Sarah Ahn and her mother Nam Soon Ahn show off their delicious Grilled Cheese-Kimchi Sandwich, from a recipe in their new bestselling cookbook, “UMMA.”
Many of their posts have gone viral, often with over 10 million views on Tik Tok and Instagram. The posts resonate with viewers, and grocery stores often sell out of featured ingredients after the videos air.
The bonds between mother and daughter can be tightly bound with love and admiration.
The newly released cookbook, “Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes” by Sarah Ahn and her mother Nam Soon Ahn, captures the flavors, traditions, and stories of multi generational cooking. It is also a testament to their devotion to one another. The title, “Umma,” translates from Korean as “mom.”
Residents of Orange County, Sarah and Nam Soon started cooking together on a regular basis soon after Sarah graduated from college in 2018. It was a rewarding outlet as she juggled a full-time job in tech and public health.
Nam Soon was born in Incheon, Korea, and immigrated to the United States in 1993. She opened a noodle restaurant, where she cooked for well over a decade.
For Sarah, experiencing her mother’s love through her cooking, taught her recipes that reflect the heart of Korean home cooking. In the process she created her website, Ahnest Kitchen, and made real-time videos that showcased her mother cooking while she narrates. They became social media stars.
I was overjoyed when the two agreed to join my in my kitchen to prepare their irresistible kimchi spiked grilled cheese sandwich that is featured in their book. Delicious.
Social Media Glory – Sarah: The first time there were over a million views, it was heartwarming. I saw that in the content, that there was richness in the ordinary.
Biggest Challenge – Sarah: Teaching my mother how to use measuring spoons rather than weighing everything in grams or just eyeballing it.
Special Talent – Sarah: My mom is so full of wisdom that she effortlessly says quotable things in an instant. As for me, I notice everything and my attention to detail is unmatched. It’s both a curse and a blessing.
Drink of Choice- Nam Soon: Sikhye, a Korean rice punch, or jujube ginger tea.
Favorite Music to Cook By – Nam Soon: Korean rock music, the music I listened to as a teenager. It gives me a special feeling.
I’ve been cooking for decades, yet I’ve never cut a sandwich in half with scissors. This is how Sarah and Nam Soon cut their delicious Kimchi Grilled Sandwich in two. Amazing. The sandwich is flavor balanced to perfection – spicy, sweet, and umami. It brings together the “rich gooey goodness of melted Muenster cheese and the spicy, tangy flavors of kimchi.”
Although they used their from-scratch version of cabbage kimchi for the video, they grant readers the OK to use store-bought. My advice is to watch their video that shows Nam Soon making kimchi. It is a delight.
Kimchi Grilled Sandwich
Yield: 1
2 tablespoons salted butter, divided use
1/2 cup (100 grams) well-fermented cabbage kimchi, finely chopped
2 teaspoons sugar, plus extra for sprinkling
1/2 teaspoon fish sauce
1/2 teaspoon gochugaru, see cook’s notes
1/4 teaspoon Dasida beef stock powder
2 (1/2-inch thick) slices sourdough bread
3 slices (61 grams) Muenster cheese, halved
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 green onions, finely chopped
Cook’s notes: Gochugaru, meaning “chili powder” in Korean, is a vibrant red, dried chili powder or flakes used in Korean cuisine, often made from sun-dried Korean red chili peppers, and is a key ingredient in dishes such as kimchi and gochujang. It’s sold in Asian markets and online. Dasida beef stock powder is sold in Korean markets or online.
1. Melt 1/2 teaspoon butter in a nonstick 12-inch skillet over medium-high heat. Add the kimchi and cook, stirring occasionally, until heated through and it begins to sizzle. Stir in the sugar, fish sauce, gochugaru, and Dasida powder and cook until the liquid has just evaporated, about 1 minute. (Don’t let the kimchi dry out.) Transfer the seasoned kimchi to a small plate and set aside. Wipe the skillet clean with paper towels.
2. Melt half of the remaining butter in the skillet over medium-high heat. Add the bread slices and swirl them around the skillet to coat them with butter on the first side; transfer the bread to a separate plate. Repeat melting the remaining butter and coating the second sides of bread slices. Continue to toast the bread on the second sides until just golden brown and crisp, about 1 minute.
3. Reduce the heat to low and flip the bread slices. Arrange the cheese evenly on top of the bread slices, then sprinkle with the garlic powder, onion powder, and pepper. Sprinkle one slice of bread with onions, then neatly arrange the seasoned kimchi on top. Place the second slice of bread over the kimchi, cheese side down. Using a spatula, gently press down on the sandwich to help seal it. Cover and cook until the cheese is fully melted, about 2 minutes, flipping the sandwich halfway through cooking. Transfer the sandwich to a wire rack and sprinkle with sugar on both sides to taste. Garnish sandwich with any green onions that fell out into the skillet. Slice and serve.
Source: “Umma” by Sarah Ahn and Nam Soon Ahn (America’s Test Kitchen)
Here’s a quick tip from Melissa’s Produce.
Kale-topped toasts adorned with sunny-side up eggs make a delectable breakfast treat, but they also could be the centerpiece of a tasty lunch or supper. If you prefer firmer yolks, turn the eggs to cook on both sides, or substitute moist scrambled eggs or scrambled egg whites.
Look for kale with a fresh scent that is crisp, without wilting or discoloration. Rinse in tub of cold water, gently swishing the leaves around to remove any dirt or grit; repeat if necessary until water is clear. Shake to remove excess water. Wrap in clean kitchen towel or paper towels and place in partially closed plastic bag. Refrigerate in crisper drawer up to 3 days.
TOASTS WITH KALE, PARMESAN AND SUNNY-SIDE EGGS
Yield: 4 servings
4 (3/8-inch thick) slices rustic bread
1 1/2 tablespoons extra-virgin olive oil, divided use
5 tablespoons grated Parmesan cheese, divided use
1 large garlic clove, minced
6 cups Tuscan kale (cavolo nero) or curly-edge kale – that has been washed, patted dry, midrib removed, loosely packed, cut into 1/4-inch wide crosswise slices
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 eggs
Seasoned salt, such as Spike or Lawry’s
Optional: hot sauce to taste
1. Adjust oven rack to 8 inches below broiler element. Turn on oven light and broiler. Place bread in single layer on rimmed baking sheet. Broil until just lightly browned, about 30 seconds. Remove from oven, turn bread over and lightly brush with olive oil, using about 1/2 tablespoon. Sprinkle each toast with 1 tablespoon cheese. Return to broiler. Keep a close eye on the toast; broil until lightly browned, about 40 to 50 seconds.
2. Line a large plate with paper towels. Heat oil in large, deep skillet on medium-high heat. Add garlic, kale and water; season with salt and pepper. When liquid comes to a boil, cover and cook until tender, about 6 to 8 minutes, tossing mixture 2 or 3 times during cooking (common kale will take longer to cook than Tuscan kale). Remove lid and cook until most of liquid evaporates, about 1 minute. Add lemon juice and toss. Place on paper-towel lined plate.
3. Place toasts on 4 plates. Generously spray a medium-size nonstick skillet with cooking spray. Place on medium-high heat. When hot, add eggs one at a time, placing them in a single layer. Reduce heat to low. Cook until white is set, about 2 minutes. Divide kale between 4 toasts. Using a spatula, remove each egg from skillet and place on top of kale. Sprinkle eggs with seasoned salt and remaining cheese. If desired, sprinkle on a little hot sauce. Serve immediately.
Source: “Melissa’s 50 Best Plants on the Planet” by Cathy Thomas
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