Hwayangjeok

화양적
Also known as hwayangnurumi, this dish is made with blanched and pan-fried bellflower roots, beef, and mushrooms cut into same size and skewered together and was frequently served for banquets held at the palace.

Servings: 5

Cooking Times

Preparation Time: 1 hour and 10 minutes

Cooking Time: 15 minutes

Total Time: 1 hour and 30 minutes

Ingredients

Procedure

Preparation

Mushrooms (Step 1)

Soak the mushrooms in water for about an hour.

Mushroom Seasoning

Mince the garlic then mix all mushroom seasoning ingredients.

Let stand at least ten minutes for flavor to develop.

Bellflower Root

Cut the skinned bellflower roots into 1/8 inch thick, 1/4 inch wide, and 2 1/4 inch long pieces.

Bring 1 cup water to a full boil and add 1 teaspoon salt.

Blanch root pieces in the salt water for about a minute.

Rinse immediately in cold water to remove the bitter taste.

Carrot

Skin the carrot then cut into 1/8 inch thick, 1/4 inch wide, and 2 1/4 inch long pieces.

Bring 1 cup water to a full boil and add 1 teaspoon salt.

Blanch the carrot pieces in salt water for about a minute.

Rinse immediately in cold water.

Cucumber

Rub the cucumber surface gently with 1/2 teaspoon of salt, then rinse with cold water.

Cut the cucumber in half lengthwise, then remove the seeds.

Cut into the same size as the bellflower roots and carrot pieces.

Sprinkle 1/2 teaspoon of salt over the pieces and let stand about 30 minutes.

Rinse with cold water and drain.

Beef seasoning

Mix all ingredients together and let stand at least ten minutes to develop flavor.

Beef

Cut the beef into roughly the same size pieces as the vegetables, but slightly longer (2 1/2 inches).

Wipe the blood from the meat a paper towel.

Tenderize the meat by pounding gently with the back of a knife.

Mix the beef pieces with the meat seasoning and let stand about ten minutes.

Mushrooms (Step 2)

Remove the stems and squeeze out excess water.

Cut the mushrooms into pieces about the same size as the other vegetables.

Mix the mushroom pieces with the mushroom seasoning and let stand ten minutes.

Eggs

Separate yolks from whites.

Combine yolks with 1/8 teaspoon salt and whip together.

Repeat with egg whites.

Cook

Mushrooms

Lightly oil a pan and place over high heat.

Add seasoned mushrooms and stir-fry about one to two minutes.

Set aside to cool.

Bellflower Root

Lightly oil a pan and place over high heat.

Add the seasoned bellflower roots and stir fry about two minutes.

Set aside to cool.

Carrot

Lightly oil a pan and place over high heat.

Add the seasoned carrot and stir fry about two minutes.

Set aside to cool.

Cucumber

Lightly oil a pan and place over high heat.

Add the cucumber and stir fry about two minutes.

Set aside to cool.

Beef

Lightly oil a pan and place over medium low heat.

Add the seasoned beef and stir fry about three to four minutes, until lightly browned.

Set aside to cool.

Eggs

Pour whipped yolks into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium low heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/4 inch wide by 2 1/4 inch long.

Repeat with egg whites.

Final

Place the cooked ingredients on skewers in the following order -

Brown oak mushrooms

Bellflower roots

Carrots

Yolk jidan

Cucumber

Egg white jidan

Beef

Trim the uneven ends off with a knife to make an even line.

Place on a plate and sprinkle pine nut powder in one line across the center of the hwayangjeok.

Nutrition Facts

Recipe Type: Appetizer, Ban Chan, Side Dish

Source

Author: hannaone