(Egg cracking)
(Sizzling)
(Upbeat music)
- Hello and welcome back to Sortedfood.
You might remember a little time ago,
we went to a pop-up in London,
hosted by Josh and Ollie from Korean Englishman,
and Barry and I, we were fed three epic Korean toasts.
One of which used Picky Wicky's Kimchi.
So today we have teamed up with Picky Wicky,
a Korean food brand.
We've given each of our normals one tin of their kimchi,
and we're challenging them to come up
with something different, delicious
and downright creative.
Ready, boys?
- Si.
- You are in for a shock.
- I've got this.
- In that case in three, two, one, kimchi.
- Okay.
So first, sugar in a pan.
I'm making a dry caramel.
I am going to chop up a pineapple.
- So far this is already not what I would expect of kimchi.
- Think the deliciousness of fermented kimchi,
think the sweetness of caramel and pineapple
wrapped in wanton skins.
Crispy, baked, we got some delicious coconut yoghurt,
some lime, those sorts of flavours
that all go together using influences from Asia,
from France, Tarte Tatin maybe.
- It is downright creative.
It's a little bit out of the box for sure.
- I'm kicking off with the kimchi.
I'm making a kimchi tomato sauce.
Tomato paste, jalapenos,
and then our delicious Picky Wicky Kimchi.
- Now you were obviously there with me at the pop-ups.
You've already had this stuff.
- I not only had it there.
I also took a few tins home
and I've added it to pretty much everything I cook now.
If my dish involves eggs and/or cheese,
there's kimchi in it.
- Yeah, a hundred percent, or even easier
blend it through mayonnaise or a cheese sauce
to put through mac and cheese,
or even stir fried rice.
- But what is the sauce for I hear you ask.
This is the sauce for my own pizza,
a kimchi pizza.
- Pan pizza, but with a kimchi tomato base.
But why jalapenos if there's already chilli in the kimchi?
- Well, there's chilli in this kimchi,
but it's not the hottest of kimchis.
So the extra kick in this for my dish is really important.
- Interestingly, this kimchi,
because it is kind of already cooked a little bit
in the tin process.
It has that kind of sweetness of tomato anyway,
hasn't got the garlic, hasn't got the shrimp,
but adding tomato puree,
which is super rich and tangy and tomato-y,
it's kind of cool.
- So in this bowl, I've got my kimchi, a ton of kale,
undrained can of sweetcorn
and then three different flours.
Today, I'm combining street food from South Korea and India.
- Now that's a fusion I'm excited for.
And I don't even know what it is yet.
- Hameul pajeon,
Korean seafood pancake,
mixed with pakoras from India.
I'm making essentially all the flavours
that you would find from the pancake
and putting them into the shape of pakoras.
- Which are deep fried, wonderful morsels.
Love it.
- Exactly.
So it's street food from both places,
but combined it's a something delicious.
- Can fuse, not confuse.
Yes.
Spaff, not Baz
- Butter's going in
and now I just want to keep this stirring.
- So far, Mike, good caramel.
Pineapples in, tropical, caramel, buttery goodness.
I'm down for that.
Where's the kimchi going?
- Into the pineapple.
The whole tin.
I have tried to make my own kimchi before.
Sometimes you just want kimchi
because it's delicious
and you want to either use it in your cooking
or you just want to eat it.
That's what makes kind of this whole thing a no brainer
because this stuff is absolutely delicious.
- You've raised a good point.
We've got a big jar on the back there
that we've been making our own version,
but it tends to be a little bit more potent,
because it has raw garlic, sometimes some onion in it.
I don't think that would lend itself to your dessert
quite as well as the garlic free, shrimp free one
that we're using here from Picky Wicky.
- It's really delicious.
- Essentially what I'm making here's a margarita.
A kimchi pizza was a nice place to start.
But for me,
a kimchi battle isn't complete without kimchi fries.
But I would like kimchi on my pizza.
So I'm going for a char siu loaded fries
that I am going to be putting in to my kimchi pizza.
Rolling it into a gyro.
- Goodness me.
That was a few air miles you tackled there.
- Yeah.
- We travel the world in one dish.
Interesting.
So you're taking what is a pizza...
- Like I said-
- Reclassing it as a flatbread
and rolling it around loaded fries.
- Yeah.
- With some char siu...
I'm, wow.
Okay.
- The brief was creative infusion.
I've just fused everything.
- I like the fact you're the only normal
who's not blending up the kimchi.
So you also get some of that crunch
from the cabbage in the kimchi,
the same as you do from the kale and the corn.
And you kind of get all the textures going on,
- The crunch is part of the joy of kimchi.
And I think if you're blending it up,
you completely ruined it.
- Korean seafood pancake is one of those things
that I have never made,
but always kind of wanted to get to grips with.
I like the fact that you're actually taking inspiration
and then still not doing it.
- What do you mean?
- It will leave us the opportunity to do it properly,
I would love to do like
more authentic Korean foods sometime,
today is all about fusion.
