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Kimchi sliders

epicure 5 December 2013
Type of Meal
Vegetarian-friendly No

These mini burgers feature kimchi, pork patties (and if you like, a few optional strands of alfafa sprouts) sandwiched between raisin buns—enough to get your friends’ taste buds swooning.

Serves 4 Prep time 15 minutes + 4­5 days to marinate kimchi
Cook time 20 minutes

pork mixture
420g minced pork
70g pork fat
65g corn
1 tbsp mayonnaise
2 slices streaky bacon, fried till crisp
25g plus 8 tbsp white onions, diced and lightly fried with butter to soften
½ cup plus 8 tbsp kimchi, chopped to small bits
pinch salt and freshly cracked pepper

1 tbsp olive oil
8 raisin buns, lightly brushed with butter and toasted

  • Combine the ingredients of pork mixture and mix well, but reserve the 8 tbsp of white onions and kimchi. Mould and knead the pork into round shaped patties of 3cm thickness. Lightly season the pork patties.
  • Heat up a non­stick pan with olive oil and quick fry the patties for 1 minute on each side to brown the meat. Turn off heat and rest the patties in the pan for 5 minutes.
  • Layer bottom halves of the buns onto a plate, and then top with 1 tbsp of kimchi and onions, and the patties. Place them near the hot grill in an oven and grill till meat is cooked.
  • Top with the remaining bun halves and serve.

1 Chinese cabbage
175g salt
100ml vinegar

marinade A
1¼ cups water
2 tbsp flour
2 tbsp opossum shrimp (available at Meidi­Ya supermarket)
2 tbsp anchovy sauce

marinade B
2 bunch chives
150g green onions, finely chopped
50g grated ginger root
2 cloves garlic, crushed
100g chilli pepper, grounded
80g sugar

  • Cut cabbage into quarters. Sprinkle salt between leaves. Place a heavyweight item on the cabbage and keep in the fridge for two to three days.
  • Rinse the cabbage with water and lightly squeeze it.
  • Mix marinade A ingredients in a pan and bring to a boil while stirring constantly. Simmer over medium heat for 3 to 4 minutes, and then set aside to cool.
  • Combine the two marinades together and spread the mixture between the cabbage leaves. Remember to use gloves to prevent irritation caused by the red hot chilli pepper.
  • Fold each section together into a rectangular container. Cover with plastic cling wrap and keep in fridge for a minimum of 4­5 days.

Jack Rose Cocktail
45ml cognac
10ml fresh lime juice
15ml plain sugar syrup
5 rose petals
½ apple

rose petals

  • Put all the ingredients into a blender and blend.
  • Pour ingredients into a shaker, add crushed ice and shake.
  • Pour into a rock glass, garnish with rose petals and serve.

From m(int.) Network

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