RECIPE Category: Yield: Portion size: # of Portions: Preparation Amount Measure 64 oz 128 oz Cut into thin strips 51.2 oz Cut thinly 112 oz Soaked, then cut thinly 16 oz (8 8oz packages) 64 oz 7 cm pieces 16.5 oz Minced 4.08 oz oz Spinach White mushrooms Carrot, raw Black pepper Japchae 32 16 lbs Shiitake mushrooms Starch noodle Main dish Onion, raw Garlic, cloves 8 oz Ingredient Scallion
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RECIPE
Category:
Yield:
Portion size:
# of Portions:
Preparation Amount Measure
64 oz
128 oz
Cut into thin strips 51.2 oz
Cut thinly 112 oz
Soaked, then cut thinly 16 oz
(8 8oz packages) 64 oz
7 cm pieces 16.5 oz
Minced 4.08 oz
oz
Spinach
White mushrooms
Carrot, raw
Black pepper
Japchae
32
16 lbs
Shiitake mushrooms
Starch noodle
Main dish
Onion, raw
Garlic, cloves
8 oz
Ingredient
Scallion
Comments:
Source: Adapted from "Maangchi". Maangchi. 7-1-07
Oven temperature: N/A
Cooking time:
Preparation time:
Procedure
Main Preparation
1. Boil 16 bunches of noodles in boiling water in a big pot for about 3 minutes. When
the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 8 tbs of soy sauce and 8 tbs
of sesame oil. Mix and set aside. *Tip: Take one sample and taste it to see whether or
not it’s cooked properly. If it feels soft, it’s finished.
3. In boiling water, add spinach and stir it gently for 1 minute. Then take it out and rinse
in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze
gently to get the water out, then cut it into 5 cm pieces.
4. Add 4 tbs soy sauce and 4 tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it
back into the pot so you can cook your spinach quickly."
5. On a heated pan, put 1 tsp of olive oil and your carrot strips and stir it with a spatula
for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place 1 tsp of olive oil on the pan and add your sliced onion. Stir it until the onion
looks translucent. Put it into the large bowl with your carrots.
7. Place 1 tsp of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit
and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute
and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your sliced shitake mushrooms. Stir
it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs
sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper
1 tbsp = .5 oz
Carrots: 3.2 lbs = ~ 8 medium
4.08 oz = 24 tsp
Scallions: 16.5 oz = 56-64 stalks
Source: Adapted from "Maangchi". Maangchi. 7-1-07
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper
to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on
the top.
Item Name: Japchae Yield: 16 lbs
Category: Main dish Portion Size: 8 oz Batch Cost: 68.62$
Comments: See sub-recipe for Wonton wrappers 1 oz = 6 tsp
.3 oz = ~2 tsp
Source: Adapted from Alton Brown. Food Network. 2004.
Sesame seed oil
Egg
Salt, kosher
Black pepper
Red pepper
Wonton wrappers
Non-stick vegetable spray
Hoisin sauce
Soy sauce
Napa cabbage
Scallions
Ingredient
Firm tofu
Carrots
Ginger
Cilantro leaves
1. Pre-heat oven to 200 F. 2. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. 3. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. 4. To form the dumplings, remove 1 wonton wrapper, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. 5. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Item Name: Dumplings Yield: 70-80
Category: Side dish Portion Size: 2.00 Batch Cost: 8.22$
Comments: 16 tbsp servings per 8 oz = 8 servings per cup 1 oz = 6 tsp = 2 tbsp
.3 oz = ~2 tsp
.08 oz = .5 tsp
Source: Adapted from "Maangchi". Maangchi . 7/7/2012
Ingredient
Ginger
Honey1. Peel ginger. Wash and drain thoroughly. 2. Puree the ginger with either a grater or food processor. 3. Put pureed ginger into a bowl. Add honey and mix well. 4. Transfer to a glass jar and store it in the fridge as you use it.
Making the syrup: 1. Put sugar and water in a small sauce pot. Cook over very low heat and simmer for 5 minutes. Don’t stir it with a spoon, just make sure it gets well combined in the pot by swirling the pot every now and then. 2. Remove from the heat and cool down. Set aside. Making the rice cakes: 1. Combine sweet rice flour and salt in a bowl. 2. Add ¼ cup hot water and mix well with a wooden spoon until the dough has cooled enough that you can knead it by hand. 3. Knead the dough until it’s smooth, then divide it into 5 equal-sized pieces. Roll each piece into a ball. Keep them covered with a piece of plastic wrap so they don’t dry out. 4. Press each rice cake ball into a disc about 2½ inches (6 to 7 cm) in diameter. Pan-frying: 1. Heat up a non-stick pan over medium high heat. Add 14 teaspoons vegetable oil, swirling the pan to coat the surface. Once it’s heated up, turn the heat down very low. The key to beautiful hwajeon is to keep them white by pan-frying over low heat. 2. Put the rice cakes on the pan and cook them for a few minutes. When the bottoms are slightly crispy turn them over and flatten them out with a spatula. Cook a few more minutes. 3. Place edible flowers on the top of each rice cake, then flip them over and press them down for 1 or 2 seconds so that the flower gets slightly cooked and sticks to the cake. 4. Cook each one and put them on a serving plate.