The Krunkwich Cookbook

It was a popular restaurant in Des Moines. See this Reddit thread for a discussion about the owner. A former employee posted these on Reddit. I am caching them here so I can try them out later :)

Notes from the poster:

• C=cup, T=tablespoon, t=teaspoon
• A #10 can is a gallon
• “k flake” is Korean red chili flake also known as gochugaru

[[TOC]]

Meat Broth

• 2 cases of bones, roasted
• 4 onions, peeled and quartered
• 6 carrots, peeled and halved
• 2 Qts dried mushroom
• All pork and chicken juices/scraps
• Green onion scrap (if none use 1 bag green onion)
• Cabbage scrap
• 2 C garlic
• 2 C smoked onion
• 1 C mushroom seasoning
• 1 C salt

Vegan Broth

• 2 onions, peeled and halved
• 3 carrot, peeled and quartered
• 1 head of cabbage (or equal amount of scraps)
• Green onion scraps (or 1 bag green onion)
• Shitake stems
• 2 Qt dried mushroom
• 2 C smoked onion
• 1 C garlic

The Cure

• 3 Qt salt
• 3 Qt sugar
• 1 C k flake

Thoroughly mix all together. Store in red top.

Bulgogi (Per 10lbs)

• 2 C soy sauce
• 1/2 C red wine vinegar
• 1/2 C gochujang
• 3/4 C sugar
• 2 C sliced green onions

Mix all with beef in bus tub, store in storage bags.

Sesame Pork (Per 2 Shoulders)

• 2 C soy sauce
• 1/2 C sesame oil
• 1/4 C red wine vinegar
• 1/4 C sugar
• 3 T k flake
• 3 T red food coloring
• 1 T granulated garlic
• 1 T chinese five spice

Remove fat cap, excess fat, and bone, save in container for broth. Cut pork into equal sized pieces. Mix with above ingredients in bus tub. Store in storage bags.

Seitan

• 4 Qt water
• 4(+) Qt vital wheat (high gluten) flour
• 6 T chinese five spice
• 6 T granulated garlic
• 6 T white pepper
• 1/2 C shredded peeled ginger
• 1/2 C mushroom seasoning

Mix water and seasonings together, add flour, knead by hand being sure to work it as little as possible until a cohesive dough ball forms. Break into baseball sized pieces. Boil in a 3 to 1 water to soy sauce ratio for 1 1/2 hours. Chill in ice bath. Store in blue top.

Tare

• 2 Qt mushroom scrap
• 4 onions, sliced
• 2 C peeled ginger, sliced
• 2 C garlic
• 1 large pot of equal parts water and soy sauce or seitan juice

Roast solid ingredients in a 400 oven for 1 1/2 hours. Boil liquid on stove and add roasted ingredients. Simmer for 1 hour. Blend and pour through fine mesh strainer. Store in blue top.

Jap Sauce

• 6 Qt soy sauce
• 1 Qt brown sugar
• 2 C rice wine vinegar
• 1 C sesame oil

Mix until thoroughly combined. Store in red top.

Clv

• 1 Qt chopped cilantro
• 6 limes (juice)
• 1/2 C garlic
• 1 Jalapeno, deseeded
• 2 C oil
• Salt to taste

Combine all ingredients except oil in blender. Slowly add oil to emulsify. Continue to puree until solid green in color, no green dots. Store in green top. We usually make 2 batches of this.

Chili Oil

• 4 Qt oil
• 1 Qt dried thai chilis
• 1 C k flake
• 1 C ginger, sliced and peeled
• 1 C garlic

Combine all in sauce pot. Bring to boil, simmer 15 minutes, remove from heat and allow to steep 1 hour. Pour through fine mesh strainer. Store in red top.

Kojin

• 2 Oz dried scorpion chilis
• 2 C dried thai chili
• 1 C galangal, sliced
• 1 C ginger, peeled and sliced
• 2 red onion, julienned
• 1 Qt rice wine vinegar
• 1 Qt water
• 6 limes (juice)
• 1 Qt fresh/frozen thai chilis

Combine all ingredients except lime juice and fresh thai chilis in sauce pan. Bring to boil, simmer for 30 min and remove from heat. Add other ingredients and puree. Store in green top

Dan Dan

• 3 C soy sauce
• 2 C black vinegar
• 1 C tahini
• 1/4 C sugar
• 1/4 C garlic
• 1/4 C szechuan peppercorns

Deseed and toast peppercorns. Grind peppercorns in spice grinder. Combine peppercorns with all other ingredients in blender and puree. Store in bottles and give to the line.

