Cultural segments including Cathlyn's traditional and fusion recipes are featured
|For jasmine rice|
|Jasmine rice||1 Cup (16 tbs) , pre|
|Water||2 Cup (32 tbs)|
|For fish al tang|
|Fish roe||1/2 Pound|
|Fish intestines||1/4 Pound|
|Minari watercress with stems||1 Bunch (100 gm) , cut into one inch segments (stems are used as they add very good flavor to the soup)|
|Ssukgat crown daisy||1 Bunch (100 gm)|
|Enoki mushroom||3 , ends cut|
|Dried shiitake mushroom||5 , soaked in warm water for an hour and thinly sliced (do not discard water)|
|Green onions||3 , finely sliced|
|Yellow chili pepper||1 , finely sliced|
|Red chili pepper||1 , finely sliced|
|Daikon radish||1/2 Large , peeled and sliced|
|Vegetable oil||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Soybean sprouts||1/4 Cup (4 tbs) (around one handul)|
|For the sauce|
|Minced garlic||1 Tablespoon|
|Minced ginger||1 Tablespoon|
|Cooking wine||2 Tablespoon|
|Korean chili powder||1 Tablespoon (korean chili pepper)|
|Chilli paste||1 Tablespoon (homemade)|
|Soybean paste||1 Tablespoon|
|Anchovy sea kelp base||1/4 Cup (4 tbs)|
|For seafood bibimbap|
|Fish fillets||1/2 Kilogram , cut into pieces|
|Fish roe||50 Gram|
|Carrot||1/2 , shredded|
|Lettuce leaves||1/2 Bunch (50 gm) , thinly sliced|
|Unpeeled cucumber||1/2 , sliced and julienned into thin strips|
|Sesame leaves||5 , rolled up tightly and thinly cut|
|Mint leaves||20 Gram|
|Kelp leaves||4 , roasted and cut|
|Toasted sesame seeds||1/2 Teaspoon|
|Gochujang sauce||1 Tablespoon|
|For the ojinguh (squid) shot|
|Squid||2 Gram (ojinghu (dried smoked squid) for garnish)|
|Soju||2 Ounce , divided|
|Vodka||2 Ounce , divided|
|Creme liqueur||1 Ounce , divided|
|Squid ink||2 Dash|
|For nakji bokkeum (stir fry octopus)|
|Octopus||1 Pound , cut into small pieces|
|Chili flakes||3 Tablespoon (gochugaru)|
|Minced garlic||2 Tablespoon|
|White cooking wine||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Gochujang sauce||1/2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Yellow chili pepper||1 , sliced|
|Red chili pepper||1 , sliced|
|Green onions||2 , ends cut and sliced into thin strips|
|White onion||1/2 , peeled and chopped|
|Minari watercress||1 Bunch (100 gm) , chopped|
|Cooking oil||1 Tablespoon|
|Corn flour||1 Tablespoon , dissolved in 2 tablespoons of water|
|For pan fried oyester|
|Oyester||10 Ounce (fresh oyesters cleaned with water)|
|Sea salt||To Taste|
|Cooking wine||1 Tablespoon|
|Green onions||2 , cut into long thin strips|
|Minari watercress||1 Bunch (100 gm)|
|Corn flour||1 Tablespoon|
|Vegetable oil||1 1/2 Tablespoon|
FOR JASMINE RICE
1. In the stone pot, add rice, followed by water.
2. Cook on high heat until it comes to boil. Then close the lid and simmer on very low heat for around 5-6 minutes. The rice would be ready in less than 12 minutes.
3. Serve or use as desired.
FOR FISH AL TANG
1. For sauce- In a bowl, combine together all the sauce ingredients.
2. Heat up the clay pot and add vegetable oil. Sauté radish with minced garlic for a few minutes, and add already prepared sauce, followed by mushroom water and sesame oil.
3. When the stock comes to boil, add fish roe and intestines.
4. Add all the vegetables, and turn off heat. The heat is turned off at this stage as the temperature of the clay pot is really high and the vegetables would continue to cook.
5. Add a handful of soybean sprouts.
6. Serve the soup hot
FOR SEAFOOD BIBIMBAP
1. In a bowl, add a portion of rice, layer it with sliced lettuce, sliced cucumber, shredded carrot, cubed fish fillet, sesame leaves, mint leaves and one spoon of roe. Sprinkle sesame oil, followed by adding roasted kelp and sprinkling toasted sesame seeds.
2. Spread gochujang sauce on the top and mix all the ingredients together. The gochujang sauce and sesame oil blend very well together and there is a nice balance of flavors from the mint leaves, sesame leaves and the buttery sashimi.
3. Serve the dish.
FOR THE OJINGUH (SQUID) SHOT
1. In two shot glasses, pour 2 ounces of soju each. Slowly pour in the vodka to create a layer on top of soju. Gradually pour down the cream liqueur as shown in the video.
2. Add two drops of squid ink in each shot glass.
3. Garnish with dried squid and serve.
FOR NAKJI BOKKEUM (STIR FRY OCTOPUS)
1. For the marinade- In a bowl, mix together chili flakes, minced garlic, white cooking wine, light soy sauce, minced ginger, sesame oil, gochujang sauce and half cup water.
2. In a deep pan, boil around 5-6 cups of water and add vinegar and salt to it.
3. Add octopus to boiling water solution and remove from heat after a minute or so. Transfer the octopus to a bowl with the help of a slotted ladle, and add half of the prepared marinade mixture. Toss gently.
4. Add cooking oil in a hot deep dish pan, followed by the remaining marinade mixture.
5. Sauté for a minute and add white onions. Stir fry for a minute on medium-high heat and add octopus, followed by green onions, yellow and red peppers, and watercress.
6. Now drizzle the corn flour water solution over the stir fry octopus in the pan. This would give a nice glossy look to the overall dish.
7. Stir fry for a minute and turn off heat.
8. Serve the dish hot over a bed of lettuce leaves, garnished with toasted sesame seeds and shredded carrots.
FOR PAN FRIED OYSTER
1. For egg wash- In a bowl break open the eggs and add a dash of sea salt and cooking wine to it. Whisk well. The use of eggs in the dish would help in giving a nice golden look to the dish and make it much more appetizing.
2. Season the oysters with sea salt and sprinkle corn flour (helps in absorbing the moisture). Toss gently.
3. Add one tablespoon of vegetable oil to hot skillet and pan fry the oysters. Drizzle little bit of vegetable oil and pour egg wash over it. Gently fluff around as shown in the video.
4. Throw in watercress and green onions. Stir well and turn off heat.
5. Serve the dish hot.
Serving size Complete recipe
Calories 4136Calories from Fat 1140
% Daily Value*
Total Fat 128 g196.9%
Saturated Fat 19 g95%
Trans Fat 0 g
Sodium 7855 mg327.29%
Total Carbohydrates 374 g124.7%
Dietary Fiber 36 g144%
Sugars 51 g
Protein 323 g646%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet