Korean-style Dipping Strips with fried egg, doenjang salt and kimchi foam

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Servings 10 persons
Korean-style Dipping Strips


Dipping Strips

Fried egg

10 eggs

Kimchi espuma

  • 200 g kimchi, in a jar
  • 2 dl vegetable stock
  • 1 dl double cream (for cooking)
  • 1 tbsp Sriracha
  • 25 g pro-foam, warm

Doenjang salt

  • 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.

  1. First make the doenjang salt. Thinly spread the doenjang paste out over baking trays covered with a silicone mat.
  2. Place them in the drying oven or conventional oven at about 70°C for 12 hours.
  3. Finely grind the dehydrated doenjang using a coffee grinder or kitchen processor and store in an airtight container.
  4. Next is the kimchi espuma or foam. Cut your kimchi into pieces and cook them in the vegetable stock along with the cream.
  5. Simmer gently for about 10 minutes and puree with a stick blender.
  6. Pour it all through a soup and stock strainer and season to taste with the Sriracha and salt.
  7. Mix in the Pro-espuma and strain into a half-litre siphon.
  8. Put the top on the siphon and use 1 charger. Shake it well and serve warm or cold as desired.



  1. Cook the fried eggs using an egg frying ring. Keep the yolk soft.
  2. Deep fry the Dipping Strips at 175°C for about 3 minutes.
  3. Pile the Dipping Strips and the fried eggs up into a kind of bird’s nest.
  4. Finish with a generous amount of the kimchi espuma. Guests can use either the egg or the espuma as a dip.
  5. Sprinkle lavishly with the doenjang salt and the spring onions.