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Garlic Chive Canederli in Vegetable Broth with Yangnyeom Sauce and Pickled Onion, Radish and Jalapeno
Yondu, a South Korean umami seasoning, partnered with StarChefs for a plant-based recipe challenge won by chef Kelly Jeun of Frasca Food Wine in Boulder, Colo.
Photo courtesy of Yondu/Sempio
Servings
6
6
Cuisine Type
- asian
Menu Part
- Entree
Main Ingredient
- Vegetables
Chef Kelly Jeun
Frasca Food & Wine
Boulder, Colo.
Yondu, a South Korean umami seasoning, partnered with StarChefs for a plant-based recipe challenge. Chef Kelly Jeun of Frasca Food & Wine in Boulder, Colo., won the competition with a dish inspired by sujebi, traditional Korean hand torn noodles, and canederli, a popular dumpling found in Northeast Italy. The Italian-Korean fusion recipe incorporates umami-rich Yondu into all its components, highlighting the flavors of the vegetable broth and substituting for the salts typically used in the pickles.
Ingredients
Garlic chive canederli
2 cups day old bread, such as white country loaf, whole wheat, or seeded, crusts removed
1 cup oat milk
½ cup garlic chives, sliced thin
1 egg, beaten
1 lemon, zested
1 tbsp. vegetable umami seasoning
⅛ tsp. ground black pepper
Vegetable broth
8 cups cold water
1 med. onion, cut in large chunks
1 med. carrot, cut in large chunks
1 cup cabbage, cut in large chunks
½ cup button mushrooms, sliced ¼-in. thick
2 dried shiitake mushrooms
2 scallions
5 ginger slices, sliced ¼-in. thick
5 cloves garlic, crushed
1 (4-in.) piece kombu
2 tsp. vegetable umami seasoning
Salt, to taste
Yangnyeom sauce
1 tbsp. vegetable umami seasoning
1 tbsp. Sicilian sun-dried tomato paste
½ tsp. agave
1 tsp. extra virgin olive oil
1 tsp. Aleppo pepper
1 tsp. sesame seeds
1 tsp. minced garlic
2 scallions, finely chopped
Pickles
¾ cup water
⅓ cup rice wine vinegar
⅓ cup sugar
1 tbsp. vegetable umami seasoning
1 onion, diced
1 watermelon radish, diced
1 jalapeno, seeded and sliced ¼-in. thick
1 med. zucchini, julienned
2 scallions, finely chopped
Steps
1. For the canederli, tear bread into bite-size pieces into medium bowl; add oat milk and soak for 20 minutes. Squeeze out excess milk and place soaked bread in another medium bowl. Mix in garlic chives, beaten egg and lemon zest; season with umami seasoning and pepper.
2. In steamer basket over boiling water, steam bread mixture for 15 minutes until firmed up; refrigerate to chill. Once chilled, use a small ice cream scoop to form balls; place on tray.
3. For vegetable broth, in large stockpot combine all ingredients except umami seasoning and salt; cover and bring to a boil. As soon as broth starts to boil, remove kombu. Cover pot, reduce heat to medium-low and simmer for 30 minutes. Strain stock through a chinois; season with umami seasoning and salt.
4. Meanwhile, prepare yangnyeom sauce by combining all ingredients in medium bowl. Mix together and set aside.
5. For pickles, in large saucepan over high heat, bring water, vinegar, sugar and umami seasoning to a boil, stirring to dissolve sugar. Place onion, radish and jalapeno in bowl; pour vinegar mixture over vegetables and let cool. Store in the refrigerator.
6. To assemble and serve, in medium saucepan, bring vegetable broth to a simmer. Add zucchini and simmer for 3 minutes. Gently place canederli into the simmering broth and let poach for 3 minutes. Turn off heat and garnish with chopped scallions. Serve in a bowl alongside yangnyeom sauce, which can be used sparingly to flavor the broth. Serve with the pickles.
Photo courtesy of Yondu/Sempio
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