A quick ssamjang lunch—crispy tong dak (fried chicken nuggets) wrapped in fresh Romaine lettuce with a generous schmear of sweet, hot and tangy ssamjang sauce… that is all I have to report
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.
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.