Try these kimchi bubble and squeak cakes, then check out our kimchi jeon (spicy kimchi pancakes), kimchi noodles, kimchi pancakes, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.


  • 400g Charlotte potatoes, large ones halved
  • 2 spring onions, finely chopped
  • 150g kimchi, chopped, plus extra to serve
  • a small bunch coriander, stalks finely chopped and leaves picked to serve
  • 2 tbsp olive oil
  • 2 eggs
  • to serve sriracha


  • STEP 1

    Put the potatoes into a large pan of cold salted water, bring to the boil and simmer for 15-20 minutes until the potatoes are soft. Drain, add to a bowl and crush roughly with a fork or potato masher. Tip in the spring onions, kimchi and coriander stalks and season generously. Form into 4 patties.

  • STEP 2

    Heat 1 tbsp of oil in a frying pan and fry the patties for 3-4 minutes on each side until golden brown.

  • STEP 3

    Meanwhile, in a separate frying pan, heat 1 tbsp of oil and fry the eggs to your liking.

  • STEP 4

    Serve the bubble and squeak with the eggs on top, coriander leaves sprinkled over, some sriracha and extra kimchi, if you like.


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