Today's Recipe👇
- If you purchase through the Coupang link among the links below, Coupang will pay a certain amount of fee to me. (I included it just as a reference for those who have difficulty searching, you can buy what you want.)
- The profit will be used preciously for the production of good content.
- If there is a need for revision in the recipe, please inform me through email gyumxkorea@gmail.com .
📝 Lotus Root Salad
[Main Ingredients]
Soil Lotus Root 700g(Medium Size 3) bit.ly/3KJCCDO
[Pickle Sauce Liquid Ingredient]
- Water 600ml
- Bay salt 1T(15g)
- Liquid Allulose 150g
- Pickling Spice 1T bit.ly/45pljkU
- Apple Cider Vinegar (or White Wine Vinegar) 150g bit.ly/3vFJD4p
- Citron Extract 100ml bit.ly/4b1FKpo
- Bay Leaves 3~5 bit.ly/3U3ZqE2
[How to make]
1. Boil 1L of water.
2. Peel 700g of lotus roots, and cut them into 0.3~0.5m thickness.
3. Add 1T of salt and 1T of vinegar into boiling water.
4. Once the water starts to boil, add lotus roots and blanch for 4~5 minutes.
5. Cool down the blanched lotus root in cold water, then drain it.
6. Add the ingredients for pickle juice in a pot (water 600ml, pickling spice 1T, salt 15g, liquid allulose 150g, apple cider vinegar 150g, bay leaves 3~5) and then boil them.
7. Put the drained lotus roots in the glass jar.
8. Once the pickle juice starts to boil, turn off the heat and pour it into the glass jar with the lotus roots. (Strain the solid)
9. When the pickle juice cools down, add the preserved citron to complete it.
📝 Seaweed Fusiforme Seasoned with Tofu
[Main Ingredient]
- Seaweed Fusiforme 300g bit.ly/3V3Jf9U
- Tofu 1/2 (150~200g) bit.ly/3BsUTjA
[Seasoning Ingredients]
- Salt 1/2T
- Fish Soy Sauce 1T bit.ly/3JM7bYN
- Sesame Oil 1T
- Sesame Seeds 2T bit.ly/3SjRj4T
[How to make]
1. Sprinkle 1T of salt on Seaweed Fusiforme, and wash it while rubbing hard.
2. Put 1L of water and 1T of salt in a pot then boil it.
3. Put in 200g of tofu, blanch for 3 minutes, then take it out.
4. (In water used for blanching tofu) lightly blanch 300g of Seaweed Fusiforme for one minute. (Pour it out right away once the Seaweed Fusiforme turns green.)
5. Rinse the blanched Seaweed Fusiforme in cold water, remove the water, then cut it small.
6. Put the tofu in a cloth and squeeze out the water.
7. Put the tofu in a bowl, and add the seasoning (fish sauce 1T, salt 1/2t, sesame oil 1T) and mix them.
8. Add the blanched Seaweed Fusiforme and mix.
9. Add 2T of sesame seeds to complete
📝 Braised half-dried pollack
[Ingredients]
- Half-dried pollack 1 pack (Around 3~4 fishes, around 950g)
- For a stroll, go to a market, and get a half-dried pollack. It is good if there is no moisture on the surface, feels very chewy and thick, and doesn't have much blood. If you can't go to the market, refer to the frozen products from Coupang below.
- Piece 1kg bit.ly/3VKolx6
- 10 big ones bit.ly/3KOZUbb
- Green onion 3 bit.ly/3Hlw8cp
- Avocado extra virgin oil 4T
[Seasoning ingredients]
- Water 300ml
- Thick Soy Sauce 4T bit.ly/3SEna0w
- Fish Soy Sauce 2T(Or Tuna Extract) bit.ly/3JM7bYN
- Fine red pepper powder 1.5T bit.ly/48xLeHV
- Allulose 3T bit.ly/48TeLf0
- Minced garlic 1T bit.ly/3U36pNM
- Minced ginger 1/2t bit.ly/48UxPJK
- A bit of pepper bit.ly/4b1FWF8
[How to make]
1. Cut the fins of 1kg of half-dried pollack
2. Lightly wash the half-dried pollack to remove the dirt on the surface then drain it.
3. Cut the half-dried pollack into pieces.
4. In a small bowl, make the seasoning (water 300ml, thick soy sauce 4T, fish soy sauce 2T, pepper 1/2t, fine red pepper powder 1.5T, minced garlic 1T, ginger juice 1/2t, allulose 3T).
5. Cut 3 stalks of green onion into long pieces.
- Cut the white part of the green onion into half for the sauce to seep in well.
6. Heat a wide wok, and pour avocado oil.
7. Put in green onion, lower the heat to medium, get the green onion scent, then take out the green onion.
8. Pour more extra virgin avocado oil, and grill the front and back of the half-dried pollack.
9. Once the half-dried pollack gets golden brown front and back, add 3 stalks of green onion then grill.
10. Pour the sauce into the wok, boil it on medium heat until the soup boils down. Gently pour the suace while cooking so that the seasoning gets on it thoroughly.
[Tip] Depending on the pot, if the water boils down quickly, it might get burned. Pour in around 100ml of water.