(upbeat music)
- Hi my name is Maddy, I go by Cafe Maddy
on TikTok and Instagram.
I love to cook and share recipes.
Today I wanna share with you some recipes
you can try using Kimchi.
I'll be showing you three recipes
that are very, very unconventional.
Kimchi is typically served as a side dish
to other entrees, but it can also be used
in stews, it can be used as a topping for noodles,
for rice, so it's very versatile.
The first recipe I'll be sharing with you
is Kimchi grilled cheese.
The first time I had it was actually in Amsterdam
when I was traveling.
I tried to recreate it at home
and it came out wonderfully, so every time
I make grilled cheese, I never leave out the Kimchi.
So I'm going to shred some sharp cheddar cheese.
I also have American cheese on the side,
but you can really use any kind of cheese
that will melt on your toast!
Also I like to cut up the Kimchi with scissors
in a bowl because if you cut up Kimchi
on a cutting board, it will stain your cutting board.
I'm also buttering both sides of my bread.
To get started, on a heated pan,
I'm gonna put some olive oil.
I like to cook my Kimchi first on the pan
before putting it in the grilled cheese
because frying the Kimchi will bring out
the garlicky flavors even more.
I also like to add sugar to the Kimchi when cooking it
because it'll balance out the sour taste of the Kimchi.
When Kimchi is cooked, set it aside
and then on a heated pan, I'm gonna place
the buttered toast.
I toast both sides of the bread
because I like the crispy and crunchy texture
in the grilled cheese, plus,
the toasted side of the bread
will help melt the cheese even more.
I'm adding the American cheese on one
and the cheddar cheese on the other one.
Then I'm adding the cooked Kimchi,
add a little bit more cheese on top
because there's no such thing as too much cheese.
Now that my cheese is all melted,
I'm putting it together.
Let it cook for a couple more minutes
to let the cheese melt and fuse.
This looks about done, so I'm just gonna
take it off the heat,
cut it in half and you're ready to eat!
(crunch)
So good!
(laughs)
So I feel like the Kimchi
is a nice spice to the cheese.
It definitely cuts through the fattiness of the cheese,
makes me nostalgic of traveling,
trying new things, discovering my own culture
in different places and then bringing it back home.
I'm never going back to regular grilled cheese
but if you're more in a snacking mood,
the next recipe is just for you.
Now I'll show you how to make a Kimchi Spam egg scramble.
This is a very nostalgic dish for me
because it's something my dad used to make
for me and my sister when we were very little.
I like to cut my Spam up into small cubes
so that they crisp up nice and evenly.
I'm adding three eggs into a bowl
and beating them until combined.
On a heated pan, I'm adding some oil
and then adding the Spam
and letting it cook three to four minutes
or until they're crispy on all sides.
I'm lowering the heat to medium to low
and then I add the Kimchi.
Let the Kimchi cook for about two to three minutes
until it's fragrant.
Once the Kimchi is cooked,
push everything to the side of the pan,
add some butter, and then add the eggs.
I like to cook my eggs on low heat
and very slow so that they become creamy
and custardy.
Once the eggs are scrambled,
mix it all together
and I like to serve it over rice
with a little bit of Furikake.
So this is always like a comfort food.
It's so good.
Eggs are soft, the Spam is salty
and then the Kimchi gives it a little kick.
I can really eat this any time of day
and it really reminds me of my childhood.
So this was a really simple and easy recipe
but if you really wanna surprise someone,
stick around for the last one.
Our last dish is creamy Kimchi bacon spaghetti.
I know it can sound a little weird,
that's what I thought when I found out about it
through my college roommate.
I thought it was really odd until I tried it
and it blew my mind
so this is definitely a game changer for you guys
and I'm so excited to share this recipe!
I cut up some bacon,
I'm mincing the shallots and grating the garlic.
At this point, I'm ready to start cooking.
I'm boiling my spaghetti in salted water
and then straining it with a little bit
of pasta water saved on the side.
On a pan of medium to high heat,
I'm cooking my bacon until crispy.
This should take about five to seven minutes.
Now discard all but one tablespoon
of the rendered bacon fat
and then reduce the heat to medium
and add the shallots to the pan.
I'm cooking the shallots until softened,
about three to five minutes
and I'm adding garlic and Kimchi
and sautéing it until fragrant, about two minutes.
Once that's done, I'm adding butter and heavy cream.
Season with salt and bring to a low simmer.
Once the sauce is bubbling,
I'm adding the pasta and tossing it
to combine everything.
I'm slowing adding the Parmesan cheese
little at a time, and I'm stirring constantly
so the mixture is creamy and nice.
My sauce got a little bit too thick
so I added some pasta water to thin it out
and make it creamier.
And finally, I'm adding my bacon back to my pasta.
To serve, I'm topping it with even more bacon
and some scallions.
I think this is my favorite from today.
I know I ate a lot of Kimchi today
but I can definitely keep eating this.
It's a very surprisingly balanced taste,
so the creaminess really balances out
with the sharpness of the Kimchi.
So those were the three recipes using Kimchi
in surprising ways.
I hope you guys enjoyed it!
We have the Kimchi grilled cheese,
a perfect twist to your normal grilled cheese,
and then we have the Kimchi Spam and egg scramble,
a perfect late night snack,
and then last but not least we have
the creamy Kimchi bacon spaghetti,
which is definitely a show stopper pasta dish
you never knew you needed.
I'd love to see how you guys use Kimchi
in your own creative ways,
let me know in the comments below.
You can follow me @cafemaddy on TikTok
or Instagram and until then,
I hope you try out the recipes and enjoy!
(upbeat hip hop music)