Longtime Honest Cooking contributor, Michelle Tchea, has debuted a new cookbook, Chefs Collective: Recipes, Tips and Secrets from 50 of the World’s Greatest Chefs, that showcases recipes from chefs around the world. Check out one of the recipes for the Dragonfly, a small bite that is truly edible art.
Chefs Collection by Michelle Tchea is a book compiling recipes from rising and renowned chefs around the world. Highlighting chefs with Asian roots, family and background, food and travel expert, Michelle Tchea shares recipes, tips and secrets from the world’s greatest, in her fourth book.
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This recipe for the Dragonfly can be found in the book. It comes from Chef Tae Hwan Ryu at Ryunique in Seoul, Korea.
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Chestnut and Kimchi Dragonfly Edible Art
- Total Time: 50 minutes
- Yield: 4 servings
Description
The Dragonfly is a unique and artistic small bite featuring a chestnut purée body, crispy kimchi wings, and a potato tail, inspired by Chef Tae Hwan Ryu’s culinary artistry.
Ingredients
Dragonfly Body
- 100 g 3.5 oz chestnuts
- 1/4 bay leaf
- 1/3 stem of thyme
- 500 ml 16 fl oz or 2 cups milk
- salt to taste
Dragonfly Wings
- 5 pieces kimchi (rinsed)
- Olive Oil as needed
Dragonfly Tail
- 1 potato (peeled and thinly sliced)
Dragonfly Head
- 100 g 3.5 oz kimchi sauce
- 1 g agar agar powder
Dragonfly Eyes
- 20 g 2/3 oz gochujang (Korean chili paste)
Instructions
- To prepare the dragonfly body, combine chestnuts, bay leaf, thyme, and milk in a pot. Bring to a boil, then reduce heat and simmer until chestnuts are tender. Remove the bay leaf and thyme.
- Transfer the boiled chestnuts to a food processor and blend until smooth to create a chestnut purée. Push the purée through a sieve for a finer texture. Season with salt to taste.
- For the dragonfly wings, rinse the kimchi thoroughly to remove excess seasoning. Pat dry with paper towels.
- Heat olive oil in a pan over medium heat. Fry the kimchi pieces until crispy and golden brown. Remove and drain on paper towels.
- To make the dragonfly tail, peel and thinly slice the potato. Fry in the same pan until crispy and golden. Drain on paper towels.
- To prepare the dragonfly head, combine the kimchi sauce and agar agar powder in a pot and bring to a boil. Remove from heat and refrigerate until set, then purée and push through a sieve until smooth.
- To prepare the dragonfly eyes, spread the gochujang in a thin layer on a baking tray and roast in a 160C (320F) oven until slightly soft and chewy. Cut into eye shapes.
- Assemble the dragonfly by shaping the chestnut purée into a body, adding crispy kimchi for wings, potato slices for the tail, and the kimchi sauce mixture and gochujang for the head and eyes. Serve immediately.
Notes
Ensure the chestnuts are tender before puréeing for a smooth texture. Rinse the kimchi well to balance flavors. Serve immediately to maintain the crispiness of the kimchi and potato.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What type of rice should I use for the Dragonfly recipe?
There’s no rice in the Dragonfly — its body is a smooth chestnut purée, with crispy pan-fried kimchi for the wings and thin fried potato slices for the tail.
How can I achieve the delicate presentation of the Dragonfly?
Shape the chestnut purée into the body, then arrange the crispy kimchi as wings, the fried potato slices as the tail, and the kimchi sauce and gochujang as the head and eyes for the finished look.
What is the recommended cooking method for the protein in the Dragonfly?
There’s no separate protein in the Dragonfly — the crispy kimchi wings and fried potato tail are both pan-fried until golden.
