Ingredients
Scale
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
- Prepare dragonfly body. Bring all ingredients except salt in a pot to a boil. Remove bay leaf and thyme. Place boiled chestnuts in a food processor to obtain a pure?e. Push chestnut pure?e through a sieve. Season with salt. Set aside.
- Preheat oven to 63°C (145°F).
- Prepare dragonfly wings. Brush kimchi leaves with olive oil. Dehydrate in oven at 63°C (145°F) for 12 hours. Cut leaves to resemble wings of a dragonfly. Prepare 4–8 wings.
- Prepare dragonfly tail. Roll potato slices into cylinders and fry until crisp. The tail should be approximately 7 cm (24/5 in). Prepare 2–4 tails.
- Prepare dragonfly head. Place kimchi sauce and agar agar in a pot and bring to a boil. Remove from heat, then place in refrigerator to set. Once set, puree by hand or using a food processor. Place puree through a sieve until fine. Prepare 2–4 heads.
- Preheat oven to 160°C (320°F). Prepare dragonfly eyes. Spread gochujang out in a thin layer on a baking tray and place in oven to dry roast until slightly soft and chewy in texture. Cut out according to the shape of the eyes of a dragonfly. Prepare 4–8 eyes.
- Pipe 8 g (1/3 oz) chestnut pure?e on serving plates for each dragonfly body. Assemble wings, tail, head and eyes.