Kuzheban, South Korea

Recipe Recommendations

• beef 50g
• mushrooms 10g(2朵)
• flour 56g(8大匙)
• stone fungus 10g
• cucumber 100g(1/2个) 盐 0.
• carrots 30g(1/8个)盐 0.5g
• mung bean sprouts 100g
• water 535g(2杯)
• eggs 60g(1个)盐 0.5g(1
• dough appropriate amount
• soy sauce 9g(1/2大匙)
• sugar 2g(1/2小匙)
• diced green onion 2.3g(1/2小匙)
• garlic 1.4g(1/4小匙)
• pepper 0.1g
• sesame oil 2g(1/2小匙)
• salt 4g(1/4小匙)
• edible oil 39g

• spiced
• fried
• several hours
• ordinary

Steps for Kuzheban, South Korea

1

Wipe the beef with a cotton cloth to clean blood (45g) and cut it into a length of 5 to 6 cm wide. Add 1/2 of the seasoning sauce and stir the shredded silk about 0.2cm thick.

2

Place the mushrooms and stone ears in water for about 1 hour and soak until soft. Remove the stalks of the mushrooms, wipe off the moisture, and cut into wide. Stir with the remaining 1/2 of the seasoning sauce (30g). Rub and wash the stone ears, remove the pedicles, roll them up in circles, and cut them into silk (7g) about 0.1 cm wide.

3

Rub and wash the cucumbers, rotate and peel them to a thickness of about 5cm and 0.1cm, then cut them into strips of about 0.1cm wide (25g). Wash and peel the carrots, and cut them to a length of 5cm wide. Silk (25g) about 0.1 cm thick, marinate each with salt for about 5 minutes, and then wipe the moisture with a cotton cloth. Remove the head and tail of mung bean sprouts (76g).

4

Fry eggs into yellow and white egg skins, cut into the same size as cucumber silk. Add flour, water and salt, stir well, strain through a sieve to make buckwheat pancake batter. Set aside. Make mustard sauce. Pour some cooking oil into a heated pan. Add beef and mushrooms and saute over medium heat for 2 minutes each. Pour appropriate amount of cooking oil into a heated pan, add stone ear, and stir-fry over low heat for about 10 seconds. Pour appropriate amount of cooking oil into a heated pan, add cucumbers and carrots, stir-fry over high heat for 30 seconds each, spread widely and let cool. Pour water into the pan and cook over high heat for about 2 minutes until boiling. Add salt and mung bean sprouts, and blanch

Kuzheban, South Korea Make Tips

Recipe Categories

• hot dishes