Mini Meat Patties with Kimchi

I have always wanted to introduce kimchi into our child's diet.  One of the main reasons is the well-known nutritional value of kimchi where it's rich in probiotics, low calorie, high fibre many more.

Looking at the red colour kimchi, my boy would run away screaming "spicy!!!" =.=" which had failed our many attempts trying to get him to eat some kimchi.  I tried to hide the kimchi in some of my dishes but to our surprise he still can taste it and spit out....what a sensitive toungue he has!!??  Finally, my husband suggested to wash away the spicy red sauce from kimchi and include it as an ingredients may be in a meat patties.  I was told that this is quite a common baby step to encourage young children to eat kimchi in korean household....So, there I tried and my boy loves it! I am a happy mum! haha ;)

This recipe is quite easy to make, not only children will like it, adults will too.  You can make a batch of the patties and keep them frozen for 2 weeks and they still taste yummy!  These meat patties are great for burgers, or with gravy like sweet and sour meat dish or even with teriyaki sauce. Try them out today!

Serving size: about 15 patties

Ingredients:
400g Chicken breast meat (minced)
1/2 cup kimchi (washed & minced)
1&1/2 hard tofu
Half medium size carrot (minced)
1 stalk spring onion (chopped)
1& 1/2 tbsp minced garlic
1/2 cup bread crumbs
1 egg
2 tbsp sesame oil
Pinch of salt
Pinch of black pepper (optional)
some oil for frying

Step by step photos:

 

 

 

1. Prepareall the ingredients - chicken breast meat, kimchi, hard tofu, carrot, spring onion, garlic, bread crumbs, and egg in a big bowl.  Drizzle sesame oil and add in salt and pepper (I omitted pepper in this recipe).
2. Mix well.
3. Shape into desire size and place them on a tray.  *Place the tray of patties in the freezer if you wish to keep for later.  After the patties are frozen, move them into zipper bags or containers.  Best consume within 2 weeks.
4. Prepare a pan with oil, heat the pan on medium high fire.
5. When the pan and oil is hot, turn the fire to medium low and add in the meat patties (*the meat patties contain bread crumbs which will esily turn brown, therefore it's best to pan fry using medium low heat).
6. Fry each side about 5-8 minutes (*depends on the size and the thickness of the meat patties).
7. Take out from the frying pan and serve. 

**You can use any type of meat for this recipe.

Bungeoppang (Fish-shaped bread with red bean filling)

Bungeoppang, a must have street snack in Korea especially during cold winter.  It's like one type of pancake/waffle (It's also similar to Japanese Taiyaki) with red bean paste filling in fish (crucian carp) shape.  The hot sweet red bean filling warms up our tummies which is why we love to have this during winter.

There are many different recipes nowadays with some modification done to the ingredients.  I was told that by adding butter and milk in the recipes are the modified version where you get fluffier and buttery milky bread smell compare to the authentic recipe where water is used instead.

I had tried both recipes and my husband likes the modified version where I actually adapted from a waffle recipe >.< 

Today, I will share both recipes... hope you will like them too!!  ^^

 

 

 

Recipe 1: Serving size: 6 bungeoppang

Ingredients:
3/4 cup all purpose flour
1/4 cup glutinous rice flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1 small size egg
1 cup water
Pinch of salt
Red bean paste
Some oil for coating the pan

1.  Combine all purpose flour, glutinous rice flour, baking soda, baking powder, sugar and salt in a bowl. Add egg and water.  Mix well.
2.  Sieve the mixture through a strainer to get a silky batter without any lumps.
3.  Heat up bungeoppang pan.
4.  Turn the heat to low, open the pan and oil the pan.
5.  Pour the batter into one side of the fish mold until it’s ⅓ full  (Use a cup with pour spout will ease the pouring with less mess).
6.  Add 1 tablespoon of red bean paste to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.
7.  Close the pan and cook for about 3 minutes.
8.  Flip the pan and cook (the other side of the pan) for another 3 minutes.
9.  Open the pan and check if the bungeoppang is cook.
10.  Continue to flip/check every 30 seconds until the bungeoppang is crispy golden brown.
11.  Take out from the pan, cool down on cooling rack and serve immediately.

Recipe 2: Serving size: 6-8 bungeoppang
(Adapted from www.msmummylicious.asia - Bayers Belgian Waffle Maker's Manual)

Ingredients:
3/4 cup all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
Pinch of baking soda
1/2 tsp salt
2 eggs, separated egg white and egg yolk
1 Tbsp castor sugar
200ml milk
1/2 tsp vanilla extract
50g unsalted butter (melted)

1.  Sift all-purpose flour, cornstarch, baking powder and baking soda in a bowl. Add in salt and set aside.
2. Whisk egg yolks, milk and vanilla extract till combined in another bowl. Add the flour mixture in and stir well.  Sieve the mixture through a strainer to get a silky batter without lumps.  Stir in melted butter.
3. Whisk egg whites until soft peak (I used stand mixer). Gradually add in sugar and continue to beat until stiff peak. Fold in the egg whites to the batter (step 2) until combined.
4. Heat up bungeoppang pan.
5.  Turn the heat to low, open the pan and oil it.
6.  Pour the batter into one side of the fish mold until it's 1/3 full.  Add 1 tablespoon of red bean paste to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.
7.  Close the pan and cook for about 3 minutes.
8.  Flip the pan and cook (the other side of the pan) for another 3 minutes.
9.  Open the pan and check if the bungeoppang is cook.
10.  Continue to flip/check every 30 seconds until the bungeoppang is crispy golden brown.
11.  Take out from the pan, cool down on cooling rack and serve immediately.

**I had some left-over bungeoppang and kept in fridge, reheated the next day in oven (180 degree celcious, 6~8 minutes) and it still taste yummy and crispy on the outside! Have a try~ :)