This cocktail recipe is the answer to the age-old question: What to do with the leftover kimchi juice at the bottom of your kimchi jar?
For those of you who are kimchi novices, it is the spicy, garlicky, and very stinky version of sauerkraut that hails from my mother’s homeland of Korea.
No more pouring that liquid gold down the drain; instead pour it into your cocktail shaker and add a jigger (or two) of vodka with the knowledge you are mixing up a super trendy libation.
For those of you who are shaking your head in disgust, let me add some credibility to the recipe. I snagged it from the highly acclaimed restaurant, Revel, in Seattle.
“How?” might you ask, could such an insignificant food blogger like myself acquire an insider recipe from such a popular restaurant. It helps when you are related to the chef and she feels an Asian-instilled obligation to help her family out.
In 2010 they competed in Iron Chef America, and I was lucky enough to be invited to the filming at the Food Network Studios. I watched as they battled against Iron Chef Jose Garces in a Hawaiian mio fish battle.
Now that you know this recipe comes from a "world famous" chef, hopefully you'll want to try it out. It’s a tomato-less Blood Mary mix that gets its color from kimchi juice and Korean hot pepper paste. At the restaurant Rachel serves it with house-made pickled vegetables such as pickled Chinese long-beans or okra.
I love a good breakfast cocktail and this one is one of the best.
Revel's Kimchi Bloody Mary Mix
- 2 tbsp Korean chili paste (gochugang)
- 2 tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp salt
- ¼ tsp black peppercorn
- ¼ tsp togarashi seasoning
- 1 tsp Tabasco sauce
- 2 tsp kimchi base (juice)
Mix all. Mix with 1 1/2 ounce vodka or tequila. Serve with olives, pickled vegetables, and lime (optional).