Kimchi Gazpacho

The long weekend is almost here! Hallelujah! What are your plans for Memorial Day? Going out of town? Vacay trip? Staycation? With the weather now warming up, especially here in New York, where the past couple of days have risen up to the near 90's, I created a new recipe suited for the start to summer! Now that it's getting hotter and the fact that I love soup, I did my own twist on one of my favorite summer soups, gazpacho.

One of my favorite strolls through the city is at the Union Square Green Market. They have everything from jams & honey to fresh farmer's fruit & vegetables, to even flowers, cheese, bread and wine. The works! I love going with the boys for a little quality time along with getting the best produce to cook with! And what's more awesome? They always got new herbs and veggies to work with, such as chive blossoms and red scallions, both of which I have yet to experiment with! I even saw fiddleheads!

Kimchi Gazpacho

Serves 2-3

recipe + photos by © Suzanne Spiegoski

Ingredients:
3 c chopped tomatoes (peeled and seeded)
1/2 c kimchi with juice (chopped)
1/2 c Kirby cucumber (peeled and chopped)
1 large garlic clove, chopped
3 tbs rice wine
salt & pepper to taste
Chive blossoms & red scallions, for garnish, optional

Directions:

In a blender, puree tomatoes, kimchi, cucumber, and garlic. Add rice wine, salt, and pepper. Taste for accurate seasonings. Chill. Pour into bowl(s), garnish, and serve immediately.

Using staple ingredients within a gazpacho such as tomatoes, Kirby cucumbers, onion, and garlic, I incorporated some Napa cabbage kimchi to give this chilled soup a bit of heat. Gazpacho is simple to make. Takes less than twenty minutes to prep and complete. Waiting for the soup to chill is the hardest part! I hate waiting to eat! Ha ha!

I've been wanting to elevate my dishes to another level and have been working on better garnishing my plates. To me, garnishes are vital when completing the look of a meal. In this case, gazpacho would look pretty bland without any decorative gems on top! So instead of using chives or green onion, I went for something completely different and totally out of my normal 'comfort' cooking zone. Never have I tried chive flowers, but now I've got a feeling I'll be sprinkling these onto everything!

LOVE & XX'S

FOLLOW MAQ + SUZ

Gochujang Potato Pierogies

Monday's back with a vengeance and the weekend went by rather too quickly. My latest posts have been focused on Mother's Day and of course, my own Ma. As a last, final tribute to the woman who created me, and in reflection to celebrating life and mothers this week, I had to end it with some time spent in the kitchen, cooking... naturally. But what did I end up making?

I, for the longest time, have been wanting to create and (DUH) share with you guys this recipe I've been working on for a while now! In honor of my parent's heritages, (I'm Korean and Polish, with a slight chance of a little Ukrainian in there), I wanted to create a Korean fusion-inspired dish that not only reflects me but more so, both of my parents. So, I did a twist on the traditional pierogi and made the filling Korean-flavor based!

Gochujang Potato Pierogies

Serves 6 - 8

Ingredients:

Filling:

Photos and recipe by © Suzanne Spiegoski

5 medium potatoes
½ of an onion, chopped
1 clove garlic
4-5 TB gochujang (depending on spice preference)
1 TB brown sugar
1 TB honey
1 TB rice wine
3 TB soy sauce
1 TB sesame oil
1 tsp ginger, minced
Kosher salt and freshly ground black pepper to taste

Dough:

3 cups whole purpose flour
½ cup warm milk
½ to ¾ cup of warm water (depending on how much your flour soaks)
1 tablespoon melted coconut oil
A pinch of salt

Toppings:

2 green onion, chopped
sesame seeds
½ cup of sour cream
kimchi
2 tsp sriracha sauce
2 tablespoon of vegetable oil for frying

Up close & personal.

Directions:

For the filling:

1. Place potatoes, half of an onion, and garlic in a pot, cover with water and cook until tender
2. Once cooked, drain and use a hand blender or potato masher, so the potato mixture doesn't have lumps
3. Add gochujang, brown sugar, honey, rice wine, soy sauce, sesame oil, and ginger. Add salt & pepper, mix well. Should have a nice pinkish red color.

For the dough:

1. Pour the flour into large bowl
2. Add a pinch of salt
3. Make a little hole in a middle and start adding milk and butter
4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
5. Once done, cover and rest for about 25 minutes
6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles (use wax paper to avoid a sticky, messy, clean-up!)
7. Place 1 teaspoon of filling in the middle of the circle
   Wet one-half of the circle with water (use brush or fingers) and then seal together
8. Use vegetable oil to fry pierogi on each side until golden brown

For the toppings:

1. Add onions and sesame seeds on top with pierogies and serve with sour cream (kimchi, sriracha sauce, & black pepper mixed in)
2. Enjoy immediately

The filling inside is mostly potato, but it's the spices that give the normal pierogi an extra punch of flavor. Consisted of gochujang (Korean red pepper paste), soy sauce, brown sugar, ginger, rice wine, honey and sesame oil, these vibrant and authentic spices are sure to put a twist on any good old fashioned Polish dumpling!

