GINGER BEER

In South Korea ginger beer is consumed regularly with most meals of the day, there are many good store bought options but we like to make our own. This style is made with champagne yeast and becomes slightly alcoholic depending on the length of fermentation.

2 1/2 cups of warm filtered water

1 1/2 tsp of champagne yeast

Several roots of ginger (which should always be stocked in the house)

Finely ground cane sugar

2 lemons juice

1 tsp chilli powder

1 large mason jar

2 large plastic bottles

We begin by essentially making a “starter” for our ginger beer which we will be feeding every day for the first week. Start by mixing your yeast into the water until fully dissolved. Add 1 tbsp grated ginger, 1 tbsp ground cane sugar, lemon juice and chilli. Stir all of the ingredients together until they are well mixed. Pour this mixture into a large mason jar, screw on the lid with a bit of cheesecloth over top. Find a warm and dark place for it to live in. Now every day for the next week you will be feeding it a tbsp of sugar and a tbsp of ground ginger. Don’t worry about it becoming sweet because the yeast will be feeding off of the sugar and will in turn give you alcohol and carbonation. Make sure that the space you put it in isn’t too cold otherwise the yeast will go dormant and the reaction will not take place. After a week you should see and hear bubbles forming. You can play a little bit with the amounts of sugar and ginger you feed it. We personally like ours with a real big ginger kick, adjust ginger amounts to suit your taste.

Now we are ready to bottle it up. Fill the 2 bottles 2 thirds of the way with warm filtered water and mix in 2 cups of sugar. Strain the “starter” with cheesecloth and divide the liquid evenly amongst the 2 plastic bottles, we then like to add in a spoonful of the strained shredded ginger. Top the bottles off with enough water so that the bottles are almost filled, leaving a small gap of air at the top. Place the bottles back in the warm dark area where the first fermentation took place. You will want to check on the pressure of these every day, when the bottles are too hard to get any squeeze out of them you will want to carefully unscrew the top and release gas. DO NOT forget about these in your cupboards because the WILL explode if they are not tended to. The ginger beer will ferment in the plastic bottle like this for 2 weeks at which point they should have developed a bit of alcohol and carbonation. Now they can be moved into your fridge but still be sure to keep a close eye on the pressure buildup otherwise you will have a big mess to clean up. Enjoy on its own or with our Seoul Mule recipe.

KIMCHI

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Kimchi is a staple in the South Korean diet. For thousands of years it has been a preparation found across the entire country. Our Kimchi is totally vegan and has quicker fermentation time than most.

1 suey choy cabbage (napa cabbage)

2 medium size carrot

4 green onions

1/4 cup kosher salt

for the paste:

3 tbsp ginger

6 cloves garlic

2 tbsp white sugar

1 small yellow onion

3 tbsp pineapple juice (we use pineapple “fish” sauce)

1/4 cup coconut water

1/2 limes zest

2 tbsp Korean chili flake

Blend all ingredients together in a food processor and set aside.

Chop your cabbage into one inch slices, reserve. Peel your carrots and grate them, cut your green onions into one inch slices, mix with cabbage. Fill a large bowl with water and salt (we use a sink with a plug). Mix vigorously until salt is dissolved. Drop in your cabbage mixture and let sit submerged for 2 hours using a weight to press it down.

Once the cabbage mix has been removed and drained of excess liquid add your paste and mix thoroughly. Pack your kimchi into sterilized containers. Because the process of fermentation creates gas make sure you open the jar once a day until it goes in the fridge (warning: this is important because the jar can explode from pressure). Make sure to pack the kimchi down so there isn’t tons of space for air to enter. Ferment at room temp for 4 days. Refrigerate.

KIMCHI PANCAKE

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After fermenting our own kimchi we have prepared our version of a kimchi pancake. This dish is vegetarian and is served with a tangy sesame emulsion. The pancake is very easy to make and kimchi can easily be bought at your local Korean market, However we feel making your own is a nice touch.

1 cup all purpose flour

1 tbsp white sugar

1 tsp salt

1/2 cup kimchi juice

1/2 cup water

1 egg

1 tbsp canola oil

1/2 cup diced kimchi

Mix all dry ingredients together with a whisk. Mix your egg, kimchi juice, oil and water together with a whisk and mix thoroughly. Pour the wet ingredients into the dry and whisk until totally combined, add your diced kimchi and mix again. Heat a non stick pan to medium heat and add 1tsp of cooking oil, add several scoops of your pancake batter to the pan and smooth it until the layer is even. Let it cook until you see the outside start to brown, carefully flip it over with a spatula and let the pancake finish cooking. Remove from heat and serve with out sesame emulsion (We also pair with black sesame and green onion).

Sesame Emulsion:

1 egg yolk

1 tsp sesame oil

2 tbsp black vinegar

1 tbsp soy sauce

1 cup canola oil

This is best made with a food processor. Add all ingredients except oil into the food processor and begin blending. Add your oil, slowly dripping it in until the emulsion begins to form. If the mix looks runny or non uniform it may have split and you need to start over. The texture should be like a very thin mayonnaise once finished. Serve with pancake.

CANDIED GINGER STICKS

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1 lbs ginger

2 cups sugar

1 cup ginger water

1 tsp lime juice

1/4 tsp chili flakes

Peel and cut ginger into strips. Cook your ginger in a pot of lightly salted water until soft, strain and reserve 1 cup of the water for later use. In a separate pot start your sugar on medium heat, then add the lime juice. Stir and cook down until you get a golden caramel colour. Add your ginger water (be careful this tends to spit or boil over so we use a tall saucepot). Boil the pot again until the caramel dissolves and sprinkle in the chili powder. Toss in your cooked ginger strips and let sit for 2 hours. Remove and lay flat on a cooling rack, let dry at room temperature for another 2 hours. Toss in sugar and return to the rack to continue drying for the next 12-24 hours.

SEOUL MULE

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Ginger beer is a popular drink amongst locals in South Korea. This inspired us to create a cocktail that is light and pairs nicely with spice. We combined some of our home-made ginger beer with a splash of soju and a few other key ingredients. This is the Seoul Mule.

6 mint leaves

1/3 oz ginger chili syrup

1/4 oz yuzu juice

1/4 oz lime juice

3 oz BOH ginger beer

1.5 oz soju

1 candied ginger stick

Combine ice, mint leaves, ginger chili syrup, yuzu juice, lime juice and soju then shake very thoroughly in order to pummel the mint leaves and release flavour. Pour into glass and top up with BOH ginger beer. Stir, garnish and serve.