Food Recipe

Kimchi and Parmesan Waffles Recipe

Kimchi and Parmesan Waffles Recipe

What do your friends do when they go overseas? Perhaps give you a small souvenir upon their return? Well, mine gives me food…BEFORE they leave for the holiday. Yep, our circle of friends are very useful for clearing fridges and cupboards, as well as providing willing guinea pigs for all types of crazy recipe testing.

Because foodie friends are the best.

As a result, I found myself staring at an open carton of buttermilk, tubs of homemade kimchi, and cheese that had to get used up. You may think, “kimchi pancakes?”, but I challenge you, CHALLENGE YOU to follow me on this journey of something more…kimchi and parmesan WAFFLES.

..Also because I had borrowed a waffle iron to play with. Can you blame me?

Kimchi and Parmesan Waffles
Yields 4
What do you do when you have leftover buttermilk and kimchi to get rid of? Why, make waffles of course! These waffles are a great take on the popular kimchi pancake - they never get particularly crispy, but the grated parmesan gives you fantastic pockets of texture.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 3/4 cup plain flour
  2. 1/4 cup corn starch
  3. 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 cup buttermilk*
  6. 1/2 cup kimchi liquid**
  7. 1 cup kimchi, chopped
  8. 6 tbsp melted butter
  9. 1 egg, beaten
  10. 1 cup grated parmesan
  11. Pinch of salt
  12. Butter, to serve.
Instructions
  1. Mix the salt, flour, corn starch, baking powder and baking soda in a bowl. Make a well in the centre.
  2. In a separate bowl or jug, mix the melted butter, egg, butter milk and kimchi liquid together.
  3. Pour into the dry ingredients and mix gently till just combined. Lumps are okay, just do not over mix.
  4. Fold in chopped kimchi and parmesan.
  5. Heat and oil your waffle iron.
  6. Pour in just enough waffle mixture to cover 3/4 of the iron and cook according to your iron's instructions. The mixture expands A LOT.
  7. Serve warm with butter.
Notes
  1. *You can substitute buttermilk with milk, if needed.
  2. **This is the liquid that the kimchi sits in. Simply drain off what's needed and add to the batter for extra flavour!
  3. ***If you find yourself waffle iron-less, not to fear! Simply fry this off in a pan instead and you'll have yourself a great savoury pancake!
Tea For Tammi http://teafortammi.com/

Just by the way, if you don’t have a waffle iron, it’s okay to. I, also have to figure out something to do when I give this one back. This recipe also works with a frypan, if you’re that way inclined. Just remember to get your pan nice and hot, and add a little oil (or butter!) to give you some crisp.

Oh and for bonus points, melt more cheese over the top. Go on, I won’t judge you.

What do you like to do with your leftover kimchi? I’d love to know what you think of this Kimchi and Parmesan Waffles Recipe, so please leave a comment below! =)

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1 Comment

  • Reply Christine @ Cooking Crusade January 27, 2016 at 10:27 pm

    Noiiiice. Mmm kim chi juice. Gives me wings.

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