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Korean Treditional Food, Fusioned food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu



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Ingredient(Servers 8) ::

300g cauliflower ( 1 small), 1 tablespoon olive oil, 50g onion finely sliced, 50g kimchi(baechu), drained and wiped dry 1 liter chicken stock, 150ml whipping cream, 4 oysters freshly shucked , Salt, freshly ground pepper, 1/2 bunch chive, Olive oil for decoration


Method :

1,2 Chop the cauliflower into large pieces. Set several florets aside for decoration. Bring a saucepan of water to a boil and place the cauliflower pieces in it. Bring to a boil again and blanch for 1 minute. Refresh immediately in cold water to stop the cooking process. Drain and set aside.

3,4 Heat the oil in a saucepan over low heat, add the sliced onion and sweat until translucent then, add the kimchi baechu.

5,6,7,8 Add the blanched cauliflower and the chiken stock to the onion kimchi mixture. Cook for 15 minutes until the caulifolwer is sofr. Add the cream and bring to a boil.

9 Transfer the soup to a food processor, add the oysters and process until smooth. Strain using cap(chinois). Taste and adjust seasoning.

10 Serve hot in soup bowls or in a soup tureen. Add the reserved florets to the soup. Decorate with chives and a few drops of olive oil.


Korean, Treditional Food, Fusion, Food, Cooking, Cookkery, way, method, health, health, Information, Kimchi, Le Cordon Bleu

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Korean Treditional Food, Fusioned food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu


Korean Food - Mushrooms and Tomatoes "“A La Grecque De Kimchi”
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Ingredient(Servers 8) ::

150ml olive oil, 150g finely sliced onions, 150ml dry white wine, 300ml chicken stock, Salt, 1kg cultivated mushrooms or cep (porcini) mushrooms, 1 lemon, 80g kimchi, 30 cherry tomatoes, peeled, Freshly ground pepper, Chives


Method :

1,2 Heat the olive oil in a frying pan over low heat, add the sliced onions and sweat until translucent. Add the white wine and bring to a boil. Add the chicken stock and bring to a boil again. Season with salt. Set aside.

3,4,5 Peel, trim and quickly rinse the mushrooms. If the mushrooms are large, cut into quarters. Rub with lemon to prevent discoloration. Add the mushrooms to the cooked onion preparation. Cover the pan and simmer for several minutes until the mushrooms are cooked. Transfer to a bowl and cool quickly over ice.

6,7,8,9 Remove about 20% of the cooking liquid from the mushroom mixture and transfer to a fool processor. Add the kimchi and process to consistency of cold oil. Strain, using a china cap(chinois) over, the cooked mushroom mixture. Set aside to cool.

10 Add the peeled cherry tomatoes to the cooled Greek-style mushrooms. Taste and adjust seasoning, adding a little pepper, if necessary. Refigerate for several hours before serving. Serve cold in a vegetable dish with the cooking liquid. Decorate with chives.


Korean, Treditional Food, Fusion, Food, Cooking, Cookkery, way, method, health, health, Information, Kimchi, Le Cordon

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Korean Treditional Food, Fusion food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu

Scorpion Fish and Jumbo Shrimp Emulsified With Kimchi Stuffed Lettuce "Calm Morning"

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Ingredient(Servers 4) ::


1 * 400g whole scorpions fish, 1 cod fillet unskinned (300g), 12 Jumbo shrimps with heads

Bouillon : 50ml olive oil, 1 onion (chopped), 10 garlic cloves (chopped), 100g kimchi (rib chopped), 1 tablespoon tomato paste, 10 anise seeds,1 star anise, Salt, saffron, 1 sprig thyme

500g waxy potatoes, salt

Stuffed Lettuce "Calm Morning" : 1 small head lettuce, 30ml olive oil, 250g daikon radish(mooli), thinly sliced, 1 leek, thinly sliced,150g kimchi(mildly spiced), thin sliced
1 onion(thinly sliced), 1 pinch of sugar

1 tomato, peeled seeded and chopped, 50ml coconut milk, 50g kimchi leaves(sliced), Juice of 1 lemon or Pasties (optional), Salt, freshly ground pepper, 50ml olive oil

Method :

1 Fillet the scorpion fish. Do not remove the skin. Cut the fillets of each fish in 4 pieces. Peel the jumbo shrimp. Set aside. Reserve the head and bones of the scorpion fish and the jumbo shrimp heads.

2, 3 BOUILLON : Heat the olive oil in a saucepan and sweat the onion, garlic and kimchi. Add the tomato paste, the anise seeds and star anise, then the scorpion fish heads. Pour enough water into the saucepan to barely cover its contents. Add some salt, a pinch of saffron and the sprig of thme. Simmer for 20 minutes, skimming frequently. Strain through a china cap(chinois). Return the strained bouilon to the heat and reduce by one-third. Peel the potatoes. Cut each one into a cylinder shape. Slice evenly 3~4mm thick. Cook in boiling salted water. Set aside.

4,5,6 Stuffed Lettuce "Calm Morning": Separate the lettuce leaves and blanch. Refresh in cold water. Drain. Put the olive oil into the saucepan and heat over medium heat. Add the sliced daikon radish, leek, kimchi, onion and a pinch of sugar. Cook until the mixture reduces to compote. Stuff the blanched lettuce leaves with this mixture. Set aside.

7,8 Pour the reduced bouilon into a blender. Add the tomato, coconut milk, kimchi leaf and the lemon juice ( or Pastie). Process until emulsified and frothy. Strain through a china cap (chinois). Rectify the seasoning. The bouilon must remain frothy.

9 Steam the stuffed lettuce leaves and the potatoes to reheat.

10 At the last moment, heat 50 ml of oil in a fying pan. Add the jumbo shrimps and quickly pan fry, remove and add the pieces of filleted fish, skin side down only. Season. Serve the bouillabaisse in shallow bowls with stuffedd lettuce leaves, fish pieces and shrimps.

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