Red Curry Mussels with Kimchi

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Red Curry Mussels with Kimchi

Yield

4-6

Author

Lauryn Chun (Modified with permission)

Prep time

20 Min

Total time

20 Min

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

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

Instructions

1. 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.
2. 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.
3. 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.

Spicy & Sour Kimchi Ramen Noodles

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Spicy & Sour Kimchi Ramen Noodles

Yield

2

Author

Jessica Emin

Prep time

5 Min

Total time

5 Min

Ingredients

Sauce

• 1/2 cup Cabbage Patch Kimchi, packed
• 2 Tbsp sesame oil
• 2 Tbsp peanut oil or vegetable oil
• 2 Tbsp pickled ginger
• 1 Tbsp gochujang
• 1 1/3 Tbsp rice vinegar
• 1/2 sheet dry nori (optional)

Noodles

• 2 portions dry ramen noodles

Garnish

• 2 Tbsp sesame seeds
• 2 egg yolks (discard whites, or keep for another recipe)
• 2 Tbsp chives, finely chopped

Instructions

1. Add all ingredients for sauce to a blender, and blend on high until sauce is smooth.
2. In salted water, cook noodles as instructed but without packaged seasoning, then rinse and drain noodles. Place into a large bowl.
3. Using a spatula, spoon the sauce onto the noodles, scrapping any excess off the sides. With tongs or wooden spoon toss the noodles in the sauce until they are all covered.
4. Serve the noodles immediately in two bowls. Top with an egg yolk each, as well as a sprinkling of toasted sesame seeds and chives.

Kimchi Relish Power Poke

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Kimchi Relish Power Poke

Yield

3-4

Author

Dany Dugay

Prep time

20 Min

Total time

20 Min

This bowl is a perfect make ahead salad, tossed together and stored up to 1 week in the fridge. Cabbage Patch Kimchi Relish works as the perfect all-in-one dressing with a kick of spice and a pronounced nutty background from the sesame oil.

Ingredients

• 1 carrot, thinly sliced or grated
• 1 cucumber, thinly sliced, skin on
• 1 cup napa cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 cup cooked and cooled quinoa
• 1 cup cooked, cooled and peeled edamame
• 1/2 cup Cabbage Patch Kimchi Relish
• Optional: 1 egg, boiled
• Optional: black and white sesame seeds, toasted

Instructions

1. Simple, combine all ingredients and enjoy!

Kimchi & Mushroom Steam Buns

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Kimchi & Mushroom Steam Buns

Yield

15

Author

Jessica Emin

Prep time

2 Hour

Total time

2 Hour

These delicious buns can be stuffed with anything, but the combination of spicy sour kimchi and sweet hoisin marinated mushrooms is ideal. This bun recipe is adapted from the awesome Momofuku cookbook by David Cheng, but this version makes for a larger taco-like bun that fits more goodness inside.

Ingredients

• 3/4 Tbsp active dry yeast
• 3/4 cup warm water
• 2 cups bread flour, plus 2 Tbsp
• 3 Tbsp sugar
• 1 1/2 Tbsp nonfat dry milk powder
• 1/2 Tbsp kosher salt
• 1/4 teaspoon baking powder, rounded
• 1/2 teaspoon baking soda
• 2 Tbsp rendered pork fat or vegetable shortening, at room temperature
• vegetable oil
• 300g baby king oyster mushroom
• 1 1/2 cup hoisin sauce
• 1/2 cup ponzu sauce
• 1/2 cup water
• 3 Tbsp grated ginger
• 1/2 cup thinly sliced green onion
• 1 jar Cabbage Patch Kimchi
• Kewpie brand mayonnaise
• 3/4 cup quick pickled cucumber

Instructions

Mushroom Filling

1. Clean mushrooms, and slice lengthwise into 1/2 inch strips.
2. In a medium mixing bowl, whisk together hoisin, ponzu, grated ginger, and 1/2 cup of water.
3. Add mushrooms to hoisin mix to marinate for 15 minutes.
4. Remove mushrooms from marinade and add to a frying pan over medium to low heat. Cook until tender and sticky, then set aside.
5. Add the rest of the marinade to the frying pan and bring to a simmer. Cook until it had thickened.
6. Mix the mushrooms and the reduced marinade. Set aside.

Buns

1. To begin making the buns, stir together the yeast and 3/4 of a cup of warm water in a large mixing bowl. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat. Mix with a wooden spoon until a ball forms, scraping the edges of the bowl. Transfer the ball of dough to a lightly oiled clean surface and kneed for 4-5 minutes. Oil a medium-large sized bowl with vegetable oil and place the dough inside, cover and seal with plastic wrap and let rest in a warm area until it has doubled in size. This will take about 1 hour to 1 hour and a half.
2. Punch the dough down, and place it on a clean work surface. Using a sharp knife, divide the dough into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 3 pieces, making 15 pieces total. They should be about the size of a small lime. Roll each piece into a ball and set them on baking sheets. Cover them with a warm, damp kitchen towel and let them rise for 30 minutes. Cut out fifteen 6-inch squares of parchment paper.
3. Use a rolling pin to roll each ball into a 5-6 inch-long oval. They should be quite thin; below 1/4 inch. Brush lightly with vegetable oil, lay a wooden spoon across the center of the oval, and fold the oval over onto itself to form a bun. Gently pull out the spoon, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the towel, and form the rest of the buns.
4. Set up a small steamer on top of the stove. Work in batches to steam the buns, without them touching, for 5-6 minutes each or until dough has tightened and puffed up, but has not browned. Use the buns immediately, or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months, and use a stove top steamer for 2 to 3 minutes to reheat.

Assembly

1. Open a warm bun and drizzle with kewpie mayonnaise, add 2/3 slices of baby king oyster mushroom, a tablespoon of Cabbage Patch Kimchi, pickled cucumber, and green onion.

Bulgogi Skirt Steak Tacos with Kimchi

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Bulgogi Skirt Steak Tacos with Kimchi

Author

Dany Dugay

Ingredients

• 1 pound skirt steak

Marinade

• 1 clove garlic, minced
• 1 Tbsp Sesame oil
• 1 Asian pear, grated (optional)
• 4 Tbsp soy sauce
• 3 Tbsp brown sugar

Instructions

1. Mix together marinade ingredients and place with steak in ziplock bag for minimum 1 hour or preferably overnight in fridge.
2. Remove steak from marinade and pat dry. Over high heat in cast iron skillet pan, sear steak 3-4 minutes on each side (for medium rare). Allow to rest 2-3 minutes, slice against grain, thinly.
3. Assemble in your choice of taco shell or leaf lettuce with Cabbage Patch Kimchi, shredded red cabbage, avocado, cilantro, green onion, sesame seeds and any other toppings you love!

Korean Caesar

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Kimchi Caesar

Yield

1

Author

Jessica Emin

Ingredients

• 1 oz Nova Scotia Spirit Co. vodka
• 4 oz. Walter Craft Caesar Mix
• 1oz Cabbage Patch Kimchi mignonette
• a squeeze of fresh lemon juice
• rim: lemon juice, Walter Craft Caesar Rim
• garnish: fresh celery, lemon, cucumber slice and kimchi

Instructions

1. Rim glass with lime juice & spice mixture. 
2. Fill a tall collins glass with ice, add vodka, caesar mix, kimchi mignonette, lemon juice and stir gently. 
3. Garnish with a stick of celery, lemon wheel, cucumber slice and kimchi.