Minari-ganghoe

Minari-ganghoe is a dish of pressed meat, red pepper, and egg white and yolk garnish tied into bundles with blanched minari (Korean watercress). It is served with a vinegar red pepper paste sauce. Minari-ganghoe has a beautiful presentation. It best served in the spring when the minari is new and tender.

Ingredients

- 50 g watercress (minari)
- 600 g (3 cups) water
- 6 g (½ tablespoons) salt
- 120 g beef (top round) 1.2 ㎏ (6 cups) water
- 120 g (2 ea) egg
- 10 g (½ ea) red pepper
- 13 g (1 tablespoon) cooking oil
- vinegar red pepper paste
- 38 g (2 tablespoons) red pepper paste
- 15 g (1 tablespoon) vinegar
- 6 g (½ tablespoons) sugar

Preparation

1. Dry pat beef with cotton cloths.
2. Pour water into the pot, heat it up for 6 minutes on high heat. When it boils, lower the heat to medium, put the beef, simmer it for 40 minutes Cool it down and slice it into 4 cm, 1.2 cm-wide and 0.5 cm-thick. (60 g).
3. Remove the leaves of the watercress, wash the stalks cleanly (26 g).
4. Panfry egg into 0.3 cm-thick for garnish, cut it into 1.2 cm-wide and 4 cm (27 g each).【Photo 2】
5. Cut the red pepper into 3 cm and 0.3 cm-wide (8 g). Blend vinegar red pepper paste.

Recipe

1. Pour water into the pot, heat it up for 3 min on high heat. When it boils, scald watercress with salt for 30 seconds maintaining green color. Rinse in water, cut them into 15 cm. 【Photo 2】
2. Layer the beef slices, egg garnish and red pepper, bind them in the middle with two turns of watercress. 【Photo 3】
3. Serve with vinegar red pepper paste. 【Photo 4】

TimeProcessHeat Contro

PreparationPreparing beef, Preparing watercress and red pepper Pan-frying egg garnish, Blending vinegar red pepper paste

Simmering beefH-heat 3 minutes and 30 seconds

0minScalding watercress, Making watercress (minari) bundlesH-heat 6 minutes M-heat 40 minutes H-heat 3 minutes and 30 seconds

Tip