Day 2 - Korean Royal Dish
Day 2- June 2007
Korean Royal Dish
You may eat a lot of the local cuisine while in South Korea, but how about actually cooking it! Well that is exactly what Mel and Trev decided to do with a visit to the Food and Culture Korea Academy.
With the expertise of Professor Kim Soo Jin, you too can experience what it is like to prepare the wonderful array of dishes available on the Korean menu, including traditional Korean cookies – Da Sik, and of course Kimchi. There is also a photo opportunity for all visitors to try on the traditional dress, Han-bok, in a complimentary setting embracing the olden days of Korea.
Ellie Hyewon Lee leads the food styling team with a clear intention for everyone who visits to leave with a unique experience and understanding of traditional Korean food and also their culture. Apart from their cooking classes for foreigners, Food and Culture Korea also provide lessons in party planning, food management, master cooking classes, and food styling classes.
Recipe:
Gujeolpan (nine-sectioned dish)
Also called milssam, the name of the dish comes from the shape of nine-sectioned platter. On a rice or wheat wrap, 8 different food items such as vegetables, beef, mushrooms, and eggs are placed and wraped to eat. It has great taste and colorful appearance. Sometimes, they are not placed in nine-sectioned platter and directly placed in larger wraps to make mil-ssam and served by slicing it to one-bite size.
* Shiitake mushroom is rich in minerals. If it is dried in sunlight, its vitamin D content will increases. Vitamin D helps the absorption of calcium and phosphorus in the small intestines. For the two are essential nutrients for strong bone and teeth, vitamin D is also an essential nutrient, especially for growing children and pregnant women.
Ingredients
Dough for wraps: flour 1 C, salt tsp, water 1 C).
Stuffings: beef (round) 120g, 5 dried shiitake mushrooms, 2 cucumbers, carrot 100g, manna linchen mushroom 15g, mungbean sprouts or bamboo shoots 150g, 3 eggs, powdered pine nuts 2 Tbsp, salt, black pepper, vegetable oils, sesame oil).
Beef seasonings : soy sauce 2 Tbsp, sugar 1 Tbsp, chopped green onions 2 Tbsp, chopped garlic 1 Tbsp, sesame oil 2 tsp, crushed sesame seeds 2 tsp, black pepper.
Mustard-soy sauce:mustard powder 2 Tbsp, water 1 Tbsp, sugar 1 Tbsp, vinegar 1 Tbs.
Soy & vinegar sauce : soy sauce 3 Tbsp, vinegar 1 Tbsp, water 1 Tbsp.
Directions
1) Cut the beef along the texture into thin strips. Moisten the shiitake mushrooms, remove the stems, and cut them into thin slices. Season the meat and mushrooms with beef seasonings.
2) Cut the cucumber into 4cm length, round the edges, and cut into thin strips. Salt down, squeeze the liquid out, and stir-fry quickly. Cut the carrot into 4cm strips, and stir-fry.
3) Trim the mungbean sprouts, parboil in boiling water, season with sesame oil and salt, and stir-fry quickly.
4) Soak the manna linchen mushrooms in warm water, rub out the moss inside, and wash. Cut into thin strips.
5) Separate eggs into yolks and whites, pan-fry to make egg sheets, and cut into strips 4cm-long.
6) Mix flour with salts, dissolve in water, and strain. Pan-fry a large spoonful of strained flour on a heated pan to make wraps fitting the size and shape of the center section of gujeolpan. Place the wraps one by one with powdered pine nuts sprinkled in between.
7) Put the wraps in the center section of gujeolpan, and place other 8 kinds of ingredients in the remaining 8 sections. Match the color by arranging the foods with the same color facing each other. Serve with mustard sauce or soy & vinegar sauce.
8) Place several ingredients on a flour wrap and sprinkle soy & vinegar sauce or mustard sauce, and wrap it to eat.
Contact:
www.fnckorea.com
Tel +82 2 720 6704
Fax +82 2 725 3279
Ellie Hyewon Lee
hwlee@fnckorea.com
Mob +82 11 9715 7902
Location:
5th Floor
El-Hung B/D
#95 Shin-Kyo-Dong
Jong-Ro Gu
Seoul
Korean Royal Dish
You may eat a lot of the local cuisine while in South Korea, but how about actually cooking it! Well that is exactly what Mel and Trev decided to do with a visit to the Food and Culture Korea Academy.
