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Restaurant Hubert's kimchi gratin

"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.

You'll need

2 tbsp olive oil 1 kg onions, thinly sliced 500 gm cabbage kimchi, thinly sliced 200 ml pouring cream 20 gm panko crumbs 100 gm finely grated Gruyère Finely grated parmesan, to serve 15 gm butter


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2014 Domaine Pichot Clos Cartaud Vouvray, Loire Valley.

Featured in

April 2016

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