Ingredients
Equipment
Method
For the Compound Butter
- Place the softened butter into a large bowl. Add the sesame paste and sesame seeds. Using a hand mixer, beat the butter until light and fluffy.½ cup unsalted butter, 1 tbsp Chinese sesame paste (zhi ma jiang) **, 1 tbsp black sesame seeds, ½ tsp sea salt
- Transfer the mixture to the center of a piece of parchment paper. Roll it into a log and twist the ends as you would wrap a piece of candy. Place the butter in the fridge and let chill for at least one hour. Two is better.
For the Carrot Kimchi Soup
- Pour the oil into a large heavy bottom pot over medium heat. Once the oil is shimmering add the onion and a generous pinch of salt. Sauté over low until the onion is just translucent.2 tbsp olive oil, 1 sweet onion
- Stir in the celery and sauté until softened. Add the garlic and sauté for a minute more. Add in the carrots, gochujang, and honey. Stir until the vegetables are coated.3 stalks celery, 4 cloves garlic, 5 large carrots, 2 tbsp gochujang, 2 tbsp honey
- Add the potatoes and kimchi to the pot and pour in the vegetable stock. Bring the soup to a boil and add the soy sauce and a couple of bay leaves. Reduce the heat to low, cover, and let simmer for an hour or until the vegetables are very soft.2 medium sweet potatoes, 2 large Yukon gold potatoes, 400g kimchi, 8 cups vegetable stock, 3 tbsp soy sauce, 2 bay leaves
- Carefully transfer the soup to a high-power blender. *** You will have to do this in batches. Return the soup to the pot, cover and set aside.
For the Biscuits
- To make the biscuits, preheat the oven to 400 F. Line a large baking sheet with a silicone mat and set aside.
- Place the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk to combine. In a small bowl, whisk to combine the buttermilk and the egg. Set aside.2 3/4 cups all-purpose flour, 2 tbsp sugar, 2½ tsp baking powder, 1 tsp salt, ½ tsp baking soda, ¾ cup buttermilk, 2 large eggs
- Cut the sesame butter into cubes and add it to the dry ingredients. Add the remaining butter as well. Toss the butter until thoroughly coated in flour, then rub the butter pieces between your thumb and index finger until the mixture resembles a coarse meal.1 batch Black Sesame Compound Butter, ¼ cup unsalted butter
- Form a well in the center of the flour and butter mixture and pour the egg and buttermilk mixture into the center. Work the dry ingredients into the wet until a shaggy dough forms. Knead it briefly to get it to come together.
- Roll the dough out and fold it three times like a letter. Give the dough a quarter turn and roll it out again. Repeat these steps two more times.
- Roll out the dough to a 1/4” thickness. Trim the edges and cut the remaining dough into 2 x 2” squares. **** Arrange the squares on the prepared baking sheet roughly 2” apart. Gather up the scraps of dough and form them into a ball. Roll the dough out again and repeat.
- Beat the remaining egg and a tablespoon of water together in a small bowl. Brush the biscuits with the mixture and sprinkle them with additional black sesame seeds. Transfer to the oven and bake for 15-20 minutes or until golden. Transfer to a cooling rack.1 tbsp water, Black sesame seeds
To Serve
- Bring the soup back up to heat and ladle into bowls. Drizzle the soup with sesame oil and sprinkle it with black sesame seeds and celery leaves. Serve with warm Black Sesame Biscuits on the side.sesame oil, Black sesame seeds, celery leaves
Notes
** The most striking difference between tahini and zhi ma jiang is the sesame seeds in zhi ma jiang are toasted before being ground. This results in a deeper, nuttier flavor that I like here. But if you can't find it, tahini will work it just won't have the same depth of flavor. You can find zhi ma jiang in most Asian grocery stores.
*** When pureeing hot things exercise extra caution Make sure you only fill the blender halfway and keep your hands clear of any escaping steam.
**** This is a guide. The measurements do not have to be exact.