"Chef Ivy Stark began with the Korean condiment, creating a ssamjang marinade and brushing it on extra-firm tofu before roasting it in the oven."
"Letting the simplicity of the greens shine, she created a fresh spring salad using pea shoots as a base, complemented with ribbons of watermelon radish and a little EVOO."
"As for the curveball of cotton candy, Stark kept it as a garnish, bringing a simple, sweet finish to the dish."
"Passing the test with flying colors, chef Stark's ssamjang marinated tofu is now on BKLYN Wild's secret menu."
The Greenmarket Challenge features chefs creating unique dishes from seasonal ingredients sourced at Union Square Greenmarket. In the second episode, Chef Ivy Stark used ssamjang, tofu, watermelon radish, pea shoots, and maple cotton candy. She marinated the tofu in ssamjang, roasted it, and made a fresh salad with pea shoots and watermelon radish. The cotton candy served as a sweet garnish. The dish passed the taste test and is now available on BKLYN Wild's secret menu for a limited time.
Read at Time Out New York
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