Kimchi is a traditional Korean condiment made by fermenting vegetables - usually varieties of cabbage and onions. As with other fermented foods Kimchi is popping up on menus and in health blogs everywhere. It is a probiotic, full of vitamins A and C and a healthy food for the gut. Kimchi usually has a bit of a kick (if you don't want to make it from scratch it is readily available in Asian food stores and health shops) so is well paired with the crunchy slaw and fried egg in this delicious gluten free burger.

Gochujang marinated chicken thigh

600 g	Chicken thighs
20 ml	Lemon juice
20 g	Korean chili paste
1 dash	Salt and pepper

Home made kimchi

120 g	Savoy cabbages, roughly chopped
20 ml	Lemon juice
¼ tsp	Chilli powder
16 g	Korean chili paste
3 g	Garlic and ginger paste

Ingredients

1 cup	Red cabbage, finely shredded
1 cup	White cabbage, finely shredded
½ cup	Carrots, julienned, or grated
20 g	Coriander, chopped
10 g	Sesame seeds, (black and white)
750 g	Canned tomatoes
3	Red chillies, (fresh)
6	Garlic cloves
40 ml	Fish sauce
450 g	Caster sugar
150 g	Red wine vinegar
4	Vogel's gluten free wholemeal buns
4	Free range eggs
1 drizzle	Mayonnaise, (store brought or homemade)
1 drizzle	Tomato chilli jam, (store brought or homemade)

Directions

Gochujang marinated chicken thigh

1. Mix all ingredients together and marinade overnight in a plastic container.

Home made kimchi

1. Mix all ingredients together and allow to pickle over 24hrs. Kimchi keeps for months in the fridge, so if you're inclined, make a bulk batch and keep some for next time.

Bird's ponzu slaw

1. Mix red cabbage, white cabbage, carrot, coriander and sesame seeds into a bowl.
2. This recipe uses our staple ponzu slaw without dressing. To serve as a salad, make ponzu dressing using 1 part ponzu (or soy sauce with lemon juice squeezed into it) and 1 part sesame oil.

Bird's tomato chilli jam

1. Blend the tomatoes, chilli, garlic, ginger and fish sauce to a puree with a stick blender.
2. Place in a stock pot with sugar and vinegar.
3. Bring to the boil while stirring.
4. Turn down to a simmer and cook for 1-1.5 hours, stirring often.
5. Cool and place in jar or bottle in the fridge (this will keep for a couple of months as well).

Assemble your burgers

1. Toast burger buns
2. Mix 1 Tablespoon of tomato chili jam with 4 Tablespoons mayonnaise and spread on the top and bottom of burger buns
3. Grill chicken thighs
4. Add ½ cup Bird's Ponzu Slaw to the base of each bun (you could use store bought slaw if you're short on time)
5. Add a gochujang cooked chicken thigh to each
6. Fry four free range eggs sunny side up add place one on each chicken thigh
7. And a tablespoon of House Made Kimchi on each egg
8. Add a couple of slices of red onion
9. Place the top on the buns, serve & enjoy!