Elwood 5566

Kimchi Potato Croquettes – My Recipes

Posted in Food and Drink, Kimchi Gone Fusion, My Recipes, recipes for Kimchi by 노강호 on June 24, 2011

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.

Creative Commons License
©Bathhouse Ballads –  努江虎 – 노강호 2012 Creative Commons Licence.

Kimchi Bubble and Squeak – Fusion Kimchi

Posted in Food and Drink, Kimchi Gone Fusion, My Recipes, recipes for Kimchi by 노강호 on June 15, 2011

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.

Creative Commons License
©Amongst Other Things –  努江虎 – 노강호 2012 Creative Commons Licence.

Kimchi Omelette – Fusion Kimchi

Posted in Food and Drink, Kimchi Gone Fusion, My Recipes by 노강호 on June 9, 2011

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

 

Creative Commons License
©Amongst Other Things –  努江虎 – 노강호 2012 Creative Commons Licence.

Bratwürst and Kimchi – Fusion Kimchi

Posted in Food and Drink, Kimchi Gone Fusion, My Recipes, recipes for Kimchi by 노강호 on May 28, 2011

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

Creative Commons License
©Amongst Other Things –  努江虎 – 노강호 2012 Creative Commons Licence.