Recipes

Kimchi Baked Brie

Taking the baked brie game to a whole other level of flavor. Encased in flakey puff pastry, this oozy appetizer with funky HOUSE Reserve kimchi and fish sauce combines fermented flavors in a must-try dish. We hope you like change.

1kg wheel of brie
2 8.5 oz sheets frozen puff pastry
1 medium yellow onion, sliced fine
1/2 jar (8 oz) HOUSE Reserve Kimchi, chopped small
4 scallions, sliced
1 tsp. fish sauce
2.5 tbsp. honey
1 egg, beaten
butter, for frying
sesame seeds, for garnish
all-purpose flour, for rolling and dusting

For the Kimchi Filling

1. In a medium pan set over low heat, sauté the onions in 1 tbsp. butter until deeply caramelized, stirring often. Remove onions from pan and set aside.

2. Add chopped kimchi to pan and sauté to cook off excess moisture, about 2-3 minutes. Return caramelized onions to the pan. Pour in fish sauce and honey and toss to combine well. Turn off heat. Stir in sliced scallions and set mixture aside to cool completely.

For the Assembly

1. Remove puff pastry sheets from the freezer and thaw according to package directions. Do not over-thaw - your pastry needs to be kept cold or else it won’t rise.

2. Meanwhile, cut a length of unflavored dental floss long enough to wrap around the diameter of your wheel of brie one and a half times. Line the dental floss up right at the middle of the outer edge of the brie around the entire circumference. Cross the dental floss strands in front of you and begin to pull in opposite directions causing the dental floss to cut into the cheese. The idea is to cut completely through the brie using the dental floss. A knife will not work for this as the cheese is soft and sticky. You may find that pulling on just one end of dental floss while holding the other tight works best for this cutting motion. Once the dental floss goes all the way through the brie, pull it out and carefully lift off the top half of the brie with the blade of a large knife. Set the brie aside, cut sides up, or stack with waxed paper between.

3. Turn back to your puff pastry, which may now be thawed. On a lightly-floured work surface, roll out the puff pastry sheets to the same size, as they will be joined together to form a sheet large enough to cover the round of brie. Once you have rolled out to an adequate size, wet the long edge of the sheets with your finger and press the two sheets together. You may need to roll over the seam with your rolling pin to connect them. You need to work quickly with your puff pastry. If at any time it becomes sticky, return it to the fridge for 20 minutes.

4. Place the bottom half of the wheel of brie on top of the rolled out puff pastry. Working quickly, spread the filling over the bottom layer of brie and then top with the top layer of brie. Fold the sides of the puff pastry up over the brie (this doesn’t have to be perfect).

5. Return the wrapped brie to the refrigerator until just before you’re ready to bake.

6. When ready to bake, preheat oven to 400F and position a rack in the center of the oven. Line a baking sheet with parchment paper and place the wrapped wheel of brie in the center. Brush the entire surface of the puff pastry (even the sides) with the beaten egg. Sprinkle with sesame seeds for garnish.

7. Once oven has preheated, transfer the wrapped and egg-washed wheel of brie to the oven. Bake for 40 minutes. The top should be golden.

8. Allow the brie to sit at room temperature for about five minutes before slicing into it. Serve hot with crackers, sliced baguette, apple slices, or sliced Asian pear.

Read more

Nokdujeon is a popular street food in Korea where it is sold at public markets and much documented by Youtubers. The mung beans are ground fresh, creating a somewhat fluffy interior, while the hard frying creates a super crispy exterior. Traditionally, Nokdujeon is fried in beef fat. If you have beef fat on hand, try it out for a true taste of Korean street food.

*recipe by Chef Paul Wang

2 c. dried mung beans or dried split yellow lentils, soaked in water overnight
8 oz. Mother-in-Law’s HOUSE Napa Cabbage Kimchi, chopped
¼ c. sweet rice flour
4 oz. bean sprouts
6 scallions, 1” slices
8 oz. ground pork
1 egg
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 garlic cloves, minced
1” knob ginger, minced
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. sesame oil
1 c. vegetable oil (for frying)

Directions:

1. Rinse soaked mung beans in cold water, drain.
   
   
2. In a blender, add mung beans and 1 c. cold water and blend until mung beans are smooth.
   
   
3. In a large bowl, combine kimchi, sweet rice flour, bean sprouts, scallions, ground pork, egg, soy sauce, rice wine vinegar, garlic, ginger, salt, black pepper and sesame oil.
   
