Uramaki - Zushi Inside-Out Sushi Rolls

Ingredients (Serves 4)

< For sushi vinegar > *1/2 / 100ml rice vinegar *2 tbsp sugar *1 tsp salt *2 cups / 400ml rice *shiso leaves *avocado *nori seaweed *mayonnaise *crab sticks *toasted sesame seeds

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1. Prepare the sushi vinegar.
Combine the rice vinegar, sugar and salt. Mix until dissolved.

2. Put the hot rice in a handai. Spread out the rice and pour the sushi vinegar.
Cool the rice to body temperature using a fan.

3. Cut the avocado in half. Peel it and then slice it into strips.

4. Place the parchment paper and nori seaweed on the sushi mat.
Put a few lumps of rice on the sheet of nori and spread it evenly.

5. Turn it over so that the nori faces upward, put on the avocado and shiso leaves, squeeze on a bit of mayonnaise, and add the crab stick.

6. Roll it up firmly. Open the sushi mat, remove the paper, and roll it up again firmly.

7. Coat the sushi roll with sesame seeds, and carefully cut it into 6 pieces.

Pasta Salad

Ingredients (Serves 4)

*150g fusilli pasta *2 cucumbers *1/4 onion *1 can of tuna (60g) *1/2 cup mayonnaise *granulated consommé *salt & pepper

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1. Boil the pasta according to the directions on the package.

2. Cut the cucumber into round slices. Sprinkle a little salt and let it stand for a while. When it's softened, squeeze out the excess water.

3. Slice the onion thinly. Soak it in water and lightly squeeze out the excess water.

4. Drain and put the pasta into a bowl, mix in the granulated consommé while it's still hot.

5. Once the pasta has cooled, add the cucumber, onion and tuna. Toss with the mayonnaise and season with salt and pepper to taste.

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Chicken Nuggets

Ingredients (Serves 4)

*1 chicken breast (250g) *1/3 celery (50g) *1 egg *1/3 tsp salt *pepper *plain flour *breadcrumbs *oil for deep-frying

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1. Cut the celery into 6mm to 8mm square pieces.

2. Chop the chicken meat and mince it finely.

3. Separate the egg white from yolk. Beat the egg white and mix it into the chicken. Add the salt, pepper, and the celery.

4. Make the coating batter. Mix the remaining egg yolk, 3 tbsp water and plain flour in a bowl.

5. Coat the nuggets. Using a spoon, scoop the meat mixture and put it into the batter to coat it

6. Cover the battered nuggets with breadcrumbs.

7. Deep-fry the morsels in oil heated to 180 degrees.

8. Serve with honey mustard sauce.


[Honey Mustard Sauce]
*4 tbsp mayonnaise
*1 tbsp honey
*mustard
*1 tsp lemon juice

1. Mix together the mayonnaise, honey, a little mustard and lemon juice.

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Eomandu (Fish Fillet Dumpling)

Eomandu

Eomandu

Fish Fillet Dumpling Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions all year round.

Ingredients - 700 g (3 sheets) white fillet fish (croaker ,codfish ,frozen pollack) slices 2 g (½ tsp) salt 0.5 g (¼ tsp) ground white pepper - seasoning sauce g (½ tbsp) soy sauce 2 g (½ tsp) sugar 2.3 g (½ tsp) minced green onion 1.4 g (¼ tsp) minced garlic 1 g (½ tsp) sesame salt 0.3 g (⅛ tsp) ground black pepper 2 g (½ tsp) sesame oil - 70 g minced beef (top round) - 15 g (3 sheets) brown oak mushrooms - 4 g Jew's ear mushrooms - 100 g (½ ea) cucumber1 g (¼ tsp) salt - 100 g mung bean sprouts 1 kg (5 cups) water 2 g (½ tsp) salt - 60 g (1 cup) starch - 7 g (2 tsp) pine nuts - 13 g (1 tbsp) edible oil - 2 kg (10 cups) steaming water - vinegar soy sauce 18 g (1 tbsp) soy sauce 15 g (1 tbsp) vinegar 15 g (1 tbsp) water 3 g (½ tbsp)pine nuts powder - mustard juice 6 g (½ tbsp) fermented mustard 15 g (1 tbsp) vinegar 4 g (1 tsp) sugar 2 g (½ tsp) salt 9.5 g (½ tbsp) honey 15 g broth (or 1 tbsp water )

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 720g(4 portions) 180g(5 Pieces) 55~65℃ 27 min 2 Hour 18㎝ Pot, 26㎝ Steam Cooker

