Facebook Twitter Contact Us

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.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express