Saturday, May 11, 2013

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.

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