The ingredients speak for themselves here, no need to get fancy, unless you want a little chili crisp to stir things up!
Ingredients
8 slices bread, toasted
½ cup mayonnaise
Several squirts So Good Miso Mayo (or your favorite)
16 slices bacon, crispy
1 cup arugula or little gem lettuces
1-2 avocados, sliced lengthwise
4 large eggs, fried
2 large tomatoes, sliced
Pinches of salt and pepper, to taste
Optional: Chili crisp oil
Directions
Spread mayo over one side of each slice toasted bread. Add Miso Mayo on top of that. Layer one slice of toast with 4 pieces bacon and a few leaves of greens.
Top with tomato slices, a few pinches salt and pepper and a fried egg – followed by a little chili crisp oil if using.
Cover with second slice of toast, mayo side down. Repeat to make other sandwiches.
Fried rice is a fantastic way to enjoy kimchi. Versatile, flavorful and easy enough to make quickly on a weeknight.
Ingredients
2 Tbsp sesame oil
1 cup kimchi, drained and chopped – reserve liquid for another use
½ cup shredded carrots
1 small white onion, chopped
2 large cloves garlic
6 oz thinly sliced beef, such as tenderloin, or chicken/tofu/small shrimp
1 Tbsp tamari or soy sauce
4 cups cooked rice, cold
Salt, to taste
4 large fried eggs
2 scallions, chopped
¼ cup cilantro, chopped
Optional: Gochujang, to taste
Toasted Sesame Oil to finish
Thinly- sliced radishes, for garnish
Directions
In a large nonstick skillet, heat 1 Tbsp sesame oil. Add onion and kimchi, sauté until onion is tender, 3-5 minutes. Add shredded carrots and cook until soft.
Add garlic and soy sauce, sauté 3 minutes more. Add meat/tofu and sauté until cooked.
Add cooked rice, remaining butter/vegetable oil and cilantro, mix until well-combined and everything is heated through. Add salt/gochujang (if using) to taste. Top each serving with a fried egg, scallions, radishes (if using) and a drizzle of toasted sesame oil.
This slaw is sure to stand out at any party, picnic or barbecue it’s invited to. No creamy mayo to weigh it down, it’s nice and light! The dressing would also be fun for a twist on the usual potato salad.
Ingredients
6 scallions
½ cup kimchi, plus 1 Tbsp. juice from jar
½ Tbsp honey or brown sugar
2 Tbsp seasoned rice vinegar
1 Tbsp Sriracha
2 tsp fish sauce
2 tsp toasted sesame oil
¼ cup vegetable oil
1 small head of Napa cabbage
1 3″-piece daikon, peeled, cut into matchsticks
1/3 cup jicama, cut into matchsticks
2 cups store-bought shredded carrots
Kosher salt
Toasted slivered almonds and cilantro, for serving
Optional: ½ cup dino kale, sliced into thin ribbons
Mint leaves
Lime wedges
Directions
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, brown sugar or honey, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With blender running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get to smaller, whiter leaves. Rip bigger, outer leaves into 2″ pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, jicama, carrots, reserved scallion tops and dino kale (if using).
Pour reserved dressing over and toss to coat. Adjust salt level to your taste and transfer to a platter/serving bowl. Top with toasted almonds and cilantro.
This is a great intro to kimchi, since the sour cream tames its assertiveness and gives your tongue some protection from the spice. Great as a dip, or a topper for baked or smashed potatoes! Save the extra kimchi liquid to flavor soups, stews or drinks such as a Bloody Mary or Michelada.
Ingredients
1 cup plus 2 Tbsp napa cabbage kimchi, divided
4 oz sour cream
1/4 cup shredded sharp white cheddar cheese
1 Tbsp gochujang
1 Tbsp toasted sesame oil, plus more for drizzling
1 tsp fresh lemon juice
1 tsp lemon zest
Dash soy sauce
Salt
2 Tbsp chopped scallions
For serving: Rice crackers and sliced veggies – carrots, celery, radishes, cucumbers
Optional: Toasted sesame seeds, chili crisp oil for serving
Directions
Squeeze kimchi over a bowl to remove as much liquid as possible.
