KPOP Demon Hunters Feast
Ingredients: Fish cakes (various shapes), Green onions, Rice cakes (tteok), Nori sheets, Cooked rice · 180 min cook time · 2145kcal · ~₩55,600
Ingredients
500g Fish cakes (various shapes), 1bunch Green onions, 200g Rice cakes (tteok), 5sheets Nori sheets, 3cups Cooked rice, 100g Imitation crab meat, 50g Ham, 50g Spinach, 50g Pickled radish (danmuji), 1medium Carrots, 1medium Cucumber, 2large Eggs, 100ml Gin, 15ml Dry vermouth, 1whole Lemon, 200g Ice, 200g Korean radish (mu), 0.5medium Onion, 0.25cup Soy sauce, 2tbsp Water, 1.5tsp Gochugaru (Korean chili flakes), 2packs Cold noodle soup broth (naengmyeon broth), 2packs Naengmyeon noodles, 500g All-purpose flour, 4tsp Yeast, 0.25cup Sugar, 0.5tsp Salt, 3tbsp Oil, 1.5cups Warm water, 50g Walnuts, 50g Brown sugar, 1tsp Cinnamon, 50g Butter, 2tbsp Tuna sauce, 200g Blood sausage (sundae)
Instructions
1. Prepare the fish cake skewers (Eomuk Guk): Thread various fish cakes onto skewers. Alton Brown suggests using both serpentine and ball-shaped fish cakes. Add green onions and rice cakes to some skewers.
2. Prepare the gimbap: Spread cooked rice evenly over nori sheets, leaving a gap at the top. Add imitation crab meat, ham, spinach, pickled radish, carrots, and cucumber as fillings.
3. Roll the gimbap tightly using a bamboo mat. Slice the gimbap into individual pieces.
4. Prepare the martini: Combine gin and dry vermouth in a mixing glass with ice. Stir until well-chilled. Garnish with a lemon twist.
5. Prepare the fish cake broth: Bring water to a simmer in a pot. Add Korean radish and onion. Simmer for 10 minutes, then strain, reserving the radish.
6. Prepare the dipping sauce: Combine soy sauce, water, gochugaru, and tuna sauce. Mix well.
7. Prepare the cold noodle soup (Naengmyeon): Cook naengmyeon noodles according to package instructions (usually 2 minutes). Rinse with cold water to cool them down.
8. Assemble the naengmyeon: Place the cold noodles in a bowl. Add semi-frozen naengmyeon broth, cucumber, and hard-boiled eggs.
9. Prepare the hotteok dough: Combine all-purpose flour, yeast, sugar, salt, oil, and warm water in a bowl. Mix until a sticky dough forms. Cover and let it rise in a warm spot for 90 minutes.
10. Prepare the hotteok filling: Chop walnuts and combine with brown sugar and cinnamon.
11. Divide the hotteok dough into 16 equal pieces. Flatten each piece, add the filling, and seal it into a ball.
12. Fry the hotteok: Melt butter in a pan. Place the hotteok dough balls in the pan and press them flat with a hotteok press. Fry until golden brown on both sides.
13. Draw cat faces on the hotteok using an edible ink marker.
14. Prepare the blood sausage (sundae): Slice the blood sausage into rounds. Sauté in a pan until browned. Finish cooking in the oven if desired.
15. Cook the fish cake skewers in the simmering broth until heated through.
Source: Watch the original video