Restaurant Hubert's kimchi gratin

AT A GLANCE

  • Serves 4 people

"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.

  • 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
01   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.
02   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.

Topics:

KIMCHI, PARMESAN, SIDE DISH, FRENCH, AUTUMN, GRUYERE, RECIPE

Recipe:

DANIEL PEPPERELL

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2014 DOMAINE PICHOT CLOS CARTAUD VOUVRAY, LOIRE VALLEY. , suggested by ANDY TYSON

FEATURED IN

April 2016

April 2016

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