week 4:commercial

today is our first class and open restaurant in fine dining.  Today theme is Korean Style so we have to design the fine dining in Korean Style. In fine dining we have to preparing our menu only. Our menu for today is Gamjajeon,bimbimbab,kimchi kongnanul gule,

ingredient for gamjajeon:

• 1 large potato (8 ounces), peeled and grated
• ¼ cup grated onion
• ¼ teaspoon salt
• ¼ cup potato starch
• ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon freshly squeezed lime juice (or vinegar)
• 1 green onion, chopped
• ¼ cup thinly sliced onion
• 1 jalapeno pepper, chopped
• ½ teaspoon sugar

Directions

1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
2. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
5. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
6. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
7. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
8. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
9. Transfer it to a plate and serve hot with the sauce.

ingredient for bimbimbab:

TOPPING

Spinach

Carrot

Enoki mushroom

Shitake Mushrooms

Eggs

Fillets

* Garlic (1 pumpkin or more see where the chicken is used, tapped)

* Ginger (1-2 inches, tapped)

* Soy soy sauce (quite a bit, see how much chicken is used)

* a little honey

* salt (see how much chicken is used)

Sushi rice

Sesame oil

Bijan (baked)

Ice

SOS GOCHUJANG

Taucu

Chili powder

Sugar

Hot water

STEP 1: PERIOD OF AYAM

How much chicken is needed? Okay for my recipes, I like to follow my heart according to my taste. So, it's up to you to use a lot. No syllable needed. The important thing is to take chicken stuff. If the chicken bones are stolen, then they will.

Chop the chicken thinner and clean it. Mix with salt, garlic, ginger, soy sauce and a little honey. Marinate chicken for 2 hours or more and place it in the crate. Longer time is good. If you want to eat it, just fry the contents of the chicken with some oil and fry until cooked.

STEP 2: STAKEHOLDER

Cook rice is most fun. Wash and wash over the kitchen or electric cooker. The rice part I used to use the sushi rice type Calrose short grain, brand Sakura. The rice is available at a supermarket or hypermarket near you. I bought it at Giant.

How to cook sushi rice can look back on the rice package. For the water meter, make sure to follow the instructions on the rice package if it does not have to be less water, especially the water. Haa ~ if you want a beautiful rice so follow the instructions

STEP 3: HOMEMADE SOS GOCHUJANG

4 tablespoons of crushed herbs. I use Yeo's brand name sweetie because it is not so salty. Then put 2 tablespoons or more chilli powder into your taste. For those who like to spicy it adds again. Then, enter the hot water gradually according to the concentration you want. Lastly add sugar gradually according to the sweetness you want. Take off all the little ones near the tongue to feel okay. Part last, heat the gochujang sauce over the kitchen with a small fire until it boils then flush the fire. Dismiss

STEP 4: BOIL-FRY SUGGESTIONS A.K.A TOPPING

BOIL METHOD: (Heat water with 1 tablespoon of salt until boiling. Close the fire.

1) BAYAM: Sprinkle and clean the spinach. Put the spinach into the boiling water and leave for a while. Toss the water and immerse it in a bowl with water and ice. Dissolve the excess water from spinach and mix with sesame oil into another bowl. Grate the sesame seeds and set aside.

2) ENCOURAGE CAMERA: Cut the mushroom tip and wash thoroughly. Immediately blur into boiling water, throw water and immerse into ice-filled water. The same method of spinach. Dissolve the excess water and mix with some sesame oil. Grate the sesame seeds and set aside.

3) SHINTAKE PRINCIPLES: Clean and cut mushrooms. Then heat the pot and fry for a while. May increase mushrooms as this fungus will be fried when fried. Seeds of sesame seed and set aside.

4) CARROT RED: Carrot cut 3 and sliced ​​thinly. Then fry in a pan until it is quite tender. Seeds of sesame seed and set aside.

5) EGGS: Fry the half-cooked egg on a small fire.

STEP 5: INCREASING YOUR CREATIVITY

Well, then all steps 1-4, now it's time for you to use your creativity in food. The white man said 'ART OF FOOD'.

Prepare the bowl and bake it into a semi round. You can use a small bowl to burn rice. Then place the rice topping in rice then place the gochujang sauce.

This bibimbap is eaten with gochujang sauce and sprinkle some sesame oil and sesame oil.

ingredient for kimchi:

Ingredients

1 long cabbage, split 2 or 4 lengthwise. I'm split 4

1/2 cup of fine salt salt (not a fine salt in a pack bought in that supermarket)

2 carrots - sliced ​​into a stem

1 onion leaf, cut lengthwise

1/2 cup of red chilli powder - I'm a Faiza brand

Porridge / starch ingredients

3 tbsp glutinous flour

2 tbsp sugar

1 cup water

Submerged materials

1 cayenne onion

1 pear gong (pear its golden color) - can also be used 2 yellow pears

3 cloves garlic

1 1/2 inch ginger

1 tablespoon of anchovies, thrown head and stomach

1 tablespoon of sugar

1 tablespoon of fish sauce

Provision of orange cabbage

The cabbage is cleaned. Brush the salt on every cabbage sheet. But do not cut the cabbage from the base bottom. make sure every part of the cabbage is salted. Leave for 5 hours. The cabbage will shrink and wither.

After 5 hours, wash all the salt from the cabbage. The taste of the cabbage, if still salty, washes again. After washing, boil water from the cabbage so that the cabbage is dry. Filter and leave for a while.

Preparation of starch

Stir in flour and water with sugar. Cook for a while to make it pungent and so porridge. If it is too thick add water slightly.

Preparation of blend materials

Put all the ingredients in the blender machine. Put the cooked porridge / starch as far as it can be. Do not enter all ye. Insert heat without heat.

Blend up all the fine materials.

How to prepare kimchi

In a bowl, mix together chunks and chillies. Mix smoothly. If you tasted a little salt and a little sugar. But do not get too salty because the cabbage is slightly salty. Sugar also activates bacteria. If it is too thick, it can add more of the porridge / starch

Add carrots and leeks to the kimchi sauce. mix it up. The kimchi sauce is now wiped on the cabbage

Grab pickled cabbage, bake the kimchi sauce on each cabbage sheet until all parts are fed with sauces. Put in a covered container and let it take 1-2 days for the kimchi to ferment.

After looking at a few bubbles. kimchi ready to be named. If the kimchi is a little sour, let's go in the fridge to slow or stop the fermentation process so kimchi is not too sour.