A vagabond discovering the wonders of the culinary world.
This blog is dedicated to Chef Brannon Soileau, until the book is published.
Merluza a la Koskera. Picture only.
Original Post:
http://sportsandpornfoodblog.com/post/33795437280/merluza-a-la-koskera-basquestage-candidate-post
This is Justin. He too is a BasqueStage candidate who applied last year with me (thus, how we met). An awesome kid with a passion for Spanish life, food, and culture as much as I do, if not the other 30 candidates. Like he said at the end of his video, I can’t wait to see what the future has in store for all of us.
KACIA Fermented Dinner, Part 4 - Memoir of Samgyupsal
Five Layered Pork Belly, Kimchi, Black Garlic
Wine Pairing: Makgeolli, Rice Wine (Which by the way, was very horchata-ish.)
Samgyeopsal (삼겹살; Korean pronunciation: [samɡjʌp̚sal]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncuredbacon). The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table.[1] Usually diners grill the meat themselves and eat directly from a grill. It is often dipped into a spicy pepper paste.
(source: wikipedia.org)
If any dish showcased the fermentation side of things, this would be it. It had black garlic, and four other types of kimchi. Paired nicely with the rice wine with the acidity contrasting with the heaviness of the rice wine.
![KACIA Fermented Dinner, Part 4 - Memoir of Samgyupsal
Five Layered Pork Belly, Kimchi, Black Garlic
Wine Pairing: Makgeolli, Rice Wine (Which by the way, was very horchata-ish.)
Samgyeopsal (삼겹살; Korean pronunciation: [samɡjʌp̚sal]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncuredbacon). The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table.[1] Usually diners grill the meat themselves and eat directly from a grill. It is often dipped into a spicy pepper paste.
(source: wikipedia.org)
If any dish showcased the fermentation side of things, this would be it. It had black garlic, and four other types of kimchi. Paired nicely with the rice wine with the acidity contrasting with the heaviness of the rice wine.](http://25.media.tumblr.com/tumblr_mbr6np6bwW1qc22pdo1_1280.jpg)
Classic Martini from Fair Trade Dinner
Daniel Castro Basquestage Candidate Video
———————
I honestly never thought that I would see the day where I have to search for all my picture folders to make this video. Nonetheless, it was fun.
Korean Fermented Food Dinner - Third Course
Jang in Several Circles - Scallop/Doengjang, Squid/Gochujang
Doenjang (Korean pronunciation: [tøndʑaŋ] or [twendʑaŋ]) (or doenzang or bean paste, HS code: 2103.90.1010) is a traditional Korean fermented soybean paste. Its name literally means “thick paste” in Korean.
Gochujang[1] (Korean: 고추장, IPA: [ko.tɕʰu.tɕaŋ] Koryo-mar:кочхицай) is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
I kind of can see why they said it was in circles. Like all the courses, this plate was very soigne, but I would put it at the bottom of the list. It does not mean that it’s not good, it’s just that a lot of other dishes outshone this one. Think about it this way, it’s like comparing Charles Barkley to the likes of Magic Johnson, Larry Bird, Michael Jordan and Scottie Pippen.
![Korean Fermented Food Dinner - Third Course
Jang in Several Circles - Scallop/Doengjang, Squid/Gochujang
Doenjang (Korean pronunciation: [tøndʑaŋ] or [twendʑaŋ]) (or doenzang or bean paste, HS code: 2103.90.1010) is a traditional Korean fermented soybean paste. Its name literally means “thick paste” in Korean.
Gochujang[1] (Korean: 고추장, IPA: [ko.tɕʰu.tɕaŋ] Koryo-mar:кочхицай) is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
I kind of can see why they said it was in circles. Like all the courses, this plate was very soigne, but I would put it at the bottom of the list. It does not mean that it’s not good, it’s just that a lot of other dishes outshone this one. Think about it this way, it’s like comparing Charles Barkley to the likes of Magic Johnson, Larry Bird, Michael Jordan and Scottie Pippen.](http://24.media.tumblr.com/tumblr_mbn4jgxrO31qc22pdo1_1280.jpg)
Korean Fermented Food Dinner, Part 2 -
Bibimbap - Elements of Kimchi
Bibimbap (비빔밥, Korean pronunciation: [pibimp͈ap̚][1]) is a signature Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul(sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.[2]
(source: Wikipedia.org)
Bibimbap has always been a standout to me because it’s the first Korean Food plate that I ate in Asias class. Honestly, I still remember Jeremy julienning vegetables that were longer than the width of the plate. Atrocious at the time, but it’s just hilarious now that I think about it in retrospect.
I honestly think this was the wittiest dish of the night, only because they used elements of kimchi by deconstructing it and using the ingredients in other ways to form this dish. It was just pure amazement. I wanted a bowl of it.
Edit: Seriously, it looks like vegetables growing out of the garden! Just saying!
![Korean Fermented Food Dinner, Part 2 -
Bibimbap - Elements of Kimchi
Bibimbap (비빔밥, Korean pronunciation: [pibimp͈ap̚][1]) is a signature Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul(sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.[2](source: Wikipedia.org)
Bibimbap has always been a standout to me because it’s the first Korean Food plate that I ate in Asias class. Honestly, I still remember Jeremy julienning vegetables that were longer than the width of the plate. Atrocious at the time, but it’s just hilarious now that I think about it in retrospect.
I honestly think this was the wittiest dish of the night, only because they used elements of kimchi by deconstructing it and using the ingredients in other ways to form this dish. It was just pure amazement. I wanted a bowl of it.
Edit: Seriously, it looks like vegetables growing out of the garden! Just saying!](http://24.media.tumblr.com/tumblr_mbm5liGjlZ1qc22pdo1_1280.jpg)
Gazpachimi - Dongchimi, Korean Pear, Golden Delicious
Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae (hangul 배: Korean pear) and waterybrine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally “winter”) andchimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.[1]
(source: wikipedia.org)
By the name itself, it can be easily assumed that this was a Korean Gazpacho. Traditionally, gazpacho is a cold tomato soup thickened with bread and herbs served in the summer days for cooling reasons. In this case, this specific gazpacho was made for winter as Korean Pear and Golden Delicious were used, based on the description above.
At first, I thought there was a lot of rice wine vinegar in the dish, then I realized the acidity came from the apples and pears. Of course, the fermentation helped somewhat as well, helping in the creation of acid.
![Gazpachimi - Dongchimi, Korean Pear, Golden Delicious Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae (hangul 배: Korean pear) and waterybrine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally “winter”) andchimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.[1]
(source: wikipedia.org)
By the name itself, it can be easily assumed that this was a Korean Gazpacho. Traditionally, gazpacho is a cold tomato soup thickened with bread and herbs served in the summer days for cooling reasons. In this case, this specific gazpacho was made for winter as Korean Pear and Golden Delicious were used, based on the description above.
At first, I thought there was a lot of rice wine vinegar in the dish, then I realized the acidity came from the apples and pears. Of course, the fermentation helped somewhat as well, helping in the creation of acid.](http://24.media.tumblr.com/tumblr_mbk2dhkvjp1qc22pdo1_1280.jpg)
Steal of a deal: KACIA (Korean Association of Culinary Institute of America Dinner):
I bought a ticket for ten dollars, which consisted of a six course meal. If you’re doing the math, each meal is $1.66 per plate. Why is it amazing? You’re about to find out.