Coming up this week on the blog, a new play on my editorial/fashion series! Since it's been raining nonstop this week here in New York City, we did a more moody-themed shoot and also shot indoors! Basically, I'm expanding more into moods and tones, and not just fashion. Trying to capture more feeling. I'm also looking into creating my next Soju cocktail! Stay tuned! I can't wait to upload! You can check out my latest cocktail here, which was also featured on foodgawker! Happy Monday, beautiful people! Let's get it! 😊🙌

LOVE & XX'S

FOLLOW MAQ + SUZ

Fried Green Tomatoes

Happy Friday, everyone! I'm so delighted to finally share a recipe it took nearly 20 years in the making! Ever since I was a little girl and saw, 'Fried Green Tomatoes', the movie (the book is entirely something else!), I've been obsessed with the idea of trying to make them. I've tried several variations of this Southern comfort food dish, but never in a Korean-fusion way! So, of course, I had to create my own version!

The first secret to the perfect fried green tomato? Bacon drippings. You know all the grease you get after cooking bacon in the pan/oven? Save that for this recipe! I'm serious! You can even freeze it in the freezer should you want to use it in the distant future. I put mine in a Mason jar and it's seriously what gives the tomatoes it's ultimate flavor. Second? Cornmeal. And yellow. It gives a better color than white cornmeal, in my opinion.

Photos + recipe by © Suzanne Spiegoski

Fried Green Tomatoes

Serves 2-4

Ingredients:

1 medium green tomatoes (per person)

Batter:
3/4 c all-purpose flour
1/4 c yellow cornmeal
3/4 c buttermilk
salt & pepper
enough bacon drippings to fill 2" deep in a skillet /pan

Sauce:
2 TB coconut oil
1/4 c all-purpose flour
1 1/2 c milk
1/2 c buttermilk
1 TB ranch dressing
salt & pepper

Directions:
Slice tomatoes about 1/4 inch thick, season with salt and pepper and set aside. Combine batter then coat tomatoes on both sides. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. (2-3 min per side) If oil sizzles or pops before you put the tomatoes in, it's too hot! Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, the best way is to stand them up like wheels in a serving dish instead of stacking them. To make the sauce, add coconut oil in a saucepan until melted over medium heat. Whisk in flour, then milk & buttermilk until mixture is thickened and bubbly. Garnish with fresh dill, cucumber carrot kimchi & red pepper flakes. Serve immediately and enjoy! (You'll think you died and gone to heaven!)

They came out crisp and golden, a wonderful juxtaposition to the tart and juicy tomato. Added components to the dish were fresh dill, cucumber carrot kimchi, and red pepper flakes. I chose these ingredients because I felt it overall completed the entire dish. The combination of flavors was explosive to my palette! You got the acidity from the tomato (By the way, do you consider it to be a vegetable or a fruit?), the slight smoky bacon flavor, the refreshing balance from the dill, and the spiciness from the kimchi and flakes.

Lastly, the buttermilk sauce is creamy and tangy. The final finishing touch. I've been working on my style and plating, what do y'all think? How do you make fried green tomatoes? Perhaps next time, you'll give this recipe a try? It's great as an appetizer or for lunch. Or if you're just very, very, hungry. 😉 Until next time, feel free to comment down below and subscribe (to the right, in the side bar). Have a nice weekend!

LOVE & XX'S,

FOLLOW MAQ + SUZ

Fish n Perilla Chips with Kimchi Tartar Sauce

This past winter I had the delightful pleasure of trying, for the very first time, fried bay leaves with a Crema Catalana from Casa Mono, a chic yet quaint little restaurant in Union Square. Ever since then, I've been looking to cook something similar but not as strong in taste. The bay leaves were the perfect balance to the rich and creamy burnt vanilla custard, but I wanted to create something more on the savory side.

Fish n Perilla Chips with Kimchi Tartar Sauce

Serves 2

Photos and recipe: © Suzanne Spiegoski

Ingredients:

4 pieces large white fish fillets (I used cod for this recipe)
12 pieces perilla leaves
1/2 tsp of salt and ground black pepper
1 cup flour + 1 beaten egg (for fish only)
1 cup flour (for dusting fish)
1/2 cup beer of choice
1/4 cup flour + 1/4 cornstarch + cold water (for perilla leaves)
canola oil for frying
2 tsp kimchi juice
tartar sauce
lemon wedges

Directions:

1. Make sure the fish fillets are pat dry before use. Either pre-rub the fillets with salt and ground pepper OR add the salt and pepper to the flour before dusting.
2. Whisk the flour, beer, and egg until a thick consistency is reached. Thicker batter = thicker crust. Adjust the batter according to preference. Dust each fish fillet in the flour first, then dip into the batter and allow any excess to drip off.
3. Heat oil in a cast-iron pot or frying pan on medium-high heat (or approx. 350ºF). Once heated, carefully lower the fish into the oil one by one to avoid any oil from splashing. If completely submerged, fry about 6 minutes total or until batter is golden and crisp. Remove fish to wiring rack or set on paper towels to soak up extra oil.
4. Whisk the flour, cornstarch, and water in another shallow bowl. The batter will be very thin and slurry-like. Coat individual perilla leaves, front, and back, with a brush until fully coated. Fry in remaining oil for about 10~15 seconds or until batter crisps. Set aside to cool.
5. Serve hot with tartar sauce (don't forget to mix in the kimchi juice!) and lemon wedges.

