Chopped Kimcheese
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Kimchi:
· 1 Large Nappa Cabbage
· Kimchi Marinade:
o 1 Asian Pear (peeled)
o 1 cup Gochugaru
o 1 cup Green Onion (chopped)
o 5 Garlic cloves
o ¼ cup Ginger (peeled)
o 2 tbs sugar
o 2tbs salt
o ¼ Cup Fish Sauce
o 2 tbs Vinegar
o 2 tbs Soy Sauce
o ¼ Cup Water
Chopped Cheese:
· 1 ½ lbs Ground Beef
· 1 Large Onion (Sliced)
· 2 tbs Kimchi
· 1 Heirloom Tomato
· Shredded Lettuce
· 3 Pepper Colby Jack
· Sazon Packet or Salt & Pepper
Pickled Jalapenos:
· 1 Jalapeno (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Salt & Pepper to Taste
Animal Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· 4 Pickles blended or ¼ cup Relish
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Kimchi:
1. Cut the Cabage into 4ths, then dice those section into inch squares
2. Place the diced cabbage into a large bowl with 2 scoop of coarse kosher salt. Allow the salt to extract the moisture from the cabbage for at least 30 minutes.
3. Rinse the cabbage with fresh water and dry using a salad spinner or paper towels
4. In a food processor combine all the ingredients for the kimchi marinade and blend until it is a smooth as possible
5. In a large bowl combine all the cabbage and 3 large scoop of the kimchi marinade. Mix using your hand and the place into a cleaned pickling jar or fermentation kit.
6. Place in the refrigerator OPTIONAL: leave in a dark cool place for 2-7 day. Be sure to burb the gasses every few days. After fermentation place into the refrigerator
Chopped Cheese:
1. Fry the onion and kimchi to your desired consistency
2. Form the ground beef into quarter pound patties and season
3. Sear one side of the burger patties, once you flip the burgers, toss in the fried onions and peppers. Chop everything together including the Colby Jack Cheese and let rest until the cheese has fully melted
Pickled Jalapenos:
1. Place the sliced jalapenos into a reusable food container
2. Pour the vinegar and water into a measuring cup. Microwave for 2 minutes, then pour over the jalapenos.
Animal Sauce:
1. Mix together and set aside
Chopped Cheese:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy animal sauce, then a massive portion of the cheesy chopped beef, a fresh slice of heirloom tomato, a handful crisp shredded iceberg and finally topped with another perfectly toasted top bun smothered with more animal sauce. Enjoy!
