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1
For the kimchi puree: In a food processor or blender, combine the kimchi, brown sugar, red pepper paste and yuzu juice.
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2
Process to a smooth paste and transfer to a bowl.
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3
For the farro: In a large saute pan over medium heat, melt the butter.
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4
Add the onion and saute until translucent and beginning to brown, about 5 minutes.
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5
Add garlic and saute for 2 minutes.
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6
Add farro and cook for 2 minutes, stirring constantly.
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7
Add 1 cup chicken stock and simmer, stirring constantly, until the farro has absorbed the liquid, about 5 minutes.
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8
Repeat, adding 1 cup of stock at a time, until the farro is tender but slightly chewy (all the stock may not be needed).
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9
Remove from heat and set aside.
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10
For the broccoli: Remove the florets from the broccoli and set aside.
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11
Peel the stem and use a vegetable peeler or sharp knife to shave it lengthwise into thin strips; set aside.
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12
In a small saucepan, combine the florets, vegetable stock and butter.
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13
Place over medium heat and simmer until tender, about 5 minutes.
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14
Using a slotted spoon, transfer to a bowl and set aside.
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15
Add stem shavings to the liquid and return to medium heat.
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16
Blanch until barely tender, about 30 seconds.
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17
Remove stem shavings and set aside, reserving the liquid.
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18
Place 1 cup of the florets into a food processor.
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19
Add miso and 2 tablespoons of the broccoli cooking liquid.
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20
Process, adding more broccoli liquid as needed, to make a smooth puree.
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21
Season to taste with salt and white pepper.
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22
Transfer to a bowl and keep warm.
