Thursday, January 31, 2013

Lower East Side Eats: Culture Nosh

Twice-fried Korean chicken marinated in kimchee juice and dredged in potato starch and Hanguk Saffron

Kimcheelicious and east village eatery Mexicue are participants in a food demonstration and tasting as a fundraiser for Fourth Arts Block at the Lower East Side Eats: Culture Nosh at the Bowery Culinary Center on Thursday, Feb. 7 1013  Funds from this event benefit FABnyc (Fourth Arts Block), a  non-profit organization that provides resources for cultural, culinary and fine art events in Manhattan’s Lower Eat Side. On the Kimcheelicious tasting menu that night:
  • Korean fried chichen
  • Empanadas made with kimchee chicken adobo
  • High-rise kimchee biscuits
For details about the Lower East Side Eats CLICK HERE.

Baked empanadas made with a tangy, sweet kimchee-marinated chicken adobo filling 

Friday, January 25, 2013

Recipe: Spicy Korean Radish Salad

I relish this radish salad! Mu saengchae is a spicy fresh slaw that's ready to eat in about an hour.
Mu saengchae (above) is a spicy slaw made with Korean radish (mu). It uses the same ingredients as fermented radish kimchee or kkakdugi (inset) but it’s served as a fresh side dish. Mu saengchae is made with Korean radish, fresh green or red pepper and scallions that are sliced into fine matchsticks, then are salted and allowed to macerate in pepper flakes, garlic, ginger, salt, sugar and a little vinegar. This side dish has a sweet, tart flavor that goes well with both rice and noodle dishes. At a table with many dishes, its flavor cleanses your palette between bites. Make this fresh radish slaw to serve with chili, shrimp scampi, pot roast, tuna casserole, roasted Brussels sprouts or a potato gratin. It’s an impressive side dish that’s easy to make and ready to eat in about an hour.

Mu Saengchae with Ancho Chili 
  • 1 cup Korean or Japanese radish, julienned
  • 1 red or green bell pepper, julienned
  • 1 scallion, julienned
  • 1 inch piece of fresh ginger root, julienned
  • 3 cloves of garlic, finely sliced
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tsp Korean chili flakes, fine grade
  • 1/2 tsp ancho chili powder
  • 2 tbsp white vinegar
  • 1 tsp toasted sesame seeds
In a medium size bowl add salt to sliced Korean radish, bell pepper, ginger, scallions and garlic. Mix well and let it rest for about five minutes until the radish releases liquid. Add white vinegar, sugar, powdered Korean and ancho chilies and mix well. The liquid should form a red viscous syrup. Refrigerate for at least and an hour. Sprinkle it generously with toasted sesame seeds before serving. Mu saengcha is best eaten within two days of making it, be sure to store it in an air tight container... if there’s anything left.

Mu saengchae and fried chicken are friends!A slice of challah bread tames the heat.

Tuesday, January 22, 2013

Hanguk Saffron: Low-cal Locavore

Kimcheelicious contributor J. Lujan has a great low-calorie solution for his Bay Area produce using his pack of Hanguk Saffron: A deconstructed chap chae dish and spicy kale chips made with my powdered kimchee seasoning. I want to point out that J. Lujan has roots in Guam, but is not native born, which proves my theory that our passion for eating well is more nature than nurture. Make these low-cal meals with less carbon miles.

Chap chae is a popular Korean noodle dish made with mung bean or sweet potato noodles flavored with soy sauce, miso, sesame seeds and garlic. Here’s a vegetarian twist on a traditional Asian noodle dish. The only thing that can make it better is a fried egg and more kimchee.
Low-cal Chap Chae
Instead of using a traditional noodle, I use [these] zero-calorie noodles for a delicious, filling and low calorie meal (source: I mix a some minced garlic, diced green onions (scallions) with some soy sauce and a little bit of sesame oil.  This makes the sauce.  I pour this sauce over the prepared noodle, added some of your delicious kimchee, a little diced tofu, and a fried egg.  Sprinkle some of the Hanguk Saffron and mix. It’s yummy, you've got try it.
Are you still waiting for something good to pop out of your food dehydrator? Make your own kale chips. Follow these easy instructions to make a healthy crispy treat. It’s all that and a bag of chips.
Kimchee Spiced Kale Chips
Rip up some leafy kale (remove the stems) and mix with a splash of olive oil, lots of minced garlic and a bit of Sriracha sauce. You can use as much or as little as you want, if it all. Dust with the Hanguk Saffron.  Mix it all together, making sure each leaf gets a coat. Throw this in the food dehydrator for a few of hours (3 to 4 hours at 120°F) for a crispy, tasty treat. You can add a bit more seasoning at this point, if you like. It has great flavor with a bit of heat. Waaaay better than a bag of chips...
Dice and save those kale stems along with leftover bit of mustard greens in the freezer for your next batch of collards. Freezing brings the sugar to the surface and helps to break down the fiber.

