Kimchi Potato Croquettes – My Recipes
delicious!
A local Japanese restaurant I use makes the most excellent potato croquettes and as cabbage and potato work well together, I tried combining them. The results were excellent and I ate far more than I should have done.
INGREDIENTS
•Potato (approx 5 medium sized)
•kimchi (finely chopped) 1 cup
•1 onion (diced finely)
•minari (미나리-though parsley would make an ideal substitute) Chopped.
•1 tablespoon of sugar
•1 tablespoon of soy sauce
•1 egg (beaten in a bowl)
•plain flour (in a bowl)
•breadcrumbs (in a bowl)
•oil for deep frying
Optional Fillings
•Mozzarella, Brie, ham etc, even that pseudo Korean stretchy cheese
the assembled ‘balls’
METHOD
1. Boil the potatoes until cooked and then mash them over a low heat to remove moisture.
2. To the potato add the kimchi, onion, minari, sugar and soy sauce and mix together.
3. Arrange, in order, the mixture, and bowls of flour, egg and breadcrumbs
4. Taking the mixture, fashion it into a ball a little larger than a golf ball. At this stage you can insert a cube of cheese into its center. Place each ‘ball’ on a plate until you have as many as you need.
6. Take each ball and and coat first with flour, then the egg and finally the breadcrumbs. Place on a plate and complete the process with all ‘balls.’
7. Heat the oil until it is suitable for deep frying.
8. Carefully place the ‘balls’ into the oil and fry until golden brown when you can remove them onto greaseproof paper and continue with the next batch.
with a drizzle of sauce and salad
OBSERVATIONS
Mashing the potato over a low heat is crucial as removing any excess liquid stops the potato ‘balls’ falling apart.
VARIATIONS
I have also added 1 tablespoon of mushroom wine at stage 2
SERVING
Kimchi potato croquettes make an excellent snack or side dish but can easily constitute a lunch. I’ve eaten them cold and they are delicious but you can’t beat them straight from the fryer, hot and crispy. A suitable sauce, used in Japan and Korea is “Bulldog’ which is a brown sauce made with Worcester sauce. A drizzle of Terriyaki, Worcester Sauce or other brown-type sauces would be ideal but this is a matter of taste.
©Bathhouse Ballads – 努江虎 – 노강호 2012 Creative Commons Licence.
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.
kimchi bubble and squeak (recipe link)
INGREDIENTS
•1 pound of potatoes
•salt and pepper
•1 cup of chopped kimchi
•water
•oil (lard)
•1 onion – chopped
METHOD
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.
OBSERVATIONS
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.
VARIATIONS
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.
©Amongst Other Things – 努江虎 – 노강호 2012 Creative Commons Licence.
Kimchi Omelette – Fusion Kimchi
Key Features: easy and quick to cook, adaptable, Korean fusion, snack or fusion side dish
I’m constantly on a diet and freeze anything I might be tempted to eat when feeling peckish. So, one evening, feeling a little hungry I looked in the fridge to see what items might possibly make a quick snack. Five different pots of kimchi and a couple of eggs were all that confronted me.
So, I whisked two eggs and then added some chopped kimchi. The result was quite delicious.
MY RECIPE
1 cup = 180ml. T=tablespoon (15ml), d=dessert spoon (10ml) t=teaspoon (5ml)
This recipe is ideal for one – double ingredients for each additional person
SHOPPING LIST
2 eggs beaten in a bowl
Half a cup of finely chopped kimchi
1t of sesame oil.
1t of sesame seeds
a little ordinary oil – just enough to stop the egg sticking to the pan
See variations and suggestions at the end of the recipe.
EQUIPMENT
Frying pan and bowl
RECIPE
1. Fry the chopped kimchi for a few minutes in a little ordinary oil.
2. Fold kimchi into the beaten egg
3. Put the mixture back in the frying pan
4. Drizzle a little sesame oil and a sprinkle of sesame seeds just before turning the omelette.
Serve with a little tomato sauce or whatever takes your fancy.
kimchi omelette
©Amongst Other Things – 努江虎 – 노강호 2012 Creative Commons Licence.
Bratwürst and Kimchi – Fusion Kimchi
My local E-Mart has started selling quite decent German bratwürst and I recently tried them with kimchi. Well, bratwürst and sauerkraut is a common combination so I was thinking a spiced up version should be quite tasty. They worked well together and were okay with mustard but personally, they worked better along with a little potato salad. My kimchi is on the spicy side and the mayonnaise in the salad offsets this.
kimchi and bratwürst
Elwood 5566 
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