Kimchi Cheese Sauce with Seaweed Chips
Serves 8 
Ready in 90 min. 
Print recipe
Ingredients:
Seaweed Chips
- 1 large Egg, grade A
- 1 tbsp Water
- Salt & ground white pepper, to taste
- 9 sheets Spring roll pastry, 20 x 20 cm
- 9 sheets Yaki sushi nori roasted seaweed
- White sesame seeds, to garnish
- 600 ml Cooking oil
Kimchi Cheese Sauce
- 200 ml (3/4 cup) Emborg Cooking Cream
- Chicken stock, enough to thin out the mixture
- ½ tsp Gochugaru
- 200 g Emborg Cream Cheese
- 200 g Emborg Red Cheddar
- 200 g Kimchi
- Salt, to taste
- Spring onion, sliced for garnish
If you haven’t yet tried kimchi and cheese together, this might be the recipe for you. After this, Kimchi Cheese Sauce with Seaweed Chips will be your favourite snack.
Method
Seaweed Chips
- Crack the egg into a bowl, add the water, salt and ground pepper, and beat lightly with a fork to combine.
- Brush a sheet of spring roll pastry with a layer of the egg wash.
- Top with a sheet of sushi nori.
- Brush the sushi nori with another layer of egg wash.
- Sprinkle with some sesame seeds.
- Set aside for about 1 hour or until the surface has dried up.
- Cut each sheet into 9 small square sheets.
- Preheat the cooking oil to 150°C, then put in 1 small sheet to test the heat of the oil.
- Deep-fry over a medium heat in batches until golden brown. Keep stirring so that the heat is evenly distributed.
- When the seaweed crackers have turned golden brown, remove them from the heat and drain off the oil using a strainer ladle.
- Put the crackers on kitchen towel to absorb the oil. Serve with the Kimchi Cheese Sauce.
Kimchi Cheese Sauce
- Add everything into a pot except for the spring onion. Set on medium heat and stir to melt it all together; it should take about 5–10 minutes. If it’s too thick, add a splash of chicken stock.
- Taste and add salt, if needed.
- Garnish with spring onion and serve with the seaweed chips.
Enjoy!
