Based on the fusion of street food and Korean popular cuisine, K-food has really come into the spotlight in recent years, just like K-pop. From acidity to bitterness to spicy, with a pinch of sugar and salt, K-Food is all about balance of flavors. Get the beat with Bibimbap, mandus, jjanjangmyeon or bulgogi beef recipes extracted from the latest book of Vincent Amiel, “K-Food” (Edition Solar). How about inviting Blackpink?
Bap Burger 밥버거 Korean Rice Burger
1. Rinse the rice in a colander under a trickle of water. In a saucepan, pour the rice with twice its volume in water and sesame seeds. Add the salt and sugar and cook, covered, for 15 minutes, on a low heat after boiling. The rice should be cooked and slightly sticky. There should be no water left at the bottom of the pan.
2. Chop the nori seaweed with a knife or scissors. Mix half the seaweed with the rice. Heat the bulgogi in the pan or microwave.
3. Line an 8 cm diameter bowl with food film. Top with 4 tablespoons of cooked rice. In the following order, add 1 tablespoon of kimchi, half the bulgogi and 1 leaf of lettuce.
4. Cover with rice and film on contact. Press lightly to compact the rice. Remove the film and flip the burger on a board. Repeat for the second burger.
5. Sprinkle with nori seaweed and sesame seeds. Be careful that kimchi and bulgogi are not too liquid not to soak the rice.
1. Remove the first leaves from the cabbage. Peel the onion and leek. Cut the cabbage, onion and zucchini into small pieces. Chop the leek.
2. In a wok or non-stick skillet, fry the chunjang with 2 tablespoons of peanut oil for 5 minutes until the chunjang texture becomes a bit «tarry».
3. In the same wok, brown the bacon in a drizzle of oil for 3 minutes. Once the bacon is cooked, add the cabbage, leek, zucchini, onion, pre-cooked chunjang, oyster sauce, sugar and soy sauce.
4. Wash with 50 cl of water and simmer for 5 minutes, stirring often.
5. Dip the noodles in a pot of salted boiling water for as long as indicated on the package, then drain.
6. Place a serving of noodles in each bowl or soup plate and spread the filling and sauce on top.
Chamchi Mayo Deopbap 참치마요 덮밥
1. Pour the rice into a saucepan. Cover with water, mix and empty the water to rinse the rice. Repeat twice. Pour the rice and twice its volume in water in the pan. Bring to a boil, then lower the heat and cook for 12 minutes. When the rice is almost cooked and there is still a bottom of water, cover and let finish cooking and swelling, off for 10 minutes.
2. Peel and chop the garlic. Fry it in a nice drizzle of peanut oil for 15 seconds. Drain and crush the tuna in fork. In a bowl, mix the garlic, tuna and half the mayonnaise with a pinch of salt.
3. Peel and slice the avocado. Cut the cucumber into small pieces. Slice the chives.Mix the soy sauce with the mirin and sugar.
4. Divide the rice into four bowls. Cover with the avocado, cucumbers, kimchi, and to finish with the tuna- mayonnaise. Drizzle with the sauce.
5. Cut the nori seaweed with a knife or scissors.
1. In a bowl, combine the ketchup, gochujang and gochugaru. In another bowl, mix the soy sauce with the oyster sauce.
2. Finely chop the chives and peppers. Wash and slice the leek into chunks. Seed and cut the red pepper into pieces. Cut the foot of the enoki mushrooms.
3. In a bowl, mix the flour with the egg, 8 cl of water and salt. Pour all the vegetables (leek, pepper and mushrooms) into the egg batter.
4. Heat a pan with a drizzle of oil. Take the vegetables from the dough and place them one by one in the pan without touching. Cook 1 to 2 minutes per post over high heat. Turn them halfway through cooking.
1. Cut the black collar into 4 cm pieces. Prick 4 pieces of sausage per skewer. Grill the skewers for 5 minutes on the plancha. Turn them halfway through cooking. Peel and grate the garlic and ginger.
2. Pour into a saucepan all the ingredients of the sauce with 1 tablespoon of water. Mix with a small whisk until the cornstarch is perfectly blended. Boil for 30 seconds while stirring.
3. Brush the skewers with the sauce. Sprinkle with freshly chopped chives. Serve immediately.
1. Preheat the oven to 180 °C (th. 6). Cut the soy sausages into thin slices. Wash and chisel the chives.
2. In a bowl, whisk 2 eggs with the sugar, salt and pepper. Once the sugar has dissolved, add the flour, yeast, previously melted butter and milk. Mix with a whisk until you get a homogeneous dough.
3. Coat the mussels with the remaining butter. Fill them three-quarters with the dough.
4. Break 1 egg into each pan and garnish with sausage and half the chives. Bake for 15 minutes.
1. Finely chop the beef. Peel and cut the onion in half. Peel the garlic cloves.
2. In a saucepan, pour 2 litres of water, beef, onion and whole garlic cloves. Cook, covered, over low heat for 40 minutes. Remove the onion. Dip rice cakes in warm water for 5 minutes.
3. In a bowl, whisk the eggs with salt. Cook the eggs in a non-stick pan with a drizzle of peanut oil to make a smooth omelette. Cut it into thin strips and set aside. Slice the green onions.Put the tteok, soy sauce, sesame oil, salt and pepper in the pan. Simmer for 5 minutes. Rice cakes must be tender. Crumble the nori algae.
4. Divide the broth into four bowls. Sprinkle with onion green, omelette and nori seaweed.
1. Cut the cheeses into small pieces and mix. In a bowl, mix the two flours with the baking soda, egg, milk and salt until you have a homogeneous dough. Oil and heat the pan.
2. Fill the alveoli half with the dough. Fill the center with the cheese mixture. Cover with 2 tablespoons of dough and close the pan.
3. Cook for about 2 minutes. Turn and cook for 1 more minute. Check the color of the dough (it should brown) and prolong the cooking if necessary. Repeat the operation until the dough runs out.
Who’s The Chef?
Vincent Amiel is a culinary stylist and author based in Biarritz. A former chef de partie at Parisian restaurants such as the Brasserie de l’Hôtel Thoumieux and La Méditerranée, he has assisted a number of culinary stylists. Always on the lookout for new flavours, he strives to come up with recipes that are tasty, simple to prepare and with an aesthetic that is close to his heart. He now works on the creation and production of cooking books, such as this latest one “K-Food”.
Compiled by Virginie Dolata & Estée Jaillon
Photographed by Aimery Chemin
Stylism and Recipes by Vincent Amiel