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Healthy And Protein-packed Kimchi Loaf

Healthy And Protein-packed Kimchi Loaf
Healthy And Protein-packed Kimchi Loaf
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryNon-Veg,Contains Egg
  • Cuisine TypeAsian, Bakery, Cafe, Fusion, Homestyle Cooking, Ko
  • Good for breakfast , Brunch , Snacks
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About this Recipe

An amazing savory loaf - Healthy And Protein-Packed Kimchi Loaf. This sumptuous loaf is so simple but filled with amazing ingredients. This Healthy And Protein-Packed Kimchi Loaf is a wonderful way to devour the tasty kimchi. My version of kimchi is simple and easy to prepare. This savory loaf uses a mix of healthy Sorghum Flour [jowar flour], Wheat Flour and a fantastic protein rich Super Seven Bean Mix - a mixture of beans like rajma, desi chana, kabuli chana, soyabean, white beans, whole tuvar, whole urad etc.

Ingredients & Quantity
  • Ingredients For Easy Home-made Kimchi
  • 1 head Medium chinese cabbage/ napa cabbage
  • 1/4 cup Sea salt [if using regular table salt, please use lesser]
  • 3 to 4 cups Water
  • 1 tablespoon Grated garlic
  • 1 teaspoon Grated ginger
  • 1 teaspoon Cane sugar [you can use any sugar - regular white sugar etc.]
  • 2 tablespoons Fish sauce [refer notes]
  • 1 to 5 tablespoons Korean red pepper flakes (gochugaru) [I used regular chili flakes available in my pantry]
  • 4 Spring onions/ scallions, trimmed and cut into pieces [cut into 1 inch pieces]
  • Ingredients For Kimchi Loaf
  • 1/4 cup Sorghum flour/ jowar atta
  • 1/4 cup Ground bean mix [refer notes]
  • 1/2 cup Whole wheat flour
  • 1/2 cup Grated cheese [any cheese like cheddar etc.]
  • 1/2 teaspoon Baking powder
  • 1 handful Roughly chopped pistachios [small handfull]
  • 1/2 cup Kimchi
  • 2 Eggs
  • 75 ml Refined oil [any neutral oil works, sunflower, olive etc.]
  • 2 to 2.5 tablespoons Yoghurt
  • 50 ml Milk
  • Freshly milled Black Pepper (as per spice tolerance)
  • Salt, to taste[Adding salt is optional. Do a taste test and add only if necessary]
How to cook?
  1. Preparation Of Easy Home-made Kimchi
  2. Healthy And Protein-packed Kimchi Loaf
  3. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  4. Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Then add water to cover the cabbage. Let stand for 1 to 2 hours.
  5. Rinse the cabbage under cold water 3 to 4 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside.
  6. In the meanwhile, combine the garlic, ginger, sugar, and fish sauce [refer notes] in a small bowl and mix to form a smooth paste. Mix in the chili flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy.
  7. (I used about 2 to 2.5 tablespoons).
  8. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the spring onions, and prepared chili paste.
  9. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. [You could use gloves while doing this step. The gloves are optional of course but recommended to protect your hands from stings, stains, and smells]
  10. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace.
  11. Seal the jar with the lid. I used the freshly prepared kimchi as soon as it was prepared, because I'm not a great of the very fermented flavor that comes as it cures/ sits.
  12. For those of you who like the fermented flavor:
  13. Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  14. Check the kimchi once everyday, pressing down on the veggies with a clean finger or spoon to keep it immersed in the brine.
  15. [This also releases gases produced during fermentation.] Do a taste test at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
  16. Preparation Of Healthy And Protein-Packed Kimchi Loaf
  17. Preheat the oven to 180 Degree C/350 Degree F. Grease and line a loaf tin with grease-proof paper.
  18. In a bowl, mix together the flours, ground bean mix, baking powder, grated cheese, a pinch of salt and pistachios. [Be careful while adding salt. Because the loaf contains fish sauce from the kimchi and cheese which already have enough salt]
  19. In a separate bowl, whisk the eggs until fluffy and pale in color. Gradually whisk in the oil, milk and yoghurt. Season with the black pepper.
  20. Gently fold the flour mixture into the whisked egg mixture.
  21. Now add 1/2 cup kimchi and fold into the mixture.
  22. Pour the batter into the prepared tin.
  23. Bake for 30 minutes or until a metal skewer inserted in the centre of the loaf comes out clean. [oven times may vary]
  24. [When I say clean knife, please ignore if melted cheese comes on it, that does not mean it is not cooked. If uncooked batter appears on the knife, it needs further cooking.]
Notes

1. My bean mix consisted of - whole moong, soyabean, whole tuvar, rajma, desi/kala chana, white beans, and kabuli chana.

2. Seafood gives kimchi an umami flavor. But there are vegetarians who enjoy kimchi too.

For vegetarian kimchi, simply use 3 tablespoons of water in place of fish sauce.

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