Name: Kimchi and cheese jaffles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

Kimchi and cheese jaffles

Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.

Serves 4

Prep

20M

Cook

10M

Total

30M

“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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Ingredients

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

Main

1.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.

2.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.