Kocktail & Kanapé | Kimchi cocktail & Korean-inspired canapé Recipe
Learn how to make a tasty kimchi cocktail & Korean-inspired canapé -- squash & Asian pear fritter w/perilla honey mustard.
Celebrate the final day of the Chuseok Festival with professional chef Brett Gabby as he demonstrates how to make his unique kimchi cocktail & a Korean-inspired canapé -- squash & Asian pear fritter with perilla honey mustard. Cheers to everyone!
🥗Ingredients with the recipe by Brett Gabby
#Kimchicocktail
Y=1 cocktail
*can easily be doubled, tripled, etc.
¼ cup of kimchi liquid (drained from kimchi)
2TB sugar
3TB/1.5oz fresh squeezed lemon juice
3TB/1.5oz fresh squeezed grapefruit juice
3TB/1.5oz fresh squeezed orange juice
3TB/1.5oz soju or vodka
Ice
Soda water to top off
1. Combine the kimchi liquid and sugar and mix until sugar has dissolved to make your kimchi simple syrup.
2. In a cocktail shaker, add your kimchi simple syrup, all of the fresh squeezed citrus, soju/vodka and a scoop of ice. Shake really well and strain into a glass. Top off with a splash of soda water.
*If you don’t have a shaker, just combine the kimchi simple syrup, citrus, soju/vodka and mix well. Pour over ice in a glass and top off with a splash of soda water.
#Squash&AsianPearFritterwithPerillaHoneyMustard
½ kabocha squash, seeded and peeled
1 medium/large Asian pear, peeled
2-inch piece of ginger, peeled
½ cup of dried peeled split mung bean (깐녹두, kkan nokdu) flour (blend one cup of dried mung beans in a blender until ground into flour)
Salt
¼ cup of vegetable oil to fry
3 tablespoon of Dijon mustard
1 tablespoon of honey
Pinch of dried ground perilla (깻잎, kkaennip) *optional
1. Mix together the mustard, honey and ground perilla (if using) and set aside.
2. Using a box grater, grate the squash into a large bowl until you have about 1 ½ cups of grated squash. Next, grate the peeled Asian pear into the bowl with the squash until you have about ½ cup of grated pear. Then with a microplane, grate the peeled ginger into the bowl until you have 2-3 teaspoons of ginger and add a pinch of salt. Mix together by hand until everything is well incorporated. Next sprinkle in about 1/3 – ½ cup of dried mung bean flour into the squash mixture and mix really well by hand.
3. Heat an 8-10-inch pan over medium heat and add ¼ cup of vegetable oil. Take about a tablespoon of the squash mixture and form into a small bite-size shape and gently place into the pan. Fry for a couple of minutes on each side until both sides are golden and crispy. Remove and place on a paper towel to remove excess oil and season with salt.
4. Serve with perilla honey mustard.
🍹Instructor: Brett Gabby, Chef
Brett received his culinary degree at the International Culinary Center in New York City, graduating top of his class. He worked under talented restaurant chefs in Manhattan before moving to the private sector, where he has since cooked for high-profile clients in NYC and the Bay Area for the last 10 years. Brett was born in Korea and raised in Idaho by his adoptive family. He lived and worked in Hawaii and NYC before moving to the Bay Area and lives in Berkeley with his wife and their two boys. In his free time, he loves learning and cooking traditional and modern Korean cuisine.
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