Learn how to make brown butter caramelized kimchi! Spicy, tangy, subtly sweet, with deep nutty notes. Serve with sandwiches, bagels, toast, pasta, dips, soups and more!
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Brown Butter Caramelized Kimchi
- Total Time: 15 minutes
- Yield: 1 cup 1x
Description
Learn how to make brown butter caramelized kimchi! Spicy, tangy, subtly sweet, with deep nutty notes. Serve with sandwiches, bagels, toast, pasta, dips, soups and more!
Ingredients
- 1 1/2 cup kimchi (250g)
- 2 tbsp (30 g) butter (I used Miyoko’s butter)
- 2–3 tbsp (24 – 36 g) dark brown or maple sugar
Optional:
- 2 tsp (10 ml) mirin
- 1 – 2 tsp (5 – 10 ml) sesame oil
- 1 – 2 tsp (5 – 10 ml) soy sauce
- 1 tsp (5 ml) gochujang
Instructions
- Over medium heat add the butter and let it melt. Continue to swirl until it smells toasty and nutty, and colour is lightly browned (2-3 minutes).
- Once browned, reduce heat to low and add the kimchi and sugar (plus other optionals if adding), and cook until caramelized and jammy. Turn off head, remove from stove and place in another bowl.
- Use immediently or store in an air tight container in the fridge for up to 10 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
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Made this and added it on some leftover rice and veggies for a quick dinner. It was so fast, easy and soo delicious.
★★★★★
A quick and delicious side dish – It’s great on a bowl of rice too and a very satisfying meal if your fridge is running empty 🙂
★★★★★
Simple and delicious, it’s a magic touch to include in every dish you or just by itself.
Brown butter makes everything special ✨
★★★★★
I made this for Lisa’s Caramelised Kimchi Bagel recipe and it’s now my fave go-to bagel it was unbelievably tasty! And super easy to follow the recipe and make!
★★★★★
I made this and mixed tofutti cream cheese with green onions and Lisa’s chili crisp and oof 😮💨 Lisa’s recipes always slap!!! A must try!
★★★★★