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.
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
Spaghetti al Pomodoro with a Twist
Beautiful summer tomatoes and fresh basil are calling out for spaghetti. Spaghetti al pomodoro. But how can we make a refreshingly simple recipe of spaghetti with tomato sauce just a bit more interesting? How, just give it a twist! Turn the pasta into a “caterpillar.”
And for more interest, exchange the recipe’s predictable pinch of red chili flakes with Korean chili threads, shilgochu 실고추, finely-sliced dried chilis that are reddish brown in color with smoky red pepper and fruity flavors, and a medium degree of heat. They are cooked in butter for about a minute to soften then tossed with the spaghetti, adding a vibrant accent to the dish.
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Edible Flower Salad
Wild Strawberries, Grape Tomatoes, Chrysanthemum Greens
Texas Tarragon, Borage, Marigold, Lemon Thyme, Chive Blossoms
In honor of the first days of summer and the unveiling of a new category to my website menu, I present this EDIBLE FLOWER salad. A trip to one of our best local Farmers Markets, plus a stop at my favorite Korean supermarket, and a bit of foraging in my own garden resulted in a one-of-a-kind salad that just screams summer. Every ingredient has a purpose in the flavor/texture/color profile.
Wild strawberries and sweet little grape tomatoes have a particularly delightful affinity for each other. Their red color contrasts with the exotic greens. Radish brings peppery flavors while roasted sunflower seeds add salty flavors – eliminating the need for additional salt and pepper. Kimjaban, crunchy roasted seaweed takes the place of croutons while adding sweet and salty notes.
Dressing is not tossed with the salad mix, so the flower petals look fresh-picked and the seaweed retains its crisp texture. The dressing consists of three distinct high-quality oils – fruity olive oil, toasted sesame oil, and fiery chili oil that are balanced by aged balsamic vinegar. Using chopsticks, diners can coat the salad ingredients with the oils and vinegar. And they just may want to reserve a bit of the syrupy balsamic vinegar to pair with that last wild strawberry for a grand finale.
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With Hanukkah right around the corner I have a hankering for brisket. But, just for fun this year, I am taking our beloved Jewish brisket recipe and giving it a Korean twist by replacing the tomato-based sauce with a gochujang sauce.
Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.
Beef plus gochujang is a classic Korean pairing, slow-roasted beef brisket plus gochujang equals a match made in heaven. Fresh ginger and plenty of garlic round out the flavors. A touch of sugar brings out gochujang’s natural sweetness. Serve this brisket as the main dish of the holiday gathering and be sure to serve leftovers as gochujang brisket sandwiches – two ways to ensure happy guests this holiday season!
Gochujang Brisket Recipe
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Autumn Squash Salad
Acorn Squash, Korean Pear, Mixed Lettuces
Farro, Smoky Spicy Pumpkin Seeds, Gorgonzola
Looking for a salad that just screams Fall? Look no further. Crisp, juicy, sweet Korean pear contrasts the tender roasted acorn squash while farro adds a chewiness and nutty earthy notes. Crumbly, salty bleu-veined gorgonzola and smoky spicy pumpkin seeds add amplitude. It is all harmonized by the dressing, a deep ruby-hued tart vinaigrette. Color, texture, flavor, a feeling of abundance – it’s all right here in this stunning seasonal salad.
How to Choose, Cut, and Cook an Acorn Squash
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ENTOMOPHAGIC ANJU #1
Crickets & Kkwarigochu in a Sweet, Sticky, Garlicky Sauce
I asked my friends if they would like to sample some edible insects as a snack…and all I heard was…crickets.
For most of them, it turns out that eating intact insects was intimidating. Go figure. But add in the effects of an alcoholic beverage or two, inhibitions disappear and these same friends become amenable to giving my bug-centric snacks a try.
In Korean, there is a word for food meant to be consumed with alcohol – Anju. In English, there is a word for consuming insects – Entomophagy. Here I present an Entomophagic Anju: Tasty Insect Snacks To Enjoy While Drinking. Let’s get the party started with some cold beers.
Feeling loosened up and ready to indulge in the first anju, my friends gave rave reviews to Crickets & Kkwarigochu. The recipe was inspired by the popular Korean banchan (side dish) myulchi bokkeum (stir-fried anchovy) and it is positively addicting.
Salted stir-fried crickets are coated with a sweet, sticky, garlicky sauce. Kkwarigochu (aka shishito peppers in Japanese) are blistered in a hot wok with a bit of oil. Kkwarigochu 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! Paired with cold refreshing Hite beer, this entomophagic anju was a big hit!
The crickets (aka house crickets, Acheta domestica) have been raised in California for human consumption on a diet of apples and bananas. They are then cooked and dried to produce a crispy, crunchy snack or ingredient with a wheat-y flavor. The entire cricket is edible & no other ingredients are added. (From Marx Foods here).
Crickets & Kkwarigochu Recipe
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