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
Units
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