Gaji Namul with Korean cucumber salad and seaweed

Name: Gaji Namul with Korean cucumber salad and seaweed
Ingredients: 2 units.items aubergines; 2 units.items Garlic cloves; 1 units.items lemongrass stalks; 15 g Sesame oil; 260 g Soy sauce; 270 g Uchibori Sushi Su; 250 g Sugar; 1 units.items Red chili; 1 units.items banana shallot; 0.33 units.bunch Coriander; 1 units.items Cucumber; 50 g Soy sauce; 100 g Uchibori Sushi Su; 30 g Sugar; 10 g Black sesame seeds; 2 units.items Spring onion; tray of white beech mushrooms; Uchibori Sushi Su; 1 units.items Crispy seaweed-pepper; 10 g Lime-coriander cream; 6 sprigs Ghao Cress; Soy pearls

Gaji Namul with Korean cucumber salad, sweet and sour white shimeji mushrooms, and a crisp of pepper and seaweed.

Korean marinated Eggplant (Gaji Namul), cucumber salad, sweet and sour white shimeji mushroom, and a coriander and lime cream.

Ingredients

2units.itemsaubergines

2units.itemsGarlic cloves

1units.itemslemongrass stalks

15gSesame oil

260gSoy sauce

270gUchibori Sushi Su

250gSugar

1units.itemsRed chili

1units.itemsbanana shallot

0.33units.bunchCoriander

1units.itemsCucumber

50gSoy sauce

100gUchibori Sushi Su

30gSugar

10gBlack sesame seeds

2units.itemsSpring onion

tray of white beech mushrooms

Uchibori Sushi Su

1units.itemsCrispy seaweed-pepper

10gLime-coriander cream

6 sprigs Ghao Cress

Soy pearls

Preparation

Cut off the top and bottom of the eggplant. Cut the eggplant into two pieces of about 6 cm each.
Cut the eggplant slices into 'wedges' and remove about 80% of the seed core.
Boil the eggplant wedges for about 3 minutes in salted water until just tender but still retaining structure. Then immediately cool down in the refrigerator.
Peel and crush the garlic and peel the lemongrass.
Put the garlic and lemongrass in a pan with the sesame oil, soy sauce, sushisu, and sugar.
Heat until the sugar is dissolved and then cool down.
Strain the marinade once cooled and add it to the cooled eggplant wedges.
Let marinate for at least 3 hours.
Cut the banana shallot into a very fine brunoise. Remove the seeds from the red chili and also cut it into a very fine brunoise. Roughly chop the coriander.

Peel the cucumber and preferably cut it with a vegetable spiralizer or into the longest possible julienne using a mandoline or slicer.
Mix the rest of the ingredients (except the spring onion) in a pan and heat until the sugar is dissolved. Then cool down in the refrigerator.
Mix the cucumber, spring onion, and marinade and let marinate for about 3 minutes.

Cut the white shimeji mushrooms loose with a piece of stem attached.
Put the white shimeji mushrooms in a container and cover with the sushi su.
Vacuum twice to infuse.

Arrange 5 to 7 pieces of gaji namul (depending on size) in a circle in the center of the plate.
Place the cucumber salad in the middle.
Arrange about 7 sweet and sour shimeji mushrooms on the eggplant. Spread a few soy pearls over the eggplant.
On top of the cucumber salad, place the seaweed-pepper crisp with ghoa cress and the lime-coriander cream. Drizzle some of the marinade around the dish with a shallot, red chili, and coriander.