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
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
- 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