Food: Kimchi-Inspired Budget Recipes by Jordan Bourke

Kimchi is a staple in Korean cuisine and is consumed throughout the day as part of every meal. From the fiery baechu cabbage kimchi to the subtly flavored dongchimi radish water kimchi, there are endless variations. Fortunately, kimchi is now readily available in the UK, and it can be used in a variety of delicious recipes, such as mini kimchi pancakes and kimchi fried rice.

Kimchi Fried Rice (Pictured Top)

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2

Ingredients:

• 2 tbsp vegetable oil
• 130g kimchi, roughly chopped, plus 2 tbsp kimchi juice strained from the jar or bag
• 2 tsp soy sauce
• 300g cooked white rice
• 2 tsp roasted sesame seed oil
• 2 eggs (optional)
• 1 spring onion, trimmed and finely chopped

Instructions:

1. Heat vegetable oil in a large pan or wok over high heat.
2. Add the kimchi and stir-fry for 3-5 minutes, until it starts to caramelize.
3. Stir in the kimchi juice, soy sauce, and cooked rice. Mix well.
4. Reduce heat to medium-low and fry for an additional 3 minutes, allowing the rice to absorb the flavors.
5. Add the sesame oil and adjust the seasoning to taste. Remove from heat.
6. In a separate frying pan, fry the eggs to your liking, if desired.
7. Serve the fried rice with a fried egg on top and garnish with spring onions.

Mini Kimchi Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Ingredients:

• 130g kimchi, roughly chopped, plus 45ml kimchi juice strained from the jar or bag
• 70g plain flour
• 1 tbsp cornflour
• 1 garlic clove, peeled and crushed
• ½ tsp sugar
• Pinch of sea salt
• 1 ½ tbsp soy sauce
• 2 tsp rice-wine vinegar
• Vegetable oil, for frying
• 2 tsp chives, very finely chopped

Instructions:

1. In a bowl, mix the kimchi, kimchi juice, flours, garlic, sugar, salt, and water to create a thick batter.
2. In a separate small bowl, combine the soy sauce and rice-wine vinegar.
3. Heat a large nonstick frying pan over medium-high heat and add a thin layer of vegetable oil.
4. Spoon two tablespoons of batter per pancake into the pan, being careful not to overcrowd.
5. Fry for 2-3 minutes on one side until golden and crisp, then flip and drizzle a teaspoon or two of oil around the edges. Fry for an additional 1-2 minutes until golden and crisp on the other side.
6. Transfer the pancakes to a plate or board and keep warm in a low oven while repeating with the remaining batter.
7. Serve the mini kimchi pancakes immediately, garnished with chives, and accompanied by the dipping sauce.