Part 7 with Chef Jaume Biarnes: Romesco Sauce with Grilled Scallions & Spanish Omelette

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.

Chef Jaume Biarnes is from Spain and Chef Jae Jung is from Korea. The two chefs will demonstrate how to 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 7, Chef Jaume cooks two of his favorite dishes using techniques that he has honed with over 20 years of experience at the highest level of the food business. He uses Korean condiments such as doenjang, gochujang and other jangs in his dishes to develop new menus, and teaches them widely. Through our special cooking series, we hope you will learn how to make delicious dishes from Chef Jaume, who will teach you how to cook with ingredients that you can easily find!

Tonight’s Menu!

Romesco Sauce with Grilled Scallions and Xató Salad

Recipe(2 Servings)

[Romesco Sauce with Grilled Scallions]

Ingredients:
8 small ripe tomatoes
1 red bell pepper
1 head garlic
½ cup almonds roasted & unsalted
¼ cup extra virgin olive oil
1 Tbsp. sherry vinegar
1 Tbsp. Yondu Vegetable Umami
1 Slice of bread
½ Tbsp gochujang
2 bunches of scallions

Cooking method:

Preheat the oven to 400º F. On a sheet pan, place whole tomatoes, bell pepper and the entire head of garlic (unpeeled). Roast for 45 minutes.
Peel vegetables and place in a food processor. Add olive oil, sherry vinegar, bread, Yondu and gochujang. Blend together until you get a thick, chunky sauce with a rustic texture.
In a grill pan over high heat, grill the scallions without any oil for about 5 minutes. When they look grilled, place them on a plate and cover with another plate to allow them to finish with their retained heat.
Serve grilled scallions with romesco, for everyone to dip and enjoy!

[Xató salad]

Ingredients:
1 frisee lettuce, washed and cut into large pieces
¼ cup black olives
1 can of tuna, drained
½ cup romesco sauce

Mix all the ingredients in a bowl, toss gently and serve.

Spanish Omelette with Peasant Bread

Recipe (2 Servings)

[Spanish Omelette]

Ingredients:
2 Russet potatoes, peeled and sliced
½ onion, sliced
½ cup olive oil
6 eggs
1 Tbsp. Yondu vegetable umami
½ Tbsp.doenjang

Cooking method:

In a skillet over medium heat, combine olive oil and onion. When onions start to fry, add sliced potato. Cover with a lid and fry gently until potatoes are completely cooked, about 20 minutes.
In the meantime, crack eggs in a bowl and whisk together with Yondu.
Strain potatoes once cooked, reserving the leftover oil. Add potatoes to the egg mixture and let rest for 5 minutes.
In a pan over medium heat, add one tbsp. of reserved oil. When oil is hot, add the mix of eggs and potatoes and stir to scramble for half a minute. Turn the heat to low and let cook for about 2 - 3 minutes.
Flip the omelette over by turning upside down with the lid on. Then, slide the omelette back into the pan with the raw side facing down. Finish cooking until the omelette feels firm to the touch, about 2 minutes more.

[Bread with Tomato]

Ingredients:
4 slices of peasant bread
2 ripe tomatoes, halved
1 Tbsp. olive oil
A pinch of salt

Toast the bread slices and rub tomatoes on top, pressing gently. Sprinkle some salt and drizzle a generous drop of olive oil on it.

BIOS
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.

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.

Special support by Yondu Culinary Studio. Sempio