Kimchi and cheese jaffles


"Provenance's kimchi jaffles are fantastic. I'd like to try them at home. Would you ask for the recipe?"
Max Bromwell, Albert Park, Vic

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You'll need

8 slices thick white bread 125 gm butter, softened 100 gm each mozzarella and cheddar, grated   Kimchi 2 tsp (10gm) fine sea salt 300 gm Chinese cabbage, cut into 5cm squares 90 gm spring onions (about ¼ bunch), cut into 5cm lengths 12 gm ginger, finely grated 3 small garlic cloves, crushed ¼ carrot, cut into julienne ¼ daikon, peeled and halved lengthways, cut into 5mm slices 2 tsp dried shrimp (see note), coarsely chopped 1½ tbsp mild Korean chilli powder, or to taste (see note) ½ tsp caster sugar 1½ tbsp fish sauce

Method

  • 01
  • For kimchi, place 2 litres water and 1½ tsp salt in a large bowl and stir to dissolve salt. Place cabbage in a 600ml (about 2½-cup) non-reactive container, pour brine over to cover, weight with a plate and set aside at room temperature until starting to ferment (12-36 hours; the liquid will bubble a little and the cabbage will become slightly sour). Drain cabbage, reserving brine, and combine with remaining ingredients and remaining salt in a large bowl. Transfer to a 500ml (2-cup) sterilised jar and pour reserved brine over to cover. Pour some of the remaining brine into a zip-lock bag, seal and place on top of cabbage to keep it submerged. Set aside in a cool place (no more than 20C) to ferment until it tastes to your liking (up to 2 weeks). Remove zip-lock bag, seal jar and refrigerate. Kimchi will keep refrigerated for 3 months.
  • 02
  • Heat a jaffle maker. Butter both sides of bread slices, place half the slices butter-side down on a sheet of baking paper, cover each with a mixture of both cheeses and 2 tbsp kimchi and sandwich with remaining slices. Cook in jaffle maker until cheese has melted and the corners are slightly charred (3-5 minutes). Serve immediately.

Note Korean chilli powder (gochugaru) and dried shrimp are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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