Kimchi Goes With Everything

Whether it’s in bouillabaisse or osso bucco, there’s always room for kimchi

By SAVEUR Editors

Published on December 5, 2018

When chef Esther Choi (of NYC's Mokbar and Ms. Yoo) is in the SAVEUR test kitchen, you can be sure that a delicious, thought-provoking dinner is about to ensue. In this edition of SAVEUR Suppers, chef Choi partnered with Korean food brand Daesang America, Inc. to help launch two new lines of products geared toward bringing authentic Korean flavors into everyday dishes: O'Food's Kimchi and Gochujang Salsas and Kimchi Pouches by Jongga, the world's leading kimchi producer. "I put kimchi on everything," said chef Choi, "even pizza," and the evening started off with Choi's deep-fried pizza dumplings, stuffed with Italian sausage and O'Food Kimchi Salsa, and served with a kimchi marinara made with O'Food Kimchi Purée. Classically French and Italian dishes like bouillabaisse and osso bucco were subtly transformed with Jongga's Spicy Red Kimchi and O'Food Gochujang Salsa, but the greatest was still yet to come: Choi's apple croustade served with a Chung Jung One gochujang-infused salted caramel sauce that had everyone asking for extras to take home.

The plating of the apple quince croustade with tahini frangipane, golden sesame ice cream with salted caramel Chung Jung One Gochujang swirl, dehydrated candied crab apple.
For cocktail hour—hamachi tartare with avocado, lime, Chung Jung One Gochujang Korean Chili Sauce, served in a cucumber cup with micro cilantro.
The first course was a seafood kimchi bouillabaisse with scallops, shrimp, dorade filet, and PEI mussels in a rich kimchi tomato seafood broth made with O'Food Kimchi Salsa—Tomato & Garlic and Jongga Spicy Red Kimchi. Served with crusty bread & whipped kimchi butter made with Jongga Spicy Red Kimchi.
Veal osso bucco slow-braised in aromatics and O'Food Gochujang Salsa, with "gomtang" risotto, and kimchi gremolata made with Jongga Mild Seaweed Kimchi. Served with roasted winter vegetables.
Chef Esther Choi lets a guest taste her salted caramel sauce infused with Chung Jung One Gochujang.
Guests listen to chef Esther Choi speak about the menu.
Display of Daesang products including: O'Food Kimchi Salsa—Tomato & Garlic and Jongga Spicy Red Kimchi
The cocktail of the evening was the spicy margarita made with tequila, soju, Chung Jung One Gochujang Korean Chili Sauce, lime juice, and served with a chile salt rim.
Chef Esther Choi plates her pizza dumplings filled with Italian sausage, O'Food Kimchi Salsa—Green Pepper & Onion, mozzarella, and parmigiano-reggiano, served with kimchi marinara made with O'Food Kimchi Puree.
Katie Harman (@TastesofNY), Nina Joy (@thefoodjoy), SAVEUR senior associate editor Alex Testere
Vivian Chan, Associate Culinary Editor (Food Network); Eric Kim, Senior Editor (Food52); Katie Macdonald, Assistant Editor (Food52)
SAVEUR executive editor Stacy Adimando, with Jenny Huang (@hellomydumpling), and guest
Jacob Schiffman, Culinary Purchasing Manager (Food Network)
Clara Park (Chelten House Products); Kevin Ernhoffer (Chelten House Products), and guest
Lena Abraham (right), Assistant Food Editor (Delish), and guest
Chefs plate the veal osso bucco
Chef Esther Choi in action

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