Brat with Mango Kimchi and Mango Mustard
Ingredients
- 10 bratwurst, grilled
- 10 classic soft stadium buns, steam warmed
Mango Kimchi
- 1 large green mango, julienned with mandolin
- 1 large ripe mango, small dice
- 1 lb Napa cabbage, quartered lengthwise, cored, and halved crosswise thin julienned
- 1 Tablespoon Korean red chile flakes
- 1 teaspoon fish sauce
- 2 Tablespoons fine julienne red pepper (optional)
- 1 teaspoon minced garlic
- 1 Tablespoon granulated sugar
- Salt to taste
Mango Mustard
- 2 Tablespoons apple cider vinegar
- 1/4 cups Dijon mustard
- 1 Tablespoon honey
- 1/2 fully ripe fresh mango (about ¼ cup), peeled, pitted and pureed
- Salt to taste
Instructions
Mango kimchi
- Place all ingredients in a bowl and season with salt. Set aside to marinate at least 24 hours in an airtight container.
Mango Mustard
- Blend all ingredients until very smooth.
- Slather Mango Mustard on all 10 warm buns; distributive evenly. Add grilled bratwurst.
- Evenly distribute Mango Kimchi between all 10 bratwurst.
- Garnish each bratwurst with ½ teaspoon of cilantro.
- Pick each assembled bratwurst, divided in half, then cut in half and serve.
*To serve smaller portions, cut assembled brats in half on the bias into 2 halves to serve smaller portions, with a pick through each portion. Recipe courtesy of Chef Dave Woolley
Categories: Lunch & Dinner
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