Korean-style Dipping Strips with fried egg, doenjang salt and kimchi foam
- 200 g kimchi, in a jar
- 2 dl vegetable stock
- 1 dl double cream (for cooking)
- 1 tbsp Sriracha
- 25 g pro-foam, warm
- 100 g doenjang soybean paste
- 1 tbsp salt
- 10 spring onions
Inspired by Bibimbap, the classic rice dish with lots of veggies and egg that’s taking menus by storm all over the world, these Korean style Dipping strips are a great high-quality street food option. We make Kimchi, the Korean fermented cabbage, more appealing by working it into a super airy foam. And we’re also turning doenjang, the Korean version of miso, into a salt for a hearty touch.
- First make the doenjang salt. Thinly spread the doenjang paste out over baking trays covered with a silicone mat.
- Place them in the drying oven or conventional oven at about 70°C for 12 hours.
- Finely grind the dehydrated doenjang using a coffee grinder or kitchen processor and store in an airtight container.
- Next is the kimchi espuma or foam. Cut your kimchi into pieces and cook them in the vegetable stock along with the cream.
- Simmer gently for about 10 minutes and puree with a stick blender.
- Pour it all through a soup and stock strainer and season to taste with the Sriracha and salt.
- Mix in the Pro-espuma and strain into a half-litre siphon.
- Put the top on the siphon and use 1 charger. Shake it well and serve warm or cold as desired.
- Cook the fried eggs using an egg frying ring. Keep the yolk soft.
- Deep fry the Dipping Strips at 175°C for about 3 minutes.
- Pile the Dipping Strips and the fried eggs up into a kind of bird’s nest.
- Finish with a generous amount of the kimchi espuma. Guests can use either the egg or the espuma as a dip.
- Sprinkle lavishly with the doenjang salt and the spring onions.