Discover Korean Food 55: Dr. Sook-Ja Yoon’s “Minari-ganghoe, Minari Bundles with Meat”

Minari-ganghoe is a dish of pressed meat, red pepper, and egg white and yolk garnish tied into bundles with blanched minari (Korean watercress). It is served with a vinegar red pepper paste sauce. Minari-ganghoe has a beautiful presentation. It best served in the spring when the minari is new and tender.

[Ingredients & Quantity]
120 g beef (top round), 1.2 ㎏ (6 cups) water
50 g watercress (minari), 600 g (3 cups) water, 6 g (½ tbsp) salt
10 g (½ ea) red pepper
120 g (2 ea) egg
13 g (1 tbsp) edible oil
vinegar red pepper paste : 38 g (2 tbsp) red pepper paste, 15 g (1 tbsp) vinegar, 6 g (½ tbsp) sugar

1. Clean blood of beef with cotton cloths.
2. Pour water into the pot, heat it up for 6 min. on high heat. When it boils, lower the heat to medium, put the beef, simmer it for 40 min. Cool it down and slice it into 4 cm-long, 1.2 cm-wide and 0.5 cm-thick. (60 g).
3. Remove the leaves of the watercress, wash the stalks cleanly (26 g).
4. Panfry egg into 0.3 cm-thick for garnish, cut it into 1.2 cm-wide and 4 cm-long (27 g each).
5. Cut the red pepper into 3 cm-long and 0.3 cm-wide (8 g).
6. Blend vinegar red pepper paste.

1. Pour water into the pot, heat it up for 3 min on high heat. When it boils, scald watercress with salt for 30 sec. maintaining green color. Rinse in water, cut them into 15 cm-long.
2. Layer the beef slices, egg garnish and red pepper, bind them in the middle with two turns of watercress.
3. Serve with vinegar red pepper paste.

*Slice the boiled beef after cool down, or it may become brittle.
*If the scalded watercress stalks are large, halve them.



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