The kim­chi kick

Eaten at ev­ery Korean ta­ble, kim­chi is adored for its sour fer­mented flavour. The pun­gent cab­bage condi­ment is avail­able ready- made from Asian gro­cery stores, and while it can be in­tense at first bite, most soon find it be­comes ad­dic­tively good.

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

kim­chi fried rice

2 cups ( 400g) jas­mine rice++ 1 ta­ble­spoon veg­etable oil 1 tea­spoon se­same oil 200g chicken breast fil­lets, thinly sliced 1 x 4cm piece gin­ger, peeled and grated 1 cup ( 280g) kim­chi+ 1 cup ( 120g) frozen peas, thawed ¼ cup ( 60ml) soy sauce 2 green onions, shred­ded

Cook the rice ac­cord­ing to packet in­struc­tions. Spread the cooked rice over a large flat tray and re­frig­er­ate un­til cold. Break up any lumps with a fork. Heat the veg­etable and se­same oils in a large wok over high heat. Add the chicken and cook, stir­ring, for 1 minute or un­til golden. Add the gin­ger and cook for a fur­ther 1 minute. Add the rice, kim­chi, peas and soy sauce and cook for 2– 3 min­utes, break­ing up any lumps with a wooden spoon. Serve topped with the green onion. Serves 4.

cheese and kim­chi toasties

½ cup ( 50g) grated moz­zarella ½ cup ( 60g) grated ched­dar ½ cup ( 140g) kim­chi 4 slices sour­dough bread soft­ened but­ter, for spread­ing

Di­vide half the com­bined cheeses be­tween two of the sour­dough slices, top with the kim­chi and re­main­ing cheese. Sand­wich to­gether with the re­main­ing bread and spread the out­sides with but­ter. Heat a medium non- stick fry­ing pan over medium heat and cook the sand­wiches for 3 min­utes or un­til golden. Turn and cook, cov­ered, for a fur­ther 3 min­utes or un­til golden brown and the cheese is melted. Serves 2.

kim­chi pan­cakes

1 ¼ cups ( 185g) self- rais­ing flour 2 eggs ⅔ cup ( 160ml) but­ter­milk 1 ta­ble­spoon fish sauce 1 ½ cups ( 420g) kim­chi, chopped 2 green onions, sliced 2 ta­ble­spoons veg­etable oil kim­chi, ex­tra, to serve

Place the flour, eggs, but­ter­milk and fish sauce in a large bowl and whisk to com­bine. Add the kim­chi and onion and mix well to com­bine. Heat 1 ta­ble­spoon of the oil in a large non- stick fry­ing pan over medium heat. In batches, cook 2 ta­ble­spoons of the mix­ture for 2 min­utes each side, or un­til golden brown and cooked through, adding the re­main­ing oil as nec­es­sary. Serve the pan­cakes with the ex­tra kim­chi. Makes 12.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.