Now I have to profess now that I’ve had to change my whole outlook on vegan food, Considering it to be boring and bland!
This fantastic recipe will totally change your thoughts on this, so many amazing flavours going on, some of the processes do take a little time and effort, but, well worth it, you can of course buy vegan kimchi online, I’m not against this in the slightest, but it’s great to have a go at your own.
You can now find tinned Jack Fruit in various supermarkets, so making life a little easier,
My opinion on Jack Fruit is, that, without some added flavour, it is quite bland, but it has a fantastic “ pulled pork “ consistency once finished
see what you think, happy cooking
For the Kimchi
1 large head napa cabbage, cored and separated into individual leaves 1 small daikon radish 8 Spring onion, greens roughly chopped, keep whites separate Maldon salt 8 cloves garlic One 2-inch knob ginger, peeled 70g Korean chili powder (kochukaru) 2 tablespoons white or red miso paste 1 tablespoon sugar
Method for the Kimchi
Place cabbage leaves, daikon, and spring onion greens in a large bowl and sprinkle with 2 tablespoons Maldon salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour. 2. Meanwhile, combine spring onion whites, garlic, ginger, chili powder, miso paste, and sugar in the bowl of a food processor. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary. 3. Once cabbage is wilted, add chili mixture and turn with a spoon to coat. Add 250ml of water to mixture. Taste liquid and add more salt as necessary. Pack kimchi into sterile jars, pressing down firmly to pack tightly and make sure there are no air pocket, Cover the kimchi with its liquid. 4. Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating. Your Kimchi will last for up to 1 month after opening. Alternatively, place directly in fridge after packing.
For the Jack Fruit
1 tbsp vegetable oil 1 red onion, finely chopped 1 tsp ground cinnamon 1 tsp cumin seeds 2 tsp smoked paprika 2 tsp chipotle Tabasco 1 tbsp apple cider vinegar 4 tbsp BBQ sauce 200g can chopped tomato 2 x 400g cans young jackfruit in salted water
Method for the BBQ Jack Fruit
Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins.
Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins.
Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water.
Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.
For the fried rice
Splash of soy sauce
1 teaspoon of kochukaru chilli
(“An essential ingredient in Korean cuisine, Kochukaru is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, Kochukaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting”)
6 Spring onions sliced into rounds
2 garlic cloves crushed
2 tablespoons of kimchi
handful of bean sprouts
handful of peanuts
400g of cooked rice
Method for the rice
Combine the soy sauce and kochukaru chilli into a paste in a small bowl. 2.
Heat 1 tsp of the oil in a frying pan and briefly fry the spring onions and garlic until they begin to sizzle. Add the kimchi and fry, stirring for a further 3 minutes, Tip in the rice and beansprouts and fry for 1-2 minutes until very hot. Stir in the chilli mixture and peanuts and mix well.
Mix 2 teaspoons of Kochukaru chilli with 200ml of vegan mayonnaise until well combined 4.
Divide the rice onto 4 warm serving plates, Spoon the bbq Jack Fruit alongside, Sprinkle with extra peanuts and spring onion, Top the rice with the Kochukaru Spiced Mayonnaise and serve.