Recipes

Try this delicious salad wraps recipe by one of our favorite cookbook authors Joanne Molinaro aka The Korean Vegan! We teamed up with her and Gotham Greens, an urban farming brand providing fresh, local produce across the country, for this easy vegan recipe.

Salad Ingredients

2 cups chopped broccoli 

1 small apple, diced 

½ red bell pepper, diced 

2 carrots, diced 

½ cup diced red onion 

1 cup MUU Daikon Radish Kimchi, diced 

½ cup chopped pecans 

½ teaspoon salt 

½ teaspoon black pepper 

8 to 12 Gotham Greens Butterhead leaves 

Dressing Ingredients

2 tablespoons hummus 

1 tablespoons ORIGINAL Gochujang Paste

2 tablespoons maple syrup 

1 teaspoon black pepper 

2 tablespoons MUU Daikon Radish Kimchi liquid 

Assembly

1. Make the dressing: In a small bowl, mix together the hummus, gochujang, maple syrup, black pepper, and kimchi juice until creamy. 
2. In a large bowl, mix together the broccoli, apple, bell pepper, carrots, red onion, radish kimchi, pecans, salt, and pepper.  Add ½ of the dressing and incorporate so that all the vegetables are evenly coated. 
3. Place 2 to 3 butterhead leaves on each salad plate or bowl.  Scoop salad over the lettuce leaves. Drizzle with leftover salad dressing, wrap, and enjoy. 

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We teamed up with one of our favorite Asian noodle and broth brand Nona Lim to create an equally easy and delicious meal. 

Ingredients

Serves 2-4

• 1 tsp avocado oil
• 1 cup baby bella mushrooms
• 2 tbsp HOUSE Napa Cabbage Kimchi brine
• 2 tbsp ORIGINAL Gochujang Paste
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp garlic, minced
• 2 tsp ginger, grated
• 1, 20 oz pouch Nona Lim Spicy Chicken Bone Broth
• 1 10 oz box of Nona Lim Traditional Ramen
• ⅔ cup HOUSE Napa Cabbage Kimchi
• ½ block soft tofu, cubed
• 2 baby bok choy, halved & sauteed
• 2 soft boiled eggs, cut in half
• Sesame seeds, to garnish
• Scallions, to garnish
• Cilantro, to garnish

Directions

1. In a wok, heat the avocado oil and saute the bella mushrooms until they start to soften, about 1-2 minutes.
2. Add the kimchi brine, gochujang, soy sauce, sesame oil, garlic and ginger. Saute everything together for 2-3 minutes stirring constantly. Add the broth and simmer for an additional 5-10 minutes. Remove from the heat.
3. In a separate saucepan, cook the ramen noodles according to the package directions and divide into bowls. Lay the sauteed bok choy, kimchi, and tofu on top of the noodles.
4. Ladle the broth and mushrooms over the noodles between the two bowls. Top with halved soft boiled egg, scallions, sesame seeds, and cilantro, if desired.

Recipe by Kayla Frietag.

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You know our HOUSE Reserve Kimchi, funky and richly flavorful from a long ferment, but allow us to introduce you to Moses Sleeper from The Cellars at Jasper Hill Farm.  

Moses is a nuanced soft-ripened cheese inspired by classic French Brie with a thin bloomy rind and gooey, milky core. Aged 6-12 weeks, the cheese has hints of mushroom and toasted nuts that belong wrapped in puff pastry with HOUSE oozing savory class at your event.

Ingredients

1 500g wheel Moses Sleeper by Jasper Hill Farms, chilled

1 8.5 oz sheet frozen puff pastry

1/2 medium yellow onion, sliced fine

1/4 jar (4 oz) HOUSE Reserve Kimchi, chopped small

2 scallions, sliced

½ tsp. fish sauce

1.5 tbsp. honey

1 egg

butter, for frying

sesame seeds, for garnish

all-purpose flour, for rolling and dusting

For the Kimchi Topping

1. In a medium pan set over low heat, sauté the onions in 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 - you don’t want to burn the honey. Stir in sliced green onions and set mixture aside to cool completely. 

For the Assembly

1. Remove puff pastry sheet 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. When thawed, turn back to the puff pastry. On a lightly-floured work surface, roll out the puff pastry sheet to a size large enough to fold up and over the wheel of Moses Sleeper. You need to work quickly with your puff pastry. If at any time it becomes sticky, return it to the fridge for 20 minutes.

3. Place the Moses Sleeper in the center of the rolled out puff pastry. Working quickly, spread the kimchi topping evenly over the cheese. Fold the sides of the puff pastry up over the cheese (this doesn’t have to be perfect - in fact the folds look better a little crazy).

4. Return the wrapped cheese to the refrigerator for 20 minutes, or until just before you’re ready to bake.

For Baking and Serving

1. 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 pastry-wrapped cheese in the center. Brush the entire surface of the puff pastry (even the sides) with the beaten egg. Sprinkle with sesame seeds for garnish.

2. Once preheated, transfer cheese to the oven. Bake for 40 minutes. The top should be golden.

3. Allow the cheese 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.

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Smoky BBQ Tofu & Kimchi Mandu

Celebrating National Dumpling Day with our favorite tofu brand, Hodo!

Ingredients

1 (8oz) pack of Hodo Barbecue Cubes

1 cup of VEGAN Table Cut Napa Cabbage Kimchi

1 pack of premade dumpling skins

2 scallions, cut into rings

3 garlic cloves, minced

1 tbsp of Gochugaru

Dumpling Filling Assembly

1. Take half of a container of VEGAN, and chop the cabbage fine, squeeze out the liquid and reserve both on the side.

2. Empty the contents of one package of Hodo BBQ Cubes into a skillet and heat up till it's slightly browned, but be careful not to dry it out too much!

3. Add minced garlic to skillet and saute with tofu.

4. Lower the heat and add VEGAN and Gochugaru to the skillet and combine. If it's drying out too much, you can use the reserved kimchi liquid to balance it out.

5. Add in the scallions briefly and remove from heat. Let filling cool completely before assembling the dumplings.

Dumpling Assembly

1. Prepare a sheet pan or platter that can easily slide into the freezer (if you aren't cooking right away - moist dumpling fillings will penetrate the skin and make it soggy with time, so freezing for later use is great.), by placing a layer of parchment down.

2. Have a bowl of water ready for sealing the dumpling edges.

3. Place about 1/2 tbsp of filling in the center; wet the edges, fold into a half moon, seal the edges, then wet the two points and pull together into a circular shape (think tortellini, but fatter and rounder)

4. Set these on the parchment and once a platter is filled place in freezer. Once frozen they are ready to bag up for later use.

5. Whether frozen or cooked fresh, the time difference in nominal.

6. For steaming, line a steamer basket with napa cabbage leaves (you can eat these too, once steamed!) or perforated parchment and lay the mandu out. For frozen, steam approx 10 minutes and 7 minutes if fresh. TIP: if cooking with frozen dumplings, go straight from the freezer, don't thaw tem out on the counter.

7. The dumplings should be seasoned enough to enjoy without any dipping sauce, but you can make a simple one with soy, vinegar, sesame oil, garlic and Gochujang. Enjoy!

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