ELIZABETH KIM OF GUILTY GOOD PASTRIES: K-PIE RECIPE | H MART KIMCHI EVERYDAY | 케이 파이

So they say that when something's really American, it's as American as apple pie. When I think of this dish, I think I'm as Korean American as this k-pie. I'm going to prepare the pie crust. It's really easy if you use a food processor. I'm going to add the salt, cold butter, and you want to pulse this. Sizes of the butter pieces should be about the size of peas. Milk actually mixes better when it's warm. I'm going to add my two egg yolks, whisk it a little bit. So I'm going to want to divide it in half because this dough tends to get warm and soft really quickly. It helps to keep the dough nice and pliable. I'm going to go ahead and down some flour on my work surface. So kind of like pressing down a little bit, you can divide it roughly in half. If you're making pie crust in the summer, what I found works really well is if you freeze the butter for like a good like 20 minutes, and that'll help give you a little bit more time to work with it. So now your dough is ready to chill in the fridge. Now we're going to prepare the pork belly. You want enough water that it'll cover the pork once it goes in. The onion, the shiitake mushrooms, the ginger, and garlic. I like to add a little bit of coffee sometimes. It also helps with getting rid of porkiness. Simmer for about two hours. It's really tender and it has a nice color on it. So our pork belly has cooled. I'm going to go ahead and cut. This recipe, just like kimchi jjigae, you're going to want sour kimchi. When you fry kimchi, a whole other like flavor profile comes out. So now we're ready to start frying up the pork and kimchi mixture. The pork up. So all this liquid you're seeing coming out from the pork right now, you're going to want to see it evaporate. So I'm going to add my pork belly. Try to get it to crisp up a little bit. Go ahead and add your kimchi. You're going to add the sugar, sesame oil, soy sauce. All right, so I think this is pretty much ready now. And we're going to set this aside to cool just a little bit. Now I'm going to prepare our gochujang sauce. When I first was trying to figure out this recipe, I made it without the sauce at first. Felt like it was like lacking a little something, right? Like when you bite into a pie, you want like it to be juicy and moist inside. I make a pretty weak gochujang sauce, so I figured if I add that, it could work to have that saltiness. And so that's where this idea came from. Add apple cider. This is optional. You can just add some sugar. Sesame oil, vinegar. Lastly, our sugar. We're going to add this to the kimchi pork mixture. I'm going to go ahead and boil the potatoes. For potatoes, I highly recommend boiling them with the skin on. It just helps retain like a lot of the flavor from the potato. So these potatoes have been boiling. I'm going to do my fork test. It went in really easily. I'm going to cut these into half inch chunks. Put this amount of butter. Put the salt however much you like. All right, so our dough has chilled. After it's chilled, you'll see these little specks of butter evenly distributed throughout. And that's a sign that you did a pretty good job. So you want it to be an eighth of an inch thickness. So I'm going to cut out my pie rounds. I have a circular cutter, which is almost six inches in diameter. If you don't have anything exactly like this, you can use just like a bowl that's about six inches in diameter and just use a knife. Cut around the bowl. That's fine too. Now I'm going to go ahead and add the gochujang sauce. 50 grams of the kimchi pork mixture. The answer to how much you should put in is really as much as you can. A little bit of potato, say about 20 grams. A little bit of egg white. And this acts as a glue. So you can kind of press the dough together and then fold it over and press down with your thumb and fold it over. And you're just going to keep going. So you're going to repeat these with the remaining shells. And when they're all ready to go, you're going to take your egg yolk. So give it a really nice golden sheen when it's baked up. We're going to bake these in a preheated oven to 425 degrees. Right, so these are ready to bake. So we're going to go ahead and try our k-pie. It's got this really nice buttery crust and paired with the kimchi pork and the potato. It's like the ultimate comfort food for me. When you have a chance, try it out.