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.