Samhap-janggwa

Samhap-janggwa is a dish of three kinds of seafood (mussels, abalone and sea slug) braised with beef and seasonings. Nowadays, the seafood is cooked alive, but in olden days it was dried then cooked after soaking in water because the amino acid and taurine content increases during drying, and it enhances the taste.

Ingredients

• - 160 g abalones1 ㎏ (5 cups) water

• - 60 g soaked sea slug

• - 100 g mussel

• 600 g (3 cups) water

• 8 g (2 teaspoons) salt

• 400 g (2 cups) seafoods scalding water

• 2 g (½ teaspoons) salt

• - 50 g beef (top round)

• - seasoning sauce

• 3 g (½ teaspoons) soy sauce

• 2 g (½ teaspoons) sugar

• 4.5 g (1 teaspoon) minced green onion

• 2.8 g (½ teaspoons) minced garlic

• 2 g (1 teaspoon) sesame salt

• 4 g (1 teaspoon) sesame oil

• - braising sauce

• 27 g (1½ tablespoons) soy sauce

• 2.8 g (½ teaspoons) ginger juice

• 48 g (2½ tablespoons) honey

• 100 g (½ cup) water

• - 3.5 g (1 teaspoon) pine nuts

Preparation

• 1. Clean the abalones with brush and wash. Take out the flesh and remove entrails. Slice it into 4 cm-wide, 3 cm and 0.5 cm-thick, maintaining abalone shape. 【Photo 1·2】

• 2. Wash the soaked sea slug and halve it lengthwise, then cut it into 2.5cm-square.

• 3. Cut off the whiskers from the mussel, rinse in salt water softly. 【Photo 3】

• 4. Dry pat beef with cotton cloths, cut it into 3 cm-wide/long and 0.3 cm-thick, season with seasoning sauce.

• 5. Prepare pine nuts powder.

Recipe

• 1. Pour water into the pot, heat it up for 2 minutes on high heat. Scald the abalones, sea slug and mussel for 30 seconds respectively.

• 2. Put braising sauce into the pot, heat it up for 2 minutes on high heat. When it boils, lower the heat to medium, continue to oil it for another 7 minutes When the braising sauce is dragged, put the beef and braise for 2 minutes Add abalones, sea slug and mussel, braise it for 3 minutes with sprinkling broth to set a gloss on. Mix them with sesame oil together. 【Photo 4】

• 3. Place on a dish and top with pine nuts powder.

TimeProcessHeat Contro

PreparationPreparing seafoods and beef. Making pine nuts powder

0minScalding seafoods Boiling braising sauceH-heat 3 minutes and 30 seconds H-heat 2 minutes M-heat 7 minutes

10minBraising after adding beef, Braising after adding seafoods Mixing with sesame oil. Sprinkling pine nuts powderM-heat 2 minutes M-heat 3 minutes

Tip

• Braise seafoods on medium heat slowly, or it may become tough.

#KRecipe