This was published 9 years ago
Kimchi adds not only flavour but a vitamin C boost to your meal
By Frank Camorra
In Korea, kimchi was a source of vitamin C before the arrival of refrigerators. The fermented cabbage condiment is now seen on menus far from its birthplace. Kimjang, the traditional act of making kimchi, was awarded world cultural heritage status in 2013 by UNESCO.
You can make your own kimchi - it is a fantastic process to try - but I confess I get mine in a jar from my favourite Korean supermarket.
Barbecued seafood with cucumber and kimchi salad.Credit: Marcel Aucar
This fried rice is perfect as a last-minute dinner idea. Feel free to replace the peas with other vegetables, and chunky-cut bacon fried until golden instead of the red pork. Barbecued seafood and spicy pickled cabbage are a perfect combination. Stick to the recipe or try using a fillet of snapper, grilled or baked. A few rice noodles tossed with the kimchi is a great way to extend the dish.
Kimchi fried rice
Barbecued seafood with cucumber and kimchi salad. Credit: Marcel Aucar
1 cup kimchi, drained and chopped
½ brown onion, finely chopped
1 tbsp finely chopped garlic
1 tbsp sesame oil
1 tbsp soy sauce
200g red roast pork, thinly sliced
½ cup blanched peas
3 cups cooked rice
salt
2 green onions, finely sliced
4 eggs
Sauté the kimchi and onion in a lightly greased large pan over medium heat for a few minutes. When the vegetables begin to look transparent, add garlic, sesame oil and soy sauce and fry for another 2-3 minutes. Add pork and continue to fry until meat is warmed. Add the peas and rice and continue to fry while stirring occasionally until the rice starts to crisp. When ready to serve, fry the eggs. Add salt to the fried rice to taste then top each serve with sliced spring onion and a fried egg.
Serves 4
Barbecued seafood with kimchi and cucumber salad
Dressing
1 garlic clove
sea salt flakes
2 egg yolks
60g kimchi, with a little juice
75ml extra virgin olive oil
75ml sunflower or other mild flavoured oil
Salad
500g salmon fillet, skin on and pin boned
8 green prawns, peeled with tails intact
300g cleaned calamari
1 small lebanese cucumber, peeled
6 tbsp kimchi
1 handful small rocket leaves
½ cup coriander leaves
For the dressing, place the garlic, salt, kimchi and yolks into a food processor and whiz for a few seconds until they are smooth. Combine the oils and, while processing, pour oil into the bowl slowly in a thin, steady stream, bit by bit. Each addition of oil needs to be emulsified into the egg yolk mixture before adding more. Continue adding the oil until it is all used. The dressing should gradually become thicker.
Serves 4
TIP
For a different seafood salad, boil some diced waxy potatoes then toss with chopped cooked prawns, mayonnaise and a couple of spoons of kimchi.