Woongchul on the recipe:
“Our snacks come in an ordered way to create a flow of flavours, first is always a fresh, clean and light bite with fruit or vegetable as the basis, next comes the spicy, decadent beef tartare with layered umami and wildness from the beef, lastly is the sandwich wrapping together the row with a deeper umami, and a textural change to start off the main course.
Gamtae is an ingredient close to my heart coming from the west sea of South Korea bringing its salty, slightly sharp coastal notes, with an after tone comparing to an earthy black truffle, this pairs excellently with the Duckett’s creamy richness and stems on my love of British Cheese.”
- Brioche sliced thin (or a square white loaf).
- Gamtae seaweed, replaceable with kim/gim (more typical seaweed): 10 sheets
- Cultured Butter
- Duckett’s Caerphilly (any strong mature cheddar will do): 100g
- Bring butter to room temperature.
- Cut 7 of the Gamtae sheets to match the shape of your bread, save and chop the trimmings finely or use a blender/food processor if available. The remainder cut to the same width and double the length of your bread.
- Fold the trimmed seaweed through the butter till all clumps are gone and there is a uniform light green colour.
- Using a strong knife, slice through the cheese to match the bread, trimming off the rind and any excess to match the shape of the bread and Gamtae.
- Spread a thin layer of Gamtae Butter onto one side of both slices and lay the Gamtae sheets on both, top with one slice of cheese and assemble.
- Brown both sides in a medium-high pan with oil and pop in a preheated oven on 180 C fan. Pull when the edges are gooey and wrap with the remaining Gamtae.