Miranda’s Kitchen: Baek Kimchi -White Kimchi with Sesame Chicken

Kimchi is a traditional fermented Korean side dish usually with hot pepper flakes. Baek Kimchi or white Kimchi is not spicy and is lightly fermented. It is layered with vegetables and adds an amazing freshness complimenting the chicken and crisp lettuce to make an extremely healthy meal.

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It requires patience, but the sweet, sour tang makes the wait worth it, I promise.

Ingredients serves 6

Soak’

I large Chinese leaf cabbage

1 litre water

200g rock salt ( do not use table salt )

Filling

1 small long white radish

1/2 red pepper

1/2 yellow pepper

1 Asian pear ( you can use a firm pear or an apple if you cannot source this)

1 bunch spring onion

1 tablespoon of pine nuts ( optional)

2 table spoons fish sauce ( optional but a better authentic flavour with this )

8 cloves of garlic sliced thinly

1 large piece of fresh ginger peeled and cut into thin strips

1 tsp sesame seeds (optional)

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Brine

1 tablespoon of glutinous rice powder  ( rice flour can also be used ) mixed with 125ml water until it forms a paste.

500ml water

Sesame chicken

6 Chicken breasts cut into strips

2 tbsp sesame oil

1 tbsp sesame seeds

soy sauce to taste

1 Iceberg lettuce

Method

Cut the cabbage into 1/4 leaving the stem on, place in the ‘Soak’ and leave for 24 hours

After 24 hours wash the cabbage thoroughly – it should now be a lot softer.

Cut all of the vegetables into thin long strips and mix with remaining ingredients.

Next, lift and separate the leaves of the cabbage and place the vegetable mix in between like a stuffing.

Place the cabbage into a plastic container.and pour over the brine.

Leave for 24 hours in ambient temperature then refrigerate – wait at least 5 days before eating as the flavour will develop more the longer you leave it.

After 5 days or more remove the Kimchi from the brine and slice

SESAME CHICKEN:

In a hot pan drizzle the sesame oil

Pop the chicken in the pan and fry until golden

Sprinkle the sesame seeds over and cook for a minute longer to colour.

Splash some soy over and put into a serving dish.

Arrange the sliced kimchi, chicken and a pile of crispy lettuce and serve.

Add some sticky rice to make the meal more substantial

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Enjoy !

 

 

 

 

 

 

 

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