Kimchi Potato Latkes

Kimchi Potato Latkes

Kimchi Potato Latkes and Happy Hanukkah!

A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

We eat foods fried in olive oil to commemorate that ancient miracle from the second century BCE and potato pancakes are almost everyone’s favorite symbolic food. This year my latkes have a daring twist. 5779 is the year of the Kimchi Potato Latke!

Adults who adore kimchi’s complex spicy, salty, sweet, sour, bitter, umami, fermented flavors will fall hard for this pancake. Kids, unfortunately, not so much…the younger set should probably stick to traditional style potato latkes with that wonderful combination of sweet apples and sour cream, like this one.

The recipe is a marriage between my kimchi jeon (mind-blowing kimchi pancake batter) and my standard recipe for potato latkes. The combination is amazing pancake synergy.

Kimchi Potato Latkes Recipe

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Kimchi Flatbread with Fresh Mozzarella

Kimchi Flatbread with Fresh Mozzarella - Gochujang Sauce, Scallion Curls, Roasted Seaweed

Kimchi Flatbread with Fresh Mozzarella
Gochujang Sauce, Scallion Curls, Roasted Seaweed

Looking for something out of the ordinary to top your next pizza? Try kimchi. Funky tangy cabbage kimchi pairs deliciously with creamy fresh mozzarella and gochujang, a Korean red chili paste with sweet heat and a fermented umami richness. The sauce is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. The resulting global flatbread is unique and quite irresistible (for the grown-ups, that is). Crispy roasted seasoned seaweed and whimsical scallion curls add the final flourishes.

Kimchi Flatbread Recipe

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Kimchi Lasagne

Kimchi Lasagne

Kimchi Lasagne
Made with Gluten-Free Lasagne Noodles
Creamy Spicy Cabbage Kimchi Sauce with Beef

Funky tangy kimchi makes a flavor bomb of lasagna. Kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors simmered into a creamy sauce with ground sirloin and gochugaru (Korean red chili powder) replaces the ubiquitous tomato sauce in this fusion-style lasagna.

My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.

The noodles are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.

The lasagna is garnished with shilgochu (Korean chili threads), scallion, and toasted sesame seeds for a striking garnish adding texture and spice. Shilgochu are finely-sliced dried chilis that are reddish-brown in color with smoky red pepper and fruity flavors, and a medium degree of heat.

Exploding with flavor and seasoned with a secret ingredient (you’ll have to see below), this lasagna paired with makkoli (Korean rice wine) is perfect for a rainy (or snowy) winter day.

Kimchi Lasagne Recipe

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Sour and Spicy Kimchi Soup with Soba and Swordfish

Sour and Spicy Kimchi Soup with Soba and Swordfish

Sour and Spicy Kimchi Soup
Beef Broth, Buckwheat Noodles, Swordfish, Seaweed

It’s not the elegant soup I would serve at a dinner party, but rather a rustic soup I absolutely crave on a winter night. This soup is kimchi guk on steroids.

Kimchi guk is a simple Korean soup where chopped napa cabbage kimchi is simmered in beef broth. Sometimes daikon, meat, or tofu are added. It is usually garnished with scallions.

This version with ground beef, buckwheat noodles, seaweed, and swordfish is much more hearty, and served as a meal. The broth is sour, spicy, savory, salty with a hint of sweetness, and really explodes with flavor.

There are a few non-traditional foods that I like to pair with napa cabbage kimchi such as cheddar cheese, mashed potatoes, and BBQ oysters. Swordfish is another, with its mildly sweet flavor and a juicy meaty texture with a good balance of fat, it just goes well with sour and spicy kimchi.

Sour and Spicy Kimchi Soup Recipe

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Korean Chili con Carne with Red Beans and Kimchi

Korean Chili con Carne with Red Beans and Kimchi

Korean Chili Con Carne
Red Beans, Kimchi, Shishito Peppers
Sesame Garlic Yogurt, Yellow Picked Radish, Scallion

How’s your Korean food vocabulary? Gochujang, gochugaru, kkwarigochu, pat, kimchi, danmuji, pachae, chamgireum and bokkeun-kkae are some of the ingredients that transform a traditional chili con carne into this super-flavorful Korean Chili with a unique topping.

Gochujang and gochugaru are sold in varying degrees of spiciness. For this recipe, I use medium-hot heat level as shown on the packaging. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. Gochugaru, also made from sun-dried red peppers, is a coarse-ground chili powder. Together, they give this chili its distinctive Korean spiciness. Kkwarigochu (shishito) are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. But beware, every once in a while, there’s a hot one in the bunch! Kkwarigochu stand in for green bell pepper used in standard recipes.

Korean Chili con Carne with Red Beans and Kimchi

The usual Western chili toppings of onion, cheese, and sour cream are replaced with a Korean flair. Pachae (curled green scallion) stands in for the diced white onion. Yellow cheddar is replaced by danmuji, a yellow pickled radish that is sweet, sour and crispy. Thick tangy yogurt gets a punch from garlic and rich toasty notes from sesame oil. Finally bokkeun-kkae (toasted sesame seeds) add visual appeal, nutty notes, they are a common Korean garnish.

Korean Chili con Carne with Red Beans and Kimchi Recipe
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Kimchi Bacon Cheddar Quiche with Quinoa Crust

Kimchi, Bacon, Cheddar QUICHE with Quinoa Crust {gluten-free}

Kimchi Bacon Cheddar Quiche
with
Quinoa Crust 

Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy. And since last week’s Spinach, Tomato, Goat Cheese Quiche with a Black Quinoa Crust was such a big hit, I wanted to share another quiche using the more common white quinoa for the crust. Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this pie!

Kimchi Quiche with Quinoa Crust Recipe

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Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

One stellar food pairing is kimchi plus cheddar. So when it came time to create a macaroni and cheese dish for Food Network’s Comfort Food Feast event, I immediately thought of kimchi. Funky tangy kimchi partners with sharp creamy cheddar, ground sirloin, and gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. The resulting fusion dish is an irresistible grown-up full-flavored mac and cheese.

Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

Beef & Kimchi Mac ‘n Cheese Recipe

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