The Korean appetizer bossam is a bite-sized delicacy that combines cabbage from the Chef Sang Hoon Degeimbre garden with fine European pork and oysters and kimchi, becoming a true fusion between the Korean techniques such as fermentation and Belgian food.
Ingredients for 4 persons:
- 300g Pluma Iberico Berrota
- 10 white pearl oysters n ° 3
- 1/2 Chinese cabbage
- 30 g of coarse salt
- 1 tbsp of Gochujang paste (Korean red pepper paste)
- 1/2 tbsp of rice vinegar
- 50g red Kimchi
Muslin:
- 65 gr of butter
- 20 gr of lemon juice
- 25 gr egg white
- 1 gr of salt
- Mustard sprouts
Salt the surface of the pluma well and color it evenly on both sides, starting with the fatty part. Let it rest for 15 minutes before repeating the operation.
Open the oysters and rinse them, leave to drain in the fridge. Blanch the cabbage leaves for 3 minutes in boiling water and cool immediately in water with 2% of salt. Store in brine in a cool place. Roll the oysters in the cabbage leaves with a little bit of Kimchi. Cut into small pieces of 1 cm.
To make the gochujang sauce, mix vinegar and paste.
Lemon mousseline:
Melt the butter and let it cool. Add the yuzu juice, and the egg white. Pass in a blender to emulsify. Drain through a siphon and set aside in a bain-marie at approximately 56 °.
On a white flat plate, create a perfect square of 3 rows of 3 elements. Alternate a piece of pluma, an oyster rolled in cabbage. Add a point of Gochujang sauce on the oysters then put a little lemon mousseline on each piece.
Decorate with mustard sprouts.
