photo of the Kimchi Jjigae (soup) by Tasha Marikkar – @jayaflava
At a recent panel on Fermentation & the Gourmet Gut we served food that showcased fermentation across the evening including kimchi, fish sauce and miso, amongst other ingredients. We wanted to share three delicious recipes from the evening that can be made and shared at home.
Chantelle Nicholson’s Kimchi Fritters
Chantelle Nicholson, chef and owner of Apricity joined our recent panel on Fermentation & the Gourmet Gut. As part of the event we prepared and served her delicious kimchi fritters. They are simple to make and delicious with a squeeze of lime juice – the perfect fermented canape!
Ingredients
225g kimchi, finely chopped
175g self raising gluten free flour
2.5g baking powder
1.25g Korean chilli flakes
125ml water
1.5 tbsp chopped coriander
Lime wedges to serve
Oil for deep frying
Method
- Mix the flour together with the chilli flakes and baking powder.
- Add the kimchi, coriander and water and mix together.
- Season well with salt.
- Heat the oil and when it is hot, spoon in the fritter mix – fry in 1/2 tbsp balls until the fritters are golden and cooked through.
- Drain and serve with the lime wedges.
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Ottolenghi’s Miso Caramels
Ingredients
200g caster sugar
200g soft light brown sugar
480g whipping cream
70g unsalted butter
100g honey
90g white miso
¼ tsp flaked salt such as maldon, plus extra for sprinkling
1 vanilla bean, split and scraped
Method
- Grease and line a 20cm square tin, making sure the greaseproof paper has a healthy overhang and the paper is well greased on both sides with a neutral oil.
- Put the two sugars, cream, butter and honey in a medium saucepan, stir with a whisk to combine, then cook on medium high heat for 10 minutes, until the sugars and butter have melted.
- Lower the heat to medium and simmer, stirring frequently, for 35 minutes. This can be done at a higher heat with more frequent whisking. Off the heat, whisk in the miso, salt and vanilla, then pour into the prepared tin and put in the fridge to cool and set.
- Once set, cut into 42 squares. Cut out suitably sized squares of greaseproof paper and use these to wrap the caramels, twisting both ends, like a bonbon wrapping. Store in an airtight container.
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Kimchi Jjigae
This recipe is adapted from Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook. This recipe serves 4-6 as a main
Ingredients
3 cloves garlic, minced
2 white onions, sliced
2.5cm knob of ginger, minced
300-500g kimchi depending on your spice tolerance – great use for sour or over fermented mature kimchi
2 blocks organic firm tofu cut in small cubes
1 bunch spring onions (separate whites and greens)
4 cups chicken stock or water
Soaked shiitake mushrooms, finely sliced
Kombu 5cm piece, soaked overnight if possible
2 medium or 1 large carrot, sliced into discs
1 heaped tbsp of gochujang (Korean chilli paste)
Sliced courgette, when in season
Fish sauce and lime juice to taste
Chopped coriander and sesame oil as garnish
Method
- Finely slice shiitake and cook in the water used to soak it.
- Add kombu to the mushroom stock and turn off the heat. Allow to infuse for 10 minutes to make dashi (the stock for the soup), removing the kombu when you are ready to use the stock.
- Fry the minced ginger until fragrant in rapeseed oil. Add onions, spring onion whites and garlic and fry again until fragrant (they don’t need much colour).
- Add the gochugang and fry lightly. Add carrots and kimchi and toss to coat.
- Add chicken stock and mushroom dashi and bring to a boil. Add the tofu into the stock and let it soak up all the flavours. Cook until vegetables are softened, roughly 10-15 minutes.
- Season at the end with fish sauce – add 2 tablespoons to start with and taste, add more if necessary. Add a little lime juice off the heat if it needs extra acid. Top with sliced spring onions greens, coriander and sesame oil.
- Serve on its own or with short grain white rice.
