흑백요리사 메뉴 3가지 만들기 | 3 Chinese dishes from CULINARY CLASS WARS

Have you watched the Culinary Class Wars? I joined the bandwagon a bit late, and there were so many intriguing dishes. I was most intrigued by the Chinese dishes, so I tried recreating 3 of them. First is Chef Jung Ji-sun's siraegi ba-si (candied dried radish greens fries). First I’m going to make a syrup for the spun sugar. In a pot, boil 2 parts sugar and 1 part water. I used 600g sugar and 300 water, but the high water content really lengthened the cooking time. So, I used 4 parts sugar and 1 part water when I made it the 2nd time. I’m going to coat the surface with cooking oil so that I can clean the syrup off easier. I recommed using cooking paper foil. Keep boiling until syrup turns brown. Pour the syrup onto a tray, and leave it to cool a little bit. Since the tray I’d extra hot, do not use a plastic tray. You want the syrup to move slowly when you budge the tray. Keep waving the tray side to side flipped upside-down, and you will have spun sugar. I think this is one of the best scenes from the show. I’ve seen people spin sugar with a fork, but never flipping the tray upside-down. That’s also why I wanted to recreate this. Cut the fine threads and leave to the side, and scrape off the thicker parts. The craving was harder than I expected, so I melted the sugar with hot water first. Now, I’m going to make candied fries in black vinegar sauce. I used ready-to-use siraegi (dried radish greens). I wrung out as much water as I could with my hands. And cut into bite-sized pieces. Use pork cuts with some fat on it, such as rib fingers or belly. Same with the pork; cut in bite-sized pieces, like siraegi. Mix in 2 tbsp. potato starch. Then, add the chopped siraegi and knead into meatballs. The meatballs formed pretty easily, because the siraegi is quite soft. Coat with a dusting of potato for crispy fries. I’m going to fry until crisp in frying oil preheated at 170°C. The sound is delicious already. Time for the sauce. Chef Jung shared her recipe on YouTube, but I altered the ratio a little. 25g jin ganjang (Korean dark soy sauce), 25g Chinese dark soy sauce, 25g black vinegar, 75g sugar Boil until sugar melts, and mix in the fried meatballs. The cooking was pretty simple, except that it just took long to make the syrup and spun sugar. Plate up the evenly coated fried meatballs. Top with the spun sugar, and done. This sauce is so good; I think it will go great with anything Not just with these siraegi meatballs. My friends came over and tried them, and they all loved them. The second dish is also by Chef Jung Ji-sun; Malaysia cream dimsum. I must own up that I don’t really like mala sauce. I get tummy aches afterwards. Still, I was so curious, I had to try it. I separated the skin layer by layer, rolled them up, and chopped into fine threads. So, Triple Star did this all night long… Wow. Finely chop some lotus root too. I also chopped the white part of green onion and ginger. Now let’s make the shrimp balls. In a food processor, chop together shrimp meat Mix in finely chopped lotus root, white part of green onion, ginger, oyster sauce, pepper, and jin-ganjang soy sauce to taste. add 1~2 tbsp. starch powder and mix. Mine came out a bit salty so I could use a bit less oyster sauce or soy sauce. Knead the shrimp mixture and form round meatballs. Then, lay on spring roll skin shreds and cover. Cover lightly. It comes out prettier after frying. I got 12 shrimp dimsums in total. Now, let’s fry them up. When the ball rises, fish it out and fry one more time. Have I said I’m not so much into mala? So I made the sauce with mayonnaise, my fave base sauce, as my base. That looks about right. One thing I could improve on, is that I pressed the skin shreds too much for shape, and now they look too flat. It tastes just like how it looks. Soft shrimp balls surrounded by crispy fried spring roll skin. Third is Chef Pack Eun-young’s dongporou gyoza. I just love dumplings. So I wanted to try making this one the most. Let’s make dongporou first. Add the pork belly and boil for 10 mins. I watched the show and Chef Pack’s YouTube video a few times. I’m going to follow the visuals as is. Take out the meat and pat it dry with paper towel. Evenly coated with Chinese dark soy sauce. Fry on every side until crispy. Kitchen cleaning day...! Yeah! Chef Pack sliced the fried meat before braising, like hong shao rou, instead of dong po rou. In a pot, add oil, green onion and ginger and fry. pour the water about 800ml 3 tbs soy sauce, 1 tbs oyster sauce, 1 1/2 tbs sugar add ginseng Slice to the thickness of your liking and braise. reduce the heat and simmer for 30~40 min. Let’s make the filling. chop the green onion and ginger Add equal parts minced pork and shrimp. Finely chopped green onion and ginger 1tbs mirin. oyster sauce pepper 1~2tbs water Make jelly by boiling pork skin (aspic) and add it for extra, flavorful juice. Knead. It's delicious if you eat this with rice. cut it so that it's easy to put into the dumplings. I’ve done enough work making the filling. I’ll buy the dumpling skin. Wet the edge of the skin Add a bit of filling and 1 piece of dong po rou. Close the dumpling with small folds. It's more easy to use a brush. How long has this taken? Now steam for 10 mins in a steamer hot Lay them on a pan Add a splash of slurry (100g water, 1 tbsp. starch powder) and cooking oil (1 tbsp.) mixture. Close the lid and let the top steam while the bottom grills. If you hear this sound, open the lid. Cover with a plate and flip the gyoza to finish. This dong po rou gyoza took the longest out of the 3 dishes. So crispy outside, but so juicy inside. The most delicious out of three was the siraegi ba si. To be honest the siraegi may not be necessary. The fries in the black vinegar was amazing. But now I don’t know why I’m craving Imokase’s tofu jjigae… spicy tofu Njjigae I can’t hide the Korean in me. Anyway, that was my take on the Culinary Class Wars recipes. What’s your favorite dish from the show?