이정현 얼큰홍합탕면 레시피Lee Jung-hyun – ‘Spicy Mixed Tangmyeon’ Recipe
■ Cooking Ingredients
[Mussel Broth] 1kg mussels, 1L water, 1T Cheongju, 1 bunch of green onions (*Refer to Lee Jung-hyun’s
3T cooking oil, 1T minced garlic, 1t minced ginger, 1/2 bunch of green onions, 1T regular red pepper powder, 1 bag of ramen, 3 stalks of water parsley
■ How to make
[Prepare ingredients]
1. Take out the mussels in [Mussel Broth] separately.
※ Boiled mussels become tough if boiled for too long, so put them in at the end of cooking, so keep them~
2. Cut the green onions into thin strips. / Cut the water parsley into 5cm lengths.
[Making Spicy Mussel Broth]
1. Put 3T cooking oil in a pot and stir-fry the minced garlic and green onions over high heat to make green onion-garlic oil. 2. Add 1T of regular red pepper powder and 1t of minced ginger to the oil and stir-fry over low heat.
3. Add 600ml of mussel broth, ramen soup, and ramen flakes and boil over high heat.
4. When the broth boils, add ramen, water parsley, and boiled mussels and boil for a while to finish.
※ Lift the noodles and expose them to the cold air to make them more chewy~
*Recipe from Pyeonstorang
Lee Jeong-hyeon – ‘Munghap Soup’ Recipe
■ Cooking Ingredients
1kg of mussels, 1L of water, 1T of Cheongju, 1 bunch of green onions
■ How to make
1. [Mussel preparation]
1-1) Rub the mussel shells together to remove foreign substances.
1-2) Hold the mussels with one hand, hold the byssus with the other hand, pull it out to remove it, and wash it cleanly. 2. Add water, mussels, cheongju, and green onions to a pot and boil for 10 minutes on high heat. It’s done.
※ When boiling, if you remove the white foam that forms due to the saltiness of the mussels, you can make a cleaner broth!
※ If you boil the mussel soup for too long, it will become tough, so do not boil it for more than 10 minutes~
*Recipe from Pyeonstorang
Lee Jeong-hyeon – ‘Anchovy Rice in a Pot’ Recipe
■ Cooking Ingredients
400ml white rice, 400ml water, 1T cheongju, 60g anchovies, 1 dried shiitake mushroom, 4 garlic cloves, 1/2 red pepper
[Seasoning sauce] 2T brewed soy sauce, 1T fructooligosaccharide (*can be substituted with oligosaccharide), 1T sesame oil, 1T sesame seeds, 1T regular red pepper powder
■ How to make
[Prepare ingredients]
1. Wash the rice cleanly, soak in water for more than 30 minutes, and drain. 2. Add 400ml of water to the dried shiitake mushrooms and soak for more than 30 minutes, then chop.
※ Please keep the water in which the dried shiitake mushrooms were soaked because it will be used as broth!
3. Chop the garlic cloves thinly. / Chop the red pepper.
4. [Seasoning sauce] In a bowl, mix 2T of brewed soy sauce, 1T of fructooligosaccharide, 1T of sesame oil, 1T of sesame seeds, and 1T of regular red pepper powder.
[Making anchovy rice in a pot]
1. Add the soaked rice, 400ml of the water in which the dried shiitake mushrooms were soaked, the chopped dried shiitake mushrooms, and 1T of cheongju to a pot and boil for 5 minutes on high heat.
※ It is easy to compare the amount of water for the rice by putting your finger in the pot and matching it to your knuckles / or by measuring the ratio of rice and water using a cup as a reference~! 2. After 5 minutes, when the rice boils, reduce the heat to medium, place garlic cloves and anchovies evenly on top of the rice, close the lid, and boil for 5 minutes.
※ Anchovies for children are low in salt, so you can use them right away, but regular anchovies are salty, so rinse them before use~
3. After 5 minutes, turn off the heat, place the chopped red pepper, and let it sit for 10 minutes to finish.
※ The finished anchovy rice is even more delicious when mixed with [seasoning sauce]~! *Recipe is from Pyeonsto-rang
Lee Jung-hyun – ‘Potato Tortilla’ Recipe
■ Cooking Ingredients
1 tortilla (20cm in diameter), 1/2 boiled potato, 4-5 spinach stalks, 4 cherry tomatoes, 60g pizza cheese (1 bag)
2T mayonnaise, 1/2T minced garlic, 2T Greek yogurt
■ How to make
[Prepare ingredients]
1. Cut the cherry tomatoes in half.
[Making potato tortilla]
1. Spread 2T mayonnaise, 1/2T minced garlic, and 2T Greek yogurt on the tortilla.
2. Cut the boiled potatoes into small pieces the size of a fingernail and place them evenly on the tortilla.
3. Put the tortilla in the pan, top with cherry tomatoes, and sprinkle with pizza cheese. 4. Close the lid and cook on low heat for 5 minutes and 30 seconds.
※ Cook on low heat until the pizza cheese melts!
5. Turn off the heat, open the lid, place spinach on top of the melted cheese, and cook lightly with the residual heat.
6. Finally, fold the potato tortilla in half and it’s done.
Lee Jung-hyun – ‘Daepae Chive Kimbap’ Recipe
■ Cooking Ingredients
200g Daepae pork belly, 200g rice, pepper, salt, sesame oil, sesame seeds, 1 sheet of kimbap seaweed, 2 perilla leaves, a handful of scallion kimchi
■ How to make
1. Season the rice with a little salt, sesame oil, and sesame seeds and mix well.
2. Place Daepae pork belly on the pan, season with a little pepper and salt, and cook on high heat until golden brown.
3. Place the seasoned rice on the rough surface of the seaweed and spread it as thinly as possible. 4. Place sesame leaves on top of the rice and add a handful of pork belly and green onion kimchi.
※ Squeeze the seasoning sauce from the green onion kimchi with your hands! When you roll the kimbap, the rice will be less soaked with the kimchi seasoning sauce, making it easier to roll~!
※ Add a generous amount of pork belly and green onion kimchi so that the ratio is 1:1!
5. Lightly coat the end of the seaweed with rice paste or water and roll it up.
6. Spread sesame oil evenly on the outside of the rolled kimbap and cut into bite-sized pieces, and you’re done!
