Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions

Adam Gorski’s Brandy Old Fashioned

Adam Gorski’s Brandy Old Fashioned // Photo by Wing Ta

Ingredients

• 2 ounces Pierre Ferrand 1840 Cognac
• ¼ ounce chamomile syrup (see below)
• 2 dashes Bittercube Bolivar Bitters

Method

Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass with fresh ice. Garnish with lemon peel and chamomile flower (optional).

Chamomile Syrup

• ¼ cup chamomile tea
• 4 cups white sugar

Simmer tea in 4 cups of water for 8 minutes. Strain and whisk in sugar while the tea is still hot. Chill immediately.

Ann Kim’s Sweet and Spicy Ribs

Ann Kim’s Sweet and Spicy Ribs // Photo by Wing Ta

Dry Rub

• 2 racks of St. Louis-style pork ribs
• 2 tablespoons black pepper
• 2 tablespoons salt
• 3 tablespoons gochugaru
• 3 tablespoons brown sugar
• 1 tablespoon sugar
• 1 tablespoon garlic powder

Barbecue Sauce

• 3 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1 cup gochujang
• ½ cup brown rice syrup
• ½ cup sugar
• 2 tablespoons soy sauce
• 3 tablespoons sesame oil
• 1 tablespoon black pepper
• 3 tablespoons cider vinegar

Massage the dry rub into ribs and rest overnight in the fridge. Section the racks into individual ribs and smoke over a water bath for three hours at 225 degrees. Toss the ribs in the barbecue sauce and serve immediately.

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