Ingredients
Kimchi dragonfly head
200ml kimchi water
2g agar
Gochujang dragonfly eyes
100gGochujang (fermented Korean red pepper paste)
Dragonfly body
300ml milk
250g chestnut
2g thyme
1 clove garlic,crushed
5g butter
Salt, to taste
100g kimchi stem
Potato chip topping
Potato, whole
Dragonfly tail
Potato, whole
Dragonfly wings
One kimchi leaf
Method
Kimchi dragonfly head
Mix Kimchi water and agar until firm. Place in refrigerator for 2 hours until jelly. Blend jelly until a soft, sticky consistency. Take small blob of jelly for dragonfly ‘head’.
Gochujang dragonfly eyes
Place gochujang into dehydrator at 70 degrees for one day, to create ‘gum’ consistency. Take small piece of gum and place on dragonfly ‘head’.
Dragonfly body
Remove chestnut shell and boil all ingredients until chetsnut is cooked through. Mix in blender.Add butter and allow to cool. Add kimchi stem and blend until smooth. Shape paste with hands into dragonfly ‘body’.
Potato chip topping
Spiralize potato and fry at 170 degrees until golden brown. Crush with hands and sprinkle onto dragonfly body.
Dragonfly tail
Slice potato into 7cm section, roll into tube shape, and fry until golden brown. Place at 145 degree angle in dragonfly body.
Dragonfly wings
Wash kimchi in cold water to remove excess spice. Allow to dry and rub with olive oil. Place in dehydrator at 70 degrees for one day.Remove from dehydrator and cut into wing shape. Place carefully onto dragonfly body.