Chefs' Recipes

Kimchi and cheese jaffles

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

By Michael Ryan
  • 20 mins preparation
  • 10 mins cooking plus fermenting
  • Serves 4
  • Print
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
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 8 slices thick white bread
  • 125 gm butter, softened
  • 100 gm each mozzarella and cheddar, grated
  • 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


  • 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.