Kimchi Mac & Cheese with Duck

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Kimchi Mac & Cheese with Duck

Yield

6-8

Author

Dany Dugay

Prep time

1 Hour

Total time

1 Hour

Kimchi is the perfect addition to this ultimate comfort food.

Ingredients

Sauce

•  1 cup Cabbage Patch Kimchi, finely diced
•  1 small white onion, peeled and diced
•  1 tsp avocado oil or duck fat
•  3 Tbsp flour
•  Salt to taste
•  Pepper to taste
•  1 cup whipping cream
•  3 cups 2% milk
• 2 cups (approx 350 g) packed, grated Pete’s Aged Cheddar, divided
• 2 cups (approx 350g) packed, grated gruyere cheese, divided
•  1/4 cup cilantro, stem removed and chopped (optional)
•  280 g package Brome Lake Ducks, Duck Legs Confit, bone and skin removed and chopped
• 1/2 cup panko style breadcrumbs

Pasta

• 500 g Rummo Orecchiette Pasta, cooked in salted water, drained and rinsed

Garnish

• Cilantro leaves
• Sliced green onion
• Sliced red finger chili pepper

Instructions

1. Preheat oven to 375F.
2. In a heavy bottomed sauce pot, heat oil over medium heat. Add onion and cook, stirring 1-2 minutes until beginning to soften. Season lightly with salt and pepper.
3. Add kimchi and cook stirring until most of the moisture has cooked out and it starts to stick to the pan.
4. Sprinkle in flour and cook stirring 2-3 minutes until it begins to brown and smells “baked”.
5. Slowly add in milk, whisking gently until full incorporated. Add in cream, whisking gently, allow to come almost to a boil.
6. Remove from heat. Stir in 1.5 cups each of gruyere and aged cheddar. Fold in duck and cilantro. Stir in pasta and test for seasoning. Adjust if necessary.
7. Pour mixture into 9x13” or similar dish (can use a cast iron skillet). Top with remaining cheese and breadcrumbs. Bake until golden, about 10-15 minutes. 
8. Garnish with cilantro, green onion and chili pepper. Serve immediately. Enjoy! 

Braised Pork Belly

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Braised Pork Belly

Author

Dany Dugay

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

This flavour rich pork is perfect with rice, on buns, or taco shells with Cabbage Patch Kimchi!

Ingredients

• 2 pounds sliced pork belly
• 125ml hoisin sauce
• 60ml canola oil
• 1 onion, medium dice
• 2 carrots, peeled and medium dice
• 2 ribs celery, medium dice
• 4 cloves of garlic, peeled
• 2” piece ginger, peeled and sliced
• 750ml kimchi stock
• 60ml good quality soy sauce
• 60ml hoisin
• 60ml molasses

Instructions

1. Preheat oven to 300F
2. Rub pork belly with ½ of hoisin.
3. Heat oil in a large pot on medium heat, sear pork on all sides and remove from pan.
4. Add onion, carrot, celery, garlic and ginger to the pan and cook until browned.
5. Add remaining ingredients and return pork shoulder to pot.
6. Bring everything to a boil, then cover pot with a lid or tin foil.
7. Braise in the oven for 1-1.5 hours.
8. Once pork shoulder is tender, remove from pot, and strain the remaining liquid into a new clean pot.
9. Bring liquid to a boil, skimming off the fat with a ladle.
10. Reduce heat to a simmer and reduce the liquid until it is thick to cover the back of a spoon, bringing it to at least half the amount.
11. Shred the pork and add as much of the reduced sauce as desired.

Skirt Steak Ssam with Kimchi Puree Chimichurri

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Skirt Steak Ssam with Kimchi Puree Chimichurri

Yield

4-6

Author

Lauryn Chun (Modified with permission)

This Korean/Argentine fusion is an explosion of flavours and great fun to share with company.

Ingredients

Chimichurri Marinade

• 3/4 cup aged cabbage patch kimchi
• 1/2 cup chopped yellow onion
• 1/3 cup chopped cilantro
• ½ cup kimchi juice
• 2 tbsp. minced garlic
• 1 tsp. kosher salt

• 1 1/2 pound skirt or flank steak
• 2 tsp. freshly ground pepper

Ssamjang

• 1 tbsp. toasted sesame oil
• 2 tbsp. doenjang
• 2 tsp. Korean red chilie pepper flakes

Assembly

• Whole pieces of assorted lettuce leaves, separated, washed and dried
• Steamed rice
• 2 cups Cabbage Patch Kimchi, chopped for serving

Instructions

Chimichurri Marinade

1. Blend together all ingredients in a food processor until it reaches a smooth consistency.
2. Pour half of the marinade into a reusable ziplock bag and marinate the steak for 24 hours.
3. Once finished, discard the marinade and pat the steak dry to remove as much of the marinade as possible.

Ssamjang

1. Add sesame oil, doenjang and Korean pepper flakes to the remainder of the marinade. 
2. Refrigerate until ready to serve.

Cooking the steak

1. Heat the canola oil in a cast-iron skillet over high heat until it shimmers. 
2. Add the steak and cook for 4 to 5 min on each side, or to preference. A nice crust on the steak makes it more delicious. 
3. Let the steak rest 10 minutes before cutting thinly against the grain.

Assembly

1. Arrange lettuce leaves on plate, add rice and beef, then drizzle with ssamjang sauce and top off with kimchi. Eat with your hands for the maximum Korean experience!