[New post] 14.280 Everyday Savory Chili Crisp with Greek Yogurt (with Potato Crisps + Bagel Bits)
katch4246 posted: "Cycle 14 - Item 280 12 (Thu) October 2023 Everyday Savory Chili Crisp with Greek Yogurt (with Potato Crisps + Bagel Bits) 4.0 at SFS ES Atrium -Yeonhi, Seodaemun, Seoul, Republic of Korea- with JP ... and book fair participants At SFS this week for" GIVE ME THIS DAY
Serendipitous timing, the book fair runs while James Park is in town (see generally 14.274 Tuna Tataki), and the school was so gracious to host him as a visiting author.
BRUNCH
The first part of the program invited James to teach a cooking class for 8th graders.
As ever, SFS has the best facilities, even for middle schoolers.
First, he showed them how to make Every Day Savory Chili Crisp from scratch.
James brought certain ingredients that would be difficult to source in Korea, such as aleppo pepper flakes and fried shallots, all the way from New York.
Every Day Savory Chili Crisp is James Park's signature version, the first recipe in the book. The use of seasonings, including soy sauce, chicken bouillon powder, and MSG, as well as brown sugar and black vinegar, creates a much more complex and intense flavor profile than standard chili crisp (typically just spicy and oily), while gochujang and gochugaru contribute a Korean spirit.
Not your average chili crisp.
The students made their own fried eggs, which were topped them with chili crisp,
Goes to show that even children can make perfectly nice fried eggs (see for comparison 11.131 Tortured Eggs).
Following the chili crisp recipes, the book's Chapter 1 (All-Day Breakfast and Midday Snacks) starts with Chili Crisp Fried Eggs - his signature dish with his signature chili crisp. GMTD's introduction to Laoganma featured a similar pairing (see 13.349 Laoganma with Steamed Rice & Fried Egg).
Sorry to seem sexist, but the girls clearly cared more and did better.
As the class ran from 09:15 to 10:25, the food was ready to eat by 10:00. Everyone appeared to love it.
Unfortunately, I had to run back to the book fair, so I couldn't partake, but I look forward to making the dish myself.
LUNCH
While the food at SFS has thus far ranked #1 based on their western items, I was very pleased to find that today's Korean offering was excellent.
Jjageuri (짜그리) is a thick stew, somewhere between a jjigae and a jorim, often involving pork and/0r potatoes and/or kimchi.
Cafeteria food at international schools in Korea, ranked according to taste and quality, as well as overall service, based on my experiences at book fairs (and other events):
God, how I despise that SFS does everything so well.
AFTERNOON SNACK
Following various presentations throughout the day, the program ended with a Meet the Author + Taste His Chili Crisp (+ Buy His Cookbook) + Book Signing event in the midst of the book fair.
The book fair was held in the Elementary School Atrium, where all ES students pass through at the end of the day.
The ES students hadn't participated in any of the earlier sessions featuring James, and yet they seemed very well aware of who he was and what he was offering. They went crazy tasting the chili crisp - rolling their eyes in amazement - paired with Greek yogurt, dipped first with potato crisps, then with bagel bits (I ran to the coffee shop and bought out their entire supply).
We produced the red plates to be given out as a free gift with purchase of the book.
Absolute perfection. The combination of chili crisp + yogurt would not seem to work, but the pairing seems obvious upon tasting - the sharp savoriness of the condiment is perfectly balanced by the round creaminess of the dairy, all brought together by the comforting carbiness of the potato/bagel. And I'm not just saying that because I'm in the midst of promoting the book.
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