Taste With The Eyes

Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo

Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo

Our panini maker has uses beyond those delectable yet ubiquitous cheesy Italian sandwiches. Here we are smothering chicken thighs in a spicy gochujang (Korean red chili paste) marinade, then grilling them to charred perfection on the panini maker. Mounds of “kimchi” slaw and a slightly crunchy curiously-addicting seaweed mayonnaise make for an intriguing fusion-style sandwich!

The “kimchi” slaw is not really a kimchi at all, as it is not pickled nor fermented – but it is a crisp slaw with vibrant kimchi flavors such as chili, ginger, and garlic.

The sandwiches are enjoyed with Bek Se Ju, a Korean glutinous rice-based fermented alcoholic beverage infused with ginseng and several other herbs which is especially good with spicy grilled chicken.

Griddled Gochujang Chicken Sandwich Recipe

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Celebrating the Lunar New Year with Korean Rice Cake Soup

Tteokguk (Korean Rice Cake Soup) 떡국

Happy Lunar New Year! We’re celebrating with the Korean soup traditionally eaten on this day – Tteokguk. Rice Cake Soup is the main dish of Seollal (Lunar New Year). It is a day to express respect and gratitude, especially to one’s elders and one’s ancestors. The white color of the rice cakes is said to symbolize purity and cleanliness while their shape represents coins, symbolizing success and prosperity.

My version of tteokguk is not exactly traditional but I sure do love symbolic meals, that is one of the reasons why Passover is a favorite holiday. Here, I make a rich stock with roasted beef bones as well as brisket – to manifest a flavorful New Year. I add hot chiles – so our year will be spicy! I garnish with a rainbow of color – for a bright, brilliant, colorful year to come. And finish with edible flowers – for beauty and grace…

Tteokguk (Korean Rice Cake Soup) 떡국 Recipe

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Classic Chicago-Style Polish Sausage Sliders

Classic Chicago-Style Polish Sausage Sliders

A recent trip back to Chicago was the inspiration for these Game Day sliders. Chicago is a food lover’s town! In addition to the classic hot dog/polish sausage found all over the city (try Portillo’s, Superdawg, or Hot Doug’s to name a few) we recommend some of our old favorite Chicago foods – Lou Malnati’s Pizza, Carson’s Ribs, Joe’s Stone Crabs, a delightful Thai restaurant on Granville called Summer.

Chicago hot dog aficionados will go absolutely crazy for these little sliders! Da Bears don’t need to be in the Superbowl to serve these winning Chicago-style bites!

What Makes a Classic Chicago-Style Hot Dog?

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Kimchi Ramen with Korean Fried Dumpling

Seafood Kimchi Ramen (Haemul Kimchi Ramyun)
Shrimp & Kimchi Fried Dumpling (Goon Mandu)
Quail Egg, Fishcake, Roasted Seaweed, Shrimp, Scallion

We’re celebrating the re-dedication of our beloved Korean Friendship Bell by enjoying Korea’s most celebrated pickle dish – kimchi! There are several hundred types of kimchi which are made from various vegetables, fish, seafood, fruit, and herbs. Our recipe uses the most popular of all types of kimchi – napa cabbage kimchi – for the base of the soup and the filling for the fried dumplings.

Kimchi is made by pickling vegetables (or other foods) with seasonings such as chili, ginger, garlic, and salt. Generally, there are two categories of kimchi – the “quick” kind which is made for immediate consumption or eaten within a few days just slightly fermented, and the other type in which the mixture is allowed to ferment and mature. Both methods result in Korea’s favorite dish – a delightfully pungent, robust food that is so much more than a side dish.

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Paella Rice with Baby Octopus & Meyer Lemon

Paella Rice with Baby Octopus & Meyer Lemon
Peas, Fennel, Onion
Lemon Olive Oil, Basil, Black Pepper

“Cooking is a love affair. It’s all about falling in love with your ingredients.”
alain ducasse

Ingredients. Ingredients were the inspiration for this “casserole.” A brown paper bag full of gorgeous Meyer Lemons from my friend Judy’s yard. A Christmas gift of heavenly Lemon Olive Oil from my friend Allison. (Thank you, ladies). A charming cloth bag of arroz tradicional from Spain. And irresistible fresh baby octopus at my local Korean market.

“You can’t cook well without good ingredients. If you don’t treat the ingredient and its flavors with respect, if you drown it in oil, even good olive oil, you spoil it.”
alain ducasse

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