Description
This Caramelized Kimchi Jam is the epitome of how perfect sweet and savory are together. Spicy, with a little tang thanks to the natural acidity from the kimchi. Perfect for toast, sandwiches, bagels, crackers and more!!
Ingredients
Units
Scale
- 2 cups (320 g) kimchi
- 2 tbsp butter
- 1 1/2 tbsp mirin, optional
- 1/2 – 1 1/2 cup (100 – 300 g) brown sugar*
Variations:
- 1/4 tsp cinnamon
- 2 tsp soy sauce
- 1–2 tsp gochujang
Instructions
- Add butter to a medium pan over medium heat, and let it melt. Add the kimchi and cook until softened, about 5 minutes. Add the brown sugar and mirin, and mix until sugar dissolves. Cover and let it simmer for 5-8 minutes, or until cabbage is throughly cooked.
- Transfer to a food processor and blend.
- Transfer back to the pan and cook further, stirring occasionally until jammy (about 5-8 minutes).
- Transfer to a bowl and cool. Serve or store in airtight container in the refrigerator for up to 2 weeks.
Notes
- *adjust sweetness to your liking. Use lesser amount of sugar for savory dishes and higher amount of sugar for sweet recipes. I typically use 1 cup of sugar for 320 g of kimchi.
- Prep Time: 5 minutes
- Cook Time: 15 minutes