The challenge: tailgate with a twist
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The chef: Won Kim of Kimski, known for playing with Korean and Polish flavors
When we asked chef Won Kim for his take on Chicago’s classic fall party — the tailgate — his answer was simple: sausages.
“They’re super shareable,” says Kim. “The sky’s the limit for home cooks. You can cook the sausages in whatever liquid you want to impart flavor, which can be really impressive.” Kim suggests experimenting with your favorite beer. Pro-tip: Make some room on the grill to poach your sausages, which makes it easy to grill them post-flavor bath for that snappy, caramelized exterior but juicy interior.
He finishes off the whole shebang with his signature kraut-chi, a sauerkraut-kimchi hybrid made with spicy gochugaru, aka Korean chile-pepper flakes, and topped with a sinus-clearing mustard made from soju, Korea’s national spirit. “I like little surprises of flavor.”
Kraut chi
Shred one small or medium-sized red cabbage into a bowl and toss with 1 cup of salt. Set aside for at least two hours to overnight. Using a cheesecloth or clean dish towel, squeeze excess liquid out over a sink and rinse. Combine 1 large knob of fresh ginger and 8 garlic cloves in a food processor, or go medieval and smash in a mortar and pestle. Add 2 cups coarsely ground Korean chile flakes known as gochugaru, and turn into a paste. Combine this mixture with cabbage in clean, sanitized jars. Allow to ferment at room temperature for two to four days. Transfer to fridge until ready to use.
Note: For more on basic fermentation, see Donna Hay’s instructions here, or this link from baiduhai Food.
Soju mustard
In a large pot, soak 1 quart mustard seeds in one bottle of soju, and 1 quart of vinegar for at least an hour or two. Over low heat, warm the mustard seeds until the seeds soak up all the liquid. To the soaked mustard seeds, add 3 cups of Dijon mustard and 1 cup sugar, mixing well. If the mixture is too acidic or there is no liquid left in the pot, add water until reaching desired consistency. Put it on everything!
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