Straight from the only kitchen in South Korea to have michelin stars to its name, is chef Jung Sik Yim’s modern twist on a traditional dish known as Gujeolpan, a dish served to Korean royalty during the 15th century. While keeping the traditional presentation the same, chef Jung Sik Yim incorporates modern but well-known Korean flavors to make the dish his own.
Check out the recipe now:
Gujeolpan |
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| Ingredients 50g yellowtail 2g perilla leaves 12g Camembert cheese 14g white kimchi 13g avocado 8g kumquat 8g Chinese yam 1g radish 13g dried seaweed 2g guacamole |
Instructions Yellowtail: Dice the yellowtail into 1.5cm x 1.5cm squares. Perilla Leaves: After washing and removing moisture, shred finely. White kimchi: Cut into thin slices. Camembert cheese: Remove the surface of the cheese and dice into 0.8cm x 0.8cm squares. Avocado: Dice into 1cm x 1cm squares. Chinese yam: Cut into 5cm lengths. Radish: Grate finely. Dried, salted seaweed: After soaking the seaweed in a glutinous rice paste, fry and remove the excess oil. |
Red Chili Pepper Sauce |
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| Ingredients 10g Milim (Korean cooking spirit, made with Korean liquor and glutinous rice) 180g red pepper paste 50g vinegar 70g sugar 10g garlic 15g honey 20g ginger juice |
Instructions Place all ingredients into a blender and mix well. |
Soybean Paste Purée |
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| Ingredients 500g soybean paste 25g Milim 60g ground garlic 170g Perilla oil 4-5ea Chungyang red papper |
Instructions Place soybean paste, Milim, ground garlic, Perilla oil, and Chungyang red peppers in a mixer and blend thoroughly. Sieve to create a fine purée. |
Soybean Sauce |
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| Ingredients 240g soybean paste purée 40g lemon juice 160g egg yolk 12g gelatin 400g fresh cream |
Instructions Whip the fresh cream until approximately 70% fully whipped. Then place in refrigerator for 10 minutes. Soak gelatin in ice water and remove excess water. Place egg yolk, soybean purée, lemon juice, and gelatin into a bowl and mix well. Mix with chilled whipped cream. |
To Plate
Serve in a nine-sectioned round dish, making sure to separate similarly colored foods. Place the avocado on top of the guacamole. Place the yellowtail in the center and drizzle with lemon dressing. Immediately before serving, sprinkle finely grated, dried seaweed on the yellowtail.
Gujeolpan | A Platter of Nine Delicacies by chef Jung Sik Yim of Jungsik. © Jungsik