Thursday, January 17, 2013

Green Mango Pickles, Korean Style

On day two it's already temping enough to eat the whole 16oz jar of Green mango dongchimi.

Green mango pickles—now here’s a flavor that brings back childhood memories of after school snacks, body surfing and church bake sales. I’m not sure if the Koreans brought this to Guam or whether this was an invention of the waste-not-want-not island ingenuity. One style of kimchee is more in line with conventional Western brine pickles. Dongchimi is a Korean pickle that’s fermented in brine and does not employ the use of red pepper flakes (gochucaru). Typically it’s made from radish, Korean apples or bamboo shoots that are fermented with fresh chilies (green or red), garlic, salt and ginger.

I made mine with sliced green mango and carrots flavored with a toasted coriander seed. The green mango is salted until liquid is released then mixed with fresh spices that are thinly sliced. This process is a bit more refined than what we as kids knew; we’d peel the mango in sections, crush the exposed side into coarse salt, garlic and fresh peppers and then slice each sections into strips before brining. Left at room temperature for a few days, it takes on a tart flavor that’s aromatically infused; the aroma of fresh chillies, ginger and toasted coriander seeds almost smell like plumeria. Green mango dongchimi is great with any meal, it complements vegetarian or vegan dishes but I do like it served with fish and chicken dishes or with eggs.

Green mango dongchimi served with a fried egg and kimchee scallion buckwheat pancakes

Saturday, January 12, 2013

Kimchee Scallion Buckwheat Pancakes Recipe

These kimchee scallion buckwheat pancakes (kimcheejeon) were drop dead easy to make. I cheated and used a good box brand of buckwheat pancake mix but the vegan kimchee is all mine. It’s easier to make these with a non-stick pan (Teflon works well) or a well-seasoned cast iron skillet. The buckwheat batter has a very soft texture much like a crepe and it brings out the sweet quality in the scallions.

Kimcheejeon in Buckwheat Batter
• 1/4 cup Napa cabbage kimchee, slice into thin strips
• 1/2 cup scallions, cut into 3" long pieces
• 1/4 cups onion, thinly sliced
• 1/2 cup Arrowhead Mills organic buckwheat pancake mix
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 cup water
• 3 tbsp kimchee juice or 1 tbsp Korean chili paste + 2 tbsp water
• cast iron or non-stick skillet
• Canola oil

Mix dry pancake mix, sugar, salt, water and kimchee juice together in a bowl and let it sit for 10 minutes. Add sliced kimchee and onion to the batter and mix well. The batter should be thin enough to pour; if it’s too thick add more water. Bring your skillet to medium heat and grease with a little oil. Arrange scallion pieces loosely in the pan and let them sear for about a minute. Carefully spoon on kimchee buckwheat batter and cover scallions evenly. When the batter starts to form bubbles along the edges (around 3 minutes), lift edges slight to make sure they don’t stick then flip. Flip and cook until the pancakes are evenly browned on both sides. Serve hot! Although this dish is vegan, it goes well with leftover shrimp and crab meat.

Thursday, January 10, 2013

Baechu Shrimp over Penne

Not bad for a ten-minute meal—Gambero al Baechu over penne in a green pepper cream sauce.

Kimchee and shrimp pair well naturally, especially when served over a bed of penne in a green pepper cream sauce. I cleaned and marinated the shrimp in minced kimchee and pan-seared them in butter and garlic until they had just enough color. After deglazing the pan with a little chicken stock I made a sauce with heavy cream, crushed green peppers, Chinese chives and a scant pinch of powdered ginger. Gently toss it all together and dust it with Parmesan cheese and Hanguk Saffron and gambero al baechu is ready to serve. Is it worth the allergic reaction to shellfish? I say yes, but you'll have to make that judgement call.

The only thing that makes this meal better is a cold beer and more kimchee.

Sunday, January 6, 2013

Black Bean Chili and Sweet Kimchee Relish

Huevos con kimchee? The high notes and sweet flavor of kimchee relish tame the spice at the breakfast table.
Nothings cools down the heat of spicy black bean chili like tangy-sweet kimchee relish. Whether it’s served as huevos rancheros in the morning or served over Basmati rice for dinner, this relish completes the meals. What’s in the relish? Ginger, red onion, maple syrup and currents to name a few things, but fermented radish (kkakdugi), Napa cabbage kimchee (baechu) are the lead flavor. The beans were stewed long and slow with a whole grated onion, cumin, and ancho powder and Korean chili flakes (gochucaru). It may not be authentic but man it’s good!

Each bite in this bowl has a flavor all its own.

Saturday, January 5, 2013

Kimchee Cheddar Biscuits

You won’t find these Southern Korean buttermilk kimchee cheddar biscuits at a Korean McDonald’s—mostly because the name is too long. This Southern high-rise American classic goes east at this table. Fresh baked beauties fresh and hot right out of the oven, serve them breakfast sausage and eggs or just better them and drizzle them in honey. There’s so much butter in these bad boys that they simply melt in your mouth with each bite.

