Offering 60 incredible recipes, Lauryn Chun’s The Kimchi Cookbook (Ten Cent Press, 2013), follows traditional kimchi-making seasons and focuses on the produce at its peak. Chun explores a wide variety of flavors and techniques for this live-culture food. In this excerpt from “Cooking With Kimchi, readers are shown the techniques for preparing this delicious Red Curry Recipe With Mussels and Kimchi.
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Preparation Time: 10 minutes
Makes 4 servings
1/4 cup unsalted butter
1 tablespoon peeled, finely grated fresh ginger
2 large cloves garlic, minced
2 tablespoons Thai red curry paste
1 cup any napa cabbage kimchi, coarsely chopped, plus more for garnish
2 (14-ounce) cans coconut milk
1/2 cup white wine
4 pounds mussels, rinsed and scrubbed
1/4 cup kimchi juice
2 green onions, white and green parts, finely chopped (about 1/4 cup), for garnish
1. In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ginger and garlic and cook for 30 seconds to 1 minute, until aromatic.
2. Add the curry paste and kimchi and cook, stirring, for 1 minute. Stir in the coconut milk and wine and bring the mixture to a simmer.
3. Reduce the heat to low, add the mussels, and cover. Cook for 5 to 7 minutes, until the mussels open.
4. Remove the pot from the heat and stir in the kimchi juice. Top with the green onions and kimchi and serve in deep bowls.
Mussels are delicious, but there are a few safety guidelines you should keep in mind when preparing these bivalves. When cleaning the mussels, if you find any that are slightly open, gently tap on them. If the mussel closes, it’s alive and safe to eat. If the mussel stays open, throw it away. Throw away cracked or damaged mussels, too. Any mussels that refuse to open after cooking should not be eaten.
Read more from The Kimchi Cookbook:
Reprinted with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and published by Ten Speed Press, 2013. Buy this book from our store: The Kimchi Cookbook.
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