Kimchi Hotdog Strata with Chives Sesame Salsa
/I’m here to convince you that Strata isn’t only for the Christmas Brunch but rather anytime you are confused about “what to bring to a potluck” or when you are thinking “how to ensure maximum fun and minimum cooking during holiday season”. It’s a one pot dish that has carbs, cheese and oven does all the cooking - ticks all the boxes for a crowd-pleaser! If you haven’t watched the famous Sarah Jessica Parker STRATA scene from the movie “The Family Stone” and still wondering what is this strata and what’s with the Christmas Brunch connection?? - it’s a savory take on classic Bread Pudding or a massive baked French Toast for a group. But as always here’s my unique take with an additional step of caramelizing veggies, including punchy Korean condiments such as Gochujang and Kimchi and using French Brioche Hotdog Buns. Whether it’s the Thanksgiving, Christmas or just a Family Dinner, I urge you to give this indulgent dish a go and win brownie points from all the guests (including kids - that’s right I have served this as is to 6-9 yr olds and they loved it).
*Feel free to use a combination of Gruyère and Cheddar instead of one variety; but DO NOT skip the additional brown sugar on top and the accompanying salsa!
Ingredients (serves 6)
455g Brioche Hot Dog Buns (I use the ones from Trader Joe’s)
2 tbsp Salted Butter, melted
60g Vegan Kimchi, roughly chopped (I use the one from H-Mart Kimchi Aisle)
1.5 tbsp Sesame oil (feel free to totally swap out for a neutral oil)
2 Medium Carrots, shredded (roughly 230-240g)
1 large Shallot, sliced
Custard
5 large eggs
4 tbsp chopped chives (I prefer Garlic Chives or Chinese Chives but Onion Ones are fine too)
2 tbsp Gochujang Paste (medium heat)
1 tbsp Chili Oil (Lao Gan Ma brand is always a good choice)
4 tbsp Kimchi Juice
1 tbsp Granulated Sugar
1 tsp Salt
473 ml Half & Half
200g Gruyère, Grated (substitute with Cheddar)
Topping
75g Gruyère, Grated (substitute with Cheddar)
2 tbsp Demerara Sugar (otherwise known as Raw Sugar)
Salsa
3 tbsp Chives, finely chopped
2 tbsp Dark Soy (sub Tamari)
1 tsp Rice Wine Vinegar
1.5 tsp Gochugaru
2 tsp Toasted Sesame Oil (I prefer the Korean variety found in H-Mart)
1/2 tsp Maple Syrup
1 tbsp melted butter to grease the pan
Directions
💥 Pre-heat oven to 350F. Brush hot dog buns with butter, arrange on a baking sheet & bake for 7-8 mins or until golden & well toasted. Keep them aside
💥 Fry shallot & carrots in sesame oil for 12-15 mins or until soft & caramelized. Combine it with kimchi & keep it aside
💥 Whisk all custard ingredients until frothy & well combined. Grease a 3-4 qt casserole dish with butter. Now fill each toasted bun with the kimchi carrot filling, arrange upright (cut side facing up, refer to the image gallery above) in a single layer & pour the custard. Then weigh down with a heavier dish and let soak for 2-3 hrs (feel free to refrigerate at this stage, no longer than 4 hrs though). Pre-heat oven to 400F
💥 Sprinkle Gruyère & Demerara sugar on top. Bake for 20 mins then increase the oven temp to 425F & bake for 15-16 mins or until deeply golden. While the pudding is cooling, whisk all salsa ingredients & keep it ready. Once ready to serve spoon the salsa on top & dig in!