Meatballs Ssamjang with egg noodles for lunch wrapped in lettuce leaves—now this is Korean lunch!
Celebrate Kickstarter’s 5th Anniversary on Saturday, May 3! Kimcheelicious is proud to have been selected as one of their favorite crowd-funded projects. This block party is open to the public and goes from noon until 6PM, rain or shine. Join me and other selected Kickstarter project creators for an afternoon of food, games, art, demos, live music and more! There will be a tour of their new head quarters at 58 Kent St. in Greenpoint, Brooklyn.
Let’s meet! Stop by the Kimcheelicious kiosk for food demonstrations from my ePUB cookbook and kimchee tasting. You can even buy a jar or two; I’ll have vegan Napa cabbage kimchee, fermented Korean radish and Korean chili paste. I’ll also be demonstrating how to make kimchee and miso and raffling-off the demonstration jars to a few lucky winners.
For more information and direction to this special event go to:
Chickpea Ssamjang on rice for lunch—can you think of a better vegan combination? Ssamjang is the seasoned kick-ass Korean sauce that puts the punch in bibimbap—ssam means wrap, jang means paste. It’s made with Korean chili paste, fermented bean paste (donejang), honey and a few spices. It’s used as a spread on lettuce leaves and used make neatly wrapped packets of meats and rice, and it’s also served along side most Korean meals.
Vegan Korean chili paste, now that’s a thing of beauty. This is the basic building block of all Kroean food matter. Instead of the traditional fish sauce I use a combination of kelp, seaweed and mushrooms to set off the umami bomb.
This is a Kimchee Baby, a savory version of the Dutch Baby—a baked German pancake which is a cross between a crepe and a popover. Usually, it’s served for dessert dusted with powdered sugar, but I made these with onions, cheddar cheese and sliced Napa cabbage kimchee. My favorite was kimchee and sausage. Need I say it was absolutely delicious?
Fermented Korean radish anyone? It’s time to restock. It’s tempting to dig in but this twenty pound batch of kkakdugi will be ready in a few weeks.
Miso time! Home-made white miso is the key to a great vegan kimchee. 17 lbs will be ready in eight months… this is worth the wait.
Son of a beachu! It’s time to restock. I ferment in small batches—small batches ensure quality, I haven’t had a bad yet. 50 lbs. of Napa cabbage kimchee will transform into tart, hot and savory Korean pickle in five to six weeks.
Gluten-free, hot and delicious kimchee pajeon with bacon—I made batter from my pureed fermented Korean radish, Levine’s General Store house-blend GF flour and a little sugar to make these savory Korean scallion pancake.
Kimchee Martini!! Nata Traub, avant-mixologist and caterer, has a elevated the martini to a sociably higher level with my Brussels sprout Mul Kimchee. Check out her blog for details.