Russian Carrot Salad

Russian Carrot Salad

Over the years, there have been several waves of Korean immigration to neighboring Russia. The Russian palate fell in love with the spicy, acidic way that these Korean immigrants prepared carrots with local ingredients to try to mimic the flavor of kimchi. The toasted coriander is not to be skipped.

Russian Carrot Salad

2 lbs. carrots, peeled
3 cloves garlic, minced
½ cup neutral-tasting oil, such as vegetable or avocado
¼ cup rice vinegar
½ tsp. coriander seeds, toasted and ground
1 tsp. sweet paprika
1 tsp. black peppercorns, ground
1.5 tsp. gochugaru chile flakes
1.5 tbsp. ORIGINAL Gochujang Paste
1 tsp. sugar, or more as needed

1. Whisk together all of the ingredients except for the carrots, salt, and sugar in a small bowl. This is your dressing. Set aside.

2. Using a mandolin slicer, slice the carrots into long, thin strips (aka julienne). Place the sliced carrots in a large bowl and toss with approx 1.5 tsp of salt. Set aside until the carrots begin to soften, about 20 minutes.

3. When the carrots have softened, place them in a fine mesh sieve and give them a good rinse to remove the excess salt. Allow to drain well.

4. Transfer the dressing and carrots to a bowl and toss to combine. Taste and add sugar little by little as needed (this will depend a lot of how sweet your carrots are), and season to taste with salt as desired. 

Serves 4-6 people as a side dish.

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Savory Kimchi Mung Bean Pancakes (Nokdujeon) by Chef Paul Wang

Savory Kimchi Mung Bean Pancakes (Nokdujeon) by Chef Paul Wang

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)


  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.

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Spicy Cold Noodle Salad by Chef Paul Wang

Spicy Cold Noodle Salad by Chef Paul Wang

When you want a hit of crunchy fresh veg and noodles in the same bowl, look no further than cold noodle salad.

*recipe by Chef Paul Wang
  • 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



    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

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