Recipe: Kimchi Halloumi Burgers

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Ever have a meal out so delicious that you wish you could recreate it at home? That’s what happened with me and a certain kimchi halloumi burger I tried back in February. In an effort to satisfy my cravings for this delicious sandwich whilst keeping my bank account and training programme happy, I decided to try my hand at making it at home- to, if I may say so, delectable success.

Kimchi is a traditional Korean dish that has gained considerable popularity in the UK recently. It’s made of pickled vegetables and is simultaneously sweet, savoury, and spicy. Kimchi makes a great alternative topping for any burger, but makes for an especially fresh and alluring dish when paired together with the cheesy saltiness of halloumi.

You can buy jarred kimchi, but it’s also easy to make yourself. It requires a trip to a Korean or Asian supermarket and some time to prepare, but it’s well worth it. Put together a batch about a week in advance and whet your appetite for one of the best sandwiches you’ll have this summer.

Kimchi

1 napa cabbage
120g salt
300ml cold water, plus more as needed
230g daikon radish, peeled and cut into 6cm matchsticks
4 medium spring onions, cut into 3cm pieces
80g Korean red pepper powder
60ml fish sauce
40g (about 4 tbsp) minced ginger
1 tbsp minced garlic
2 tsp Korean salted shrimp, minced
1½ tsp granulated sugar

Cut the cabbage in half lengthwise, then crosswise into pieces about 6cm square in size. Place in a large bowl, sprinkle with the salt, and toss until the cabbage is fully coated. Add enough cold water to just cover, making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature for between 12 and 24 hours.

After the cabbage has soaked, drain it fully and rinse with cold water. Gently squeeze out the excess liquid, transfer to a medium bowl, and set aside. Place the remaining ingredients in a large bowl and stir together. Add the cabbage and stir until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-liter glass jar and tightly seal the tight. Let sit in a cool, dark place for 24 hours. The mixture may bubble, so open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Kimchi is best after about a week and can be refrigerated for up to one month.

Kimchi Halloumi Burgers

1 tbsp olive oil
250g halloumi, cut into slices
3 heaped spoonfuls of kimchi (or more or less to taste)
Light mayo, to taste (optional)
4 burger buns, cut in half and lightly toasted (we like brioche)

Add the olive oil to a skillet pan and fry the halloumi until golden brown. Spread the mayo on the bottom buns and layer slices of halloumi onto each buns. Spoon the kimchi on halloumi, adding as much as you’d like (to taste). Finish with the top bun and serve with a side salad. Makes 4 burgers.

Kimchi recipe adapted from Christine Gallary on Chow.com.

Erin Walters, Sportsister
The Women’s Sport Magazine

Photo credits: Chow.com, Donna Hay

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