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 mackerel fillets
– Buckwheat noodles (Memil Noodle)
– 100 g kimchi
– 30 g chili paste (Gochujang)
– 2 tablespoons sugar
– 1 tablespoon soy sauce (Ganjang)
– 1 tablespoon rice syrup
– 10 g sesame oil (Chamgireum)
– Sesame seeds
– Flour
– Salt, pepper
Cook the buckwheat noodles with boiling water for 3-4 minutes. Rinse well with cold water and repeat the operation 3 times
Preparation of the kimchi sauce: Chop the kimchi, sauté in an oiled pan without coloring. Transfer to a bowl. Add the chili paste then all the ingredients except flour.
Lightly flour the mackerel fillet. Grill until perfectly cooked then season.
On a plate, place the buckwheat noodles and serve with the kimchi sauce and grilled mackerel.
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.
