Caramelized Kimchi & Sriracha Stir-fry Ramen with Char Siu Aubergine

The other day I was so busy with meetings that I didn’t have time to have lunch. So I quickly stopped by my Asian store on my way home to grab an instant ramen soup. They sold some with with kimchi so I thought of making something similar but in stir-fry form. I love Chinese BBQ pork but I wanted to make a vegetarian version of it, so I made it with aubergine instead. I caramelized the kimchi for extra depth of flavor and added some sriracha for some heat.

This recipe serves 2.

Ingredients:

For the aubergines:

2 medium aubergines, chopped into small cubes

1/4 cup of char siu sauce (Chinese bbq sauce)

2 tablespoons of soy sauce

2 tablespoon of sesame oil

1 teaspoon of Chinese five spice powder

1 tablespoon of white vinegar

For the ramen:

2 tablespoons of sesame oil

½ a red onion, finely chopped

1/2 cup of kimchi, finely chopped

2 tablespoons of finely chopped ginger

2 cloves of garlic, minced

2 tablespoons of hoisin

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of sriracha (or more to taste)

Extras:

300grs of ramen noodles

2 eggs

Sesame seeds

Chopped chives

 

For the Char siu aubergine: Mix the chopped aubergine with the char siu sauce, soy sauce, sesame oil, Chinese five spice powder and vinegar. Place it on a large pan (preferably non-stick pan) over medium heat. Cook for about 14 minutes. Stirring from time to time. You want it to caramelize, so flatten it with a spatula to get them in a single layer. This way they will get nicely browned. Set it aside.

For the 7 minute eggs: Place the eggs in a saucepan over medium heat and add boiling water. Boil them for 7 minutes. Remove the shells and slice them in half.

For the ramen: Place the sesame oil, onion, kimchi and ginger in a large pan over medium-low heat. Let it caramelize for about 6 minutes, stir constantly so it doesn’t burn. Then add the garlic cloves and stir-fry for another minute. Remove it from the heat.

Boil the ramen noodles as instructed on the package. Drain them.

Once the noodles are cooked; add the hoisin, soy sauce, oyster sauce and sriracha to the pan with the kimchi. Mix well over medium heat. Then add the noodles and mix until they are coated in the sauce.

Serve the ramen with the char siu aubergine and soft boiled egg. Sprinkle some chives and sesame seeds.

I also served them with some pickled daikon that I made the night before (I juts pickled it in white vinegar with salt, sugar and chopped chili).

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Kimchi Loaded Hasselback Potatoes

Today is the first workday in weeks that I finally have our place all to myself. I could finally catch up on my own work which makes me super happy. The construction has finally ended and now we only need to work on minor details. Can’t wait to show you more once it is finished. I am also very excited about a  mini trip we are doing soon.

Going back to the recipe, I caramelized onions with kimchi and Gochujang paste to make the red sauce. Then added some shredded cheese, sriracha sour cream for a bit more extra heat and freshness. And finally some chives. Slicing the potatoes this way makes the edges quite crispy. A very easy and cheap party appetizer.

This recipe is for 1 kilo of potatoes.

Ingredients:

For the potatoes:

1 kilo of russet potatoes, I used medium-small potatoes

Olive oil for brushing the potatoes

Pinch of salt

For the caramelized kimchi and onion sauce:

1 medium red onion, thinly sliced

1 1/2 tablespoons of olive oil

Pinch of salt

Pinch of garlic powder

½ cup of kimchi

1 teaspoon of Gochujang paste

1 tablespoon of ginger syrup (if you can find it, you can use honey with a teaspoon of minced ginger)

For the Sriracha sour cream:

125grs of sour cream

1 tabelspoon of sriracha

Juice of half a lime

Pinch of salt

For the extra toppings:

½ a cup of shredded cheese (I used Gouda but you can also use cheddar)

Chopped chives

 

Preheat your oven to 200C/390F. Line your baking tray with parchment paper.

Scrub, wash and dry the potatoes.

To make it a bit easier on yourself, place the potato on your cutting board in between the handles of two wooden spoons (you can also use chopsticks). This will help prevent that your knife cuts all the way through the potato. Just be patient and go slow as you slice each potato as thin as you can, without going all the way through. Repeat for all the potatoes.

Carefully place them on the prepared baking tray. Brush them with olive oil and sprinkle with some salt.

Bake them for 30 minutes. Then brush them with olive oil again and finish baking for 30 minutes. You can pinch the biggest potato in the middle to check if it is cooked or not. Keep the oven on afterwards.

While the potatoes are baking, start making the kimchi and onion sauce. Pour 1 tablespoon of olive oil in a pan over low heat. Once the oil is hot, add the sliced onion. Add a pinch of salt and garlic powder. Cook for about 6 min, while stirring from time to time.

Then add the kimchi, Gochujang paste, ginger syrup and a pinch of salt. Cook for about 3 minutes to caramelize the kimchi. Blend it until it becomes a paste. Set it aside.

To make the sriracha sour cream, mix all of the ingredients in a bowl. Keep it in the fridge covered until ready to serve.

Using a spoon, spread some of the kimchi on top of each roasted potato. I used about 1 teaspoon per potato. A bit more for the bigger ones. Then sprinkle the shredded cheese over the kimchi layer.

Return the potatoes to the oven and bake them until the cheese has melted. About 5 minutes, check so that it doesn’t burn.

Drizzle some of the sriracha sour cream on top of each potato. Sprinkle some chives. Serve straight away and enjoy!

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