Preparation 1. Cut and slice the fish fillet into 7 cm-square and 0.3 cm-thick (540 g), sprinkle salt and ground white pepper on it, and let it sit for 10 min. pad dry with cotton cloths. 【Photo 1】 2. Clean blood of minced beef with cotton cloths (67 g), season with half of the seasoning sauce. 3. Soak the mushrooms in water for 1 hour, remove stems of the brown oak mushrooms and shred it into 2 cm-long, and 0.2 cm-wide (43 g). Rip up the Jew's ear mushrooms into small size (32 g), season with remained half of the seasoning sauce respectively. 4. Wash and clean cucumber by rubbing with salt, cut them into 2 cm-long, and peel the skin with 0.2 cm-thick, shred the skin into 0.2 cm-wide. Marinate them with salt for 10 min. wipe water with cotton cloths (50 g). Remove tails of mung bean sprouts and wash (90 g). 【Photo 2】 5. Blend vinegar soy sauce and mustard juice. Recipe 1. Preheat the frying pan and oil. Stir-fry the beef, brown oak mushrooms, and Jew's ear mushrooms for 2 min. respectively on medium heat. 2. Preheat the frying pan and oil. Stir-fry the cucumber on high heat for 10 sec. maintaining green color, and cool it down. 3. Pour water in the pot and heat it up for 5 min. on high heat. When it boils, put salt and mung bean sprouts, scald for 2 min. Drain water and chop them into 0.5 cm-long finely. 4. Prepare filling stuffs with the mixture of beef, mushrooms, cucumber and mung bean sprouts. 5. Pot dry the sliced fish fillet and coat inside with starch. Put 10 g of filling stuffs on the sliced fillet, add two pine nuts. Roll it round and coat with starch all over the surface. 【Photo 3】 6. Pour water in the steaming pot and heat it up for 9 min. on high heat. When it boils, place the fish dumplings on the damp cotton cloths and steam it for 5 min. Serve it with vinegar soy sauce and mustard juice. 【Photo 4】 Time Process Heat Control Preparation Preparing white fillet fish, Soaking mushrooms, Preparing beef and vegetables   0min Stir-frying beef and mushrooms, Stir-frying cucumber, Scalding mung bean sprouts, Preparing filling stuffs for dumplings, Shaping dumplings M-Heat 6 min. H-Heat 10 sec. H-Heat 7 min. 10min steaming dumplings H-Heat 14 min.   Tip The thinner slices of fillet may make the job easier and better shape.(Eomandu)

Pyeonsu (Square Dumpling )

Pyeonsu

Pyeonsu

Square Dumpling Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, ‘pyeonsu’ which means ‘a small fragment on the water.’

Ingredients - broth 200 g beef(brisket , shank) 2 kg (10 cups) water 9 g (½ tbsp) clear soy sauce 8 g (2 tsp) salt - dumpling skin 190 g (2 cups) wheat flour 2 g (½ tsp) salt 90 g (6 tbsp) water - fragrant seasoning 40 g green onion 20 g (4 cloves) garlic - 250 g mung bean sprouts 1 kg (5 cups) water 2 g (½ tsp) salt - 150 g (½ ea) pumpkin1 g (¼ tsp) salt - 150 g minced beef (top round) - 15 g (3 stems) brown oak mushrooms - 10 g (1 tbsp) pine nuts - seasoning sauce 18 g (1 tbsp) soy sauce 4 g (1 tsp) sugar 4.5 g (1 tsp) minced green onion 2.8 g (½ tsp) minced garlic 0.3 g (⅛ tsp) ground black pepper 2 g (1 tsp) sesame salt 4 g (1 tsp) sesame oil - 2 kg (10 cups) steaming water - 60 g (1 ea) egg - 15 g (3 stalks) watercress 3.5 g (½ tbsp) wheat flour - 13 g (1 tbsp) edible oil - vinegar soy sauce 18 g (1 tbsp) soy sauce 15 g (1 tbsp) vinegar 15 g (1 tbsp) water 3 g (½ tbsp) pine nuts powder

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 2kg(4 portions) 500g 4~10℃ 1 Hour 28 min 3 Hour 20㎝ Pot, 26㎝ Steam Cooker

