豆腐大醬菜包飯 Gang-doenjang Ssambap 강된장쌈밥



豆腐大醬菜包飯 Gang-doenjang Ssambap 강된장쌈밥


《30 分鐘大放餸》- 非一般韓食

#足本重溫http://www.hkopentv.com/#/videopage/BW02088


早在韓流文化風行全球之前,在加拿大讀書的我已因身邊很多韓國同學的關係而開始接觸到他們的文化。

但我想我對韓食有着不解的淵源,更因為當年我讀廚藝學校時的室友Joon及中學同學Stephen的影響。尤其是在Stephen幫忙底下,更令我於近年在釜山和光州的飲食之旅中吸收到更深入的資訊。甚至上年他更拜託她媽媽教我幾道韓國菜式,而這道豆腐大醬菜包飯就是其中一款!

所以一直我也很感激這位韓國朋友,把我對韓國飲食文化的眼界大大打開!


Big cheers to Stephen (my Korean brother from another mother lol) for sharing this awesome Gang-Doenjang recipe. I am really thankful for his help over these years that has truly opened my eyes on Korean food culture.

 

材料 Ingredients:


豆腐大醬 Gang-doenjang

  • 大醬 Doenjang|4 湯匙 tbsp

  • 麻油 Sesame oil | 2 湯匙 tbsp

  • 蜜糖 Honey | 1 湯匙 tbsp

  • 蔥白 (切末) White part of scallion | 1 湯匙 tbsp

  • 蒜蓉 Minced garlic | 1 湯匙 tbsp

  • 牛絞肉 Ground beef | 450 克 g

  • 砂糖 Sugar | 1 茶匙 tsp

  • 胡椒粉 White pepper | 1 茶匙 tsp

  • 鮮冬菇 Shiitake mushroom | 2-3 粒 pcs

  • 青椒 Green pepper | 1 個 pc

  • 紅椒 Red pepper | 1 個 pc

  • 木棉豆腐 Firm tofu | 1磚 pc

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  • 白飯 Cooked rice |2 碗 bowls

  • 生菜 Loose leaf lettuce | 1 棵 head

  • 紫蘇葉 Perilla leaves| 10 塊 leaves

 

做法 Directions:

  1. 先將大醬、1湯匙麻油、蜜糖、蔥白和蒜蓉拌勻。

  2. 在另一隻碗中,放入牛絞肉、1湯匙麻油、砂糖和胡椒粉拌勻備用。

  3. 把鮮冬菇、青椒和紅椒切粒。把木棉豆腐壓碎備用。

  4. 把一半份量大醬放入陶鍋中,之後放入一半牛肉丶一半的冬菇、辣椒碎粒、豆腐。再重複一層層地放入陶鍋中。加入少量水份 (數湯匙便可),將整個鍋隔水蒸15分鐘。

  5. 15分鐘之後,拿出來繼續以細火煮約7-10分鐘至稠身便完成。

  6. 拿起一塊生菜和紫蘇葉,放上一口白飯。再放上一湯匙左右的豆腐大醬(喜歡的話,也可以放一些泡菜和蒜片),把生菜包捲起來便可享用。


  1. Mix doenjang, a tablesppon of sesame oil, honey, white part of scallion and minced garlic togehter in a small bowl.

  2. In another bowl, mix ground beef, a tablespoon of sesame oil, sugar and white pepper together.

  3. Cut shiitake mushrooms, red pepper and green pepper into small pieces. Crumble the tofu.

  4. In a Korean earthenware pot, add half of the doenjang mixture in. Then add half of the beef on top, follows with a layer of vegetables (mushroom and peppers). Repeat the layerings again, until you have filled up the pot. Add a few tablespoons of water in. Steam the whole pot for 15 minutes.

  5. After 15 minutes, place the pot on stove and continue to cook for 7-10 minutes until thicken.

  6. Take a leave of lettuce and perilla leaf, then put a spoonful of rice on top of the vegetable. Get a tablespoon of Gang-doenjang on top (if you like, put some kimchi and a slice of garlic as well), fold the leaves and make it into a wrap. Enjoy it!

 

#AndyDark #ChefAndyDark #Dark_cooks #Dark_cooks_Korean #韓國料理

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