Guest Recipe: Caroline Choe's Kimchi Mac & Cheese

A flavour-packed kimchi twist to elevate the international favourite, mac and cheese. {v*, nf}

As the air turns crisp, it's time to bring some warmth and bold flavours to your meals. This week’s recipe is sure to do just that! Straight from Caroline Choe’s book Banchan, I’m featuring a recipe that’s close to Caroline’s heart—her Mum & Dad’s Kimchi. It’s the very first recipe Caroline’s parents ever wrote down for her, and it's pure gold!

But that’s not all! I’m also treating you to another gem from Banchan—Kimchi Mac & Cheese. This dish is a crowd-pleaser, combining the sharp tang of kimchi with the ultimate comfort food. Perfect for family dinners or any autumn gathering, this mac & cheese is guaranteed to disappear in no time.

carochoe

A post shared by @carochoe

To see more of Caroline’s recipes be sure to follow her on Instagram.

KIMCHI

{ nf, gf, df }

THE INGREDIENTS

• ½ cup [120 ml] cold water 

• ½ Tbsp kosher salt 

• 3 lb [1.4 kg] napa cabbage, rinsed and sliced into 1 ½ in [4 cm] strips

• 8 oz [230 g] Chinese daikon radish, peeled and thinly sliced on a mandoline

• 1 large onion, chopped 

• 1 cup [128 g] green onions, greens and whites chopped

• 2 Tbsp gochugaru 

• 2 Tbsp anchovy sauce

• 2 Tbsp minced peeled fresh ginger

• 1 Tbsp minced garlic

THE METHOD

In a small bowl, combine the water and salt, stirring until the salt is mostly dissolved.

In a medium bowl, combine the cabbage with the salt water, mixing thoroughly so that all the pieces are coated, then let the mixture sit for 3 hours. Give the cabbage a mix once an hour to redistribute the salt water.

Drain the cabbage, discarding the salt water, then rinse the cabbage. Taste a piece; if it’s very salty, keep rinsing until the saltiness is diluted. Return the rinsed cabbage to the bowl.

With gloved hands, add to the bowl the daikon, onion, green onions, gochugaru, anchovy sauce, ginger, and garlic. Use your hands to mix until well combined.

Pack the cabbage mixture into a glass storage jar, leaving 1 inch [5 cm] to the top of the jar, with an airtight lid.

The kimchi can be eaten right away, and while it tastes good fresh, but it takes time to become truly delicious. For the best taste, let it ferment in the refrigerator, with the lid on, for 2 weeks “burping” it every 2 to 3 days

KIMCHI MAC & CHEESE

{ v*,nf }

THE INGREDIENTS

• 1 lb [455 g] cavatappi or any tube pasta

• 6 Tbsp [170 g] unsalted butter

• 4 oz [115 g] spicy napa cabbage kimchi, chopped into 1 in [2.5 cm] pieces (this is a beginner portion. Double or triple it if you'd like!)

• 2 Tbsp all-purpose flour

• 2 cups [475 ml] whole milk

• 1 tsp kosher salt

• ½ tsp white pepper

• ¼ tsp mustard powder

• ¼ tsp smoked paprika

• 1 lb [455 g] extra-sharp Cheddar cheese, grated

• 8 oz [230 g] Gruyère cheese, grated

• ¼ cup [20 g] grated pecorino cheese

• ¼ cup [60 ml] 2% Greek yogurt (optional)

• *Crumbled bacon (optional)

• Chopped green onions (optional)

THE METHOD

Cook the pasta according to the package instructions until al dente. Before draining the pasta, carefully measure and reserve 5 Tbsp of the pasta water. Drain the pasta completely and set aside.

In a 5 qt [4.7 L] pot over medium-high heat, melt the butter, tilting the pot to coat the bottom. Let it heat for about 1 minute. Add the chopped kimchi and sauté it for 5 to 7 minutes, until the cabbage has softened and the liquid has reduced by about half.

Add the flour, whisking it with the kimchi until completely combined to create a roux. 

Gradually add the milk, whisking constantly. Turn the heat to low and continue whisking, occasionally gently scraping up the sticky bits at the bottom of the pot with the whisk.

Add the salt, white pepper, mustard powder, and smoked paprika, and continue whisking for about 3 minutes, or until the sauce thickens. 

Gradually add the Cheddar, Gruyère, and pecorino cheeses and stir with a wooden spoon until all they have melted into the sauce and the texture is smooth.

Gradually fold the cooked pasta into the sauce until combined. Add the reserved pasta water to ensure the pasta bonds with the kimchi sauce and to thin out the sauce’s consistency. 

Remove from the heat and mix in the yogurt (if using; it adds a bit of tanginess). Garnish with bacon crumbles (if using), and green onions (if using). Serve it up hot, or store it in an airtight container and refrigerate 6 hours and reheat a bowl of it in the microwave on high for 1 minute. If reheating on the stove, place the kimchi mac in a pot or skillet with a generous splash of milk over medium-low heat, breaking it up and stirring with a wooden spoon. It tastes even better the next day!

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Abbreviations: v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Extracted from Banchan by Caroline Choe - Photograhy by Ghazalle Badiozamani