HealthXchange presents healthy recipes from professional chefs. These tasty dishes can easily be created in the comfort of home.
HealthXchange's Professional Chef Series - Chef Louis Han of NAE:UM
In an ongoing effort to promote healthy living and increase the quality of life for you, our reader, we have collaborated with professional chefs for their culinary expertise in creating healthy, easy-to-make dishes for you to try at home. Because #healthiswealth #healthforgood
Jjimdalk (Korean Chicken stew)
This recipe
serves 2.
Ingredients
Whole chicken - 1kg |
Potato - 1 nos |
Carrot - 1/2 nos |
Onion - 1 nos |
Japanese leek - 1 nos |
Oyster mushroom - 1 packet (approx. 150g) |
Chilli padi - 3 nos |
Glass noodles - 40g |
Oil - 50g |
Sesame seeds - 1 tsp |
Ingredients for sauce
Soy Sauce - 3/4 cup |
Corn Syrup - 1/4 cup |
Mirin - 1/4 cup |
Soju - 1/4 cup |
Water - 1/4 cup |
Grated garlic - 1 tblsp |
Pear juice or blended pear - 1/4 cup |
Sugar - 2 tblsp |
Black pepper - to taste | |
Steps
1. Combine all the ingredients for the sauce base.
2. Soak the glass noodles in water for it to soften and set aside.
3. Cut the chicken (including the bone) into easy-to-eat chunks.
4. Cut the potato, carrot, onion, leek, and mushrooms into pieces, roughly half the size of the chicken chunks.
5. Slightly sear the chicken with oil before adding in the sauce base, then braise for 30 minutes.
6. Add the chopped potato, carrot, and mushrooms, and continue to braise for 20 minutes.
7. Add the chilli padi as well as the chopped onion and leek, and braise for another 10 minutes.
8. Add in the glass noodles and simmer until it is cooked.
9. Add the sesame oil and sesame seeds for garnish.
Tip: Chef Louis recommends serving the Jjimdalk with barley rice and a side of kimchi or pickles. Enjoy!
About the chef
Born in Seoul, Chef Louis Han started cooking by age 14, and his first professional employment was at Marco Polo, at Grand Intercontinental Hotel, Seoul. In his time there he had the opportunity to work with world-renowned chefs such as Joan Roca and Alain Passard when they starred at the restaurant as guest chefs.
From Korea then to Abu Dhabi, Chef Louis landed in Singapore in January 2016 as part of the opening team at Meta Restaurant. From there he emerged as a finalist in the San Pellegrino Young Chef Award Southeast Asian leg and semi-finalist in the worldwide competition. Later, during his tenure at KIMME as Head Chef, the restaurant received multiple awards, and he was a finalist for the 2019 World Gourmet Summit Rising Chef of the Year.
He headed back to Korea in 2020 for a stint at Mosu, a two-Michelin-starred restaurant in Seoul. Fast forward to 2021, as chef-owner at NAE:UM, Chef Louis has shepherded every detail of the project from concept to final finish, in order to realise his dream of creating a cuisine and space for diners to enjoy.
About the establishment
NAE:UM is the inaugural restaurant of Chef Louis Han. Inspired by nostalgia for his native Korea and his global sensibilities, Chef Louis introduces ‘contemporary Seoul cuisine’ – a style that goes beyond mere interpretations of Korean classics or simple renditions of provincial dishes. Instead, the cuisine models itself on the culinary vibrancy of Seoul, embracing the city’s international influences in food and ingredients, and its blend of old and new.
The results are innovative dishes with a sense of familiarity, and flavours that are nuanced and layered, new and coherent. With its elegant contemporary vibe and the chef’s personal attention to every detail, NAE:UM is dedicated to delicious moments and lingering memories.
Address: 161 Telok Ayer Street, Singapore 068615
Telephone: +65 8830 5016
Website:
www.naeum.sg
