Black and white Sejubung - Sogokju (with Songhwa mushroom)
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- 10.02.2024 04:00
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While walking around the mart , I came across a Songhwa mushroom at the tasting corner. It was a mushroom that tasted like meat, so I wondered what it tasted like.
It really tasted like meat.
At that moment, two dishes flashed through my mind,
and I spent the next 30 minutes on the way home thinking about the dishes in detail.
The first thing that came to mind was Guan Zi Sam Hap.
Guan Zi Sam Hap usually contains Guan Zi, mushrooms, and beef,
but what if it's a mushroom that tastes like beef?
This is totally lucky. Let's just put in some Songhwa mushrooms.
The second dish that came to mind was a pumpkin soup topped with mushrooms cooked in wine sauce
When you think of steak, doesn't wine sauce come to mind?
The sauce is a variation of Gordon Ramsay's 2005 Charlotte Wine Sauce recipe
The title is..
Mushrooms cooked in wine, now served with pumpkin soup
Today's Ingredients
In a pan with avocado oil
Add shallots
When the color is light brown
I should add vinegar, but
since there is no vinegar, substitute with choderi..
Add wine, the main ingredient of the sauce
I drank the rest
Just boil the wine
When you feel the amount of wine has decreased, add salt little by little while checking the taste.
Once it's well boiled, add butter
Songhwa Mushrooms are also cooked
Stop when you get a pretty good color.
Start plating..
Today's Appetizer
Mushrooms cooked in wine, now served with pumpkin soup
Let's eat
Tasting Review: The aroma of mushrooms cooked in wine sauce is quite fragrant
The creaminess of the pumpkin soup, the soft texture of the mushrooms, and even the wine sauce
It's my first time making this dish, but it suits my taste.
However, Thyme << If you eat this herb raw,
it feels like you're chewing on a 10-meter-tall fern from the Mesozoic Era,
so it seems better to eat Thyme cooked..
Today's main dish: Guanzi Samhap
Remove the moisture from theGuanzi , season with salt and pepper, and bake them for a minute on both sides
Meanwhile, after melting the butter,
When the butter is well melted, add thyme and extract some of the fragrance,
then add theGuanzi that were set aside earlier.
After removing the butter-cookedGuanzi,
fry the washed and peeled shallots in avocado oil as if frying them,
and extract the oil.
Fry the pine mushrooms in shallot oil until golden brown.
Only salt was used
Guanzi Samhap (but there is no beef in this dish, instead beef-flavored mushrooms are used to replace beef)
Place the remaining shallots and shallots in the middle.
I added flavor with the wine sauce I made earlier.
Since I'm bored, let's add a few edible flowers that you can find in any home.
I'll try it.
Tasting Review: Even though there was clearly no beef in it,
the flavor of the chadolbagi hits my mouth once or twice.
The texture of theGuanzi is combined with the flavor of the pine mushrooms to create this.
The drink to go with Main Dish today is Hansan Sogokju
It is a traditional liquor that has been restored using a recipe recorded during the Baekje period.
I've only ever eaten out
This was my first time making it, and it was quite a unique experience.
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