Friday, May 7, 2021

An oak jelly that brings Michelle Zuner back


During a three-week visit to Seoul in May 2019, the composer Michelle Zuner Saw the city in a frigid light. She was living in an apartment in Gangnam district to complete the first draft of her memoir, “Cry at h mart, “After a tour in Asia with his solo indie-pop project, Japanese breakfast. Although 32-year-old Zuner grew up in Eugene, Ore., She was born in Seoul, re-watching her childhood meals – specifically dotorimuk-muchim, Or veteran oak jelly, which she often ordered from a noodle restaurant near the apartment – caused new feelings on the surface. Traditionally made from deforested acorns, dried, ground into a powdered starch, baked in water and cooled. Bàn chân, Or a side dish, its gelatinous texture and earthy taste triggers a visceral reaction, first on his fingers, then on his tongue. “It reminds my child of my endurance struggle to put slippery bricks between my chopsticks,” says Zunner, adding that the dish is “almost Korean-like, but healthy.”

Along with writing, Zuner finds that he digs into his mother’s positive memories by preparing and eating Korean casual food, Who died of cancer in 2014. “Every time I came back from college, my mom used to cook the same food, which was small with radish-water kimchi,” she recalls. “She always knew that I like things in a certain way. For me, this is a lot of love: remembering“Zuner’s music, full of lyrical music and dreamy compositions, is another outlet to ease her grief.

The sudden occurrence of his mother’s illness gives Zuener so much about Korean cooking that he comes from watching instructional videos by a personality, without having the chance to record many family recipes. Mangchi, Who grew up in Yeosu, South Korea and lives in New York. “He was a parent, in a way,” Zunner says, “which helped me remember something positive about my relationship with my mother before I was struck by the disease.” An update on the origins of Korean-American chefs dotorimuk-muchim, Zunner’s version takes the form of a mild salad, for which she shares the recipe below, tossed with sesame oil with crispy red leaf lettuce and sour kimchi. Although you can buy premiere jelly, she says “it’s cheaper in the long run and fairly easy to make from scratch,” as long as you can find acorn starch in an Asian grocery; Naturally, she advises H mart.

Michelle Zuner dotorimuk-muchim

Serves two to three as a side salad, or as a generous main.

For Acorn Jelly:

½ cup acorn starch

3 cups of water

1 tsp. Salt

1 tsp. Sesame oil

For the salad:

1 Persian cucumber, finely chopped

3 leaves are cut into red-leaf lettuce, bite-size pieces

2 scallions, finely chopped

½ cup sour kimchi, cut into bite size pieces

3 half size sheets of seaweed, cut into quarter inch strips

For Decoration:

2 tablespoons. Sesame oil

1 tsp. Soy sauce

1 tsp. Kimchi snacks

1 tsp. rice vinegar

½ tsp. sugar

1 large garlic clove, minced

1 tsp. Roasted Mole

1 tsp. Gochugaru (Korean Red Chili Flakes)

  • Combine oak starch, water, salt and sesame oil in a pot over medium-high heat, stirring continuously. The jelly should change and change from thick coffee color to thick caramel.

  • After 10 minutes, remove from heat, cover, and let the pot sit for five minutes. Pour acorn jelly into a glass tupperware a few inches deep. Leave it uncovered on the counter for 20 minutes before placing in the fridge to set overnight.

  • Before serving, mix the dressing ingredients together in a small bowl and prepare the vegetables.

  • Now that the jelly is set, flip the Tupperware upside down on a cutting board to release it. If it gives you any trouble, you can help to shake it loosely or run it with a knife along the corners.

  • Cut the jelly into about one inch cubes and dress in a large bowl. Add the remaining salad ingredients and toss. Garnish with seaweed strips.



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