Kimchi Sour Cream with Grilled Artichokes Recipe

Kimchi Sour Cream with Grilled Artichokes Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messageMy Books

Enhanced e-book with how-to videos now available!

Asian Dumplings
(Ten Speed Press, 2009)
Reviews & Press Release

Into the Vietnamese Kitchen
(Ten Speed Press, 2006)
Reviews & Press Release
E-book release: 6/01/2011

Recent PostsOyster Spring Rolls RecipeKimchi Sour Cream with Grilled Artichokes RecipeAsian Herb Rice Salad Recipe (Nasi Ulam)Grilled Lemon Basil Chicken Sardines in Spicy Tomato Sauce RecipeSriracha Cabbage Slaw RecipeAppetizers in a Hurry: Avocado and Mint Chutney & Togarashi Goat Cheese RecipeFrom My Dad: Historic Archive of 16,000+ Vietnam ImagesMother’s Day Tribute: Who’s My Mama? 1990s Viet Food Film: Anatomy of a SpringrollAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

Handy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravel« Asian Herb Rice Salad Recipe (Nasi Ulam) |Main| Oyster Spring Rolls Recipe »

May 30, 2011Kimchi Sour Cream with Grilled Artichokes Recipe

Roy Choi, the mastermind behind the Kogi BBQ taco trucks in Los Angeles is fabulous with mixing up culture and cuisine. His new Culver City restaurant, A-Frame, is in a former IHOP, hence the name. The food is polyglot Los Angeles. It commingles ingredients and culinary concepts that were born in different places on the planet but somehow met and married in the City of Angels. Choi tells the story of modern multiculturalism in his food.

One of the memorable things I tasted was Choi’s kimchi sour cream, which he served as a dip for sweet potato fries. The kimchi sour cream is a riff on ranch dressing, but with just a hint of tang and garlic. You barely detect the Korean edge but it does subtly let itself be known. 

Now that we’re firmly in grilling season, I decided to make my own rendition of Choi’s kimchi sour cream and serve it with grilled vegetables. I’ve tried it with artichokes and asparagus. Both were fabulous. I imagine you could grill summer squash such as zucchini, patty pans, or crook neck.  I suppose you could call it an Asian ranch dressing and put it on a salad!

Here’s the recipe for what I did. Give it a whirl and remember to use the juice from a mature jar of kimchi. If you don’t have “stinky” kimchi, double the amount of kimchi juice used. If you want a little oomph, add a few drops of fish sauce to the kimchi sour cream. Fish sauce is often used in making kimchi.

Serves 2 to 4

Salt
Water
2 artichokes
1 bay leaf
6 black peppercorns
2 large cloves garlic, smashed

Kimchi Sour Cream
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise

Canola or olive oil

1. Bring a pot of salted water to a boil. While you wait for that, remove any hard or dead looking leaves from the artichokes. Cut off the stem from each artichoke, setting them aside. Trim 1/2 inch from the top of each artichoke, then use scissors to remove the tips of any thorny leaves. Now split each artichoke in half. This makes cooking them much faster.

When the water comes to a boil, add the artichoke halves and stems. Throw in the bay leaf, peppercorns, and garlic. Cover and vigorously simmer until tender. I estimated 30 to 45 minutes for my artichokes but the cooking time depends on the size and variety of artichokes. Check the cooking progress every fifteen minutes or so.  When done, a leaf should pull away easily but the artichoke should not be mushy. 

Use tongs to remove the artichokes from the pot, placing them on a plate, cut side down, to drain and cool.  The artichokes can be prepped up to 2 days in advance. Return them to room temperature before grilling.

2. To make the kimchi sour cream, stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup.

3. Use a spoon or grapefruit knife to remove and discard the furry choke at the center of each artichoke half. Transfer artichokes to a bowl or plate and pour oil over them, making sure you get some between the leaves. Grill them over medium-hot (medium-high) heat, turning frequently, until they have heated through and picked up a tiny bit of char, 5 to 10 minutes. (If you sometimes mistakenly undercook the artichokes like I do, this grilling time is great for finishing the cooking process.) Transfer to a platter and serve warm or at room temperature with the kimchi sour cream.

Posted in Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Non-Vietnamese, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

Reblog (0) | | Digg This | |

Comments

You can follow this conversation by subscribing to the comment feed for this post.

such interesting flavors and so creative. love it!

Posted by:Averie (LoveVeggiesandYoga) |June 01, 2011 at 12:12 PM

Those are really pretty, andrea, and i think a wonderful medium for oysters. not sure i'm quite ready to make those thin skins yet.

Posted by:LOUBOUTIN SHOES |June 02, 2011 at 01:28 AM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Post a comment Comment below or sign in with TypePad Facebook Twitter and more... You are currently signed in as (nobody). Sign Out (URLs automatically linked.)

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Be Connected Get news via RSS or email
 Get updates in Facebook
 Follow me on Twitter
Search VWK

Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comMore in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/05/kimchi-sour-cream-with-grilled-artichokes-recipe.html", c5: "", c6: "", c15: ""});

View the original article here