Jongga

Ingredients

• For the Roll
• 1 package (~1 pound) frozen puff pastry, two sheets; Kristen uses Pepperidge Farm brand. Defrost at room temperature until pliable to work with – 40 or so minutes.
• Honey mustard
• ⅔ to ¾ pound thinly sliced ham; 2 slices per roll
• Caramelized onion & Jongga Kimchi mix
• ½ oz gruyere cheese – cut into baton (cheese is optional)
• 1 egg beaten
• 1 tablespoon Maldon salt
• 1 tablespoon Poppy seeds
• 1 tablespoon roasted Korean sesame seeds

• For the Caramelized Onions & Kimchi
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cups yellow onion ( approx. 2 small/medium) – halved , peeled, and sliced with the grain
• 1 teaspoon kosher salt
• 1 tablespoon water
• 2 cups Jongga Kimchi – squeezed dry and finely chopped

• For the Honey Mustard
• 2 tablespoon light or medium honey
• 3 tablespoon Dijon mustard; Kristen prefers Mille brand
• 1 tablespoon Jongga Kimchi juice
• Mix together

Instructions

1. For the Caramelized Onions & KimchiThis process can be done in advance
2. 1.In a medium sauté pan over medium heat, gently melt the butter with olive oil.
3. 2.Add the onions, salt, and water. Slowly caramelize over medium heat, lowering the heat as they get darker.
4. 3.Once finished, remove onions from heat and transfer to a small tray or plate
5. 4.Cool completely in the refrigerator
6. 5.Mix in chopped kimchi.

1. For the Roll
2. 1.Preheat oven to 375°F – set rack in the middle of the oven
3. 2.Cut each sheet of pastry into quarters, yielding 4 each, 5.5 x 4” rectangle. Repeat with second puff pastry sheet, totaling 8 squares
4. 3.Dust off excess flour, if any, and brush a thin layer of the honey mustard on the pastry
5. 4.Place two slices of ham on top, allowing the ham to overhang the pastry
6. 5.Add approximately 2 tablespoons of the caramelized onion and Jongga Kimchi mix. If adding the baton of cheese, place on top of the onion/kimchi mix before rolling
7. 6.Roll the pastry into a log, making sure the edge closest to you of pastry directly touches the opposite side; fold the ham back if necessary. This ensures the roll will remain as such
8. 7.Place on a parchment lined baking tray
9. 8.Brush the tops and sides with egg wash, sprinkle with salt, poppy seeds and sesame seeds
10. 9.Bake for 35-40 minutes or until deep golden brown and the pastry has completely puffed
11. 10.Cool to room temperature and serve with remaining honey mustard
12. 11.Enjoy these completely cooled; they’re great with a green salad and a bright vinaigrette, Kristen likes olive oil and Jongga Kimchi juice
13. TIPIf the pastry has become too soft, freeze for a short time before putting in the oven. The firmer the pastry is going into the oven, the more it will hold the intended shape

Ingredients

• For the Croquette
• 2 pounds russet potatoes
• 3 cups fresh corn kernels (approx. 3 small ears)
• Smoked mozzarella Mornay (see recipe below)
• 2 cups Jongga Kimchi – squeezed dry and finely chopped, reserve 3 tablespoons of Jongga Kimchi juice
• Salt to taste
• Vegetable oil or frying oil as needed
• 1 large Black Truffle as desired/needed
• Celery leaves, lemon, Maldon Salt and chives to garnish

• For the Smoked Mozzarella Mornay
• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 3 sprigs thyme
• 2 large cloves garlic – peeled and gently smashed
• 1 teaspoon whole black peppercorns
• 1 small shallot – peeled and small diced
• 1¼ cup whole milk
• 1 teaspoon kosher salt
• 6 ounces smoked mozzarella – cut into small cubes/pieces

• Breading Station
• 2 - 4 cups panko – crushed with your hands and mixed with ½ teaspoon kosher salt
• 4 eggs – beaten and mixed with ½ teaspoon kosher salt
• 1 cup all purpose flour, mixed with 1 teaspoon gochugaru, ½ teaspoon dried thyme and ½ teaspoon kosher salt.

Instructions

1. For the Smoked Mozzarella Mornay
2. 1.In a medium saucepan add the butter, flour, thyme, garlic, peppercorns, and shallot
3. 2.Turn on heat to medium and allow the butter and flour to come together, forming a blond roux
4. 3.Slowly whisk in the whole milk and allow mixture to come to a simmer, scraping down the sides and stirring frequently. Mixture will thicken
5. 4.Add in the cheese 1/3 at a time, stirring to incorporate
6. 5.Once cheese is fully melted, turn off heat and transfer into a wide shallow container, placing plastic wrap directly over the sauce
7. 6.Refrigerate until the sauce is room temp or chilled to the touch

1. For the Croquette
2. 1.Bake potatoes at 400°F for about an hour or until tender
3. 2.Remove from oven and let cool enough to handle
4. 3.Remove the skin and gently fork mash the potatoes while still hot, set aside to cool
5. 4.Mix together the room temperature or cooled cheese sauce with the corn kernels
6. 5.Add the kimchi, potatoes, and kimchi juice
7. 6.Mix until incorporated and season with salt to taste
8. 7.Form into 2 oz discs, larger or smaller depending on preference.
9. 8.Freeze until firm (optional but makes it easier)
10. 9.Working in batches, dredge each croquette in the flour mixture (be sure to tap off excess before moving on) then in the egg mixture, then in the panko mixture.
11. 10.Deep fry in 350 – 370°F vegetable oil
12. 11.Garnish with celery leaves tossed in lemon juice, chives, Maldon Salt and lots of shaved black truffles
13. 12.Serve immediately