KIM CHI MAC & CHEESE
- Kim Chi:
- Napa cabbage, quartered
- rice flour
- 1 ½ c Korean chili flakes (gochugaru)
- sugar
- chives
- 1 ½ oz grated garlic
- Thai yellow curry powder
- shredded carrots
- 1 ½ c kosher salt + 2/3 c kosher salt
- daikon radish, shredded
- fine sea salt
- fish sauce
- 1 ½ tsp grated fresh ginger
- chopped Spanish onion
- Miso Broth (Yield ½ c):
- doenjang
- ½ c water
- Kim Chi Mornay Sauce (Yield 4 ½ c):
- unsalted butter
- ¾ c Kim Chi, chopped very fine, juice reserved
- finely chopped Spanish onion
- ¼ c all-purpose flour
- ½ c reserved Kim Chi juice plus Miso Broth
- cooked mashed sweet potatoes
- grated Parmesan or Pecorino
- roasted garlic
- gochujang paste
- 2 ½ c whole milk, at room temperature
- soft sharp cow’s milk cheese
- ½ tsp fresh lemon juice
- Gochujang Panko (Yield 1 c):
- salted butter
- gochujang dust
- panko bread crumbs
- ¼ tsp mustard powder
- Crispy Kale (Yield 4-6 servings):
- ½ c torn kale pieces or baby kale leaves
- Cooking Spray
- Kim Chi Mac & Cheese:
- Barilla Frozen® Cellentani, thawed
- Gochujang Panko
- Kim Chi Mornay Sauce, warmed
- As needed snipped garlic chives
Cellentani
CHEF'S NOTE
Doenjang is a soybean paste available at Asian markets and online.
Gochujang dust and flakes are available online.