4 ounces Kimchi base
1 tablespoon Dijon mustard
2 cloves minced garlic
1 tablespoon peeled and minced ginger
2 tablespoons brown sugar
Puree all ingredients in a blender. Marinate meat for 2 days. Grill and serve!
zucchini, cut into thick strips
yellow squash, cut into thick strips
olive oil
Kosher salt
freshly ground black pepper
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Heat your grill to medium. Toss the zucchini and squash with olive oil and salt and pepper. Grill until just cooked through and golden brown. Cut into chunks for skewers.
Braised Pearl Onions
1 pint pearl onions, cleaned
1 teaspoon butter
1 tablespoon olive oil
¼ teaspoon sugar
¼ cup white wine
1 cup chicken stock
Heat the butter and olive oil in a large sauté pan over medium heat. Once the butter starts to foam, add the pearl onions and sugar and cook, shaking the pan occasionally, until the onions are golden brown all over. Add the white wine and deglaze the pan, shaking until the wine is reduced. Add the chicken stock, reduce to a simmer and continue cooking, shaking the pan until the stock is almost reduced and the onions are golden brown and have a nice glaze. Season with salt and pepper.