RECIPES OF KOREA

Ingredients

1 pack

5 oz

2

2

2 tsp

1

A pinch

Doo boo (tofu)

Ground chicken breast

Pyo go beo seot (shiitake mushroom) (thinly sliced)

Wood ear mushrooms (or cloud ear mushroom) (optional)

Jat (pine nuts) (halved)

Egg

Sil go choo

1 tbsp

1 tbsp

1 tsp

1 tsp

1 tsp

1/2 tsp

1/4 tsp

Salt

Chopped green onion

Sesame oil

Minced garlic

Sesame seeds

Sugar

Pepper

3 tbsp

2 1/2 tbsp

2 1/2 tbsp

1 tsp

Korean mustard (geo ja)

Rice vinegar

Sugar

Salt (adjust to taste)

1. Mince tofu with a knife (place tofu on a cutting board, hold the knife at 15 degree angle) and squeeze out water with a cheese cloth

2. Dried mushrooms have to be reconstituted first, squeezed, then sliced

3. If wood ear mushrooms are not available, substitute with shiitake

4. Mix with chicken, shiitake mushrooms and seasoning

5. Spread flat about 1 inch thick on a steamer with a wet cheese cloth on the bottom and steam for 15 minutes

6. Beat egg, make a thin crepe, cut into 1 inch length thin strips

7. Garnish the top with egg strips, halved pine nuts, sil go choo, wood ear mushrooms and very thinly sliced dried Korean red chilli (optional)

8. Serve with geo ja jip