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Sea Snail and Vegetable Salad, Pork Belly and Tofu Stir Fry and Somen Noodles

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In this episode, Chef Calamari seeks Cathlyn's help in preparing a couple of traditional anju bar foods for his VIP guests - GolbangE muchim seasnail salad and Jaeyook Bokum sweet and spicy pork stirfry with pan fried tofu.
For golbange muchim
  Gochujang sauce 4 Tablespoon
  Garlic 1 Tablespoon, mince
  Ginger 1 Tablespoon, mince
  Sesame oil 2 Tablespoon
  Low sodium soy sauce 1 Tablespoon
  Brown sugar 1 Tablespoon
  Carrots 1 Cup (16 tbs), shredded
  Cucumber 1 Cup (16 tbs), cut into match sticks
  Green onion 1 Cup (16 tbs), chopped finely
  Sea weed 3 Tablespoon, cut into strips (1 tablespoon for garnish)
  Asian pear 1 Large, cut into match sticks
  Canned sea snails 1 Cup (16 tbs)
  Jalapeno 1 , sliced (for garnish)
  Black sesame seeds 1 Teaspoon (for garnish)
  White sesame seeds 1 Teaspoon (for garnish)
  Lettuce leaves 8
For jaeyook bokum
  Gochujang sauce 2 Tablespoon
  Soy sauce 3 Tablespoon
  Garlic 1 Tablespoon
  Ginger 1 Tablespoon
  Pork belly 1 Pound
  Tofu 5 Ounce
  Kimchi 1 Cup (16 tbs)
For the somen noodles
  Somen noodles 2 Cup (32 tbs)
  Sesame oil 1 Tablespoon
  Soy sauce 2 Tablespoon
  Green onions 1 Tablespoon, thinly sliced
  Onions 2 Tablespoon, finely chopped
  Sea weed 2 Tablespoon, thinly sliced
  White sesame seeds 1 Teaspoon
  Black sesame seeds 1 Teaspoon

1. For Golbange Muchim: In a bowl, prepare the sauce by adding the gochujang sauce, minced garlic, minced ginger, sesame oil, soy sauce and brown sugar. Stir to mix.
2. Chop the carrots, cucumber, sea weed, green onion, Asian pear as directed.
3. Slice the rinsed sea snails. Marinate them in the sauce.
4. In a bowl, take the chopped veggies and coat them well with the sauce.
5. On a plate, lay out the whole lettuce leaves.
6. Place the marinated veggies on the lettuce leaves.
7. Place the marinated sea snails by the side of the plate.
8. Garnish with jalapeno and sea weed.
9. Sprinkle the black and white sesame seeds and set aside.
10. For Jaeyook Bokum: Marinate the pork belly with the gochujang sauce, soy sauce, sesame oil, brown sugar, ginger and garlic.
11. In a heated pan, drop the marinated meat and stir fry it for about 10 minutes.
12. Add the kimchi towards the end and continue to stir fry.
13. Boil water, and drop the sliced tofu in it for 3-4 mins. Take them out.
14. On a plate, pour in the stir fried pork.
15. Place the tofu all over the pork.
16. Garnish with spring onions and white and black sesame seeds.
17. For Somen Noodles: Boil water and drop noodles in it.
18. Cook for a few minutes and take care not to overcook them so as to turn them mushy. Drain in a colander and rinse in cold water.
19. Add the sesame oil soy sauce in it.
20. Plate it and garnish with green onions, onions, sea weed and black white sesame seeds.

21. Serve the dishes as bar foods to go along with drinks.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 3.9 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 519 Calories from Fat 181

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 48.4 mg16.1%

Sodium 1989.9 mg82.9%

Total Carbohydrates 50 g16.5%

Dietary Fiber 5.9 g23.7%

Sugars 8.2 g

Protein 32 g64%

Vitamin A 111.4% Vitamin C 33.2%

Calcium 10.5% Iron 19.9%

*Based on a 2000 Calorie diet

Sea Snail And Vegetable Salad, Pork Belly And Tofu Stir Fry And Somen Noodles Recipe Video