Korea has been on everyone lips these past few weeks, mostly politics but also it feels Europe is getting really into Asia and vice versa. Curiosity is growin; kimchi and fermented veg are trendy. K-shop in Brussels, opened by 2 Eurasian amazing women wanting to celebrate their heritage and share a Korean experience with us, offer a ranch of fashion, design items and of course food. My spicy cod recipe is inspired by what I discovered there.
KOREAN FOOD IN BRUSSELS – I have for years been a HUGE fan of entrepreneur and Chef Sang Hoon Degeimbre. I was totally blown away by his 20 years anniversary celebration menu last year at his 2 Michelin star restaurant “L’air du temps” in Liernu. His K- food meets Europe combos are to die for at his restaurants “San” in Brussels and Ghent. And this summer he hosts a pop-up lunch at the spectacular Villa Empain Museum. If you are looking for a more traditional BBQ K-style, than try restaurant “Maru”
K-SHOP – From fashion to food, Pascale Dedoncker and Yoon Barbé share a Korean experience near Place Brugman for a couple of weeks. I tried most of the food already and the sesame and seaweed crisps are yummy, I topped my cod fish with it. The Korean rice, cherry blossom tea and sweets are a great discovery. Come and look at the beautiful set of utensils and tableware as well or pick up a Korean style shirt or scarf. They also have trendy sunglasses, mouse pads, socks and luxurious beauty products.
My Korean spicy Cod
- 100 gr cod fillet (as main course 150-200 gr), deboned with skin
- 50 gr rice noodles
- 50 gr shitake mushrooms, cleaned
- 1 chili pepper, finely diced
- 1 scallion, finely chopped
- 1 small bok choy, sliced lengthwise
- 1 pak Korean seaweed snacks (sheets)
- 10 gr toasted sesame seeds
- 1 table spoon sesame oil
- 1 table spoon agave syrup
- 1 table spoon miso paste
- 1 table spoon of fresh pink pepper corns
- Blanch the bok choy in boiling water and drain. Heat some oil in pan and add the bok choy, (you can add garlic if you like) cook while stirring for about 5 minutes and reserve.
- Steam the fish till just cooked ( I used the microwave), reserve. Pour boiling water on the noodles as per packet instructions and drain and reserve. Heat some oil in pan, fry off the mushrooms till tender.
- To make the sauce: add to a bowl the miso, agave, chili, pepper corns, scallions, sesame seeds and sesame oil, mix with a fork.
- To plate layer some box choy, noodles, mushrooms and cod. Top the cod with the crispy seaweed and drizzle the sauce over.
on www.leeksandhighheels.com by Sandra Slawinski