Saturday, December 15, 2012

Hanguk Saffron: Going for the Gold

Hanguk Saffron, a refined powdered kimchee seasoning developed in the Kimcheelicious kitchen.

Whew! I’ve just finished packaging 6 lbs of Hanguk Saffron into 75 individual foil packs, carefully measured out at 1, 1.5, and 2 oz (net weight). I admit I’m getting a little separation anxiety as I ready these for USPS delivery, but I’m slowly reclaiming the shelf space. This has been quite an experience developing this new food product—about a year formulating and refining the Hanguk Saffron. About 15 heads of Napa cabbage kimchee were dehydrated to make 6 lbs of of this powdered kimchee seasoning. So what does one do with Hanguk Saffron?

Here are some ways I’ve used it in cooking:
• a topping for ramen or soba soup noodles
• pan fried noodles (yakisoba) and fried rice dishes
• with fish, scallops and shrimp
• southern (Korean) biscuits, scones and pastry crusts
• corn bread and corn dog batter
• kimchee butter (for cooking or as a spread)
• for dredging fried chicken or pork chops
• dry rub for roasts and BBQ

The test kitchen is still up and running, I’m sure I’ll find more ways to use it. I want to thank my Kickstarter investors once again for making this ePUB cookbook possible. Kimcheelicous: Korean Tapas for American Tables is shaping up beautifully. Stay tuned more rewards are on the way! I picked up the last six jars of Napa cabbage kimchee from the walk-in refrigerator at Freddy’s Bar.

WARNING: If you order qt. 1000 foil packs from a survivalist website, you'll be on their mailer list beyond the end of days.

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