Thursday, June 27, 2013

Cold Kimchee Sesame Noodles Recipe

This dish takes the sting out of a heat wave—cold kimchee sesame noodles. Fine-aged kimchee perfectly complements the texture and flavor of sesame-peanut sauce. Instead of doctoring up that tub of leftover Chinese take-out, make it from scratch. The only thing better is more kimchee. Here’s what you need for this sloppy good dish. This dish yields four servings

  • 3 tbsp sesame paste
  • 3 tbsp smooth peanut butter
  • 1/4 cup dark soy sauce
  • 3 tsp rice wine vinegar
    or 2 tsp apple cider vinegar + 1 tsp water
  • 2 tsp kimchee juice
  • 1 tsp ginger, grated
  • 1 glove garlic, minced
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
In a small bowl dissolved sugar into soy sauce, vinegar and kimchee juice. Mix in sesame paste, peanut butter and remaining ingredients until you form a silky smooth paste that is the consistency of pancake batter. Add a little water if it’s too thick.
  • 5 oz dried soba noodles
  • 1 tsp dark sesame oil
  • 1 small chicken breast or 2 oz firm tofu
  • 4 cups water
  • 1 vegetable bullion
  • 1 oz Napa cabbage kimchee (beachu), sliced
  • 6 baby carrots, jullienned
  • 1 small Asian cucumber, cut into small pieces
  • 1 small onion, thinly sliced
  • minced scallions (optional)
  • toasted sesame seeds
  • salad greens
  • pinch salt
Bring four cups of water to a boil and cook noodles until they are al dente—overcooking makes mush. Dress noodles with sesame oil and allow to cool, then refrigerate. Dissolve vegetable bullion in water and bring to a boil. Add carrots and chicken breast, reduce heat and simmer for eight minutes. Remove from heat allow to poach for ten minutes. Drain and refrigerate. When thorough cooled, cube chicken into 1/2" pieces, slice carrots into match sticks and mix with a little kimchee juice and a pinch of salt. For a vegan version, drain firm tofu and dice into 1/2" cubes and marinate in kimchee juice.

Toss noodles with sauce, kimchee, cucmbers, onion and carrots. If it’s too thick add a little of the poaching water. Divide into four bowls with salad greens and serve with diced chicken or tofu, kimchee, sliced carrots, toasted sesame seeds and scallions. Suggestion: On those over 90°F days, serve noodles over crushed ice and enjoy.

Wednesday, June 26, 2013

Cold Kimchee Soba Noodles

Cold kimchee soba noodles for lunch!! This will remedy the Brooklyn scorcher we have today. The complex flavors of Napa cabbage kimchee (beachu) perfectly complement the other flavors of this simple summer meal. I made dashi with the stock I used for poaching the chicken, carrots and mushrooms. I flavored it with shaved bonito flakes (katsuobushi) dried smoked kelp (kombu). The cucumbers ribbons just melt into the buckwheat noodles. The only down side is that I should have made more.


Friday, June 14, 2013

Meet the Brooklyn Kimchee Bialy

What’s a bialy? It’s a pastry brought to New York by Jewish immigrants from Bialystok, Poland. It’s one of my favorite Lower East Side and Borough Park foods. Recipes vary but it’s typically made from a simple yeast dough and topped with an onion and poppy seed paste before it’s baked.

Like much of New York’s eastern block food, it’s hearty and comes together simply and quickly—much like traditional Asian cooking. So I thought these two should meet in my kitchen. Instead of using the traditional onional poppy seed paste for the topping I made a paste with Napa cabbage kimchee (beachu), garlic, onion and poppy seeds. ZOMG, what a good nosh! It may not be kosher, but it sure is stupid good. I had it for lunch toasted and served with shaved sopresata, cherry tomatoes and white bean and miso spread.

Sunday, June 9, 2013

Kimchee Hush Puppies

Who doesn’t like deep-fried corn cakes? These savory hush puppies are made with kkakdugi (fermented Korean radish), grated Parmesan cheese and oregano. Served with curtido, a fermented slaw from El Salvador, and sweet cherry tomatoes they explode with flavor. They’re crisp and crunchy on the outside and moist and savory on the inside. Next batch I’m going to throw in some minced jalapeƱos and sopressata sausage.

Friday, June 7, 2013

Kimchee Shortbread Cookies... Sweet or Savory?

These kimchee cheddar-parmesan short bread cookies have such an intense savory flavor. They’re made with Hanguk Saffron (powdered kimchee seasoning), sharp NY cheddar and Parmesan cheeses and lots of butter. After they cool down completely, I store them away in a sealed container and try to portion them out. The problem is that they’re very addictive. These baked savory rounds go so well with sweets; my favorite way to the them is with dulce de leche ice cream, with strawberries and brie cheese, or a generous slather of Nutella and whipped cream. I also like them served with soup or crumbled over a salad. But then on the other hand I also like them they way they are. It’s a good thing I keep them on a high shelf.

Pupusasa Kimcheelicioso

Pupusas are a stuffed corn cake from El Salvador. Pupusas Kimcheelicioso are filled them with sharp cheddar cheese, black beans and Napa cabbage kimchee, and then lightly grilled on both sides. It’s served with a side of curtida, a traditional slaw fermented with cabbage, onions, oregano and carrots—I guess it’s Salvadorian kimchee. I have to work on making these bad boys a bit thinner, but I love how kimchee complements the seasoned black beans and melted cheese and the sweetness of the masa harina dough. As I edit down the recipes for the Kimcheelicious ePUB cookbook, this receta is making it's way back into the book. Mas-issneun! Don’t let these guys get cold!

Monday, June 3, 2013

Cranberry-Ginger Kombucha

What timing—two frosty batches of kombucha were ready just a this heatwave set in. This fermented cranberry-ginger tonic takes the sting out of those 90°F muggy evenings. Kombucha is a very healthy, probiotic beverage that is rich in essential enzymes and vitamins that benefit our digestive systems with each sip. But mostly I just like the way it tastes—mildly sweet and tart with a slight fizz. I keep a regular rotation going so that I can harvest a fresh batch every two weeks. Kombucha finds its origins in Asia, although my Brooklyn-born batch tastes just as good.

At first fermentation I feed it with a solution of caffeinated balck tea and sugar. As you can see in the picture below, it looks a bit like the brain from sci-fi creature from another planet. As the scoby reach maturity it starts to form tendrils and separates into layers—the newest scoby forms at the top. It ferments is a cool dark place for two to three weeks.

At second fermentation I carefully strain the liquid into a clean jar add a solution of cranberry, ginger and sugar. I allow it to ferment for two of three more days until carbonates then chill it over night in the fridge. This week I’m going to try flavoring it with watermelon and cucumber.