Veganaise

• 2 12oz blocks of tofu
• 1 C rice wine vinegar
• 1 T granulated garlic
• 1/4 C sugar
• 2 C oil
• Salt to taste

Drain and cut up tofu. Add all ingredients except oil to blender and puree until smooth. With blender running, slowly add oil to emulsify. Store in green top. We usually make 2 batches of this.

Mustard

• 3 Qt soy sauce
• 1 Qt shaoshing cooking wine
• 2 C black vinegar
• 1 L agave
• 1 Lb mustard powder

Thoroughly whisk all ingredients until completely combined.

Bbq

• 1 #10 can ketchup
• 3 C gochujang
• 2 C rice wine vinegar
• 1 C soy sauce
• 2 C pureed smoked onion
• 2 C brown sugar
• 1/2 C k flake
• 2 T ground black pepper

Mix all together in pot, bring to boil, simmer for 30 minutes, stirring occasionally.

Nunu

• 1 Lb dried thai chili flake
• 7 oz fermented black beans
• 2 C garlic
• 1 C ginger, peeled and sliced
• 1 C mushroom seasoning
• 1 Qt oil (+more to cover)

Puree all but chili flake in blender. Place pureed mix and chili flake in pot. Add enough oil to cover. Simmer at low heat for 45 minutes stirring often.

Chang

• 2 Qt gochujang
• 2 C sesame oil
• 1 Qt rice wine vinegar
• 1 C sugar

Whisk all ingredients until oil is no longer visible. Store in green top.

K Spice

• 3 Qt chili powder
• 1 Qt granulated garlic
• 1 Qt cumin
• 1 Qt curry powder
• 1 Qt oregano

Grind oregano in spice grinder. Thoroughly mix all ingredients.

Curry

• 4 red onions, sliced
• 2 C garlic
• 2 C ginger, peeled and sliced
• 2 C sliced galangal
• 1 C dried thai chili
• 1 C turmeric, sliced
• 6 stalks lemongrass, pounded and sliced
• 1 C kaffir lime leaves, sliced
• 1 C curry powder
• 1 C brown sugar
• 3 #10 cans coconut milk
• Salt to taste

Cook all solid ingredients in pot until begins to stick. Add curry and brown sugar and toast 1 min. Add coconut milk and bring to boil, simmer until reduced by ⅓ total volume.

Miso Wiz

• 2 Gal milk
• 2 Qt cream
• 1 case american cheese
• 1 Kg miso

Heat milk and cream on low heat until a boil, stirring often. Remove from heat, add cheese and miso until all melted and combined returning to heat if necessary. While returned to heat, must constantly stir while heat is applied.

Vegan Whiz

• 8 yellow onions, sliced
• 1 C garlic, sliced
• 1/2 C curry powder
• 1/2 C mustard powder
• 2 Qt nutritional yeast
• 1 Qt mushroom seasoning
• 2 C miso
• 8 Qt water
• Slurry (equal parts water and cornstarch mixed)
• Salt to taste

Cook onion and garlic in large pot until translucent. Add curry and mustard and toast 1 minute. Add water, miso, mushroom seasoning, and nutritional yeast and mix thoroughly to combine. Bring to a boil, remove from heat and puree. Return to heat and to a boil, slowly add slurry and return to boil until desired consistency is achieved.

Cured Cabbage

• Cabbage as needed
• Salt as needed

Cut cabbage into 1 square inch pieces, placing into bus tub. After each layer of cabbage, sprinkle 1/4 C salt. Cover bus tub in plastic wrap and let sit overnight.

Kimchi

1 full bus tub cured cabbage
2 C garlic
1 C ginger, peeled and sliced
2 C daikon, peeled and sliced
1 C gochujang
2 C k flake
1/2 C mushroom seasoning
2 C water
1 Qt carrot, peeled and shredded
1/2 bag green onion, sliced

Squeeze cabbage dry and transfer to new bus tub. Add garlic, ginger, daikon, and water to food processor and puree. Place puree, gochujang, k flake and mushroom seasoning in bowl, mix well. Add mixture, green onion, and carrot to cabbage and mix thoroughly. Store overnight.

