Saturday, December 22, 2012

A Korean Bistro Lunch

I’m finally taking a break on this overcast Saturday from making 22 lbs of fermented radish kimchee (kkakdugi)... and boy am I hungry. Although most have sat waiting for a bistro dinner for over 45 minutes, “Bistro” is the Franco-Russian word for “quickly.” I made a deconstructed sandwich: chicken breast seared in Hanguk Saffron, sea salt and olive oil; topped with a chili paste aioli, minced scallion and toasted sesame seeds. The toasted brioche cheddar roll wasn’t bad either.

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