DIGITECH JAE Korean Anju Instructions

DIGITECH JAE Korean Anju

COOKING TIME: 40 MINUTES

IN THE BOX

  1. Duck breast
  2. Mushrooms
  3. Korean-Russian kimchi
  4. Coconut lime ssamjang
  5. Kimchi
  6. Ssamjang
  7. Relish
  8. Marinated aubergines
  9. Catch of the day crudo
  10. Tabasco ponzu
  11. Chervil
  12. Panko crumb
  13. Nori crisps
  14. Pickles
  15. Soft-boiled eggs
  16. Beansprouts
  17. Spring onions
  18. Chocolate ganache
  19. Miso caramel
  20. Sweet puffed rice

COOKING INSTRUCTIONS

Preheat the oven to 190°C/170°C fan. Remove the duck breast

  1. mushrooms
  2. Korean-Russian kimchi
  3. coconut lime samjang
  4. kimchi
  5. ssamjang
  6. and relish
  7. from the fridge and bring up to room temperature.

 

  1. Wash the rice two or three times, until the water runs clear, then drain. Measure out 420ml fresh water, then pour it into a saucepan and add the rice. Bring it up to the boil over a high heat, then cover with a lid and reduce the heat to medium. Cook for a further 10–12 minutes, until all the water has been absorbed. Turn off the heat and use a fork to gently fluff up the rice. Keep it warm until needed – it will continue to steam in the pan.
  2. Drizzle some oil into an ovenproof dish, add the marinated aubergines (8) and place in the oven for 10 minutes.
  3. Meanwhile, slice the duck across the breast into seven or eight thin slices. Lay the Korean-Russian kimchi onto a small plate and arrange the slices of duck on top.
  4. Arrange the catch of the day crudo (9) on a plate, slightly curling the slices to create height. Drizzle over 2–3 tbsp Tabasco ponzu (10). Pick the leaves from the chervil (11) and scatter them evenly over each slice of crudo.
  5. Once the aubergine is hot, place it into a shallow bowl, then spoon over the coconut lime ssamjang and garnish with the panko crumb (12).
  6. Serve the nori crisps (13) with the relish, and empty the pickles (14) into a small dish. Place all the small plates in the middle of the table and dig in.
  7. When you’re ready to assemble the bibimbap, cook the mushrooms in a frying pan over a medium heat, stir-frying until they start to turn golden brown.
  8. Slice the soft-boiled eggs (15) in half and fill two bowls with the hot rice. Plate up the bibimbap carefully, working with one ingredient at a time and moving anti-clockwise to add the mushrooms, beansprouts (16), spring onions (17), kimchi and egg halves. Place a spoonful of the ssamjang in the centre of each, then serve. To fully enjoy the dish, mix well before tucking in.
  9. For the dessert, pipe the chocolate ganache (18) evenly onto two plates, creating a dome shape. Use a tablespoon to press an indent into each ganache dome. Pour the miso caramel (19) evenly into the indents, then top with the puffed rice (20) and serve.

ABOUT JAE

Growing up, chef Jay Morjaria took careful notice of the cooking at his parents’ vegetarian Indian restaurants and the enticingly exotic fruits and vegetables that they imported as wholesalers and introduced to the UK. Now, following his success winning Million Pound Menu and years spent immersing himself in the cuisines of Korea and Japan, Jay is back in the UK with JAE, paying respect to Korean traditions whilst re-interpreting classic dishes with a largely plant-based focus. JAE is a permanent residency at Untitled bar in Dalston, where his dishes are the perfect drinking food, expertly paired with their innovative cocktails.

INGREDIENTSDuck: British duck breast. Mushrooms: mushrooms, tamari (soybeans), black pepper, saké (alcohol), mirin (alcohol), apple. Korean-Russian kimchi: carrot, gochugaru, garlic, ginger, vinegar (sulphites), sugar, grapefruit. Coconut lime ssamjang: doenjang (soybeans), gochujang (soybeans), soy (soybeans), garlic, toasted sesame seeds, mirin (alcohol), sesame oil, apple vinegar (sulphites), caster sugar, coconut milk, lime juice. Kimchi: Chinese cabbage, gochugaru, water, soybeans, rice, salt, alcohol (sulphites), garlic, ginger, vinegar (sulphites), sugar. Ssamjang: gochujang (soybeans), doenjang (soybeans), garlic, lime, coconut milk, mirin (alcohol), sesame seeds, sugar, sesame oil, soy sauce (soybeans).

Relish: gochugaru, garlic, ginger, vinegar (sulphites), sugar. Rice. Marinated aubergines: aubergines, gochujang (soybeans), doenjang (soybeans), garlic, lime, coconut milk, mirin (alcohol), sesame seeds, sugar, sesame oil, soy sauce (soybeans). Catch of the day crudo: trout (fish), saké (alcohol), mirin (alcohol), vinegar (sulphites), sugar, salt. Tabasco ponzu: Tabasco (sulphites), citrus, soy sauce (soybeans), mirin (alcohol). Chervil. Panko crumb: panko breadcrumbs (wheat flour), garlic, vegetable oil, coriander. Nori crisps: nori, rice flour, miso (soybeans). Pickles: cauliflower, curry powder, apple cider vinegar (sulphites), spices, sugar, radishes, salt, cucumber.

Eggs: egg. Beansprouts: beansprouts, sesame, tamari (soybeans). Spring onions. Chocolate ganache: chocolate (milk), coconut milk, salt. Sweet puffed rice: rice, maple syrup. Miso caramel: miso (soybeans), sugar.

ALLERGENSFor allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens.

STORAGETransfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

CONSUME BEFOREThe Monday after delivery. See date on the sticker inside the box’s lid.

GOT A QUESTION?Email us at [email protected]Dishpatch Ltd Unit C-21, Poplar Business Park, London, E14 9RL.

References

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