Chef Lior Hillel taught me how to make interesting twists on Korean food!
➜ Kimchi Pasta Recipe:
Tripoline pasta 2.0 oz
Gochujang Butter (Gochujang paste +Butter) 60g
Kimchi 60g
Shallots- Peeled Fresh 5g
Toasted sesame seeds
Crispy Shallots
Zucchini 3g
Enoki mushrooms
Egg yolk
Method Preparation:
1. Cook the pasta
2. Melt the butter, add Gochujang paste and saute the kimchi and enoki mushrooms
3. Add the cooked pasta and toss it in the sauce
4. Plate in a bowl add the garnish
5. Serve hot
➜ Wings with Seoul (Spicy Korean Garlic Wings) Recipe:
Korean Garlic 3g
Korean Sesame Oil 1 tsp
Gochujang Paste 50g
Ginger 1g
Brown sugar 1TB
Soy Sauce 2 tsp
Vinegar - Rice 1 tsp
Water
Method Preparation:
1. Combine all the ingredients together in a sauce pot, mix well.
2. Bring to a slow simmer
3. Let simmer for 5-6 minutes on low flame and remove
4. Let it cool down
5. Toss the crispy Korean garlic with the sauce, garnish and serve
Honey Red Ginseng Iced Tea
Ingredients
Ginseng Extract Powder 9g
Honey 2 tsp
1. Add 3 packs of Ginseng Extract Powder into measuring cup
2. Add 2 tsp of Honey
3. Mix well, and pour over a full cup of ice in the 16oz cup
4. Stir until drink is cold, and serve
Yuza Sparkling Drink
Ingredients
Yuza Paste 25ml
Minced Mint 2g
1. Add Yuza paste into measuring cup
2. Add minced mint
3. Pour sparkling water
4. Stir until well mixed