- So you're complimenting me for doing it,
but not really doing it so that later we can do it.
- Look at that.
That smells incredible.
- The whole room is wafting of caramel-y pineapple-y-ness.
- This is too good.
This recipe is almost too good for me.
This has started to caramelise and soften.
I'm going four chunks of my pineapple,
a whole tin of the kimchi
and four tablespoons of my caramel sauce.
(Blender whirring)
(Laughing)
Look at his face.
What'd you think?
I know, it tastes weird.
- On its own, delicious.
But I still think it errs on the side of savoury.
- Wow.
- I think once you've added the rest of the pineapple
and with your sweet wanton skins, it might bring it back.
But even that sauce alone
would be phenomenal just with some grilled fish.
Now you've put it in with the pineapple
and the rest of the caramel
and your sweet, sesame wanton skins,
that's where it could get interesting.
I think you've taken the definition of fusion
to the extreme.
You have fused so many things here.
So you got the fermented spice of gochujang,
the sweetness of plum sauce, the garlic, the sesame.
- And of course, the tang of vinegar makes it,
the loaded fries really well-rounded with that bacon.
Stick it in a kimchi pizza with some cheese,
it is complete.
Whilst that bacon is crisping up,
I'm going to stick my frozen oven chips
into a fryer at 160
and then cook them for about eight minutes.
They're going to soak up a load of oil
and go super, super crispy.
- Now Ebbers, let's talk seafood.
Mussels, cooked.
We're not going to put the shells in,
but we are going to put the mussel meat in.
- So you want some of the crunch from the kimchi,
but not the crunch from the shells.
- Not from the mussel hells.
- Okay, got it.
- Squid and prawns.
- So one of you is going fishy.
One of you's going meaty, and one of you is going sweet.
Nice.
- Right Ebbers,
the thing is, this is very, very simple.
It's just about combining everything into the batter
and then frying the pakoras off.
I want something that's nice and sticky
and kind of blobby.
- Blobby?
- Yeah.
I think you'd find that kind of word in a recipe.
I need a blobby batter.
- So lots of more ingredients,
but all of your flavouring and seasoning there
is coming from that one portion tin of kimchi
and some soy sauce?
- Basically that's the flavour bomb.
- So I've melted some butter in the microwave,
going to add some icing sugar, for the sweetness,
and sesame seeds.
Give that a mix up.
The warm butter will dissolve the icing sugar.
What is amazing about this dish
is that you hear caramel and you think sweet, sweet, sweet.
And when you eat this, you get sweetness,
but you also get savoury
and it just plays with your brain
and you go, what is that?
I've never tasted anything like that.
And then I hope that at the end of that journey,
you go, and it was delicious.
- Yes, can never have enough garlic.
(Static beeping)
In goes my garlic.
- That is a lot of garlic.
(Coughing)
- What I would say is that the garlic is semi overpowering.
(Coughing)
Semi overpowering.
- Cantonese style meets Korean.
You've got kind of Italian pizza going on.
- Confused?
- Yeah.
But actually salivating.
- Right, I think my batter is squelchy and blobby enough.
It is going to go into a fryer,
two to three minutes, get nice crispy golden brown,
but not too brown because there's no egg yolk in there.
Batch one.
First batch dump.
They're all nice and crispy.
They're just about holding together.
You can see every element.
This is great.
I'm going to get on with batch two
and then come back and make some sauces.
Multitasking.
- You're going to have to move quick, Jay.
- Taking my wanton skins,
mix that through the buttery, sesame-ish mixture.
So here we go.
I am going to place a wanton skin into a muffin tray,
and then cover it with another one.
- Double bag.
- Different angle.
- Your jeopardy is going to come in the final few seconds,
is whether they actually come out of these muffin tins.
(Laughing)
- Thanks, Ben.
(Oil sizzling)
- Oh, yes.
- Heavily dressed lettuce.
- Basically, they are now ruined.
- Ruined?
- Well, you know what I mean?
Like as, as fries that you know.
- He's not selling this very well, is he?
- Yeah.
As fries as you know.
- What you're not looking for here
is a fluffy potato middle.
- No, I don't want fluffy,
I want pure crunch the whole way through.
- So far what I'm hearing,
is this is dirty and ruined.
I don't think you're selling it.
- Let's talk sauces.
Gochujang curry leaf mayo and a cheats barbecue sauce.
- I'm loving the fusion
as it continues in the same kind of vein.
- Three in.
- It's a wonderful colour off that now.
- Crispy bottom.
- Nice.
- Also quite stiff and hard to roll.
- Yeah, I did wonder that.
(Upbeat music)
- You got all your component part...
- Yes, yes, yes, yes.
Sticky glaze.
Oh, char siu.
- Batch two.
- I like you've got wonderful irregularity.
Some of them more kale,
some of them more corn,
they've all got seafood through them.
Yummy.
- Punchy on the garlic, curry leaves
and some sesame seeds.
