Across Korea, kimchi is eaten all through the day, both alongside or as an integral ingredient of each meal. There are infinite varieties, from the ever-present fire-red, spicy hit of baechu cabbage kimchi to the altogether extra subtly flavoured however no much less addictive dongchimi radish water kimchi. Right here within the UK, kimchi is now broadly accessible, and whereas it’s fantastic eaten uncooked, these mini kimchi pancakes and kimchi fried rice are a good way to prepare dinner with it.
Kimchi fried rice (pictured high)
Prep 5 min
Prepare dinner 15 min
Serves 2
2 tbsp vegetable oil
130g kimchi, roughly chopped, plus 2 tbsp kimchi juice strained from the jar or bag
2 tsp soy sauce
300g cooked white rice
2 tsp roasted sesame seed oil
2 eggs (non-obligatory)
1 spring onion, trimmed and finely chopped
Put the vegetable oil in a big pan or wok on a excessive warmth. When scorching, add the kimchi and stir-fry for 3 to 5 minutes, holding it shifting the entire time, till it begins to caramelise. Add the kimchi juice, soy sauce and cooked rice to the pan, and stir till effectively mixed. Decrease the warmth to medium-low and fry for one more three minutes, till the rice has absorbed all of the flavours, then stir within the sesame oil, style and alter the seasoning, and take off the warmth.
In the meantime, in a frying pan, fry the eggs, if utilizing, to your liking. Serve the rice with a fried egg on high and spring onions scattered over.
Mini kimchi pancakes
Prep 10 min
Prepare dinner 15 min
Serves 2
130g kimchi, roughly chopped, plus 45ml kimchi juice strained from the jar or bag
70g plain flour
1 tbsp cornflour
1 garlic clove, peeled and crushed
½ tsp sugar
Pinch of sea salt
1½ tbsp soy sauce
2 tsp rice-wine vinegar
Vegetable oil, for frying
2 tsp chives, very finely chopped
Put the kimchi and kimchi liquid in a bowl with each flours, the garlic, sugar, salt and 60ml water, and blend to make a thick batter.
Put the soy sauce and vinegar in a small bowl and put aside.
Cowl the bottom of a big, nonstick frying pan with a skinny layer of vegetable oil and set it over a medium-high warmth. When the pan is scorching, add two tablespoons of batter per pancake, taking care to not overcrowd the pan. Fry for 2 to a few minutes on one aspect, or till golden and crisp, then flip and drizzle in one other one or two teaspoons of oil across the edges of the pancake. Fry for one more one to 2 minutes, till golden and crisp on the opposite aspect, then slide on to a plate or board. Preserve heat in a low oven whilst you repeat with the remaining batter.
To serve, scatter the chives over the pancakes and eat instantly with the dipping sauce on the aspect.
