...chajin!
Posted on 05/22/2024 7:00:35 PM PDT by nickcarraway
Chef Kim Do-yun of one-Michelin-star restaurant Yun Seoul, known for his expertise in noodles and dedication to sourcing ingredients, is proud of being a “weirdo obsessed with ingredients” – a quirky label given to him by his customers.
In his restaurant, Kim has a lab-like refrigerated storage space where he keeps over 500 ingredients, labelled by year of production and place of origin – various pickles, dried vegetables, beans, grains, seeds, dried meat and dried fish, some of which have been aged up to seven years.
His collection of seeds alone includes some 90 different kinds of sesame and perilla seeds.
Kim says each ingredient, gathered from around the world and across South Korea, is like a book in a library. “I try to keep some ingredients produced [from a year] to study. I compare gosari (bracken fern) produced and dried seven years ago to that of this year and examine how its texture and taste became different,” Kim says.
“There were incidents [where] my staff mistakenly used up some ingredients produced in a certain year. It was the same pain that a book collector would feel when one’s rare, invaluable books are missing.”
Kim has put the most effort into the wheat samples that he has collected from his travels across France, Turkey, Italy and various Korean provinces, as they are key to his noodles.
“Since Korea has unfavourable environmental conditions to produce wheat, I had a hard time to find the right wheat that I can use for my noodles,” he says.
Yun Seoul, which earned a Michelin star in 2022 and still maintains that accolade, offers various cold and hot home-made Korean wheat noodles, house-aged fish dishes as well as umami-rich Korean beef dishes.
(Excerpt) Read more at scmp.com ...
I like the idea of Chef Kim Do-yun over Chef Boy-ar-Dee.
Nothing makes me saliva up like the thought of a mound of rotting fish composting down to make me some noodles. That dead fishy stench and the flies really gets them taste buds saying "Give me some of that".
Whomever invents the perfect noodle for diabetics will win the prize!
Some claim the Roman population at its height was up to 120 million and they put a puddle of liquified rotting fish on everything.
I dont know how the numbers add up across Asia but all those people cant be wrong. They like it so much there are melted shrimp and squid too.
I use a brand that has a slightly sweet fish and cheese salt taste.
I dont usually buy dried fish though.
I have some tiny dried shrimp on hand that Ive used for bait, they look kind of like grubs.
I do love this one brand of dried squid though. They pound it thin and shred it and dry it. Its supposed to be an ingredient that you put in various dishes but I just buy it to eat because its something like a slightly sweetened squid jerky.
I’m sure my pet coon would love it.
Read later. I’m interested in what he considers healthier.
Konjac noodles, close to zero carbs, are pretty close.
https://en.wikipedia.org/wiki/Shirataki_noodles
I’ve eaten Konjac rice, spaghetti, angel hair, linguini, and ziti. The trick is that, by themselves, they are tasteless, but they absorb the flavor of what they’re cooked in.
While Konjac lasagna noodles exist, I’ve never tried them. And I hope that they figure out how to make egg noodles with Konjac flour.
I have had Konjac noodles and they are just too flimsy for me. I like that al dente firmness. Now I have considered making riced noodles using my Parish Rice which has a GI of 43...more protein too versus white rice and even brown rice.
I lay off all carbs like pasta... And I don’t miss them one bit.
Must be a Ramen Catholic.
Telly Savalas makes his own noodles? Must be like Paul Newman and his sauces.
Meh. Beats pizza with pineapple on it
...chajin!
Here’s an idea:
MEAT NOODLES.................
Yesterday, one of the streaming channels I had running while I multitasked in here had a moronic “more meat” ad that was actually about some plant-based BS.
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