Pickled Daikon And Carrot

• 12 Qt daikon, peeled and shredded
• 4 Qt carrot, peeled and shredded
• 4 Qt water
• 2 Qt white vinegar
• 2 C sugar
• 1 C salt

Shred daikon and carrot and transfer to bus tub. Thoroughly mix, return to blue top. Mix water, vinegar, sugar, and salt. Pour over daikon and carrot mixture.

Pickled Red Onion

• 16 Qt red onion, julienned
• 4 Qt red wine vinegar
• 4 Qt water
• 3 C sugar
• 1 1/2 C salt

Place julienned onions in blue top. Place rest of ingredients in pot, bring to boil. Pour hot liquid over onions. Use king krunk bowl and red top lid to weight onions down into liquid. Let cool.

Pickled Cucumber

• 16 Qt cucumber, sliced
• 4 Qt white vinegar
• 4 Qt water
• 3 C sugar
• 1 1/2 C salt

Place sliced cucumbers in blue top. Mix rest of ingredients, pour over cucumbers.

Smoked Onion

• Onions as needed
• 1 Qt wood chips

Soak wood chips in hot water for 45 minutes. Quarter and peel onions and place into full sized perforated hotel pan until full. Line bottom of deep full hotel pan with foil. Place wood chips in two piles in foil lined pan. Place perforated pan on top. Wrap both pans together in foil. Poke small holes in foil cover. Place on stove for 1 1/2 hours.

Caramelized Onions

• 16 Qt julienned onions

Place onions in large pot and cook on low heat for 3ish hours stirring often. Place in china cap to remove excess liquid. Store in quart containers.

Rice (Rice Cooker)

• 3 1/2 Qt water
• 3 Qt rice

Place in rice cooker, mix, place lid on cooker and turn on. Takes approx 45 minutes

Rice (In Pot)

• 6 1/2 Qt water
• 6 Qt rice

Place water in large pot, bring to boil, add rice, return to boil, stirring constantly. Let boil for 1 min. Remove from heat and place lid on pot. Let sit 2 hours.

Glass Noodle

Fill large pot with water, bring to a boil. Add 8 packets of glass noodles and boil for 6 min stirring often. Remove from heat and pour into colander and run cool water through until cooled.

Soft Bois

Add 2 cups white vinegar to noodler. Bring noodler to boil. Cook eggs 6 1/2 minutes and then place in ice bath.

Pickled Mushroom

• Mushroom scrap
• Pickling liquid (use cucumber recipe)

Remove stem and julienne mushrooms, pour liquid over, store in appropriate container.

Goon Filling

• 3 3Lb blocks cream cheese
• 1 Lb crab, checked for shell pieces
• 1 C k flake
• 1/2 C sugar
• 1 C minced garlic
• 2 T white pepper
• 1/4 bag green onion sliced
• Salt to taste

Place all ingredients in mixer and combine until well mixed, being sure to scrape down sides of bowl. Store in freezer bags.

Vegan Goon Filling

• 6 8oz tubs vegan cream cheese
• 20 G toasted nori, minced
• 1/4 C nutritional yeast
• 1/2 C k flake
• 1/2 C minced garlic
• 1 T white pepper
• ⅓ bag green onion, sliced
• Salt to taste

Place all ingredients in mixer and combine until well mixed, being sure to scrape down sides of bowl.

420

• 1 single batch veganaise
• 2 C pickled cucumbers, minced
• 2 C ketchup

Whisk until thoroughly mixed.

Agave Mustard

• 2 Qt veganaise
• 2 C agave
• 2 C mustard

Whisk until thoroughly mixed.

Sweet Chili

• 2 C sambal
• 3 Qt sugar
• 2 Qt water
• 2 C rice wine vinegar
• 1/2 C mushroom seasoning
• 1/2 C k flake
• Slurry
• Salt to taste

Combine all except slurry in pot, bring to boil, stirring often, and simmer for 1 hour. Slurry to appropriate consistency.

Thai Spice

• 1 C salt
• 1/2 C szechuan peppercorn, deseeded
• 1/2 C black peppercorn
• 1/2 C mushroom seasoning
• 1/4 C white pepper
• 2 C dried thai chili

Toast salt and szechuan peppercorn in pan, grind in a spice grinder. Grind black peppercorn in spice grinder. Grind mushroom seasoning in spice grinder. Toast thai chili and grind in spice grinder. Combine all.