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Seafood with Mustard
200g of bean sprouts,
1/4 red bell pepper, 1/2 blue bell pepper, 2 abalones,
flesh of 2 cham turbos, 50g of shredded beef, 50g of
oak mushrooms, 3 prawns, 100g of cuttlefish, 1/2 young
pine mushroom, 2 tablespoons of soybean sauce, 2 tablespoons
of apple vinegar, 2 tablespoons of chilli oil, 1 tablespoon
of crushed garlic, 1/2 tablespoon of salt and 1/8 lemon,
1 tablespoon of soybean sauce, 1 tablespoon of sugar,
1/2 tablespoon of crushed garlic, 1/2 tablespoon of
pear juice, 1/2 tablespoon of sesame oil, and a little
Cut beef and oak mushroom
into fine pieces and marinate. Roast marinated beef
and oak mushroom on a hot pan and then cool down.
Cut off heads and tails
from bean sprouts and boil slightly in hot water. Drain
off water from boiled bean sprouts and cool down.
Cut blue and red bell
peppers into 5cm-long pieces.
Remove intestines and
heads from prawns. Boil the prawns in hot water briefly
and cut into halves.
Boil turbos briefly with
shells and remove intestines. Slice the flesh of boiled
turbines into thin pieces.
Boil abalones briefly
and slice into thin pieces after cooling down.
Peel the cuttlefish and
make diagonal knife cuts across its body. Boil briefly
and cut lengthwise into thin pieces after cooling down.
Prepare sauce and mix
it well with all above ingredients. Place the mixture
on a plate and top with chopped young pine mushroom