this amount based on personal appetite.
Step 2
1. Start by preparing the kimchi. To easily separate the leaves, trim off the tough core at the bottom of each leaf with a knife. (Tip: Using a dedicated kimchi cutting board will prevent staining and keep your workspace clean.)
Step 3
2. Take the outermost, largest leaf of the trimmed kimchi. Gently unfold the leaf and spread it out, allowing the edges on both sides to slightly overlap in the center. Imagine you’re unfolding flower petals to create a beautiful base.
Step 4
3. Layer the smaller inner leaves on top of the first leaf. Continue to stack them, ensuring the tips of each leaf slightly overlap. The more layers you add, the fuller and more luxurious the ‘flower’ will look.
Step 5
4. Once you have layered all the leaves, carefully roll them up tightly, similar to making a kimbap (seaweed rice roll). Wrap the entire bundle with the largest outer leaf, tucking it in securely. This helps the roll maintain its shape and prevents it from unraveling when sliced.
Step 6
5. Now it’s time to slice the rolled kimchi into bite-sized pieces. I prefer thinner slices, so I cut them about 2 cm wide, but cutting them 3-4 cm apart is also excellent. Slice the tightly rolled kimchi at consistent intervals, just like slicing kimbap.
Step 7
As you slice, gently press down on the roll to keep it firm. This will ensure clean, distinct ‘petal’ shapes when you cut through, maintaining the beautiful flower design.
Step 8
Arrange the sliced kimchi ‘flower blooms’ attractively in small dipping bowls or individual plates. They are easy to pick apart petal by petal, and they significantly enhance the visual appeal of your table setting.
Step 9
Voila! Your kimchi has transformed into beautiful, bite-sized flower shapes. This presentation adds an extra layer of enjoyment, making your meal even more special.