Add to a food processor: 1 cup kimchi, sour cream, gochujang, cream cheese, cheddar, toasted sesame oil, lemon juice and zest and soy sauce. Process until just slightly chunky. Transfer to a bowl and adjust salt to taste.
Chop remaining 2 Tbsp kimchi and place as garnish. Drizzle with toasted sesame oil and/or chili crisp oil and sprinkle on scallions and sesame seeds. Serve with raw veggies and/or crackers.
Light, tasty, and with a nice amount of fruit/veggie goodness, these meatballs are easy to make. The recipe’s easy to double as well.
Use this recipe for patties too, or a little bit of both!
Ingredients
2 tsp olive oil, plus a little more to grease baking dish
1 medium onion, finely chopped or minced
1/2 small apple, like Granny Smith, finely chopped or shredded
1 clove garlic, minced or through a garlic press
1 lb lean ground turkey or chicken
½ cup breadcrumbs
2 ½ tsp dried parsley
1/4 tsp smoked paprika
2-3 Tbsp grated Parmesan
1 egg, beaten
Salt to taste
Nonstick cooking spray
Optional: About 1 Tbsp tomato sauce
Directions
Preheat oven to 350°. Grease/spray a 9″ x 13″ baking dish with oil or nonstick cooking spray.
Heat 2 tsp oil in saucepan. Sauté and stir onion and apple for 3 minutes, until softened. Add garlic and sauté 30 seconds more. Set aside to cool.
Mix together ground meat, breadcrumbs, parsley, paprika, Parmesan and tomato sauce (if using). Add in beaten egg and stir to combine.
Form mixture into meatballs, about 1″ in diameter, or patties as big or small as you’d like. Place in rows in the baking dish. Bake 15-20 minutes, or until lightly golden and internal temperature reads 165°.
Want a peak burger experience using ground elk? Try this recipe from First Light Farms!
It’s leaner than beef, so don’t overcook it. Shoot for an internal temperature of 140-145°. Using tallow – rendered beef or mutton suet – when you cook can also help. It’s the perfect accompaniment to ground elk, to temper taste and texture.
Ingredients
1 lb First Light Farms ground elk
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 Tbsp breadcrumbs or potato flakes
1/2 Tbsp First Light Farms Beef Tallow
4 slices gouda or other cheese of your choice
1 large tomato – sliced thinly (into at least 4 slices)
1 avocado – sliced
4 large lettuce leaves
2 Tbsp beetroot relish (or relish of your choice)
4 burger buns of your choice
1 tsp Dijon mustard
2 Tbsp aioli (or mayo)
Directions
Combine meat, salt/pepper and breadcrumbs/potato flakes and mix well. Form into ¼ lb burger patties (same diameter as your burger buns). Cover and refrigerate until required. Double this recipe if you want double-deckered burgers.
Lightly brush the burger patties with beef tallow.
Heat the pan or BBQ grill to high and cook the burger patties on one side until they are well caramelized.
Flip patties and sear for one minute, then reduce heat and place a slice of cheese on top of each patty. Cook until patties are caramelized and almost cooked through (by this point cheese should be melted over the patties). Remove from heat and rest in a warm place for 2-3 minutes.
Lightly toast the buns cut side down in the pan or on hot plate.
Mix aioli and mustard together and spread a heaping teaspoon on the base of the bun. Top with the patty and cheese, a slice of tomato, a few slices avocado and lettuce leaves.
Spread a heaping teaspoonful of relish on the cut surface of the top bun and place on top to finish the burger.
Tip: Make sliders to feed a crowd by using the same recipe – just source smaller buns and a smaller tomato and halve the portions served!
