Ingredients: 280g beef brisket, 80g water celery, 2 bowls of brown rice, 1/3 onion, 2 egg yolks, 1 red chili pepper, 1 Tbsp refined rice wine, 2 tsp starch
Sauce: 4 Tbsp soy sauce, 2 Tbsp plum syrup, 2 Tbsp sesame oil, 1 Tbsp crushed garlic, a sprinkle of ground pepper
① Wash the water celery cleanly and cut it into 5cm lengths. Chop onions into small pieces and slice the red chili pepper.
② Stir-fry beef brisket and refined rice wine for 3 to 4 minutes over medium heat in a pan.
③ Add water celery to the pan and continue stir-frying for 1 minute.
④ Add chopped onions to the sauce.
⑤ Place rice, stir-fried ingredients, and egg yolks in that order in a bowl and add the sauce.
Alpine leek is the only wild green with a garlic aroma. It goes well with meat when pickled. It is rich in minerals and vitamins, has diuretic and detoxifying effects, is good for arteriosclerosis, and improves digestion. Its vitamin A increases cold resistance and protects the respiratory system and vision. It also promotes the antibacterial effects of food poisoning bacteria and absorption of vitamin B in human bodies. It is rich in vitamin E as well for preventing cell aging.
Ingredients: 60 sheets of alpine leek leaves, 300g shabu-shabu beef, 1 Chinese cabbage, mung bean sprouts, 1 cup of oyster mushroom
Ingredients for broth: 1/3 daikon, 1/2 large green onion, 1 sheet of kelp, 8 cups of water
Sauce: 3 Tbsp soy sauce for soup making, 2 Tbsp crushed garlic, 1/2 Tbsp salt
① Make broth with the broth ingredients and add crushed garlic, soy sauce for soup-making, and salt for seasoning.
② Slice daikon used for the broth and place them with green bean sprouts and oyster mushrooms in a pot evenly on the bottom.
③ Place Chinese cabbage, alpine leek leaves, and beef in that order in layers and cut.
④ Place ingredients from step 3 in the pot starting from the edge.
⑤ Add broth to step 4 and boil.
Ingredients: 20 sheets of alpine leek leaf, 600g bulgogi, 2 bowls of rice, 1/2 Tbsp sesame oil
Bulgogi sauce: 4 Tbsp crushed garlic, 3 Tbsp sesame oil, 4 Tbsp brown sugar, 5 Tbsp soy sauce, 1 tsp ground pepper
Ssamjang sauce: 2 Tbsp ssamjang, 1/2 Tbsp crushed garlic, 1 Tbsp honey, 1 Tbsp sesame oil, 1/2 Tbsp sesame seeds
① Cut bulgogi into 6cm lengths and marinate them in bulgogi sauce for over 30 minutes. Store in a refrigerator.
② Grill bulgogi in a pan over medium heat and chop.
③ Add bulgogi, rice, and sesame oil into a bowl and mix. Form into bite-sized balls.
④ Parboil alpine leek leaves for 30 seconds.
⑤ Place rice balls on alpine leek leaves to finish.
⑥ Add ssamjang sauce to the result of step 5 to garnish.
Materials provided by the National Institute of Agricultural Sciences