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Table Manners

 

 

 

 

Cooking

Cold Seafood with Mustard
Ingredients

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 black pepper

Preparation

1.

Cut beef and oak mushroom into fine pieces and marinate. Roast marinated beef and oak mushroom on a hot pan and then cool down.

2.

Cut off heads and tails from bean sprouts and boil slightly in hot water. Drain off water from boiled bean sprouts and cool down.

3.

Cut blue and red bell peppers into 5cm-long pieces.

4.

Remove intestines and heads from prawns. Boil the prawns in hot water briefly and cut into halves.

5.

Boil turbos briefly with shells and remove intestines. Slice the flesh of boiled turbines into thin pieces.

6.

Boil abalones briefly and slice into thin pieces after cooling down.

7.

Peel the cuttlefish and make diagonal knife cuts across its body. Boil briefly and cut lengthwise into thin pieces after cooling down.

8.

Prepare sauce and mix it well with all above ingredients. Place the mixture on a plate and top with chopped young pine mushroom to serve.

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