Kimchee Braised Meatloaf

Kimchee braised meatloaf on Jasmine rice for lunch warms up this wet, icky May day in Brooklyn! Don’t throw out that juice! I made a braising liquid with old kimchee, soy sauce, chicken stock, onions, butter and a splash of balsamic vinegar, then reduced the liquid to make a thick sauce. When kimchee passes its prime it’s perfect for braising meats and for making hot soups. When heated all the pungence dissipates leaving a tangy broth that’s rich in glutamates, a natural flavor enhancer. It brought this old meatloaf back to life.

A Better Borscht

Here’s a new twist on an old soup—vegan Korean borscht. This borscht is made with red beets, tomatoes and bunhong dongchimi, a non-spicy kimchee made with beets and radish. I made a regular vegan borscht and then blended it with the non-spicy beet & radish kimchee and horseradish. The tangy flavor is as refreshing as the deep magenta color. Take that, Brighton Beach! You don’t have to be Jewish, Korean or vegan to enjoy this cold summer soup. 

Baechu Mashed Sweet Potates and Hanguk Ham

This dish is so smoky and good that you wouldn’t believe it’s vegan. I mashed Ruby Red sweet potatoes with minced Napa cabbage kimchee (baechu), toasted coconut, coconut cream and pistachio nuts. But jewel in this crown is my Hanguk Ham—pan seared strips of kimchee that were cured with liquid smoke, and brown sugar; it tastes like fine, cured honey bacon. I crumbled it into the potatoes right before serving.

Powering-up with Kimchee

Pictures don’t do justice. This is what 20 of the 30 lbs. of vegan kimchee looks like. By commercial industrial standards this is small, but by artisanal standards this a large batch. As I proceed in the PowerUp! Business Plan Competition, there are so many holes to fill. I’ve been meeting with Gregory Callander of Pace University, he has been my sage business coach and mentor how is guiding through the many components of a food business. It also helps having many friends in the restaurant and food & beverage trade, but my experience as a food manufacturer is a bit different. So far every question launches another question, but I’ve been advised that’s normal.

My homework this week is sourcing ingredeitns. Although lugging 30lbs of produce from Flushing Queens might seem altruistically artisanal, it’s hard on my knees especially on those rainy wet days. I’m exploring manufacturing space next week in Long Island City, two very important components that are attached to facility are the ability to create quality volume and refrigerated delivery.

At the last PowerUp! marketing class the lecturer, Santos Morales, asked if any of us had our product(s) or service in the public for assessment. I raised my hand to speak along with two others. Although I’ve been making my own vegan kimchee for about eight years, for over a year I’ve been doing tastings and food demonstrations, not just for writing the ePUB cookbook but for exploring what the American market will bear for a fine aged kimchee. Like fine wine, aged meats and sharp cheeses fine aged kimchee has deeper components of long-lasting flavors that are perfect for cooking. I’m happy to report my test market is alive and well and growing.

Meanwhile... back to Queens.

A Gastromonic Escargatoire

I’m not a huge fan of escargot, per se. But these delicate Baechu Snails were hot and ready to eat in minutes. Certain foods complement the complexity of a fine-aged kimchee (sharp cheeses, nuts, cured meats, apples... etc.) especially when they’re baked into a pastry crust. These pizza dough roll-ups are stuffed with fine-aged baechu kimchee, prosciutto, Stilton cheese and crushed pistachio. I brushed them with melted butter, crumbled more Stilton and pistachio on top and baked at 425°F for fourteen minutes. If you think these look good, you should taste them, it’s an umami hurricane. I’m working on a gluten free version.

Meat-loafing Around

The best part about making a meatloaf is having meatloaf sandwiches for the week. I dressed this hot sandwich up with a Korean aioli that I call gochunnaise. It’s equal parts of mayonnaise and guchuchang, aka Korean chili paste. It makes a great tangy spread with a very mild heat. I even use it in my spiced sweet potato salad... hmmm, now I wish I made potato salad last night.

An Interview with the Fermentor

On Monday I radio-blogged with Graham Steinruck and Jackie Rebideau on their show A Fermented Affair. Fermentation, kimchee, food, Los Angeles, art college, Colorado, the rendering plant it Greeley, pets... I think we covered a lot of ground in under and hour.

To hear this humorous candid, interview, check it out on BlogTalkRadio.
http://www.blogtalkradio.com/afermentedaffair/2013/04/29/kimcheelicious