When I discovered My Korean Eats, a terrific Korean fusion food blog, they created a fish n chips dish, where the chips are fried perilla leaves. Though my recipe is heavily influenced from theirs, I incorporated my own little twist on it! The finishing touch and one of the most important, in my opinion, when it comes to a dish. I mixed in some kimchi juice with the Tartar sauce! Shazam!

What I couldn't get enough of were those fried perilla leaves! They're crispy, fresh and slightly decadent. I grew up on these leaves, usually in a form of banchan; marinated in a spicy red pepper sauce similar to kimchi. And these are a wonderful substitute to the non-healthy carb-loading fries or potato chips! Perilla leaves are sharp in flavor, with a unique shape and vibrant green color. 

Of course, you can't have fish n chips without some lemon wedges! The last piece of garnish were some finely chopped up scallions. It's optional, you could go for some chives or parsley, depending on what you like and perhaps, what's in the fridge. But I think the garnish, brings out more of the combined flavors of the Tartar sauce and kimchi juice. I'm not going to lie, I may have or may not have dipped the leaves into the sauce to try and WOW! So freaking delicious.

Coming up on the blog, a full new look/editorial series and some new summery cocktails/drinks I've been researching like a mad scientist! Who would've guessed I'd enjoy mixology so much?! I've bartended here and there when I first moved to the city, but I was never officially a mixologist, ha ha! Want to recommend/suggest something for me to cook/make? Leave your comments at the end of this post and don't forget to subscribe to keep up with all of our newest food & recipes! Have a great rest of your Hump Day, friends! 💛💛💛

LOVE & XX'S

FOLLOW MAQ + SUZ

The KimKraut Dog

Happy Monday! Not a fan of today? I've created a new Korean-fusion inspired recipe to zap those Monday Blues away! Inspired by both my Asian and Eastern European heritage, I wanted to combine the two worlds in a dish, but also something that would be simple and easy to make for a manic Monday. 

Okay, so by now you're wondering, what is KimKraut? I've seen many and have tried a variety of Korean hot dogs. Some even have added bulgogi on top of the hot dog, some more kimchi-oriented. And some more Americanized. I wanted to make something a little different; something that resonates with who I am. So, I decided to mix kimchi and sauerkraut together and BAM! There you have it, folks! KimKraut! I used cabbage kimchi to keep the vegetables consistent together, though, I'd be down with trying other forms of kimchi, such as cucumber or radish.

The KimKraut Dog

Ingredients:

Recipe + photos by: © Suzanne Spiegoski

4 bratwurst sausages, grilled
4 hot dog buns, toasted
4 tsp mustard
2 tsp soy sauce
1 tsp sugar
1 tsp white vinegar
1/4 tsp salt
4 tsp ketchup
1 tsp sriracha sauce
1/2 cup chopped kimchi (cabbage)
1/2 cup chopped sauerkraut
2 tsp rice vinegar
2 tsp honey
2 green onion, chopped
black sesame seeds, for garnish

Directions:

1. Mix mustard, soy sauce, sugar, white vinegar and salt in a small bowl. Set aside.
2. Mix ketchup and sriracha sauce in another small bowl. Set aside.
3. Combine kimchi, sauerkraut, rice vinegar, and honey in a small bowl to create KimKraut. Set aside.
4. Grill bratwursts. Toast buns at 350°F for 5-7 minutes.
5. Prepare hot dog with sausage, KimKraut, mustard and ketchup sauces, chopped green onion and black sesame seeds.
6. Enjoy!

When I had first met my husband and sheepishly confessed that I could cook, he wittingly replied, "Sure, you can. What can you make, just kimchi & kielbasa?" Boy, was he mistaken! He's now my #1 guinea pig. And happily so! I adore cooking for the people I love and I also love sharing stories, especially anything involved with food and cooking! (And maybe my husband.. ha, ha!) This recipe was definitely inspired by my hubby's sense of humor. And yes, kimchi paired with any kind of sausage is absolutely delicious!

I didn't want to Americanize the dish by squeezing regular mustard and ketchup sauce on the hot dogs. Since the dogs are meant to be Korean-fusion based, I also kept the flavors in the sauce. I mixed regular French's mustard with a tiny bit of soy sauce, sugar, white vinegar and a pinch of salt. The ketchup was combined with some sriracha sauce, to add an extra touch of heat in with the kimchi spices. These sauces really gave every single bite packed with tangy and meaty flavor! Lastly, I garnished with chopped green onion and black sesame seeds. Coming up next on the blog? A whole new lookbook series with another style video! Check out my Instagram for a teaser. Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