Preparation 1. Clean blood of beef for broth with cotton cloths (190 g). Trim and wash the fragrant seasoning. Put the beef and water in the pot and boil it on high heat for 9 min. Reduce the heat to medium and simmer it for 30 min. Add the fragrant seasoning and simmer it for 20 min. more. Strain it through cotton cloths, season with salt and cool it down (1.4 kg). 2. Add salt and water to the wheat flour and knead (280 g). Wrap it with cotton cloths and let it sit for 30 min. 3. Clean blood of minced beef with cotton cloths (140 g). Soak the brown oak mushrooms in water for 1 hour, remove the stems. Wipe excess water with cotton cloths and shred it into 0.2 cm-thick and wide, season them respectively (40 g).【Photo 1】 4. Clean the pumpkin and cut it into 4 cm-long. Peel the skin off into 0.2 cm-thick round and shred it into 0.2cm-wide. Marinate with salt for 10 min, wipe water with cotton cloths (82 g). Remove the tails of mung bean sprouts and wash (230 g). Remove tops of the pine nuts and wipe the nuts with dry cotton cloths. 5. Panfry the egg for yellow/white garnish (thin sheet and then cut it into strips). Panfry the watercress after thick coating with wheat flour liquid and beaten egg. Cut them into 2 cm of diaper pattern. 6. Blend vinegar soy sauce. Recipe 1. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 3 min. respectively on medium heat. 2. Pour water in the pot and boil it on high heat for 5 min. When it boils, add the mung bean sprouts and salt, scald it for about 2 min. Drain water. Chop them into 0.5 cm-long (140 g). Preheat the frying pan and oil, stir-fry pumpkin for 10 sec. on high heat, maintaining green color, cool it down.【Photo 2】 . Provide filling stuffs with the mixture of beef, mushrooms, mung bean sprouts and pumpkin. Press and roll the kneaded dough with wooden roller to be 0.2 cm thickness, cut it into 7 cm square for dumpling skin. Stuff the dumpling skin with 13~15 g of fillings in the middle, put two pine nuts on it. Pinch four corners together to form square shape.【Photo 3】 4. Pour water in the steaming pot, heat it up for 9 min. on high heat. When it gives off steam, layer damp cotton cloths on the bottom of the pot, place the square dumplings on the damp cloths and steam it for 5 min. on high heat. 【Photo 4】 5. Place the square dumplings on a dish and pour the broth, top with fried egg strips and watercress. Serve it with vinegar soy sauce. Time Process Heat Control Preparatoin Soaking brown oak mushrooms, Kneading dumpling skin dough, Preparing sub stuffs   0min Simmering broth H-Heat 10 min. M-Heat 30 min. 40min Adding fragrant seasoning M-Heat 20 min. 50min Stir-frying beef and brown oak mushrooms, Scalding mung bean sprouts, Stir-frying pumpkin M-Heat 6 min. H-Heat 7 min. H-Heat 10 sec. 70min Shaping square dumplings and steaming H-Heat 14 min.   Tip Steamed square dumplings may be served with vinegar soy sauce without broth.(Pyeonsu)

Mandutguk (Dumpling Soup)

Dumpling Soup

Mandutguk

Dumpling Soup Mandutguk is a soup made of dumplings simmered in beef broth, often served in the winter. The dumplings have wheat flour wrappers stuffed with fillings such as meat, tofu, Kimchi and other vegetables. People enjoy mandutguk on lunar new year’s day because it represents fortunes wrapped in the dumplings.

Ingredients - broth 300 g beef (brisket·shank) 2.2 ㎏ (11 cups) water - fragrant seasoning 50 g green onion 20 g (4 cloves) garlic - dough for dumpling skin 143 g (1½ cups) wheat flour 2 g (½ tsp) salt 75 g (5 tbsp) water - 200 g mung bean sprouts 1 ㎏ (5 cups) water 2g(½ tsp) salt - 160 g minced beef(top round) - 160 g cabbage kimchi - 160 g (⅓ cake) tofu - seasoning 4 g (1 tsp) salt 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic 6 g (1 tbsp) sesame salt 0.3 g (⅛ tsp) ground black pepper 13 g (1 tbsp) sesame oil - 13 g (1 tbsp) edible oil - 9 g (½ tbsp) clear soy sauce - 4 g (1 tsp) salt - vinegar soy sauce 18 g (1 tbsp) soy sauce 15 g (1 tbsp) vinegar 15 g (1 tbsp) water

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 2.04㎏(4 portions) 510g 65~80℃ 1 Hour 25 min 2 Hour 20cm pot

