Discover Korean Food 127: Dr. Sook-Ja Yoon’s “Jook Soon Chae”

FOOD-H007

[Ingredients & Quantity]
150g Bamboo Shoot, 600g (3cups) Water, 0.5g Salt, 0.1g White Pepper Powder
70g Bean Sprouts, 20g Dropwort, 800g (4cups) Water,2g (½tsp) Salt, 10g (½) Red Chili
50g Beef, 10g(2) Shiitake Mushroom
60g (1) Egg, 26g (2tbsp) Vegetable Oil, 4g (2) Pine Nuts Powder
Seasoning Sauce1: 6g (1tsp) Soy Sauce, 2g (½tsp) Sugar, 4.5g (1tsp) Minced Spring Onion, 2.8g (½tsp) Minced Garlic, 2g (1tsp) Sesame Salt, 0.3g (⅛tsp) Pepper Powder, 4g (1tsp) Sesame Oil
Seasoning Sauce2: 12g (2tsp) Soy Sauce, 8g (2tsp) Sugar, 10g (2tsp) Vinegar

[Preparation]
1. Cut the Bamboo Shoot into 4cm long, 2cm wide, and 0.3cm thick.
2. Trim the Bean Sprouts. Clean the Dropwort. Devide the Red Chilli; cut it into 5cm long, 0.2cm wide and thick.
3. Clean the Beef. Cut it into 6cm long and 0.2cm thick. Marinate them with the Seasoning Sauce1 (½).
4. Soak the Shiitake Mushroom into the water. Remove the Pillar. Cut them into 0.2cm wide and thick. Marinate them with the Seasoning Sauce1 (½).
5. Fry the Egg. Cut it into 5cm wide and 0.3cm thick.

[Recipe]
1. Boil the Water for 3 minutes. Blanch the Bamboo Shoot for 2 minutes.
2. Boil the Water for 4 minutes. Add the Salt. Blanch the Bean Sprouts and Dropwort for 1 minute. Wash the Dropwort and Cut it into 5cm long.
3. Fan-fry the Bamboo Shoot with the Salt and White Pepper Powder for 2 minutes at medium temperature. Fan-fry the Red Chill for 20 seconds.
4. Fan-fry the Beef and Shiitake Mushroom for 2 minutes at medium temperature.
5. Add the Seasoning Sauce2. Mix them well. Serve the dish with the Pine Nuts Powder.

[Tips]
1. Clean properly when you use canned Bamboo Shoot.
2. Use Rice Water to remove the smell of Bamboo Shoot: Boil the Bamboo Shoot for 30 minutes with the Rice Water. Soak the Bamboo Shoot into Water for 2~3 hours.

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