For sauce: Reduce mirin by half. Allow to cool. Combine rest of ingredients and whisk in. For the broccoli stem kimchi: Peel broccoli stems until you reach the inner core that is tender. Season with 50/50 mix of kosher salt and sugar. Let stand for 4 hours at room temperature. Purée the onion, with water. Add chopped ginger, garlic, fish sauce, and chili flake. Mix all ingredients. Finish with chopped scallion, grated carrot, and kosher salt. Cover with plastic wrap directly on the kimchi to make sure that all the stems are covered in liquid. Cover with a lid. Leave kimchi to ferment for 24 hours at room temperature. Kimchi will be good for up to 4 weeks in the refrigerator.
For wings: Jumbo chicken wings, tip removed and dedicated to chicken stock. Rest divided into wings and paddles (each portion is seven pieces.) Blanch fry all at 300 F until hot in center (155 F). Season heavily with salt and freeze. Once frozen, wings are coated in wondra and then dredged in batter, fry at 350F.
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