Banchan Set

Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief

Chef Steve Joo of Joodooboo | San Francisco

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Adapted by StarChefs | March 2023

INGREDIENTS:

Rice Thief:
1 large head cauliflower, cut into ⅛-inch sized chunks
Neutral oil
Salt
2 bunches lacinato kale
8 garlic cloves, minced
One 2-inch piece ginger, minced
1 cup dried mushrooms, rehydrated and minced
1 serrano chile, minced
1 red jalapeño, minced
2 tablespoons sugar
¼ cup fish sauce
4 scallion stalks, thinly sliced
2 tablespoons rice vinegar

Dooboo MooChiim:
4 ears corn, shucked
2 handfuls amaranth greens
¼ bunch parsley
4 stalks scallions, thinly sliced, whites and greens separated
1 handful chrysanthemum, chopped
2 handfuls purslane, stemmed
2 tablespoons sesame oil
Salt
Black pepper
2 tablespoons rice vinegar
14 garlic cloves
12 ounces tofu, mashed and water removed
2 tablespoons brown rice vinegar
2 tablespoons sesame seeds, toasted and pounded

To Assemble and Serve:
Fried mushrooms and peppers
Green tomato kimchi

METHOD:

For the Rice Thief:
Heat oven to 400°F. In a food processor, add cauliflower and chop into dime-sized pieces. Transfer to a parchment-lined baking sheet and toss with oil. Bake 12 minutes, or until edges begin to caramelize. Bake additional 12 minutes. Repeat process until cauliflower is golden brown throughout. Let cool and season with salt. In a large stock pot, bring 6 quarts water to a boil. Blanch kale 2 minutes. Shock in ice bath and let cool. Squeeze out as much liquid as possible, then slice into ¼-inch segments. Set aside. In a Dutch oven over medium flame, heat ¼ cup neutral oil. Add garlic and ginger. Once fragrant, add mushrooms and chiles. Cook 5 minutes, adding more oil if needed. Once mushrooms are cooked through, add sugar and fish sauce. Cook 2 minutes. Add kale, stirring to mix. Cover and cook 10 minutes. Uncover and cook additional 10 minutes. Fold in baked cauliflower, scallions and vinegar. Remove from heat and set aside. 

For the Dooboo MooChiim:
Prepare and heat a grill. Grill corn, rotating until kernels are evenly charred. Let cool. In a large stock pot, bring 4 quarts water to a boil. Blanch amaranth greens and parsley 30 seconds. Shock in an ice bath and squeeze out excess water. Once cooled, roughly chop blanched amaranth and mince blanched parsley. Transfer blanched greens to a large bowl with sliced scallion greens, chrysanthemum, grilled corn kernels, and sesame oil. Season with garlic, salt, and pepper. Toss to combine and set aside. In a small bowl, add sliced scallions white and rice vinegar. Set aside. In a large stock pot, bring 4 quarts salted water to a boil. Add garlic cloves. Reduce heat to low and cover. Once garlic is soft, strain and mash into a paste. Set aside. Strain scallion whites and transfer to a large bowl with mashed tofu, garlic paste, brown rice vinegar, and sesame seeds. Season with salt. Add scallion whites mixture to scallion greens mixture. Toss to combine. Set aside. 

To Assemble and Serve:
In small serving bowls of your choice, portion Rice Thief and Dooboo MooChiim. Serve with fried mushrooms, fried peppers and green tomato kimchi.

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