Today I'd like to share a great discovery Coreacolor, a website with Korean lifestyle items and other products not to be missed. Browsing the site for a few minutes, one feels immediately more zen and wants to test everything. My evasion fantasies resurfacing, I tried my luck with a product whose name that made me dreamy, a tea syrup entitled Kul Omijacha. This is a product based on berries from Omija (which form the base of many Korean beverages) marinated in honey and served in Korea as a tea by pouring hot water over them. After tasting the syrup's tangy taste, close to prune juice, I was completely seduced, I immediately wanted to transpose it to more traditionally western recipes. Here are two, a savoury one and a sweet one. Test Kul Omijacha as soon as you can, You will not be disappointed.

Omijacha jelly cheesecake

Prep: 20mins
Cooking: 1hour
Cooling: 12h minimum

Serves 6 individual cheesecakes

- 250g biscuits (like Speculos)
- 75g melted butter
- 900g cream cheese (Philadelphia for example)
- 60g sugar
- 3 tablespoons lime juice
- 4 large eggs
- 40cl Omijacha syrup
- 16g agar-agar (or 8 bags of 2g)
- 1 teaspoon vegetable oil

Preheat oven to 160 ° C.

Prepare the Omijacha jelly : In a saucepan, mix 40cl of Kul Omijacha and 16g of agar-agar and bring to boil. Remove from heat as soon as it boils. Grease a sheet of parchment paper with a paper towel soaked in oil. Line a small pan (round or square) with greased parchment paper and pour the hot mixture. Cool in refrigerator for several hours.

Prepare cheesecake : Blend the biscuits to a coarse powder (or crumble them with a the bottom of a glass or a pestle for example). Add the melted butter to the biscuit crumbs, pour into 6 individual circles and press the bottom of each mold with a spoon. Place the mold in the freezer to prepare the topping.

Mix the cream cheese, sugar and lime juice. Add the eggs one after the other. Pour this mixture into the molds on the layer of biscuit.

Bake at 160°C for 1 hour and let cool with the oven turned off. Cool for 12 hours.

When serving, or shortly before, take off the Omijacha jelly from the parchment paper and cut into small cubes using a sharp knife. Place the small cubes on top of each cheesecake.

Serve chilled.
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Filet mignon marinated in Omijacha

Prep : 15 mins
Cooking : 10mins

Serves 4 people

- 500g filet mignon (pork fillet)
- 15cl Omijacha syrup
- 2 onions
- 3 tablespoons olive oil
- sea ​​salt, pepper

Cut the fillet into slices 2 cm thick. Pour Kul Omijacha syrup in a bowl and place the slices of filet mignon in it. Turn them over several times and let them marinate for a few minutes.

Meanwhile, peel and chop the onions and cook 3 minutes on high heat with olive oil in a frying pan. Add the slices of filet mignon and 2 tablespoons of marinade and caramelize over high heat 3 minutes, flipping sides regularly. Reduce heat and finish cooking the fillet on gentle heat without forgetting to stir the onions.

Deglaze the pan with the remaining marinade.

Serve hot with mashed potatoes, carrots or noodles in accompaniment.