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.
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.
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.