Hwayangjeok (화양적)  open the window of AOD

2018-05-18

Main Ingredients :
200g rump beef (spices: 2 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp ground sesame mixed with salt, 1/4 tsp ground pepper), 5 sheets brown oak mushroom (spices: 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp minced garlic, 1/2 tsp ground sesame mixed with salt, 1 tsp sesame oil), 4 eggs (spice: 1/4 tsp salt)
Vegetables: 100g skinned bellflower roots, 1/2 cucumber, 100g carrot (1 tsp salt for each vegetable)


Spices :
Others: 1 tbsp pine nut powder, some cooking oil, 10 skewers
The dish’s name “hwayangjeok”, also known as “hwayangnurumi,” is a premium dish made with various ingredients including blanched and pan-fried bellflower roots, beef, and mushrooms cut same size and skewered together. Thanks to its harmony of colors and gorgeous presentation resembling a flower, the delicacy was frequently served for banquets held at the palace. The specialty dish is well-described in a document that recorded the 60th birthday banquet of Queen Hyegyeonggung Hong, the mother of King Jeongjo, held in Suwon.

Direction :

Cut the beef into half-cm-thick, 1-cm-wide, and 7-cm-long pieces. Wipe the blood from the beef slices with a paper towel. Gently pound the beef slices with the back of a knife. Season with spices for about 10 minutes. Cook slowly on a pan to prevent the beef from burning. Set aside to cool.

Soak the dry brown oak mushrooms in water for about an hour. Remove the stems and squeeze out the water. Cut into half-cm-thick slices; then cut into 1-cm-wide and 6-cm-long pieces. Season them and pan-fry in an oiled pan. Set aside to cool.

Cut the skinned bellflower roots and carrot into half-cm-thick, 1-cm-wide, and 6-cm-long pieces; blanch in salt water separately for about a minute. Dip the blanched bellflower roots in cold water to remove the bitter taste.

Rub the cucumber surface with salt and wash. Halve lengthwise; remove the seeds. Cut into the same size as the bellflower roots and carrot pieces. Sprinkle salt over them and leave for about 30 minutes. Wash and drain.

Quickly pan-fry the seasoned bellflower roots, carrot and cucumber pieces in an oiled pan over high heat. Set aside to cool.

Pan-fry the egg whites and yolks mixed with salt and prepare half-cm-thick egg jidan strips. Cut them into 1-cm-wide and 6-cm-long pieces.

Skewer each ingredient one by one according to color. Cut the uneven ends off with a knife to make an even line. Present on a plate and sprinkle pine nut powder in one line across the center of the hwayangjeok.

☑ The key point is to skewer pieces of similar sizes (0.5 cm X 1 cm X 6 cm) in an even line. But remember to cut the beef pieces slightly longer because they shrink.
☑ Blanching the ingredients in salt water will enhance their color and taste.
☑ Skewer the cooked ingredients 1-cm down the top. Trim the uneven ends with a knife.
☑ Skewer the ingredients in the following order: brown oak mushrooms, bellflower roots, carrots, yolk jidan, cucumber, egg white jidan, and beef.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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