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 chickpeas in can
– 300g wheat gluten
– 50g onions
– 100g seasonal mushrooms
– 50g beetroot
– 20g walnuts
– 20g almonds
Sauce:
– 2 tablespoons Ganjang (soy sauce)
– 1 teaspoon sucre
– 1 teaspoon Chamgireum (huile de sésame)
– 1 garlic cloves, minced
– 20g minced chives
– 3 pieces Saesongi beoseot (eringi mushrooms)
– Paengi beoseot (enoki mushrooms)
– Seasonal vegetables
– Salt, pepper
Mix all the ingredients in a blender except the wheat gluten.
Remove to a salad bowl and add the wheat gluten then mix well and work the dough until slightly elastic.
Make a burger shape.
Cut the Saesongi beoseot (eringi mushrooms), Paengi beoseot (enoki mushrooms) and the seasonal vegetables you want.
Combine all ingredients in a small sauce bowl.
Grill the vegan meat in a hot, lightly oiled pan and remove.
Sauté the vegetables and mushrooms and put the vegan meat back in and add the sauce. Serve with the meat.
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.
