Name: Restaurant Hubert’s kimchi gratin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 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

Restaurant Hubert’s kimchi gratin

A Korean take on a French classic by Restaurant Hubert's chef Daniel Pepperell.

Serves 4

Prep

15M

Cook

45M

Total

“This is my take on a French classic, inspired by the Korean dish buldak, minus the chicken,” says Dan Pepperell. He recommends the Paldo brand of kimchi.

Ingredients

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

Method

Main

1.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.

2.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.