- We're going to bag them up,
so that they don't touch in the oven.
Right, there we go.
They're not looking bad, are they?
- They are not looking bad at all.
- So now, these will go into the oven,
180 degrees for eight to ten minutes.
I'll keep an eye on them.
- Top your pizza with some salad.
- I feel like a single fusion of a kimchi pizza
would have been great.
A single fusion of kind of like Cantonese, char siu,
loaded fries with kimchi would have been great.
The fact you're now fusing two fused things together
into a new fusion is barmy.
- Lift your pizza up.
Keep the chips in, tuck it around.
- Tuck and roll.
Tuck and roll.
- In a bowl, goes our curry leaves,
our sesame seeds, our garlic.
- Big, bold flavours.
- Would you expect anything else from me?
- No.
(Metal clanging)
- Let's get mayonnaise into the mayonnaise.
- I think your recipe has the most ingredients going on.
But in theory, it's one of the simplest.
You're just mixing two sauces and making one batter
and frying it off.
- You love to downplay what we're doing, don't you?
You love to downplay.
- You've literally stirred some things in a bowl
and dropped it into oil.
- Says the chef, standing on the side
with his hands in his pockets.
- Yes.
- Right?
- Literally stood here, salivating waiting to try all these.
- Well maybe I won't give it to you.
- I've actually got quite a lot of pineapple left.
So I'm going to riff it.
- I quite like that approach to adapting,
the recipe calls for one pineapple,
not all pineapples are the same size.
If you've got a particularly big one and some left over,
chop it through what's left.
- And in the meantime,
I'm going to zest some lime
and squeeze some lime juice into some coconut yoghurt
to offset all of this tang.
- Cheats barbecue sauce, ketchup, all spice, soy sauce,
sesame seeds, spaffed.
And what have you got,
that slightly Japanese style barbecue sauce.
Kind of thing you might find on an okonomiyaki.
- Careful spread, rather than an aggressive splotch.
- Last 60 seconds.
(Chopping)
Alright, come on then, get them on a plate.
(Tense music)
- Nice.
- You have to throw them on a plate.
Last 35 seconds.
- They're going, they're going, they're going.
Fortunately, I literally am throwing them on a plate.
- It's looking good.
Less is more, last few seconds.
- Cut it in half?
- I don't know, eight seconds.
- Cut it in half.
- Three, two, one, stop.
Oh, sesame splash.
It's definitely a different twist on kimchi.
Let's get them into the sexies.
(Upbeat funky music)
O M G, we've gone all over the world
to fuse three dishes together.
And it's lucky size isn't everything,
because we're generally on a downward slope down to dessert.
- Is that a backhanded compliment, I can't tell anymore?
(Laughing)
- Straight off, a feast everyone would just dig into.
It is very much street food, finger food.
Let's have a taste.
- Cheers guys.
- Cheers.
- Very excited for this.
- I'm confused.
- I think you've got the texture spot on.
Not just the crispy batter, crispy kale,
but also the bounce of seafood and sweetcorn.
- I'm still not sure what I've just eaten,
but it was lovely.
- As a fusion of two ideas, it's simple enough,
but clever enough that it works.
- I agree.
- Shut up.
(Laughing)
- This one.
- What's that noise for?
- Cheers.
- Waves.
It takes you all over.
- It takes you all over the world.
- And this is the one I'm most intrigued by
and most confused by.
Cheers.
- Cheers.
- I've eaten it and I still don't know what it is.
- It's pineapple that's still got a bite,
but it's sticky and caramel-y,
and now spicy and kimchi-y.
And I didn't think that was something
I ever needed in my life,
but it's really, really tasty.
- I'm really enjoying it.
- It's really, really clever.
- That confused me in the best possible way.
- Oh good!
- My least favourite today.
Not my loser, but my least favourite,
- I hate that phrase.
- Such a dad move.
- Is that one.
There's just so much going on and it all does work
and it all works together,
but it almost confuses itself.
You tried to out spaff, spaff.
- Which is I have to have a first place.
So my winner is that one.
It's just crazy.
The caramelised pineapple in kimchi.
It shouldn't work,
but it absolutely does.
That is delicious.
- Yeah.
- We lost to a kimchi dessert.
- That's the plate I want to dig into the most with friends.
That is a late night naughty thing,
but perhaps a step too far.
(laughing)
That is different, delicious and downright creative.
- Well done, Mike.
- Well over to you guys.
Do you agree with Ebbers?
Oh, you do.
Well in that case, comment down below
"I agree with Ebbers".
- Also let us know what you would use kimchi for at home.
- And a massive thank you to Picky Wicky
for giving us the freedom to play around
and make some authentically sorted dishes.
- Yeah, yeah, yeah, yeah.
- Yeah.
- Our own brand of...
- Exactly.
(Static beeping)
- Straight off a feast, everyone kind of dick in.
- Oh, dick in.
(Laughing)
- Enough about your weekend.