yangban sanso
Ingredients: light soy sauce, sugar, salt, dark Chinese vinegar, dried Sichuan chilies · 60 min cook time · 300kcal · ~₩9,610
Ingredients
1tablespoon light soy sauce, 1tablespoon sugar, 0.25teaspoon salt, 3tablespoons dark Chinese vinegar, 6pieces dried Sichuan chilies, 0.5teaspoon Sichuan peppercorn, 2cloves garlic, 4sprigs cilantro, 20g kelp, 100g tofu skins, 100g carrot, 3tablespoons oil, 1teaspoon toasted sesame oil, 1sprinkling white sesame seeds
Instructions
1. To make the dressing, combine 1 tablespoon light soy sauce, 1 tablespoon sugar, 1/4 teaspoon salt, and 3 tablespoons dark Chinese vinegar. Mix well.
2. Prepare the quick chili oil by slicing 6 dried Sichuan chilies into 1-inch pieces. Also, have 1/2 teaspoon Sichuan peppercorns ready.
3. Mince 2 cloves of garlic and cut about 4 sprigs of cilantro into 2-inch sections.
4. To prep the kelp, rinse 20 grams in cool water and let it soak for 10 minutes. After soaking, scrub it clean until the water runs clear. Julienne the kelp by wrapping the sheet up and slicing downward into 3mm wide pieces. Loosen them up and give them a quick chop in each direction, then toss in a bowl.
5. For the tofu skins, take 100 grams, roll it up, and julienne in the same way as the kelp. Loosen them up, cut again in each direction, and set aside.
6. For the carrot, take another 100 grams. First, slice downward into sheets, and then down into those sheets to get nice slivers.
7. Bring a pot of water to a boil. Toss in your carrots. Blanch for about 10 seconds, then take them out and spread evenly over a strainer. Do not rinse. After about a minute, they'll be cool enough to handle. Toss in a bowl and put in the fridge for at least 30 minutes and up to overnight.
8. Next, blanch the tofu skins for about 3 minutes, or until you can no longer taste any lingering grassiness. Spread over a strainer and after a minute or two, toss in a bowl and put in the fridge for at least 30 minutes and up to overnight.
9. Last, blanch the kelp for about 2 minutes. Spread over a strainer, wait a minute, toss in a bowl, then in the fridge for at least 30 minutes and up to overnight.
10. Once the blanched ingredients are chilled, take them all out, toss in the chopped cilantro, and start to mix together. If your bowl is too small, transfer to a bigger one and combine well.
11. For the chili oil, toss 3 tablespoons of oil in a cool pan and over medium flame. Immediately go in with the chilies and Sichuan peppercorns. Fry for about 2 minutes until it smells great, then take everything out.
12. Place your chopped garlic over the vegetables and toss a couple of those fried dried chilies for color.
13. Place the pan of chili-infused oil over maximum flame until it's starting to smoke or about 200 degrees Celsius. Pour the hot oil specifically over the garlic to bring out a nice garlic taste.
14. Add about a teaspoon of toasted sesame oil and optionally a sprinkling of white sesame seeds.
15. Pour your prepared sauce all over everything. Mix well for a few minutes. Transfer back to your good-looking plate and your Liangban Sansi is done.
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