In 2022, with the Korean chef Juliette JU, aT Paris developed vegan-oriented recipes to provide the chance to enjoy the Korean food in a healthier and sustainable way. We developed the total 8 recipes : 2 entrees, 4 plats, 2 desserts. You can discover all of this video at our playlist of the vegan recipes!
– 200g sea bream fillets
– 50g Memil (buckwheat noodles)
– 1 teaspoon Chamgireum (sesame oil)
– 2 Gim leaves (grilled seaweed)
Sauce :
– 2 tablespoons Ganjang (soy sauce)
– 1 teaspoon honey
– 2 garlic cloves, minced
– 3 chive blades
– Coriander
– Chamgireum (sesame oil)
Bring water to a boil in a saucepan then add the buckwheat noodles.
Rinse quickly in cold or ice water.
Prepare the sauce in a small bowl.
Grill the sea bream fillet in a hot, oiled pan.
Toss the noodles with 1 tbsp. teaspoon of sauce and add the sesame oil.
You can serve the noodles and sea bream fillet by adding sauce.
Sprinkle with chopped chives and seaweed cut into pieces.
Juliette JU is a professional chef who can explain Korean food with touch of France with the diverse experiences in the kitchens of the Bristol, Joël Robuchon and the Park Hyatt Paris Vendôme. She was also a French cooking teacher at the Cordon Bleu, and she opened her own restaurant OCTAVE in paris.
