4 April 2014

Kimchi Fries / Kimchi Hash Browns Recipe

Hello all! I haven't put up a recipe in AGESSSS (i'm busy, i'm sorry) so here's something I made last night: Kimchi hash browns! Only because we didn't have fries at home. I've been eating a lot of kimchi recently, and I've been wanting spicy food a lot. I'm not sure if this is the result of consumerist materialistic marketing or not, but i'm pretty sure that they would have been so much better if I had used tatertots. Nonetheless, still good, still spicy, still happy.

I've been making wayy too many dishes with kimchi as the main ingredient, like a kimchi sandwich (kimchi, cheese, and mayonnaise) and kimchi fried rice, which is what Jw is cooking right now as i type this. And we officially turned in our moving out notice yesterday! So excited for more adventures and more happiness. Anyhoo, enjoy!
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Prep time: 5 minutes
Cooking time: 15 minutes (frying) 30 minutes (baking)

Ingredients:
200g hash browns
1 Kimchi 'cabbage leaf' - cut into smaller pieces
4 tbsp mayonnaise
1 tbsp gochujang

Directions (FRYING):
1. Heat oil in a frying pan (saucepan)
2. When the oil is nice and warm, pour the hash browns in and cook as directed on the packaging.
3. In a separate bowl, mix the mayonnaise and gochujang together.
4. In a littleee corner of your saucepan (or use a separate one if there isn't enough space), fry the kimchi when the hashbrowns are almost done.
5. When the hashbrowns are nice and crispy (or fried to your liking), pour in the mayo-gochujang mixture, and mix.
6. Take it all out of the pan, and top with kimchi.

Directions (BAKING) 
1. Bake the hash browns as directed on the packaging.
2. Mix the mayonnaise and gochujang together.
3. In a saucepan, fry the kimchi til slightly crispy.
4. When your hash browns are nice and baked, mix the mayo-gochjang mixture with it.
5. Top with kimchi.

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