KIM CHI MAC & CHEESE

INGREDIENTS

Kim Chi:

• 4 lb Napa cabbage, quartered
• 2 Tbsp rice flour
• 1 ½ c Korean chili flakes (gochugaru)
• 2 Tbsp sugar
• 3 oz chives
• 1 ½ oz grated garlic
• 1 tsp Thai yellow curry powder
• 4 oz shredded carrots
• 1 ½ c kosher salt + 2/3 c kosher salt
• 1 lb daikon radish, shredded
• 2 Tbsp fine sea salt
• 3 Tbsp fish sauce
• 1 ½ tsp grated fresh ginger
• 2 oz chopped Spanish onion

Miso Broth (Yield ½ c):

• 1 Tbsp doenjang
• ½ c water

Kim Chi Mornay Sauce (Yield 4 ½ c):

• 2 oz unsalted butter
• ¾ c Kim Chi, chopped very fine, juice reserved
• 4 oz finely chopped Spanish onion
• ¼ c all-purpose flour
• ½ c reserved Kim Chi juice plus Miso Broth
• 4 oz cooked mashed sweet potatoes
• 2 oz grated Parmesan or Pecorino
• 1 Tbsp roasted garlic
• 1 Tbsp gochujang paste
• 2 ½ c whole milk, at room temperature
• 8 oz soft sharp cow’s milk cheese
• ½ tsp fresh lemon juice

Gochujang Panko (Yield 1 c):

• 1 Tbsp salted butter
• 1 tsp gochujang dust
• 1 c 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:

• 2 c Barilla Frozen® Cellentani, thawed
• 2 Tbsp Gochujang Panko
• 4 oz Kim Chi Mornay Sauce, warmed
• As needed snipped garlic chives

PREPARATION

1. 1.KIM CHI: Rinse the cabbage under cold water.
2. 2.Dissolve 1 ½ c of the salt in 1 gal water and dip each cabbage quarter in the salted water. Place them in a 4-in deep hotel pan, leaves facing up.
3. 3.Sprinkle the remaining 2/3 c salt between the leaves and over the cabbage quarters. Pour the salt water over the top. Refrigerate for 8 hours, rotating the cabbage quarters every 2 hours.
4. 4.Rinse the cabbage. Allow it to dry and drain for about 1 hour in a colander.
5. 5.In a large bowl, combine the rice flour and 1 ½ c water to dissolve.
6. 6.Add the radish, chili flakes, sea salt, sugar, fish sauce, chives, ginger, garlic, onion and carrots. Mix well.
7. 7.Leaving the cabbage quarters attached at the core, spread the seasonings over and between the cabbage leaves. Place them in an airtight container and seal. Leave at room temperature for 24 to 36 hours.
8. 8.Refrigerate for 5 to 7 days, then chop the cabbage into shreds. Pack the kim chi into jars and seal well. The prepared kim chi can be refrigerated for up to 1 month.
9. 9.MISO BROTH: Bring ½ c water to a simmer and stir in the doenjang. Let it dissolve and set aside.
10. 10.KIM CHI MORNAY SAUCE: Melt the butter in a 4-qt saucepan. Add onion and Kim Chi and saute until starting to brown.
11. 11.Stir in the garlic, then the flour and cook for 1 minute on low heat.
12. 12.Add the gochujang paste, Miso Broth/kim chi liquid and milk and bring them to a simmer.
13. 13.Stir in the sweet potato and use a stick blender to puree the ingredients, leaving them a little chunky.
14. 14.Slowly stir in the soft cheese over very low heat.
15. 15.When the cheese has melted, stir in the hard cheese and lemon juice.
16. 16.Taste and adjust seasoning as needed.
17. 17.PANKO: Melt the butter in a saute pan and add the panko. Stir over low heat to toast the panko.
18. 18.Add the gochujang dust and mustard and stir to toast.
19. 19.Remove panko from the pan when it is golden and set aside.
20. 20.CRISPY KALE: Heat the oven to 350°
21. 21.Spread the kale on a baking sheet and spray evenly with cooking spray. Bake for 5 to 8 minutes, until crisp.
22. 22.KIM CHI MAC & CHEESE: Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) OR 45 seconds (if holding). Drain.
23. 23.For each serving, to order: Toss 2 c Barilla Cellentani with 4 oz Kim Chi Mornay Sauce. Place it in a cast-iron skillet or mini casserole. Sprinkle with 2 Tbsp Gochujang Panko.
24. 24.Garnish with Crispy Kale and snipped garlic chives.