Kimchi Bubble and Squeak – Fusion Kimchi
Bubble and Squeak was a favourite dinner when I was a boy and was one of those meals in which you could use various leftovers. It is an English food that along with most other typically English meals, toad in the hole, faggots, mince and onions, etc, you rarely find in a restaurant.
Here is a recipe for bubble and squeak using kimchi. As always the recipe is a template and I have provided some ideas for variations.
•1 pound of potatoes
•salt and pepper
•1 cup of chopped kimchi
•1 onion – chopped
1. Boil the potatoes for 25 minutes, drain and mash (butter, milk, cream etc, can be added). Of course using left over potatoes is perfect. Add salt and pepper.
2. Mix the kimchi and mashed potatoes.
3. Fry the onion in a little oil in a heavy frying pan
4. Add the potato and kimchi mix to the pan and press down until it is like a cake – cook for 15 minutes.
5. Remove from the Pan onto a plate keeping the shape as much as possible. Make sure to scrape out the frazzled and burstled bits from the bottom of the frying pan. Re-oil the pan, heat, and put contents back in the pan, this time, upside down. Cook for 15 minutes.
6. Serve with an egg and/or bacon, sausages and or or with tomato, brown or Worcestershire Sauce. How about some cheese sprinkled on top or simply a sprinkling of sesame seeds and a little sesame oil. Just use your imagination.
My mother and grandmother never patted it down but just cooked it in the pan turning it every five minutes or so and scraping the frazzled bits, folding them into the mixture. It is the frazzled potato and cabbage which are the most enjoyable.
Bacon is a great addition at stage 3.
For a full fat version use lard in the frying process and add milk or cream and butter to the potato at stage 1.