Kimchi Class Recipes

Roasted Strawberry GazpachoServes: 4

Ingredients 

• 1 lb. (450 g) ripe tomatoes, roughly chopped
• 8 oz (225 g) fresh strawberries, hulled
• 1 small cucumber, peeled if desired, chopped
• 1 Korean pepper, chopped
• ¼ small red onion, roughly chopped
• 1 small garlic clove
• 1 tbsp. freeze-dried kimchi paste (start with 1 and increase to taste)
• 2 tbsp extra-virgin olive oil
• 1 tbsp strawberry vinegar (or red wine vinegar)
• ½ tsp kosher salt, plus more to taste
• Freshly ground black pepper
• ¼–½ cup ice water, as needed for consistency

 Optional garnishes 

• Finely diced cucumber
• Chopped strawberries
• Chives or cilantro
• Toasted sesame seeds
• A drizzle of olive oil
• Thinly sliced scallions

 Instructions 

1. Combine the tomatoes, strawberries, cucumber, pepper, onion, garlic, kimchi paste, olive oil, vinegar, salt, and a few grinds of black pepper in a blender.
2. Blend until completely smooth. Serve cold.

 Olive oil Poached Shrimp

Ingredients 

• 16 large shrimp (U-12 or U-15), peeled, deveined, tail on
• 2 cups extra virgin olive oil
• 2 garlic cloves, lightly crushed
• inch piece ginger, sliced
• 1 strip kombu (3 inches)
• 2 strips lemon peel
• 1 tsp coriander seeds, lightly crushed
• 1 tsp kosher salt

 Method Season shrimp lightly with salt. Warm olive oil with: garlic, ginger, kombu, lemon peel, coriander Heat oil to 140–150°F. Add shrimp. Poach gently: 6–8 minutes depending on size Remove and reserve infused oil. Kimchi Burre BlancIngredients Makes about 1½ cups 1 cup kombu dashi (or light seafood stock) ½ cup dry white wine 1 small shallot, minced 1 strip kombu (3–4 inches) 1 tsp dried wakame, crushed 8 oz cold unsalted butter, cubed 2 Tbsp kimchi paste 1 tsp yuzu juice or lemon juice 1 tsp toasted sesame oil pinch white pepper Method 

1. Reduce: dashi, wine with shallots, until about ¼ cup remains.

2. Add wakame and steep 5 minutes.
3. Strain.
4. Over low heat, whisk in cold butter slowly.

 Chicken Ballotine

• 4 large chicken breasts, skin-on (about 220–250 g each) 
• 200 g chicken thigh meat, boneless and skinless 
• 80 g heavy cream, chilled 
• 1 egg white 
• 8 g salt 
• 2 g white pepper 
• 1 tbsp chopped chives 1 tsp lemon zest
•  100 g baby spinach (optional) 
• 1 tbsp olive oil 
• 40 g butter 
• 40 g all-purpose flour
•  500 ml chicken stock, warm 
• 100 ml heavy cream 
• 10–15 g kimchi paste powder 
• 15 ml rice vinegar
•  5 g soy sauce 
• Salt, to taste 

• White pepper, to taste
•  Make the Chicken Ballotine

Prepare the Mousse 

1. Dice chicken thigh meat.
2. Blend chicken thigh, cream, egg white, salt, and white pepper in a food processor until smooth.
3. Fold in chives and lemon zest.
4. Chill.

 Assemble 

1. Remove chicken breast skin carefully, keeping it intact.
2. Place breast between plastic sheets and gently pound to even thickness.
3. Season lightly.
4. Spread a thin layer of chicken mousse over the breast.
5. Add spinach if using.
6. Roll tightly into a cylinder using plastic wrap.
7. Twist ends tightly to compress.

 Cook Sous vide method: 

• Cook at 65°C / 149°F for 75 minutes.

 Sweet Corn Purée 

• 500 g sweet corn kernels (fresh preferred)
• 50 g unsalted butter
• 100 ml heavy cream
• 50 ml chicken stock
• 1 small shallot, finely sliced
• 1 sprig thyme
• Salt, to taste
• 3 thyme sprigs
• 20 g butter
•  

1. Sweat shallot in butter until soft.
2. Add corn and thyme.
3. Cook for 5 minutes.
4. Add cream and chicken stock.
5. Simmer until corn is tender.
6. Remove thyme.
7. Blend until completely smooth.
8. Pass through a fine sieve.
9. Season with salt.

 Kimchi Velouté 

• 40 g butter
• 40 g all-purpose flour
• 500 ml chicken stock, warm
• 100 ml heavy cream
• 10–15 g kimchi paste powder
• 15 ml rice vinegar
• 5 g soy sauce
• Salt, to taste
• White pepper, to taste
•  

1. Melt butter over medium heat.
2. Add flour and cook for 2–3 minutes without coloring.
3. Slowly whisk in warm chicken stock.
4. Simmer 15 minutes until smooth.
5. Add cream.
6. Mix kimchi paste powder with a small amount of warm stock to hydrate.
7. Whisk into the sauce.
8. Add soy sauce and rice vinegar.
9. Blend with an immersion blender until silky.
10. Strain before serving.

Kimchi Paste Caramel Sauce Yield: About 2 cups

IngredientsCaramel Base 

• 1 cup granulated sugar (200 g)
• ¼ cup water (60 g)
• 1 Tbsp corn syrup or honey (prevents crystallization)
• ¾ cup heavy cream, warmed (180 g)
• 4 Tbsp unsalted butter, cubed (56 g)
• 2 Tbsp kimchi paste
• 1 Tbsp maple syrup or brown sugar
• 1 tsp rice vinegar
• ½ tsp toasted sesame oil
• ½ tsp vanilla extract
• ¼ tsp sea salt

Method1. Make the Caramel Combine sugar, water, honey/corn syrup in a heavy saucepan. Cook over medium-high heat without stirring until it becomes a deep amber caramel. Slowly whisk in warm cream.  It will bubble aggressively. Continue whisking until smooth. Whisk in the butter, salt. Cool slightly. Add kimchi paste.