New Korean Cuisine Made Simple with Chef Jae Jung and Chef Jaume Biarnes Part 1
Part 1 with Chef Jae:
Spaghetti Squash with Doenjang Vinaigrette & Korean BBQ-style Steak au Poivre
Korean Cultural Center New York is excited to present an Online Korean cuisine cooking video series as part of our Korean food culture education programming! Cooking demonstration videos will be launched each month for 6 total episodes that feature easy-to-follow recipes at home using Korean ingredients, sharing cooking techniques step-by-step for specially created recipes through our website starting December 21, 2020.
Chef Jae Jung is from Korea and Chef Jaume Biarnes is from Spain. The two chefs will demonstrate how everyone can cook simply at home using Korean seasonal ingredients with techniques that everyone can try! You’ll be amazed at how we can all make dishes that can be enjoyed at Michelin-starred restaurants with ingredients that you can find from local markets.
For Part 1, Chef Jae shares her cooking techniques and recipes that she has built from professional kitchens in America over 10 years and demonstrates how to utilize Korean flavors and apply them to American home kitchens. You’ll learn how to elevate flavors at your dinner table and make it special by using unique spices and ingredients.
“As cooking is an art of life and food is the energy of our body and thoughts and actions, many people know the importance of cooking and want to enjoy it. Food is a universal language that brings people together. Discover the wonderful Korean flavors, spice up your kitchen, and share the special moments with your loved ones. Eating becomes a precious memory.” - Chef Jae Jung
Tonight’s Menu!
Spaghetti Squash with Doenjang Vinaigrette
Spaghetti squash noodles salad with toasted almond and feta cheese tossed in doenjang vinaigrette.
Herb-roasted spaghetti squash cooled, scooped, and shredded then tossed in fermented doenjang (soybean paste) vinaigrette then garnished with feta cheese, toasted almond, radish, and cilantro
[INGREDIENT]
Roasted spaghetti squash
1 ea spaghetti squash (about # 2.5 - 3)
1 tsp kosher salt
2 tsp grapeseed oil
Doenjang vinaigrette
2 TB doenjang
1 TB Korean plum extract
(Use balsamic vinegar if you don't have plum extract)
3 TB rice wine vinegar
1 TB honey
4 TB grapeseed oil
Garnish
1 ea radish cut into matches
2 TB toasted almond slivers
2 TB feta cheese crumbles
10 ea cilantro leaves
Recipe (4 servings)
Roasted spaghetti squash
1. Cut the squash right in the middle widthway and scoop out seeds by using a spoon. Season the inside with salt and coat with oil. Lay on a baking tray and put in a preheated oven at 375' F.
2. After 20 minutes in the oven, check the doneness by scraping with a fork. If it is coming out but still a little hard, cool down for 10 minutes. If too hard, give 5 more minutes.
3. Scape out all the squash, separate each noodle, and place in a medium size mixing bowl.
Doenjang vinaigrette
1. In a small mixing bowl, add all ingredients except for oil and whisk well.
2. Drizzle grapeseed oil into the bowl using an immersion blender.
FINISH
Add 5 TB of doenjang vinaigrette and mix well. Top off with garnishes. Enjoy!
Korean BBQ Style Steak au Poivre
Hanger steak, parsnip and potato puree, and Korean pear salsa
Korean BBQ (galbi) marinade glazed hanger steak over silky and velvety parsnip and
potato puree and refreshing Korean pear salsa
[INGREDIENT]
Mashed potato and parsnip
2 ea medium Yukon gold potato, peeled and cut into large dice
1 ea parsnip peeled and cut into large dice
1 cup heavy cream
4 TB butter
T.T salt
Chimichurri
3 ea minced roasted garlic cloves from streak oil
3 TB chopped cilantro
3 TB chopped mint
3 TB minced chive
4 TB grapeseed oil
4 TB red wine vinegar
Steak
4 ea NY Strip steak
T.T salt
T.T cracked pepper
3 cl garlic
2 TB galbi marinade
3TB butter
Sauce
1 ea shallot cut into rings
1 tsp pink peppercorns
1 tsp green peppercorns
1 TB galbi marinade
5 TB cognac
1 cup beef stock
3 TB butter
*T.T: To Taste
Recipe (4 servings)
Mashed potato and parsnip
1. In a medium size pot, add potato and parsnip and cover with cold water. Add 1 tsp of salt and bring up to a boil then simmer until fork tender about 15 minutes. Drain.
2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt to taste.
Chimichurri
In a small mixing bowl, add all ingredients and mix well.
Steak
1. Leave out steaks for 30 minutes at a room temperature.
2. Cut down the unnecessary fat on the end of steak. Preheat a skillet over row heat and add the trim to render the fat and garlic to make a flavorful cooking oil. Cook for about 3 minutes and take out. Save the roasted garlic.
3. Season with salt and cracked pepper and pat gently to make sure that the seasoning sticks.
4. Turn up to medium high heat and lay the steak away from you. Move the steak around the pan without flipping to make sure the meat is cooked evenly. Cook about 3 minutes until gold brown and flip the other side away from you again.
