WHAT A PICKLE.

Chunky, funky, spicy and bright, kimchi is a great pickle to be in.

Kimchi rules my world right now; a spicy, crunchy, fermented Korean vegetable pickle that’s wonderfully addictive. So addictive I now look at any type of food through a filter of ‘can I have kimchi with that?’ and ‘how do I insert kimchi into this?’

Like prawns, for instance.

Kimchi is usually made with cabbage, but can be made anything from daikon to nashi pear, oysters, cucumber, apple, and even tiny crabs. The process starts with washing and brining, goes on to laboriously rubbing with chilli paste, garlic, ginger and fish sauce, then ageing the result in jars until it is intense, earthy and pungent. And alive!

Kimchi will always be the pride of Korea and of every Korean family, but it has also proven to be the finest of bridge foods, leaping from one culture to another to form a bridge that invites us all to cross.  Cue stampede.

The sourness, saltiness and juiciness makes it the perfect date for instant noodles, fried eggs and rice, savoury pancakes, grilled steak and fried chicken. And prawns.

You can make kimchi yourself or buy it ready-made from Asian food stores - always look for the live culture ones, kept in the fridge - or from fermentation specialists such as The Fermentary or The Kimchi Company (lots of cute recipe ideas here, too).

If you’re just stepping gently into the world of kimchi, use it as a spicy relish next to a grill. Or try it with a really good hot dog instead of sauerkraut. Or in a cheese toasty, oof. Or as here, tossed into a pan with a slab of butter and a few prawns, ready to tip over a bowl of rice and noodles.

I realise the butter is neither traditional nor authentic, but my goodness, it’s delicious, which will win every time.

PRAWNS WITH KIMCHI BUTTER

A spicy, buttery slew of kimchi studded with prawns is just the thing to tip over a plate of rice or a bowl of noodles (instant, udon, or even spaghettini). Serves 2.

• 8 large king or tiger prawns

• 150 g kimchi and juices

• 30 g butter

• 1 tbsp soy

• 1 tsp sesame seeds

Peel the prawns, leaving the tail and remove the digestive tract ( hook it out with a bamboo skewer).

Finely shred the kimchi.

Melt the butter in a fry pan, add the kimchi and heat through, tossing occasionally.

Add the prawns, making sure they are in contact with the base of the pan.

Cook for 1 minute then turn and cook for a few seconds more until you reckon they’re almost cooked through.

Add the soy, tossing well.

Scatter with sesame seeds, and serve hot, with rice, noodles, hot toast, you name it.

MIXED GREENS WITH KIMCHI

An easty-westy dish that you can mix and match with whatever greens are around. By all means, add some kimchi juices to the dressing as well as strewing kimchi over the top of the greens. Serves 4 as a side.

• 200 g gai lan or broccolini

• 200 g green beans, topped but not tailed

• 200 g thin asparagus, trimmed

• 100 g peas or edamame

• 3 tbsp kimchi, finely sliced or chopped

• 1 tbsp toasted sesame seeds

• For the dressing:

• 2 tbsp extra virgin olive oil

• 1 tbsp oyster sauce

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

To make the dressing, whisk all the dressing ingredients in a bowl.

Cook the greens in a large pot of simmering salted water until tender – around 3 minutes.

Drain and toss in the dressing.

Arrange on the serving platter, strew with kimchi and sesame seeds and serve.

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Thanks for dropping by! And as always, thanks for your comments and suggestions. Special thanks to Terry for also being addicted to kimchi, to the point of binge-watching the K-Food Show documentary series Nation of Kimchi, which he writes about in Good Weekend this Saturday (21 October).

I would also like to acknowledge the traditional owners of the lands and waters upon which I work, live, cook and play; the Gadigal people of the Eora Nation, and pay my respects to the continuing strength, dignity and resilience of First Nations people, communities and cultures.