Happy Friday! Third on my Korean fusion series, is Kimchi Mashed Potatoes. Or should I rephrase that, to Cheesy Kimchi Mashed Potatoes. This one is simple & down home but has a nice Korean twist using a little kimchi & some gochujang.
I think this is the first of my recipes that calls for the most obvious Korean fusion ingredient, kimchi. Kimchi is everything in Korea. Seriously. Koreans eat a lot of rice, but not without their kimchi. It is an essential staple food over here & a national dish. Instead of saying cheese for a picture, Koreans say kimchi.
Generally, Kimchi is spicy, fermented cabbage. However, there are many different forms of kimchi & it varies regionally & seasonally. For this recipe, just think of it as fermented cabbage because that is the kind I used. It should be available in grocery stores or Korean/Asian Marts. Here is the kind I used pictured below to help in hunting:
Also, if you’re concerned about the expiration date, I made this one a few months ago and have been waiting to share the recipe. Although, I doubt kimchi ever really expires. It is, after all, fermented. Just across the street from my apartment, there is a restaurant that is famous for selling 3 year old kimchi. It only gets more sour with age but that cooks up really nicely.
Kimchi is spicy & sour at first. It takes a little getting used to. It has a very stong smell & distinctive taste. Some people take to it right away. Others, like me, needed a little warming up to grow to love it. This recipe is a great way to introduce it to your taste buds because it’s mixed into warm, cheesy mashed potatoes. Once you start to love it, set a little out on a side dish, Korean style, & taste it just by itself.
Enjoy & say Kimcheeeee!
Kimchi Mashed Potatoes
- 2 lbs. small white potatoes, peeled & cubed
- 4 Cups shredded Montery Jack Cheese
- 1 Cup chopped kimchi
- 1 Cup whole milk
- 1 teaspoon gochujang
- Salt & Pepper to taste
- 1/4 Cup diced green onions, optional
Place potatoes in a pot & fill with water. Boil the potatoes about 8-10 minutes or until fork tender. In the meantime, sauté the kimchi for 3-5 minutes over medium heat. Once the potatoes are done boiling, drain & transfer back into the pot or a large bowl. Season the potatoes with salt & pepper then add milk & butter. Mash until the potatoes are smooth. Stir in cheese, kimchi & gochujang until well mixed.
Keeps for 3-5 days.
Metric Kitchens: 900 grams small, white potatoes