5. Turn the heat up again for a minute. Turn down to medium heat and add butter and baste. Cook for 2-3 minutes.
6. Off the heat, brush galbi marinade with pastry brush and finish in the preheated oven at 375'F for 3-5 minutes.
7. Rest the steak and slice. Enjoy.
Sauce
1. After draining the fat in the skillet, DO NOT WASH THE SKILLET and add shallot and sweat over low heat for 2 minutes.
2. Add the peppercorns and toasted for a minute.
3. Add galbi marinade and caramelize the aromatics.
4. Add cognac and tilt the skillet to create a burst of flames called "Flambe"
5. Add stock and butter and reduce by half. Taste and season if needed.
BIOS
Chef Jae Jung
Chef Jae was born and raised in Seoul, South Korea. She left her family in 2009 to attend the Culinary Institute of America in New York. As a part of her culinary training, she completed her externship at Restaurant August in New Orleans, where she fell in love with southern hospitality, food, and culture. After graduating, she moved to New Orleans, where she gained experience in the kitchens of the city’s most decorated restaurants including Restaurant August, Dominica, HerbSaint, and Dooky Chase for the following 4 years. During her time at Dooky Chase, Jae met Chef Leah Chase who was known as the Queen of Creole cooking. Jae credits Chef Leah Chase with teaching her the spirit and true form of Southern cuisine and hospitality which continues to serve as the foundation of her cooking philosophy and personal life.
From 2012 to 2015, Jae traveled across America while hosting 20 culinary pop-up events with Dinner lab that showcased Korean cuisine with a New Orleans flare. The events were hosted in Chicago, Miami, Austin, Boston, Birmingham, New Orleans, Nashville, and New York. The pop-up event in New Orleans was featured in the New York Times in August of 2014.
Jae relocated to New York City in 2014 and continued to work in some of the city’s most prestigious Michelin starred restaurants including Oceana, Le Bernardin, the NoMad Restaurant, and she most recently served as the sous chef of Café Boulud. Internationally acclaimed Chef, Eric Ripert became her mentor during her time at Le Bernardin and continues to inspire and influence her passion in the culinary arts.
In the fall of 2020, Chef Jae worked as the visiting executive chef at The Point Resort in Saranac Lake NY creating a different wine pairing course menu every day.
In 2018, Jae hosted a wine pairing dinner theater series entitled, “How Do You Hug a Tiger?” The events were designed to be an interactive storytelling dinner experience which highlighted her personal journey from her childhood in South Korea to finding culinary success in New York City. The series found success and was featured on CBS News, Food & Wine magazine, Bon Appetit magazine, and Eater.
In the fall of 2019, Jae authored a chapter in the cookbook, A Place at the Table. This book was published by the Vilcek foundation, which is an organization that honors and raises awareness of foreign-born artists that contribute to the arts, science, and society of the United States. Jae was selected as one of the nation’s top 40 influential foreign-born chefs. In November of 2019, she appeared as a featured speaker at the 92Y Food summit along with other top chefs of New York City. Moderated by Julia Moskin from the New York Times, the 92Y Food summit was a symposium about immigrant chefs that have transformed American cuisine and featured their stories, challenges and personal journeys.
In December of 2019, Jae created a dinner course that was titled “Harmony of the Eight Provinces (Paldo)”, in collaboration with the Korean Cultural Center to celebrate its 40th anniversary. The seven-course dinner aimed to highlight the distinct ingredients and dishes of eight historical provinces across North and South Korea to celebrate the diverse regional culinary arts within the country.
Chef Jae continues to be passionate about achieving uncompromising culinary excellence while maintaining the spirit of Southern hospitality and generosity in her personal life. She has a passion for showcasing and incorporating her South Korean heritage into her food and believes that this can contribute to the rich diversity in the culinary arts in the United States.
Chef Jaume Biarnes
Jaume is a chef with 20 + years of experience at the highest level of food business. His work experience covers a wide range of companies from small casual restaurants to large catering and high end fine dining.
After studying at the Culinary School, he started working in a very traditional fish restaurant in Barcelona. During his early years, Chef Jaume gained his cooking skills moving around different restaurants and food service companies. From cooking humble seafood dishes in the Mediterranean coast, to ancient countryside meals up in the Pyrenees mountains. After Some time learning from great masters he decided to switch to the sweet art and took over the bread and bakery station at Escriba. One of the best classical pastry shops in Barcelona. There,he worked day and night for two years until the owner, the master pastry Chef Christian Escriba, wanted to reward him for his efforts and performance by recommending Jaume to the world acclaimed Chef FerranAdria, that accepted to give him an opportunity at his 3 Michelin restaurant, El Bulli.
At El Bulli restaurant, Jaume started his specialization in culinary R&D while learning the finest high end cooking techniques. He became a part of the very core team of chefs working at the creative department. Some of the dishes that Chef Jaume worked on, granted the record of 5 times “Best restaurant of the world” that El Bulli still holds. After 5 years, Chef Jaume felt like moving forward and Mr. FerranAdria offered a new challenge to him: Becoming the Culinary Director of the Alicia Foundation, the first cooking research center in the world.
Jaume designed the new kitchen and built a team of chefs and scientists that worked together in a pioneering experience. There he developed some of the working methods and techniques that chefs are using nowadays all over the world. He worked for over 12 years with the best chefs and scientists internationally and became an R&D and marketing consultant for some of the largest food companies of Europe. Always alternating he’s work with social non-profit projects dedicated to improve life quality of people through food. During his years at Alicia is when Chef Jaume discovered and fell in love with Yondu, and this romance has brought him to this new challenge. To make Yondu, the new global seasoning.
Recently, Chef Jaume has published a book about food and music -his other great passion- called “What is the relation between mac’n’cheese and Beethoven”. In this book Jaume explores the history of food and classical music from the roman age to our times through 30 recipes.
Special support by Yondu Culinary Studio. Sempio
