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Nolac Korean steak waffles

Nolac Korean steak waffles

Nolac Korean steak waffles

By Abbigail Damon

Kimchi :

1 head Chinese cabbage, shredded
2 – 3 Tbsp Salt
1 Tbsp brown sugar
3 Tbsp Sambal Oelek
6cm piece Ginger, grated
3 cloves Garlic, minced
1 Tbsp Korean /Smoked chilli flakes
2 Tbsp Gochujang
2 Spring onion, sliced
2 Carrot, sliced
1 -2 tsp Fish sauce
1-2 tbsp Soy sauce
¼ cup rice vinegar
Sesame seeds

Nolac Kimchi waffles:
2 ½ cups cake flour
2 Tbsp baking powder
Pinch of salt
2 eggs, beaten
1 ½ cups Clover Nolac milk
6 Tbsp butter, melted

Korean Braised Brisket:
1kg Beef brisket
Maldon salt
Sesame oil
1 Tbsp smoked paprika
4 cloves roasted garlic, pureed
4cm piece ginger, grated
¼ cup gochujang
2 Tbsp Sriaracha sauce
2Tbsp soy sauce
2Tbsp treacle sugar/honey
2 tsp fish sauce
1 cup lager style beer
2 pears, peeled and pureed

For the Kimchi: In a large mixing bowl combine the shredded cabbage with the salt and allow to sit at room temperature for about 15-20 minutes. Squeeze out the liquid from the cabbage and discard the liquid. Place the cabbage in a bowl with the remaining ingredients and toss together. Spoon the cabbage into a large mason jar , seal and refrigerate. You can eat it immediately but it does develop better flavour over the course of the day.

For the waffles:
Preheat the waffles iron. In a large mixing bowl whisk together the flour, sugar, baking powder and salt. In a separate mixing bowl whisk the eggs, Clover Nolac, butter and vanilla together and pour into the dry ingredients, mix well until smooth and lump free. Fold in 1 cup of the kimchi before ladling about 1 cup into the waffle iron, cook until the waffles are golden , crisp and cooked through.

For the braised brisket: season the brisket with salt and pepper. Combine the remaining ingredients except for the beer and pears and massage it into the brisket , making sure it’s well coated. Cover with cling wrap and allow refrigerated for 1 hour. You can also do this a day before.
Heat a large pan, add about 2-3 Tbsp of oil and brown the brisket on both sides. Place in a oven proof dish with the beer and pears, cover with foil and allow to cook in the oven for 3-4 hours at 160C until the beef is tender. Either slice or shred
To serve: spoon some of the kimchi over the waffle, top with the beef and garnish with spring onions.

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