   
4. Pour mung bean paste into the vegetable meat mixture and mix together well.
   
   
5. Heat ½ c. vegetable oil in a large nonstick pan over medium high heat.
   
   
6. Pour ½ c. pancake batter into the pan and pat down to a ½” thick disk.
   
   
7. Fry pancakes for 4 minutes on each side, or until the center is cooked and the edges are golden brown.
   
   
8. Transfer pancakes onto a paper towel lined plate. Serve immediately.

Read more

• 2 servings of buckwheat noodles, or your favorite noodle or pasta
  
• 2 boneless, skinless chicken thighs
• 1 tsp. soy sauce
• 1 tsp. vegetable oil
  
• 1 bunch spinach
• 3 radishes
• 2 persian cucumbers
• 2 ribs of celery
• 1 honeycrisp apple
• 4 green onions
• ½ bunch cilantro
• ½ c. Mother-in-Law’s Kimchi
• 2 eggs, soft boiled
• 1 tsp. toasted sesame seeds
• 1 sheet roasted seaweed

Sauce:

• 2  tbsp. Mother-in-Law’s Gochugaru
• 2 tbsp. agave or honey
• 2 tbsp. apple cider vinegar
• 1 tbsp. Mother-in-Law’s Original Gochujang Paste
• 1 tbsp. toasted sesame seeds
• 1 tbsp. soy sauce
• 1 tbsp. sesame oil
• 1 clove of garlic, finely grated

Directions:

1. Cook noodles according to the package. Rinse noodles in cold water until completely chilled. Strain and place noodles in the refrigerator until ready to use.
   
   
2. In a small mixing bowl, combine all sauce ingredients (gochugaru, agave, apple cider vinegar, gochujang, sesame seeds, soy sauce, sesame oil, and garlic). Whisk until combined. Set aside.
   
   
3. In a small mixing bowl, combine chicken, soy sauce and vegetable oil. In a small non-stick pan, cook chicken over medium high heat (about 3 minutes per side). Remove chicken from the pan and set aside.
   
   
4. In a small sauce pot, bring 3 cups of water to a boil. Gently place 2 eggs into the boiling water and boil for 6 minutes. Remove eggs and immediately transfer them into an iced water bath.
   
   
5. In a small sauce pot, bring 3 cups of water to boil. Blanch spinach in boiling water for 30 seconds, transfer to an ice bath immediately. Wring out the spinach and chop into 1” pieces.
   
   
6. Cut radish, cucumber, celery and apple into matchsticks.
    
7. Chop cilantro leaves and stems into 1” pieces.
   
   
8. Finely mince green onions.
   
   
9. Chop kimchi into ¼” strips.
   
   
10. Cut chicken into ¼” strips.
    
    
11. With a scissor, cut roasted seaweed sheets into matchsticks.
    
    
12. Peel and halve eggs.
    
    
13. To assemble: in a large serving bowl, mound noodles in the center. Arrange vegetables, apple, kimchi, and chicken around the noodle. Pour 3 tbsp. of sauce over the noodles. Place halved egg on top of the noodles. Garnish with sesame seeds and roasted seaweed. Mix well before serving. Makes 2 servings

Read more

We're all about that sauce! This Gochujang sauce can be used as a salad dressing or a marinade for your protein of choice, it can even be used as a dipping sauce. Spicy, tangy, sweet, savory, umami, this is your new go-to condiment. 

*recipe by Chef Paul Wang

Ingredients:

• 3 tbsp. Mother-in-Law’s Original Gochujang
• 3 tbsp. rice wine vinegar or apple cider vinegar
• 2 tbsp. agave nectar or honey
• 2 tbsp. avocado oil or vegetable oil
• 1 tsp. sesame oil
• 1 tsp. soy sauce
• ½ tsp. freshly ground black pepper
• 1 tsp. grated garlic

Directions:

1. Whisk all ingredients together until smooth.
2. Use as a marinade for proteins or as a dressing for salads.

Read more