[Korean food cook] Making pumpkin lines
Teacher Jeongbal's practical preparation for Korean cooking technician "Making Pumpkin Ship" Score points! 1. Pumpkins are pickled quickly when they are pickled in salt water by making the cut side go down. 2. Be careful not to overcook the pumpkin because it will ripen or turn yellow if cooked too much.
1 serving
Within 30 minutes
요리다나와
Ingredients
  • Young squash
    150g
  • Beef
    20g
  • leek
  • Garlic
  • dried shiitake mushroom
    1ea
  • a stone mushroom
    5g
  • shredded red pepper
    1g
  • pine nut
    3ea
  • Salt
  • Mustard
  • Cooking oil
  • Soy sauce
    1ts
  • Sugar
    1/2ts
  • leek
  • crushed garlic
  • ground pepper
  • sesame salt
  • Sesame oil
  • Mustard
    1TS
  • Water
    1/2TS
  • Vinegar
    2TS
  • Sugar
    1TS
  • Salt
  • Soy sauce
Video
Cooking Steps
STEP 1/19
Boil water in a pot.
STEP 2/19
Add 1 spoon of mustard powder and 1 spoon of water and ferment.
STEP 3/19
Cut the pumpkin in half and cut it diagonally into 4cm lengths.
STEP 4/19
Leave about 1cm below and make 3 slits diagonally.
STEP 5/19
Pickle the pumpkin in salt water.
STEP 6/19
Slice carrots, shiitake mushrooms, and meat thinly.
STEP 7/19
Chop the garlic and green onions finely.
STEP 8/19
Add soy sauce, sugar, sesame oil, green onion, garlic, pepper, sesame seeds, meat, shiitake mushrooms, and carrots, and season them.
STEP 9/19
Add vinegar, sugar, a little salt, and a little soy sauce to the fermented mustard and mix well.
STEP 10/19
Separate the egg with yellow and white, remove the string, and season it with salt.
STEP 11/19
Make the egg garnish in the following order.
STEP 12/19
Make the roe mushroom garnish in the following order.
STEP 13/19
Rinse the pickled pumpkin once in cold water (flowing water) and remove the water.
STEP 14/19
Carefully put the sauce in the pumpkin groove.
STEP 15/19
Put the pumpkin in a pot and pour water to fill only about 1cm.
STEP 16/19
Add soy sauce and salt little by little, close the lid, and steam over low heat (about 5 minutes)
STEP 17/19
Chop the eggplant into about 2cm pieces, and arrange the ends.
STEP 18/19
Steam the pumpkins until they are clear and serve them in a bowl
STEP 19/19
Garnish with egg garnish, stone mushrooms, red pepper, and pine nuts.
*Requirements 1. Cut zucchini in half length, cut diagonally into 4cm lengths, and then cut it 3 times. 2. Cut the pine nuts in half (needle pine nuts) and use them as garnish with the lily mushrooms, with the yellow, white, and red peppers are 0.1cm wide and 2cm long. 3. Submit 2 pumpkin ships with mustard sauce. Handing pumpkins into ten figures and submitting them is treated as a miscalculation * Precautions 1. Pickle the pumpkin slightly in salt water and cook it using the skin color of the pumpkin. 2. Chop and season beef, shiitake mushrooms, and carrots.
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