The Ko kimchi consommé is supposed to be an up-scale take on the bo ssäm, which I’ve yet to make, but if it tastes even a fraction as good as this dish, I’ll be happy. The Ko chapter talks a lot about the perfection of food. The word soigné is thrown around a fair bit, the food at Ko is supposed to be refined, polished and elegant.
I know I say “I’ve never” a lot, but it’s true every time, and especially true this time: I’ve never made traditional consommé. Oh sure, I’ve tried the gelatin clarification method, but I’ve never done it egg-raft-style.
oyster with kimchi consommé
Consommé is one of those things I’ve always been intrigued by but never made before. Traditionally, it’s an ultra-clear soup made from stock that has been clarified using egg whites.
Chang’s consommé for oysters isn’t traditional, instead “gelatin clarification” is used. Consommé is usually labour intensive and limited in it’s uses, but gelatin clarification is less work intensive and more adaptable, because you can make consommé out of any liquid.
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momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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