Skirt Steak Ssam with Kimchi Puree Chimichurri

This Korean/Argentine fusion is an explosion of flavours and great fun to share with company.

Prep time: 20 mins & 24 hours to marinate steak for maximum deliciousness. Serves 4 to 6 ppl

Photo by Jessica Emin

Photo by Jessica Emin

Chimichurrri Marinade

3/4 cup aged cabbage kimchi
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
½ cup kimchi juice
2 tbsp. minced garlic
1 tsp. kosher salt

Blend together above ingredients in a food processor until it reaches a smooth consistency.

1 (1½ pound) skirt or flank steak
2 tsp. freshly ground black pepper
2 tsp. kosher salt

After the steak has marinated for 24 hours, take it out of the fridge, discard the marinade and pat the steak dry to remove as much of the marinade as possible.

2 tbsp canola oil
Whole pieces of assorted lettuce leaves, separated, washed and dried
Steamed rice
2 cups Cabbage Patch Kimchi, chopped for serving

Heat the canola oil in a cast-iron skillet over high heat until it shimmers. Add the steak and cook for 4 to 5 min on each side, or to preference. A nice crust on the steak makes it more delicious. Let the steak rest 10 minutes before cutting thinly against the grain.

Arrange lettuce leaves on plate, add rice and beef, then drizzle with ssamjang sauce and top off with kimchi. Eat with your hands for the maximum Korean experience!

Modified with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun, copyright 2012. 

Soba Noodle Bowl

Nutritious and delicious! You can conquer a hectic day or night after this meal.

Prep time: 30 min   Serving size: 4 (giant) bowls

Photo credit: Jessica Emin

Photo credit: Jessica Emin

Ingredients

For the Sesame Dressing:                                                        

1/2 cup tahini                                                                               
1 Tbsp tamari or soy sauce                                                  
1 1/2 Tbsp sesame oil                                                                  
3 Tbsp rice wine vinegar                                                            
2 tsp honey                                                                                 
3 cloves garlic, minced                                                               
3 Tbsp warm water                                                                  
1 tsp red chilli oil (optional)                                                    
1 tsp salt                

For the bowls (4)

4 bundles Soba noodles
4 scallions, thinly sliced
2 cups kimchi
12 shiitake mushrooms, sliced
4 cups kale, stems removed and chopped
4 eggs
sesame seeds (garnish, optional)
olive oil
salt & freshly cracked pepper

The dressing is easy, just throw it in a jar and shake it up. There, it's finished already.

For the rest, it's a bit of a production line. It does help to have someone to delegate tasks to, but can be done easily on your own.    

1.  Boil enough water to submerge your egg or eggs in a small pot. When the water is at a rolling boil, slowly and carefully lower the eggs into the pot with a spoon to ensure they don’t crack when they hit bottom. Boil the eggs for 6 minutes or 5 1/2 minutes for a bit runnier. IMMEDIATELY dump the boiling water and let cold water run on the eggs for a few minutes. When they are cool enough to handle, peel the eggs EXTREMELY carefully. (You may want to peel them after the noodles and kale are cooked)

2. Add the 4 bundles of soba noodles to 4 quarts of boiling water and cook at a boil for about 5 minutes, stirring occasionally. Drain well and while the noodles are still hot, toss in the dressing.

3. Heat a little bit of olive oil in a medium cast iron pan over medium heat. Sauté the kale lightly for about 2 minutes. Season with salt & pepper. Remove from pan before the kale wilts. Set aside.

4. Heat a little more olive oil in the same pan over medium-high heat. Add in the shiitakes/or other mushrooms in one layer, it's important not to crowd the pan so that the mushrooms sear properly. Season with salt & pepper. Sear for about 2 minutes on each side. Remove from pan and set aside.

5. After you peel the eggs and cut in half, finely chop the scallions, chop the Cabbage Patch Kimchi; the assembly line is ready to go! Use a large bowl and add noodles. Arrange the rest of the items as you like!

A special thanks to Danielle Oron cookbook author & photographer of Modern Israeli Cooking for this delicious recipe. Check out her food blog http://iwillnoteatoysters.com/

Recipe: Red Curry Mussels with Kimchi

This quick and easy to prepare recipe will please the most discerning palates.

Prep time: 15 min.  Serves 4-6.

Photo Credit: Jessica Emin

Photo Credit: Jessica Emin

Ingredients

  • 1/4 cup unsalted butter
  • 4 tablespoons peeled, finely grated fresh ginger
  • 4 large garlic cloves, minced
  • 4 tablespoons red curry paste
  • 1 cup finely chopped napa cabbage kimchi, plus additional for garnish
  • 2 (14-ounce) cans coconut milk
  • 1/2 cup white wine
  • 4 pounds mussels, rinsed and scrubbed*
  • 1/4 cup kimchi juice
  • 2 bunches of enoki mushrooms
  • 500 grams of pancetta 
  • 1/4 cup finely chopped green onions (about 2 green onions) as garnish

*For a vegetarian option, substitute mussels for 1 pkg firm tofu

Directions:

In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ginger and garlic and cook for about 1 minute. Add the curry paste and kimchi and cook, stirring, for another minute. Stir in the coconut milk and wine and bring the mixture to a simmer. 

Add in pancetta, enoki mushrooms, kimchi juice and simmer for a couple more minutes. Put the mussels in the pot and cover, reduce the heat to low and cook for 5 to 7 minutes, until the mussels open. 

Remove the pot from the heat before serving with the cover off. Top with the green onions and additional kimchi and serve in deep bowls with baguette or rice.

 

Modified with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun, copyright 2012.