Korean fried chicken (Hanguk tongdak) on a hot day? Serve it up with creamy cold potato salad and deep fried cornmeal-crusted kimchee. Summer arrived early in Brooklyn, but it’s worth the hot oil and toil on a humid day such as today. The chicken was marinated in grated onion, miso, ginger and kimchee juice for two hours, then twice-fried in seasoned potato starch. The only thing missing is a big ol’ sweet iced tea.
Kimchee fried rice with a fried egg and more kimchee—this is my favorite go-to meal, especially when I’m cleaning out the fridge.
Gochucaccia Bread anyone? It’s all about the crust. This Korean focaccia is made with a whole wheat kimchee crust, lightly brushed with EVO and more gochuchang (chili paste), topped with shaved onion, sweet red bell pepper, scallions, sesame seeds, minced sopressata sausage, with a light dusting of Romano cheese. I’m selling these frozen locally here in Brooklyn. This is a must-have for the Kimcheelicous eCookbook.
I like a pizza that bites back. I’ve been working on the perfect crust for my Kimchee Pizza and so far this no-rise recipe works well. The key to any good pizza is a crunchy, light crust. I added minced fermented radish kimchee (kkakdugi) to the dough and used the usual toppings and of course Napa cabbage kimchee (baechu). All I can say is “Wow, try to leave some for later!” This kimchee pizza is tangy, savory and spicy, it’s hard having just one slice. For this kimchee pizza dough recipe and more go to www.Kimcheelicious.com.
I made a little chicken salad with fermented radish kimchee (kkaktugi), celery and left-over chicken from last night. I also had one of the filo triangle that didn’t fit into the foil pack. I hate wasting food. Not bad for quick thrown-together lunch while waiting for butter to melt.
Kimchee and Mushroom Filo Triangles are flaky, spicy, tangy morsel baked in layers of butter and filo dough. These are made with a Napa cabbage kimchee, a variety of mushrooms and sharp Asiago cheese then dusted with my powdered kimchee seasoning (Hanguk Saffron) before baking. A vegan option with almonds and olive oil will be in the book.
These can be made ahead of time, they store well frozen in foil. Just pop the tin foil packs into a 400° oven for 15 minutes for a no fuss appetizer. I’ve taken in a few orders since I just needed a few for the shoot. I hate wasting food.
The last of the Kimchee Empanadas were good; chicken adobo, beef with golden raisins and oyster mushrooms with Gruyere cheese, each baked in their own curry crust. It’s 40° outside and these Korean tapas (panchan) are hot and ready to serve with Napa cabbage kimchee (beachu). But man do they go real quickly—time to make more or make them bigger.
As you can see my Kimchee and Oyster Mushroom Empandas are exploding with flavor. I better work on crimping that curry crust closed. What’s inside? Napa cabbage kimchee (baechu), oyster and crimini mushrooms, golden raisins, leeks, red bell pepper, nutmeg, thyme and grated Gruyere cheese. Adding a hint of curry into the crust is a nice way of introducing a spice without overwhelming the filling. My taste testers say it’s better served at room temperature rather than piping hot. These mini hand-held pies are vegetarian, but not vegan.
These Kimchee Beef Empanadas are made with fermented radish kimchee (kkatdugi), sweet potato and raisins. This is a major improvement to the curry crust—light, flakey and soft with just a bit of Jamaican curry. Did I mention they were delicious?