Part 5 with Chef Jae: Mung Bean Hush Puppies & Poached Snapper with Soy Braised Radish

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 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 5, Chef Jae shares her cooking techniques and recipes that she has built from professional kitchens for over 10 years and demonstrates how to utilize Korean flavors and apply them to American home kitchens. And with 4 years of cooking experience in New Orleans, she has been developing a variety of menus by combining Korean and Southern cuisines. In this video, a menu developed by combining Korean Nokdu-bindae-tteok and Hush puppies, a southern dish, will be presented. 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, 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!

Mung Bean Hush Puppies with Remoulade Sauce & Soy Pickled Green Beans

Korean mung bean pancake inspired deep-fried dumplings
with southern style creamy remoulade sauce and green bean pickles

Recipe

Mung bean batter

1 cup dried mung beans soaked in water over 5 hours then drained
1 ea egg
1 TB salt
2/3 cup Korean pancake flour or AP flour
2 strips bacon sliced into 1/2 inch pieces
1/2 ea red onion small diced
3 pieces green onions

1. Slice bacon into 1/2 inch pieces and render in a small saute pan. Drain the fat and put aside.

2. In a food processor, add soaked mung beans, egg, flour, and salt and puree.

3. In a medium size mixing bowl, add the puree, bacon, chopped onion, and scallions and mix well.

Soy pickled green beans

2 cups water
2 cups rice vinegar
1 cup sugar
1/2 cup soy sauce
1 handful green beans, trimmed

1. In a medium size pot, add everything except for green beans and whisk in.

2. Add green beans when the brine boils and cook for 1 minute.

3. Leave the green beans for 30 minute and cool.

Remoulade

1/2 ea lemon juice
1/2 cup mayonnaise
1/2 tsp Tabasco
1 tsp mustard powder
1/4 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 pinch coriander powder
2 TB chopped chive

In a mixing bowl, add all ingredients and mix well

PLATING
1. In a medium size heavy bottom pot, add oil and bring up to 350F'.
2. Using 2 spoons or ice cream scoop, shape as a ball and drop. Stir often to cook thoroughly. about 2-3 minutes until golden brown.
3. On a plate, spread the remoulade and add the green bean pickles.
4. Serve the hush puppies on top and enjoy!

Poached Snapper with Soy Braised Radish.jpg

Poached Snapper with Grits & Soy Braised Radish

Snapper poached in fish bone broth and butter over a bed of creamy grits
and topped with soy braised radish and braising liquid for pouring tableside

Recipe

Soy braising liquid

5 ea large dried anchovies
1 ea dipori
3 ea small kelp
1 handful dried shrimp
1 qt water
1/2 cup cooking wine
5 cl garlic
2 inch ginger cut in half
1/2 cup soy sauce
1/2 ea onion

1. In a medium sauce pot, add all ingredients and bring up to a boil.
2. Let it simmer for 20 minutes.
3. Cut Korean radish into 1 inch thick discs and punch or cut into squares.
4. Add radish into the liquid and simmer for about 20 minutes.
5. Using a cake tester, check the doneness of the radish.
6. Put aside the radish and strain the liquid and reserve.

Polenta

3 cup water
1 cup polenta
1 tsp salt
2 TB mascarpone cheese
1/2 cup heavy cream
3 TB butter

1. Bring water up to a boil. Add salt and whisk polenta in.
2. Simmer the polenta and stir every 2 minutes for 10-15 minutes.
3. Add mascarpone cheese, butter, and cream.
4. Using a wooden spoon, stir well and put aside.

Plating

snapper fillet
sliced radish soaked in water
sliced braised radish
scallions cut into bias

1. In a small saute pan, add a tablespoon of butter and melt with 1 cup of soy braising liquid.
2. Season fish with salt. Use less salt than what you would normally use to season because the liquid is seasoned.
3. Place fish gently into simmering poaching liquid. Swirl for a minute.
4. Flip the fish and turn the heat off. Let it cook in the liquid and keep warm for a few minutes.
5.Using a fish spatula, take out the fish very carefully, garnish with both sliced fresh and braised radish on top. Add scallions as well.
6. In a wide bowl, spread polenta, place fish, and pour the broth. Enjoy!

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 flair. 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