Saturday, January 28, 2012

Top Recipe - Paul Qui's Turkey Kalbi, Eggplant with White Peach Kimchi

Turkey Kalbi, Eggplant with White Peach Kimchi

Turkey Kalbi:
1 pound ground turkey
1 cup onions, diced medium
1/4 cup garlic, minced
1/8 cup ginger, grated
1 1/2 cup Chinese eggplant, diced medium
1/4 cup green onion whites, thin sliced
1/4 cup agave syrup
1/4 cup apple cider juice
1/2 cup Korean chili miso (go-chu-jang)
1/4 cup soy sauce, gluten free, low sodium
1/4 cup sesame seeds
1/8 cup sesame oil
1/4 cup sambal oelek chili paste
Salt, to taste
Olive oil, as needed

Peach Kimchi:
4 cups white peaches, cold, semi ripe, large dice
1/2 cup onions, small diced
1/4 cup green onion whites, finely sliced
1/8 cup ginger, grated
1/8 cup garlic, minced
1/4 cup agave syrup
1/8 cup sesame oil
1 cup white vinegar
Kimchi, to taste

Hot Sauce:
1 cup garlic cloves
1/8 cup dried chili flake
1/8 cup sambal oelek
1/2 cup white vinegar
1/8 cup agave syrup
1/8 cup thai chili, minced
1/8 cup extra virgin olive oil
Salt, to taste

Korean Chili Miso Yogurt:
1 cup non fat yogurt
1/8 cup Gochujang
Salt, to taste

1/4 cup green onions, finely sliced
1/4 cup pickled cilantro with stems
1/4 cup fried onions

Turkey Kalbi:
1. Heat olive oil on medium heat and sweat onions until translucent. Add sesame oil, sesame seeds and eggplant. Cook until tender. Then add garlic and ginger.
2. Deglaze with apple cider and add ground turkey. Mix in soy sauce, sambal, agave syrup and Korean chili miso. Cook on medium heat until ground turkey is cooked. Season with salt to taste.

Peach Kimchi:
1. Sweat onions, ginger, and garlic in sesame oil until translucent and aromatic over medium heat. Add white vinegar and agave syrup, kimchi and mix with white peaches.

Hot Sauce:
1. Roast garlic cloves and chili (both dry and fresh) until golden brown on low heat in oil. Add vinegar, agave, sampbal, and chilies and puree. Season with salt to taste.

Korean Chili Miso Yogurt:
1. Whisk Gochujang into non fat yogurt. Season with salt to taste

© 2012 PAUL QUI

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