Chef's Recipes

Restaurant Hubert's kimchi gratin

A Korean take on a French classic by Restaurant Hubert's chef Daniel Pepperell.

By Daniel Pepperell
  • Serves 4
  • 15 mins preparation
  • 45 mins cooking
L-R Restaurant Hubert's Kimchi gratin & Red butter lettuce with caper and anchovy vinaigrette
L-R Restaurant Hubert's Kimchi gratin & Red butter lettuce with caper and anchovy vinaigrette

"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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.

Notes

Drink Suggestion: 2014 Domaine Pichot Clos Cartaud Vouvray, Loire Valley. Drink suggestion by Andy Tyson