Kimchi Peach Vinaigrette & Kimchi Brussels Sprouts

Sep
9:00pm
Kimchi Peach Vinaigrette & Kimchi Brussels Sprouts

By Melissa King
*This event was previously recorded*
Kimchi Peach Vinaigrette & Kimchi Brussels Sprouts
For those of you who watched Top Chef All-Stars, you might remember my Kimchi Peach Vinaigrette! I sold the most units of this sauce during the challenge and paired it with Korean double fried chicken wings and crispy maple oats. I’ve had a lot of requests for this recipe since and have decided to host a webinar revealing how to make this secret sauce so you can enjoy it in your own home!
As summer winds down, we’ll take advantage of the last ripe peaches we’ll be seeing for a while. Along with the sauce, I’ll also be demoing another fan favorite recipe, my Kimchi Brussel Sprouts. I put this sauce on just about everything --- roasted vegetables, steak, eggs, fried chicken, get creative with it! I’ll also save room in the webinar to hangout and get to know with a Q&A session!
Please read all the details thoroughly and decide the vegetable for your dish based on your dietary/personal preference.
Please have all equipment & ingredients prepped and measured before the live stream begins.
I will be demonstrating deep-fried kimchi brussels sprouts; though, you can choose to roast your vegetables in a pan over your stove top or in the oven - whichever you prefer. If you choose to deep fry, make sure your oil is pre-heating to 350˚F in a deep frying pot before beginning the class. For safety, please only fill your large pot halfway with oil to prevent overflow.  If you decide to roast your vegetables, preheat your oven to 425˚F before class. If you are sauteing, have a large 9” or so pan ready to go.
You can also skip this part of the demo, and just focus on making the sauce and serve it with whatever you have going on for dinner later! It will also hold in the fridge for about 1 week. I use it as a hot sauce for roasted or fried chicken, steak, noodles, or even pizza.
I will demonstrate and discuss cooking techniques, alternate vegetable options, serving suggestions, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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Kimchi Peach Vinaigrette, Kimchi Brussels Sprouts
Yield: Approx. 3 cups of sauce,  4 to 6 servings of Brussels Sprouts
Ingredients:
1 pound brussels sprouts, cleaned, remove brown leaves, cut in half down the core (substitutes: seasonal vegetables cut into 1½” pieces or florets (zucchini, squash, broccoli, broccolini, cauliflower, or sweet potatoes)
1 teaspoon toasted sesame seeds
2 quarts of canola oil if deep frying brussels sprouts (substitute: vegetable, peanut, grapeseed, peanut or other neutral oil. Do not use olive oil for deep frying)
For the kimchi peach vinaigrette:
2 garlic cloves
3 teaspoon red korean chili flakes (gochugaru dried chili flakes - can be purchased online or at an asian grocery store, do not substitute with other chili flakes)
1 ripe yellow peach, pit removed and peeled (substitute: nectarine or asian pear)
1 small onion or 1 shallot, diced
1 cup rice vinegar
1/2 inch ginger, grated
2 teaspoon sugar, optional (depending on the ripeness of peach)
1 teaspoon fish sauce, optional
Equipment:
Large sheet tray (if roasting vegetables) or deep frying pot (if frying brussels sprouts)
Medium saute pan (onion and garlic) (if sauteing vegetables)
Vitamix or other high-speed blender (kimchi peach vinaigrette)
Spider or skimmer (if frying)
Sheet tray lined with paper towels (if frying)
Metal Bowl (to toss vegetables with sauce)
Microplane (optional)
Cutting board x 1
Sharp chef knife x 1
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
hosted by
Melissa King