오픈 샌드위치, 김치말이국수, 튀김덮밥
Ingredients: salad greens, frozen bread, red onion, purple calabash tomatoes, cuore di bue tomatoes · 120 min cook time · 800kcal · ~₩42,400
Ingredients
200g salad greens, 2개 frozen bread, 0.5개 red onion, 100g purple calabash tomatoes, 100g cuore di bue tomatoes, 2큰술 olive oil, 1큰술 white balsamic, 1큰술 lemon juice, 1꼬집 dill, 1작은술 capers, 1꼬집 salt, 1꼬집 pepper, 50g cheese, 50g pastrami, 250ml drinking water, 3큰술 glutinous rice flour, 2.75리터 water, 3큰술 coarse salt, 0.5개 radish, 1개 Napa cabbage, 3큰술 gochugaru, 3쪽 garlic, 1큰술 sugar, 1큰술 fermented plum syrup, 1개 onion, 0.5줌 spring onion, 200g fresh noodles, 1개 squash, 1개 eggplant, 1개 zucchini, 1개 paprika, 100g shrimp, 1개 green onion, 4큰술 mirin, 5큰술 soy sauce, 1장 seaweed, 200g dry fry mix, 320g cold water, 1줌 ice cubes, 500ml frying oil
Instructions
1. Rinse and shake water off the salad greens, and portion them.
2. Wet frozen bread with water and heat it up in an oven to restore its freshly baked crisp.
3. Finely chop red onion.
4. Slice purple calabash tomatoes and Cuore di Bue tomatoes.
5. Shower tomatoes with olive oil, white balsamic, and lemon juice.
6. Top with chopped onion, dill, and a bit of capers.
7. Finish off with salt and pepper.
8. Top rustic bread with cheese and pastrami.
9. Pop the bread back in the oven so that the cheese can melt in the residual heat.
10. Top with tomatoes for a taste of heaven.
11. In 250ml drinking water, add and mix 3 tbsp. glutinous rice flour.
12. Fill a pot with 2.75 litres water, and mix with the rice flour slurry.
13. Wait until the rice flour water simmers on the edge. Don’t let it boil. Turn off heat, and dissolve 3 tbsp. coarse salt.
14. Let it cool for 3 hours before use.
15. Peel half of a big radish and cut it into flat, rectangle chunks.
16. Chop a whole small Napa cabbage into the same sized chunks as the radish. (Wash cabbage before use).
17. Toss in 3 tbsp. coarse salt and leave for 1 hour.
18. When the cabbage has wilted, transfer to colander to drain. Do not rinse in water.
19. Put 3 tbsp. gochugaru and garlic in a broth bag.
20. In the completely cooled rice flour water, add the broth bag and let it “brew”. Gently squeeze and massage the bag for about 1 min, until the water turns red. Remove the broth bag.
21. Add 1 tbsp. sugar and a bit of fermented plum syrup to the broth.
22. Pour all of the cold broth to the salted cabbage and radish.
23. Mix in the garlic from the broth bag, 1 onion, and half a handful of spring onion.
24. Leave for half a day (or until matured) then store in kimchi fridge on fermentation mode.
25. In boiling water, add fresh noodles and cook for 3 minutes.
26. Rinse under cold water a few times. Submerge the cooked noodles in an ice bath to make them more chewy.
27. Pour the clear mulkimchi over the noodles. No extra seasoning.
28. Make the ten-don sauce: Add garlic, green onion, and onion in a pan. Pour in 2 tbsp. sugar, 2 tbsp. water, 3 tbsp. mirin and 5 tbsp. soy sauce.
29. Reduce the sauce until the vegetables are mushy and the sauce turns to a glaze.
30. Make rice: Add less water than usual, and put in seaweed and 1 tbsp. mirin. Bring to boil on high, reduce to low, simmer for 12 more minutes and turn off the heat.
31. Let the ten-don sauce cool a little and strain.
32. Scoop out the seeds from the squash and cut into half circles.
33. Cut the eggplant and zucchini into long chunks.
34. Lightly coat the veggies with dry fry mix. Also coat the shrimp thoroughly in dry fry mix.
35. Make the fry batter: Lightly mix 200g dry fry mix, 320g cold water, and a handful of ice cubes.
36. Fry the coated vegetables and shrimp quickly. Make sure not to let the ice fall into the frying oil.
Source: Watch the original video