Kimchi Spätzle Recipe

Kimchi Spätzle Recipe

Ingredients (Serves 2):

For the Spätzle:

250g store-bought Spätzle 
Or, if you eant to make Spätzle at home (Recipe at the end of thos post):

• 2 large egg 
• 200g flour type 550 
• 80 ml water 
• Pinch of salt

For the Kimchi Sauce:

• 1 medium onion (finely diced)
• 150g ripe kimchi (cut into small pieces)
• ~ 50ml kimchi juice (optional, for moisture)
• 50g cooked edamame or peas
• 1 tbsp soy sauce (adjust to taste)

For the Röstzwiebeln (Crispy Onions):

 Store-bought Röstzwiebeln
Or, if you eant to make Spätzle at home (Recipe at the end of thos post):

• 1 medium onion (thinly sliced)
• 1/2 tsp salt
• 2 tbsp flour
• 1/2 tsp cayenne pepper (optional, for heat)
• Oil (for frying)

Optional toppings:

• 2 poached eggs or 100g shredded cheese (such as Emmental, Gouda, or Cheddar)

 

The main ingredients, it's recommanded to use well fermented, ripe kimchi. We've also added some korean fish cake but that's completely optional.

Instructions:

Step 1: Make the Kimchi Sauce

1. Heat a bit of oil in a pan over medium heat. Add the finely diced onion and sauté until translucent.
2. Add the chopped kimchi and cook for 5–7 minutes, until the kimchi is slightly browned and tender.
3. If the pan looks dry, add 50ml of kimchi juice (or water) to keep the mixture moist.
4. Stir in the edamame (or peas) and cook for an additional 2 minutes.
5. Season with soy sauce and cayenne pepper. Adjust seasoning to taste.

Step 2: Make the Poached Egg (Optional)

1. Bring a pot of water to a voil and add a splash of vinegar. Turn down the heat until the water is simmering.
2. Crack an egg into a small dish, and gently slide it into the center the simmering water.
3. Poach the egg for about 3–4 minutes, until the white is set but the yolk is still runny.
4. Remove with a slotted spoon and set aside.

Step 3: Assemble the Dish

1. Heat some vegetable frying oil or butter in a large non-stick pan at medium high, add the Spätzle and fry until golden brown for 5 to 10 minutes, don't stir the spätzle too often to allow them become nice and crispy.
2. Add the kimchi sauce and mix until well combined.
3. Optional: Transfer the mixture to an oven-proof dish, top with the cheese, and bake at 200°C for 10–15 minutes, until the cheese is melted and bubbly.

Step 4: Serve

1. Plate the Kimchi Spätzle, and top with the poacehd egg and crispy Röstzwiebeln.
2. Serve immediately, and enjoy your delicious fusion of German and Korean flavors!

---

Optional Homemade Spätzle Recipe:

1. Sift the flour and salt into a large bowl and crack the eggs into the bowl.
2. Gradually add water while stirring with a spoon or ladle until you form a loose dough.
3. Wet a small wooden cutting board generously with water. Thinly spread the Spätzle dough over the bottom two-thirds of the board.
4. Hold the board above a pot of boiling water with the dough-covered side facing down. Using a cake palette knife or dough scraper, quickly scrape thin strips of dough into the boiling water.
5. Work in batches, and scoop out the Spätzle with a slotted ladle as soon as they float to the surface (2–3 minutes).

It was the first time for us to make homemade spätzle using the traditional scraping method so it got a little bit messy.

Optional Homemade Crispy Onions:

1. Thinly slice 1 onion.
2. Toss the onion slices in 2 tablespoons of flour, coating them evenly.
3. Heat oil in a pan over medium heat.
4. Fry the onion slices until golden brown and crispy. Be careful not to overfry them as they turn bitter quickly. Remove and drain on paper towels. Season with a pinch of salt.