Crispy Rice & Kimchi Pancakes
I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast.
Carbonara Egg Muffins with Jammy Yolks
A six-minute egg is baked inside a savory jumbo muffin loaded with crisp guanciale, Pecorino, Parmesan, chives and black pepper. Cut it open while warm for the full jammy-yolk drama.
Scallop Coconut Ceviche
If you're like me and not planning to travel abroad this summer, don't worry. You can embark on a culinary journey with a dish that brings the vibrant flavors of Peru right to your kitchen - a limey, coconut ceviche. It's a unique blend that falls somewhere between a ceviche and a tartare but is unequivocally delicious.
Soy Sauce Marinated Egg Yolks
The final installation of Demystified: Soy Sauce, raw egg yolks marinated in light soy sauce. This is a delicious topping I like to use for a tartare but you can also use to top things like a bowl of noodles, rice, or salads. The marriage of raw egg yolks and light soy sauce yields a delightful flavor profile and creamy texture when punctured. However, achieving the ideal consistency requires precision; over-marinating risks solidifying the yolk.
Fish Sauce Chicken Wings
In the third edition of Demystified: Fish Sauce, we're delving into its role as a marinade. Here, we're elevating it with a robust version of nuoc cham (the beloved Vietnamese dipping sauce), which doubles as both marinade and glaze. Rest assured, the high cooking temperature will obliterate any chicken-related concerns.