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 1x
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.
- Assemble the dragonfly by shaping the chestnut purée into a body, adding crispy kimchi for wings, and potato slices for the tail. 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?
For the Dragonfly, it’s best to use sushi rice or a short-grain rice, as they provide the right texture and stickiness needed to hold the shape.
How can I achieve the delicate presentation of the Dragonfly?
To create the intricate design, use a sharp knife to carefully cut the rice and filling into precise shapes, and consider garnishing with edible flowers or microgreens for added visual appeal.
What is the recommended cooking method for the protein in the Dragonfly?
Chef Tae Hwan Ryu suggests pan-searing or lightly grilling the protein to achieve a nice caramelization while keeping it tender and juicy.
