Enjoy Sweetness and Spiciness at the Same Time
In October, there is Halloween, one of the important festivals in the US and Northern Europe, including England. To celebrate this holiday, <Korea AgraFood> would like to introduce you to a dish you can use for a Halloween party. That is danhobak-haemuljjim. Just like a Jack O’Lantern, it is made with sweet pumpkin.
Danhobak-haemuljjim is made by putting haemuljjim into a sweet pumpkin that has been hollowed out. Haemuljjim is a spicy Korean dish made with seafood (such as shrimp, squid, and octopus), vegetables (like bean sprouts), and gochujang (red pepper paste) sauce. A perfect food by itself, haemuljjim tastes out of this world when it is served in a sweet pumpkin. The combination also helps you obtain the healthy nutrients of yellow foods such as vitamins and beta-carotene. What’s more, you can enjoy sweet and spicy tastes at the same time. The final dish looks very attractive as the hollowed pumpkin becomes a colorful and delicious bowl. Danhobak-haemuljjim can be served both as a main dish and as an accompaniment to alcoholic drinks.
How about cooking danhobak-haemuljjim for a Halloween party and surprising your friends with it?
You can use your favorite seafood for haemuljjim. And, of course, there is no need to put in all the seafood listed in the recipe. If you are using octopus or squid, blanch them prior to adding them to the other ingredients in the pan. Otherwise, you’ll have too much liquid in the dish.
How to Make Danhobak-haemuljjim (Two Servings)
Main Ingredients: a sweet pumpkin, 100g squid (or octopus) , 120g spiny lobster, 100g mussel flesh
Sub Ingredients: 90g bar rice cake, 70g onion, 30g spring onion, 100g cheese toppings for pizza, 2g powdered parsley, 24ml white wine
Sauce Ingredients: 36g gochujang, 12ml soy sauce, 10g red pepper powder, 20g starch syrup, 11g sugar, 12g garlic, 2ml ginger juice
1. Heat the sweet pumpkin in a microwave for three minutes.
2. Cut the top off the sweet pumpkin and hollow the pumpkin out. Then, heat it again in the microwave for eight minutes.
3. Remove the internal organs of the squid (or octopus) and blanch in boiling water. Cut into bite-size pieces.
4. Remove the internal organs of the shrimp. Rinse mussel flesh with cold water several times. Then, remove the moisture.
5. Put sauce ingredients in a bowl and mix them.
6. Cut vegetables into bite-size pieces.
7. Put spiny lobster and mussel flesh into a pan and add white wine. This step will help remove the strong fishy smell. Put other ingredients into a pan and mix everything together.
8. Once the haemuljjim is ready, put it into the hollowed sweet pumpkin. Place some cheese and powdered parsley on top of the dish.
Park Sung Eun firstname.lastname@example.org
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