Friday, January 4, 2013

Hanguk Saffron: Cash, Coin and Gold

A culinary New Year’s tradition from our southern states is collard greens, black eyed peas and corn bread, aka “cash, coins and gold.” Justine C. spiked up her golden cornbread with Hanguk Saffron to take the chill out a deep-freezing Pittsburgh winter’s day.

Hanguk Saffrom: A Scalloped Edge

Adreinne A. made this lovely dinner for her family on New Year's eve—sweet bay scallops with garlic and nori seared in olive oil, dusted with Kimcheelicious Hanguk Saffron. What a great way to start 2013!

Thursday, January 3, 2013

The Kimchee Kit and Kaboodle

The Kimcheelicous Home Fermentation Kits are leaving Brooklyn. This is the top reward for Kimcheelicious investors; it has everything but the Napa cabbage. Two very unique items in this kit are: fermented Korean chili paste (gochuchang) and a live fermentation starter made with seasoned radish and Chinese chive greens (refrigeration required). Kimchee goes so well with so many other foods (fish, meats, sharp cheese) and there really is nothing better than your own fresh  kimchee. The complex flavors burst in your mouth! You can tailor the heat and flavor your taste. Detailed instructions on how to use this kit are included. These will hit the West Coast by late next week.

Hanguk Saffron: Beach Meets Barn

Coho salmon dinner with riced potatoes, dusted with Kimcheelicious Hanguk Saffron

Kimcheelicious contributor Stephanie B. made a slammin' salmon dinner using Hanguk Saffron, butter and a little salt. Few minutes in the broiler, riced potatoes on the side—could this get any easier?

“...I riced the potatoes, heated peanut oil then added potatoes and then sprinkled them with Hanguk Saffron. Broiled Salmon with a little butter, kosher salt and topped with Hanguk Saffron. Both were delicious.”
“In general I don’t buy ready made spice blends but this is unique and interesting.
As you know, I'm happy to use it without reserve.”

Tuesday, January 1, 2013

OZ Sausage Roll with Kimchee

This meaty snack is bursting with so much flavor that it ripped right through the crust.

I did a dry run of the OZ sausage roll; my Aussie friend Andy is putting it through the taste test tomorrow. Sausage rolls are meaty snacks made with seasoned sausage filling baked into a puff pastry crust—popular in Australia and New Zealand by way of the UK.  I made my own filling but I used a store bought puff pastry crust; I didn't have the wear-with-all after New Years at Shaerlene’s Bar to roll one out. As you can see from the photo above I have to seal these things much better. I actually tried to make some last night but the puff pastry in the freezer had seen its last day. I ended up making malformed cardamom palmiers and snails with it instead. No one seemed to complain on New Years eve.

The plan is to make a kimchee sausage roll (of course). How can you beat spicy sausage, piquant kimchee baked in a puff pastry crust? I have a fresh batch of mak kimchee in the fridge and enough sausage filling for two batches. Let’s see if it makes the test drive from the dry continent to the county of kings.

New Year Fried Rice

This cell phone picture does not do justice to this great late-night New Years meal.
I welcomed 2013 with kimchee fried rice, a good luck breakfast that’s especially good after a night of New Year celebration. Kimchee fried rice should have the distinct flavors and verisimilitude of life in every bite—the good, the bad, the sweet, the sour, the salty and the savory. This classic simple dish represents frugal wisdom. Here is a little tip, the rice must be at least a day old; at which point the moisture has moved to center of each grain leaving the outer surface a little dry to the touch. If the rice has clumped, wet your hands and crumble the rice slightly. You do want a few lumps. Make some today.
  • a non-stick pan (Teflon works well)
  • a spatula
  • a small bowl
  • 1 1/2 cup left over white rice
  • 1 medium egg, scrambled
  • 1 fried egg
  • 1/4 cup ham, minced
  • 1/2 red onion, finely sliced
  • 1 glove garlic, finely minced
  • 1/4 red bell pepper, minced
  • 1 tbsp Korean chili paste
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp white vinegar
  • 1/2 cup minced kimchee (radish or cabbage)
  • 1/2 tsp sea salt
  • 3 tbsp canola or peanut oil
  • minced scallion and toasted sesame seeds (optional)
Add a little oil to the pan as needed pan. Scramble one egg, cut into small pieces and set aside. Fry one egg and set aside. Stir fry the red onion, bell pepper, garlic and ham until the onions have softened slightly then set aside. In a small bowl mix Korean chili paste (gochuchang), soy sauce, sugar and vinegar together.

Crumble rice into the pan and salt lightly. Sear it for three minutes by tamping the rice into the pan with a spatula. Break into smaller pieces, add all ingredients except for fried egg and kimchee and stir fry until everything is mixed well. Add kimchee and stir fry for one minute. Pack fried rice into a small bowl and allow to rest for a minute. Flip bowl over onto a plate and top with fried egg, scallions and toasted sesame seeds. There you have it, Kimchee fried rice.