Chefs' Recipes

Kimchi and cheese jaffles

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

Kimchi and cheese jaffles

William Meppem
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20M
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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

Kimchi

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.

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

Notes

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