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!
– Vegetarian Mandu
– 50g Pyogo beoseot (shitake)
Sauce:
– 1 tablespoon Gochujang (chili paste)
– 2 tablespoon Ketchup
– 2 tablespoon sugar
– 1 tablespoon Ganjang (soy sauce)
– 1 tablespoon honey
– 3 garlic cloves, minced
– 1 teaspoon strawberry jam (optional)
– Peanuts, chopped
Grill the mandu in a hot, oiled pan.
Cut the Pyogo beoseot (shitake) into small pieces.
Prepare the sauce in a bowl following the order of the ingredients.
Sauté the Pyogo beoseot (shitakes) in a hot pan and add the mandus then put the sauce in the pan.
When the mandu and the Pyogo beoseot (shitakes) are well coated with the sauce, plate in a dish then add the chopped peanuts.
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.
