This month’s Try the World box takes your taste buds on an unforgettable journey to experience unique foods like you’ve never before. Here’s a sample of what is to come to your kitchen: JONGGA Kimchi from Korea and FINI Modena Wine Vinegar from Italy!
Our first stop is Korea and a company that takes tradition to heart. There is a unique tradition in Korea in which recipes get passed on from generation to generation, referred to as Jongga. Enter the company, JONGGA, the leading producer of authentic Kimchi.
Located globally throughout China, Japan, Russia, Europe, Indonesia, Vietnam, Myanmar, Thailand, and the Philippines, Jongga is spreading the love of Korean food across the United States from its headquarters in California and New Jersey.
Kimchi is a spicy fermented cabbage known worldwide for its deep fermented flavors and health benefits. It is quintessential to Korean Cuisine. Jongga is one of the leading brands in kimchi quality and innovation. What makes this product unique is that it is shelf-stable – storage method and expiration date are printed on the label’s back. Their shelf-stable Kimchi is perfect for traveling with, eating as a side dish, placing as a topping, and using it simply as an ingredient. Get creative and enjoy! We got creative for you and included a recipe!
INGREDIENTS FOR KIMCHI DUMPLINGS (FOR 25 PIECES)
- 25 dumpling wrappers (large)
- Some water in a small bowl (to help with sealing the wrapper)
- 1 and 1/2 cups JONGGA Shelf Stable Kimchi, finely chopped
- 250g / 8.8 ounces tofu (firm), minced
- 200g / 7 ounces mung bean sprouts, parboiled and finely chopped (*see note)
- 130g /4.6 ounces minced pork (or beef), excess water / blood removed with kitchen paper towel
- 1/2 onion (50g / 1.7 ounces), finely chopped
- 10g / 0.3 ounces garlic chives, finely chopped
- 1 egg
- 1 tsp fine sea salt
- 1 tsp sesame oil
- 1/2 tsp minced garlic
- A few sprinkles of ground black peppers
- Some cooking oil (I used rice bran oil)
- 1/4 cup water to use in pan frying (This is one batch use, so if you’re cooking in multiple batches, you will need more water.)
HOW TO MAKE KIMCHI MANDU / KIMCHI DUMPLINGS
- Combine and mix the filling ingredients in a mixing bowl.
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper then place it on a non-stick flat surface.
- Repeat step 2 until you use up the remaining ingredients.
- Cook mandu per your preference:
For Pan fried mandu
In a well heated pan, add some cooking oil. Place some mandu and cook over medium high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).
For Steamed mandu
Place some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a saucepan) and cook the mandu for 15 to 20 minutes on medium low heat.
- Serve the mandu on a plate while still hot and with Korean dumpling sauce.
Our next and final stop on tour is Italy! Italy is known for so many beautiful things; pasta, pizza, and wine, to name a few! And with fabulous food comes impressive businesses who are responsible. Today, we would like to introduce you to a brand known for its authentic flavors and carefully selected ingredients in its vinegar products. FINI Modena had small beginnings, starting in a bit of dispensary in the porticos and today is one of the most prestigious companies in its sector, present in over 45 countries.
Today, we introduce you to their Barrel Aged White Wine Vinegar produced from white grapes left to ferment naturally. Their wine vinegar embraces all the tradition of the most ancient methods, from slow fermentation in large wooden barrels over vine-shoots (the traditional Trucciolo system) and the innovation of fast, modern fermentation in steel reservoirs (Frings method). They select and bottle only the best quality vinegar, and their two vinegar production lines guarantee accurate checks, resulting in a certified product throughout the whole process.
So how can you incorporate this masterpiece white wine vinegar into your recipes? We are glad you asked because we have the perfect recipe for you below!
BERRY ALMOND SALAD
- 2 tablespoons FINI Modena white wine vinegar
- 1 tablespoon honey
- 1/4 cup Crisco Pure Canola Oil
- 5 ounces salad (spring mix)
- 4 green onions (thinly sliced)
- 1/2 cup strawberries (sliced fresh)
- 1/2 cup fresh blueberries
- 1/4 cup sliced almonds
- 1/3 cup crumbled goat cheese (or shaved Parmesan cheese)
HOW TO MAKE BERRY ALMOND SALAD
- COMBINE vinegar and honey in a medium bowl. Whisk in oil until blended. Season with salt and pepper.
- PLACE salad greens, green onion, strawberries, blueberries and almonds in a large salad bowl.
- TOP with cheese. Toss with dressing just before serving.
And there you have it! Another two countries down and even more to go when you order your own Try the World Box.