When mug cakes were all the rage I wasn’t really into them.
I had time.
I baked cakes.
I enjoyed the process. I assumed mug cakes would be a crappy version of something great.
I was wrong!
They are perfect for a super quick treat, easy to adapt, and stop you eating too many slices!
Today I was craving a kimchi toastie, but I didn’t have any bread! So I thought why not try a savoury mug cake. Microwaves are great – if you are scared of them but not really sure why, maybe it’s time to read up on the science. Microwaving plastic is bad, microwaving is good. So get yourself some glass or ceramic microwave safe bowls, save time, and realise you can have your cake and eat it too.
Kimchi mug cake
I had a craving for a kimchi toastie but I didn't have any bread! I did have some delicious Choi Kimchi vegan kimchi and a microwave 😀 The roasted rice and deeper flavours of the yum phrik replace the 'toasted' flavours of the toastie. The corn gives a sweet kick and the kimchi brings it all together.
- 1 microwave safe bowl
- 1 microwave
- 4 tbsp flour (I use spelt, choose what you like best)
- 1/2 tsp baking powder
- 1 tbsp yum phrik
- 1 tbsp kimchi (chopped if it's quite chunky)
- 1 tbsp kimchi juice
- 2 tbsp milk (plant based)
- 1 tsp corn (optional)
- 1 tsp spring onions (bosui) thinly sliced
- pinch salt
- Mix flour, baking powder, salt together
- Add yum phrik, kimchi juice and milk, stop mixing as soon as it's combined
- Add in kimchi, corn and spring onions
- Cook in the microwave for 45 seconds, then add 15 sec intervals. Mine takes 1 min 15 secs in a 1200W microwave
- Let rest for 2 minutes, add an optional dollop of yum phrik on top, take a quick snap and tag @realgoodfoodnl then dig in!