Enjoy the favourite recipes of the best chefs from the Plantage!
In this edition: a recipe from Dignita – their lightly spicy kimchi toastie.
Chef: Servé Dierdorp, Executive Chef
Working there since: 6 years
I would describe the Plantage neighbourhood as: a green and cultural oasis between the busy city centre and “old” Amsterdam
I chose this recipe because: it used to be a much-loved dish in the neighbourhood, but it’s no longer on the menu – so it’s a great one to recreate at home. And kimchi is a true winter wonder remedy!
Recipe for 2 people
Ingredients
• 4 slices of milk bread from Dignita, duivekater or brioche
• 50 g butter
• 150 g Taleggio, Raclette, Munster or another well-melting cheese with character
• 100 g kimchi (from an Asian supermarket, for example Kesbeke, or see below for how to make your own)
• 2 eggs (fried, poached or soft-boiled)
Preparation
• Fry the slices of bread in a pan with butter until golden brown on both sides.
• Slice the cheese thinly and divide it over all slices of bread. Spread the kimchi over two slices and place the other two slices on top to make two toasties.
• Let the cheese melt gently in the pan over low heat, or place the toasties in the oven at 180°C for a few minutes.
• Meanwhile, prepare your favourite style of egg. Once the cheese has melted, open the toastie, place the egg in the centre and close it again.
Serve immediately and enjoy this creamy, crispy kimchi toastie.
Tip from Dignita
We serve this toastie with spicy gochujang mayonnaise, but sambal or sriracha mayonnaise is also delicious.
For the culinary enthusiast: make your own kimchi
Ingredients (for 1 jar)
Vegetables
• 1 Chinese cabbage
• 200 g coarse salt
• 1 daikon radish
• 1 spring onion
• 1 carrot
Kimchi paste
• 50 g sushi vinegar
• 1 pear (preferably Nashi or another juicy variety)
• 70 g fresh ginger
• 20 g garlic
• 6 pink peppercorns
• Juice of 2 limes
• 8 g salt
Preparation
Wash the Chinese cabbage, rub it with the coarse salt and let it rest for 30 minutes in a large bowl.
Peel the daikon and carrot and cut them into fine julienne strips.
Finely slice the spring onion.
Rinse the cabbage, squeeze it well and chop it roughly.
Make the kimchi paste: wash the ginger (do not peel it), remove the core from the pear and place all paste ingredients in a blender. Blend briefly into a coarse paste.
Mix the vegetables with the kimchi paste and massage everything together (preferably wearing gloves) until enough liquid is released.
Transfer the mixture into clean jars, making sure all vegetables are fully submerged in the liquid. Use a small weight if necessary.
Cover the jar with a clean cloth and secure it with an elastic band or string.
Let the kimchi ferment at room temperature for one week and check daily that everything remains submerged.
After one week, the kimchi is ready. Store sealed in the refrigerator.
You can follow Dignita on Instagram: @dignitaamsterdam
You can find more Recipes from the Plantage on our website: deplantage.amst