"This is my take on a French classic, inspired by the Korean
dish buldak, minus the chicken," says Pepperell. He recommends the
Paldo brand of kimchi.
2 tbspolive oil1 kg onions, thinly sliced500 gmcabbage kimchi, thinly sliced200 ml pouring cream20 gmpanko crumbs100 gmfinely grated GruyèreFinely grated parmesan, to serve15 gmbutter
Heat olive oil in a saucepan over medium heat and sauté onions, stirring often, until softened and lightly caramelised (25-30 minutes). Add kimchi and cook, stirring occasionally until warmed through (5 minutes). Add cream and reduce until the mixture thickens slightly (3-5 minutes). Remove from heat and cool. While still warm, but not hot, stir in three-quarters of the Gruyère and transfer to a 1.5-litre baking dish or individual shallow gratin dishes.
Heat a grill to high. Combine panko crumbs and remaining Gruyère and parmesan in a bowl, then sprinkle evenly over kimchi, dot with butter, then grill until gratin is golden and bubbling (2-4 minutes). Serve hot.