Preparation 1. Clean blood of beef with cotton cloths. Wash and clean fragrant seasoning. Put the beef and water into the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, continue to simmer it for 30 min. Add fragrant seasoning, simmer for another 20 min. Take out the beef from the broth, cool the broths down and filter through cotton cloths (1.6 kg). 2. Sprinkle salt on the wheat flour and knead with water. Wrap it with damp cotton cloths and let it sit for 30 min. (220g). 3. Remove the inside stuffs from cabbage Kimchi,, chop the Kimchi finely, squeeze the Kimchi juice out (85 g). Wrap the tofu with cotton cloths, mash by squeezing (100 g). Wash the mung bean sprouts. 【Photo 1】 4. Panfry the watercress after coating with wheat flour and beaten egg. Panfry egg for garnish, cut them into 2 cm diaper shape. 5. Blend vinegar soy sauce. Recipe 1. Pour water into the pot, heat it up for 5 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. chop it into 0.5 cm-long, and squeeze water out (100 g). 2. Mix minced beef, Kimchi, tofu, and mung bean sprouts all together, and season with seasoning (460 g). 【Photo 2】 3. Roll and press dumpling dough into 0.2 cm-thick and 7~8 cm diameter round disk. 4. Put the filling stuffs (23 g) onto the dumpling skin, fold it into half. Pinch the both edges together roundly. (20 ea) 【Photo 3】 5. Pour the broth into the pot, heat it up for 6 min. on high heat. When it boils, season with clear soy sauce and salt to make dumpling soup. When it boils again, add dumplings, boil it for 4 min. When the dumplings float on the surface of the broth, lower the heat to medium, continue to boil it for another 4 min. Fill the dumpling soup in a bowl, garnish with watercress and egg strips. Serve with vinegar soy sauce. 【Photo 4】 Time Process Heat Control Preparation Preparing beef, Kneading wheat flour dough. Preparing vegetables, Blending vinegar soy sauce Simmering broth   0min Adding fragrant seasoning. Filtering broth H-heat 12 min, M-heat 30 min. M-heat 20 min. 60min Scalding mung bean sprouts Preparing filling stuffs and dumpling skin. Shaping dumplings Boiling dumpling soup H-heat 7 min. H-heat 12 min. M-heat 4 min.   Tip Pork may be an another good meat for dumpling filling stuffs. Squeeze the dumpling filling stuffs slightly, or it may become too hard.(Mandutguk)

Mul-naengmyeon (Buckwheat Noodles in Chilled Broth)

Mul-naengmyeon       Buckwheat Noodles in Chilled Broth Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish Kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was had thin ice over it and was served in the winter, but nowadays people enjoy this dish all year round.

Ingredients - 360 g buckwheat noodles (dried) 3 kg (15 cups) water - 300 g beef (brisket·shank) 2.2 ㎏ (11 cups) water - fragrant seasoning 20 g green onion 20 g garlic - 50 g cucumber 2 g (½ tsp) salt - seasoning sauce 9 g (½ tbsp) clear soy sauce 24 g (2 tbsp) sugar 45 g (3 tbsp) vinegar 24 g (2 tbsp) salt 6.5 g (½ tbsp) fermented mustard - 100 g radish 2 g (½ tsp) salt 2 g (½ tsp) sugar 15 g (1 tbsp) vinegar 1.1 g (½ tsp) fine ground red pepper - 100 g (1/5 ea) pear 00 g (½ cup) water 4 g (1 tsp) sugar - 120 g (2 ea) egg 1 kg water 4 g (1 tsp) salt

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 2.2kg(4 portions) 550g 4~8℃ 2 Hour 11 min 3 Hour 24cm pot

Preparation 1. Clean blood of beef with cotton cloths. Wash the fragrant seasoning cleanly. 2. Put the beef and water in the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, simmer for 1 hour, add green onion and garlic, simmer for another 30 min. (1 kg). 【Photo 1】 3. Take the beef (300 g) out from the broth, slice it into 4 cm-wide, 2 cm-long and 0.2 cm-thick. After the broth cooled down, skim fats, season with seasoning sauce. 4. Wash the cucumber and halve lengthwise, slice at intervals of 0.2 cm-thick diagonally, soak it in salt water for 20 min, then wipe water with cotton cloths (43 g). 5. Shred the radish into 5 cm-long, 2 cm-wide and 0.2 cm-thick, marinate with salt, sugar, vinegar and fine ground red pepper for 20 min. (100 g). Peel the pear, cut it into half-moon shape, dip in sugar water (70 g). 【Photo 2】 Recipe 1. Put the eggs, water and salt in the pot, heat it up for 5 min. on high heat. When it boils, lower the heat to medium, boil for another12min. Take out the eggs, put in cold water, then peel eggshell, cut them into two pieces. 2. Pour water in the pot, heat it up for 12 min. on high heat. When it boils, add noodles, boil for 2 min. Take the noodles out from the pot, wash in cold water by rubbing, make coils with noodles and drain water on a strainer (830 g). 【Photo 2】 3. Place the noodles in a bowl, garnish with beef, cucumber, radish, egg, pear, pine nuts and shred red pepper, then pour the cold broth. 【Photo 3】 Time Process Heat Control Preparation Preparing beef. Trimming vegetables   0min Simmering broth H-heat 10 min. M-heat 90 min. 100min Boiling eggs H-heat 5 min. M-heat 12 min. 110min Boiling noodles H-heat 14 min.   Tip Cold radish pickled Kimchi juice in the beef broth, or only Kimchi juice may be another choice for the broth. In summer season, young summer radish Kimchi may be a tasteful broth.·More fermented mustard and/or more vinegar in the dish is an option.(Mul-naengmyeon)