One of the things that gives Korean cuisine such a distinctive character is fermentation. Two of the primary ingredients in this kimchi waffle dish, the kimchi and the gochujang paste, are the result of fermentation of vegetables, particularly chillis.
Waffles are not particularly Korean, and neither is adding parmesan cheese. So best say that this dish is inspired by the unique tastes of Korea. And the combinations certainly work. The kimchi flavour in the crunchy crispy waffles is unusual, but delicious. The gochujang sauce is so intense, it makes a great pairing with the creamy tofu.
You can find kimchi in anywhere. Though quality does vary. Buy several varieties and sample them. If the kimchi is too intense on its own, it does make a great accompaniment for rice. A good kimchi should have quite a deep complex flavour, not simply hot and sour.
Gochujang may be a little harder, but you may find it in the Asian section of a supermarket, at your local Asian market.
Kimchi waffles, seared tofu, gochujang drizzle
Kim chi waffles
- 1 cup drained and chopped kim chi liquid reserved
- 1/2 cup kim chi liquid
- 1/2 cup buttermilk
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 40 g melted butter
- 2 eggs lightly whisked
- 1/2 cup parmesan cheese grated
- 1/2 tsp salt
- 1/3 cup gochujang paste
- 2 Tbsp brown sugar (or honey)
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 4 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 Tbsp sesame oil
- 1 Tbsp gochujang sauce
- 1 Tbsp grape seed oil
- 1 Tbsp sesame oil
- grated rind of a lemon
- 1 Tbsp lemon juice
- 1 Tbsp sesame seeds
- silken tofu (the firmer tofu just doesn’t have the same decadent mouthfeel)
- mixed greens salad
- Add melted butter, egg, kim chi liquid, and buttermilk to the flour in a large bowl.
- Gently combine, but don’t over mix.
- Fold in the chopped kim chi and grated parmesan.
- Make waffles as per waffle iron instructions and you experience using the waffle iron.
- Mix all ingredients together until well combined.
- If necessary, add a little water until it reaches the right consistency.
- Cut the tofu into 3cm x 3cm squares, and about 1cm thick.
- Add a little oil to a hotplate or pan, then gently add the tofu. Cook in batches, a few pieces at a time. Be careful, this type of tofu breaks easily.
- Sear until browned and flip, doing the same on the other side.
- Combine all ingredients and store in the refridgerator until ready to serve.
- Carefully place a few pieces of seared tofu with a waffle, drizzling over some gochujang sauce.
- Serve with a green salad and dressing.