In 2023, we developed the sustainable K-FOOD recipes with Chef Juliette, following the vegan-oriented recipe of 2022. Because this is a A New Emerging Food Trend in the EU. Korean food ingredients are largely grown responsibly and in an environmentally friendly manner, helping to preserve local ecosystems.
Korean cuisine favors traditional fermentation techniques to preserve food without the use of chemical additives or environmentally harmful preservatives, with kimchi being a prime example. Low-temperature cooking techniques are also very common, preserving the flavor and texture of ingredients while reducing energy consumption.
To spread this value more widely and correctly, we presented the recipes in the format of cooking class, by inviting the media and influencers in the maison de Busan. You can check the video of the recipes and the cooking class!
– 2 pieces of eringi (Saesongi beoseot)
– Half a pack of shimeji (Haesongi Beoseot)
– 1 bag of enoki (Paengi beoseot)
– 100 g of beef fillet
– 1 egg
– 50 g of flour
– 4 pieces of wooden skewers
Marinade:
– 2 tablespoons of soy sauce (Ganjang)
– 1 tablespoon of sugar
– 2 cloves of garlic
– 10 g of sesame oil
– Ground peppers
Sauce:
– 2 tablespoons of soy sauce (Ganjang)
– 1 tablespoon of sugar
– 1 tablespoon of vinegar
– 5 g of Korean mustard
– (Sesame seeds optional)
Cut the eringi into sticks 5 cm long
Cut the shimeji and enoki feet and keep the same length as the eringi
Cut the beef into sticks and keep the same length as the eringi
Marinate the beef with the marinade for 30 min
Skewer the eringi, beef, shimeji, enoki, eringi. Prepare several skewers.
Flour the skewers then dip in the beaten egg
Grill in a hot oiled pan until the color is pale yellow.
Taste and serve with the sauce
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.