With the expertise of Professor Kim Soo Jin, you too can experience what it is like to prepare the wonderful array of dishes available on the Korean menu, including traditional Korean cookies – Da Sik, and of course Kimchi. There is also a photo opportunity for all visitors to try on the traditional dress, Han-bok, in a complimentary setting embracing the olden days of Korea.
Ellie Hyewon Lee leads the food styling team with a clear intention for everyone who visits to leave with a unique experience and understanding of traditional Korean food and also their culture. Apart from their cooking classes for foreigners, Food and Culture Korea also provide lessons in party planning, food management, master cooking classes, and food styling classes.
Recipe:
Gujeolpan (nine-sectioned dish)
Also called milssam, the name of the dish comes from the shape of nine-sectioned platter. On a rice or wheat wrap, 8 different food items such as vegetables, beef, mushrooms, and eggs are placed and wraped to eat. It has great taste and colorful appearance. Sometimes, they are not placed in nine-sectioned platter and directly placed in larger wraps to make mil-ssam and served by slicing it to one-bite size.
* Shiitake mushroom is rich in minerals. If it is dried in sunlight, its vitamin D content will increases. Vitamin D helps the absorption of calcium and phosphorus in the small intestines. For the two are essential nutrients for strong bone and teeth, vitamin D is also an essential nutrient, especially for growing children and pregnant women.
Ingredients
Dough for wraps: flour 1 C, salt tsp, water 1 C).
Stuffings: beef (round) 120g, 5 dried shiitake mushrooms, 2 cucumbers, carrot 100g, manna linchen mushroom 15g, mungbean sprouts or bamboo shoots 150g, 3 eggs, powdered pine nuts 2 Tbsp, salt, black pepper, vegetable oils, sesame oil).
Beef seasonings : soy sauce 2 Tbsp, sugar 1 Tbsp, chopped green onions 2 Tbsp, chopped garlic 1 Tbsp, sesame oil 2 tsp, crushed sesame seeds 2 tsp, black pepper.
Mustard-soy sauce:mustard powder 2 Tbsp, water 1 Tbsp, sugar 1 Tbsp, vinegar 1 Tbs.
Soy & vinegar sauce : soy sauce 3 Tbsp, vinegar 1 Tbsp, water 1 Tbsp.
Directions
1) Cut the beef along the texture into thin strips. Moisten the shiitake mushrooms, remove the stems, and cut them into thin slices. Season the meat and mushrooms with beef seasonings.
2) Cut the cucumber into 4cm length, round the edges, and cut into thin strips. Salt down, squeeze the liquid out, and stir-fry quickly. Cut the carrot into 4cm strips, and stir-fry.
3) Trim the mungbean sprouts, parboil in boiling water, season with sesame oil and salt, and stir-fry quickly.
4) Soak the manna linchen mushrooms in warm water, rub out the moss inside, and wash. Cut into thin strips.
5) Separate eggs into yolks and whites, pan-fry to make egg sheets, and cut into strips 4cm-long.
6) Mix flour with salts, dissolve in water, and strain. Pan-fry a large spoonful of strained flour on a heated pan to make wraps fitting the size and shape of the center section of gujeolpan. Place the wraps one by one with powdered pine nuts sprinkled in between.
7) Put the wraps in the center section of gujeolpan, and place other 8 kinds of ingredients in the remaining 8 sections. Match the color by arranging the foods with the same color facing each other. Serve with mustard sauce or soy & vinegar sauce.
8) Place several ingredients on a flour wrap and sprinkle soy & vinegar sauce or mustard sauce, and wrap it to eat.
Contact:
www.fnckorea.com
Tel +82 2 720 6704
Fax +82 2 725 3279
Ellie Hyewon Lee
hwlee@fnckorea.com
Mob +82 11 9715 7902
Location:
5th Floor
El-Hung B/D
#95 Shin-Kyo-Dong
Jong-Ro Gu
Seoul
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