Bringing together Japanese and French cooking styles using Korean ingredients, chef Tae-Hwan Ryu of Ryunique offers a very unique hybrid of cuisine. His inspiration stems from the eight years he spent traveling and working in Michelin star restaurants around the world, including Japan, Spain, Italy, Australia, and the UK. Today, we bring you a dish inspired by his experience in Spain: Oriental Melon Soup H2CO3.
“This recipe was inspired by the Spanish cold soup, gazpacho. It encapsulates a ‘Korean spirit’ by including oriental melon, one of Korea’s most symbolic and much-loved spring and summer fruits. This Oriental Melon Soup uses a soda syphon to bring together carbon dioxide and water to create a refreshing carbonic acid,” says chef Tae-Hwan Ryu.
Oriental Melon Soup
600g oriental melon
200ml (6.76 oz) tonic water
60ml (2.03 oz) syrup stock
12ml (0.41 oz) white wine vinegar
10 drops tabasco sauce
200ml (6.76 oz) water
1 drop glycerine
15ml (0.51 oz) lemon juice
Pinch of salt
Peel the oriental melon and remove the seed.
Chop the fruit and place the pieces along with the rest of the ingredients into a blender.
Blend the mixture until smooth.
Sieve the mixture, and then add CO2, using the soda syphon. Chill until cold.
1850ml (62.56 oz) water
200g brown sugar
1ea star anise
2ea bay leaf
15g pepper corn
20g cinnamon stick
Measure the ingredients for the brine into a saucepan and bring to a boil on high heat once.
After bringing to a boil, let chill naturally.
Soak salmon in the chilled brine solution for at least one hour and a half.
Purple Potato Powder
20g purple potato purée
20g creme fraiche
Pinch of salt
Mix purple sweet potato purée and créme fraîche.
Add salt and inject liquid nitrogen at -196ºC (-320.8ºF).
After freezing, blend finely with a blender.
2ea red cherry tomato
2ea yellow cherry tomato
300ml (10.14 oz) water
3 drops lemon juice
3g lemon zest
Pinch of salt
Peel tomatoes, and place lemon zest and lemon juice into stock syrup.
Add tomatoes and season.
Keep in refrigerator for 6 hours.
Smoked Cheese Sauce
500ml (16.91 oz) chicken stock
200g parmesan cheese
200ml (6.76 oz) cream
Boil chicken stock and parmesan cheese down to half of original quantity.
Remove hunk with sieve and boil again at 1:1 ratio, liquid to cream.
When the texture begins to show, add hay and char.
Allow one hour of smoking before use.
Lemon Verbena powder
Oriental Melon slice
Spread smoked cheese sauce onto plate, before adding half of the tomato compote.
Add the oriental melon, ice plant, green grapes, and green herbs.
Add slightly torched salmon in brine to the plate.
Place pink powder in liquid nitrogen, blend, and smother on top of plated ingredients.
Sprinkle lemon verbena powder around the edges of the plate.
Present to guest and pour soup using soda syphon on top of plated ingredients as the final plating step.