Wasabi-rubbed Brussels Sprouts Mul Kimchee—I’m reshooting some of the earlier photos for my cookbook (Korean Tapas for the American Table). Mul (water in Korean) kimchee is usually a non-spicy and prized for its fermented broth. It’s usually served in summer as a refreshing cold soup. I love the addition of wasabi paste… you talk about flavor explosion.
Beulwisel Kongnamul (브뤼셀 콩나물) is the word for “Brussels sprouts” in Korean. No one may ver remember the name but they’ll never forget the deep tangy flavor of Brussels sprouts kimchee. These bad boys will be ready in a few short weeks.
A simple lunch is sometimes the best, like this humble kimchee bowl—roasted chicken leg over steamed white rice and peas with a generous helping of Napa cabbage kimchee (beachu).
Kimchee pulled pork on red slaw and corn cake waffle—this is how we celebrate Independence Day in Brooklyn. This pork shoulder was marinate and slow cooked in a sauce made from kimchee juice. The only thing that could make this better is a big iced tea and more kimchee. Chow down!
Pupusas de kimchee con huevo cosido—I think everything is better with an egg. There’s a small trick to stuffing these Salvadorian griddle cakes. Start by rolling masa dough into a 3” ball. With the ball in your left hand make an indent with your right thumb (or visa versa). Form a shallow cup that has a thickness of 3/8 of an inch. Fill and pack well to remove any air pockets. Pinch the top closed and flatten between both hands until you get a smooth, even cake. It’s not hard to do but it does take practice. Sear then in a hot pan and eat up!
Is it kosher? I made kimchee bialies, but instead of the using onion and poppy seed paste I made one with Napa cabbage kimchee (beachu), garlic, onion and poppy seeds. Served toasted with miso and white bean spread, cherry tomatoes and shaved sopressata—It’s not kosher but… ZOMG! This definitely goes into my ePUB cookbook.
Kimchee hush puppies served with curtido, a fermented Salvadorian slaw, and sweet cherry tomatoes—these savory deep-fried corn cakes are made with kkakdugi (fermented Koren radish), grated Parmesan cheese and oregano. Each bite is an explosion of flavor.
Pupusas Kimcheelicioso con Curdtida—these Salvadorian corn cakes are stuffed with sharp cheddar cheese, black beans and Napa cabbage kimchee (baechu) then gently lightly grilled. I have to work on making these bad boys a lot thinner, but I love the way kimchee complements the beans and melted cheese with a sharp tart flavor. Curtida is a fermented cabbage slaw, traditionally served as a side dish. I guess you can call it Salvadorian kimchee. Ay, que mas-issneun! It’s lunch time.
Cheddar-Parmesan kimchee shortbread rounds are fresh out of the oven and cooling down. These savory tea biscuits are made with Upstate NY cheddar and Parmesan cheeses, Hanguk Saffron (powderred kimchee seasoning), and lots and lots of grade AA butter from Vermont. Although these baked bites are savory, they complement sweet foods such as ice cream, fruit jelly, fresh fruit and chocolate tremendously.
Creamy potato salad made with fermented radish kimchee (kkakdugi), apples, onion and sriracha—let the pre-Memorial Day eating begin! Fine creamy textures are a very Asian food aesthetic. I riced a potato and mixed it into the mayonnaise to make a dressing, then tossed everything together. It’s much better after it sits overnight in the fridge; all the flavors settle and blend. Bacon is optional, but could it hurt?