Cooking for NCT
ROUND 1: Chef Choi Hyun-Suk vs. Chef Sam Kim
Chef Choi Hyun-Suk
Dish: World-Class Pasta Dream / Bisque cream trofie
Ingredients:
Prawn
Crab
Scallop
Spinach
Milk
Cream cheese
Butter
Whole tomato tin
Hon Tsuyu
Premium salt
Method
Separate prawn heads and crush crab with shrimp
Place into oven to roast
<for handmade pasta> or skip and use premade pasta….
Blanch prepared spinach in boiling water then cool in cold water
Add blanched spinach and some water in blender to blend
Mix blended spinach with flour and salt.
Knead dough and create pasta spirals-ish shapes by rolling pieces from a thin dough log with your palm
Cook in salted water until done
Remove roasted shellfish and place in boiling water
Put whole tomato into pan with with roasted shellfish/water
Add milk in mixer and add cream cheese and mix
In pan add EVOOand scallops
Add milk/ cream mix and add salt
Strain shellfish/tomato mixture through cheesecloth to keep the liquid
Add strained shellfish liquid (bisque sauce) to the cream/scallop pan
Add cooked pasta to sauce
*Chef Sam Kim
Dish: Pasta Czenni Here / Seafood Pasta with Veggie
Ingredients:
Abalone
Venus clam
Anchovies
Crab
Mussel
Shrimp
Zucchini
Pepperoncino
Cherry tomato
Parsley
Lemon juice
Chilli pepper
Spaghetti
Method
Cook pasta in salt water
Fry anchovy, pepperoncino, and chopped garlic in a pan
Put EVOO, crushed garlic, parsley, clam and water in a pot and bring to boil
Cut shrimp and abalone and add to anchovy, pepperoncino and garlic pan
Cut tomato into chunks and thin slice zucchini
Season thinly sliced zucchini with EVOO, salt and pepper
Add chunked tomatoes to the shrimp and abalone fry
Grill zucchini
Add clam broth and clams into the shrimp and abalone pan
Make lemon oil by mixing lemon juice with EVOO
Chop the grilled zucchini into small pieces
Add chopped parsley to shrimp and abalone pan
Add cooked pasta into the anchovy sauce mix
Add olive oil and mix
Plate then add chopped zucchini on top and drizzle with lemon oil
ROUND 2: Chef Jung Ji-sun and Park Eun-yeong vs Chef Lim Tae-hun and Artist Kim Poong
Chef Jung Ji-sun and Park Eun-yeong
Dish: Golden Dim Sum / 6 type of Dim Sum
Ingredients:
Beef tenderloin
Pork belly
Shrimp
Abalone
Seasoned cucumber
Shiitake mushrooms
Mushrooms
King oyster mushroom
Tomato
Parsley
Sesame
Chungyubing dough (scallion pancake dough)
Whole wheat bread
Apple jam
Lard (pork fat)
Black vinger
Garlic chilli sauce,
Hwangdujang,
Bingtang
Oyster sauce
Method
Slice mushrooms and cube beef
Slice onion and chunk pork belly
Rough chop shrimp
<scallion pancake dough>
Thin slice green onion
Add to mix of flour, water, and salt
Blend ginger juice, lard and pork belly
Blend shrimp lard and ginger juice
Blend tenderloin, ginger juice and lard
Blanch shiitake mushrooms and tomatos in boiling water
Chop shiitake into small pieces
Smash garlic cloves
Boil tomatoes and remove skin and stalk
Fill tomato in this order: shiitake mushroom, shrimp meat and shiitake mushrooms
Season the 3 separate ground meat fillings with oyster sauce, starch and sesame oil
<egg garnish>
Mix eggs and starch water
Pour egg mixture into a pan and fry as one big layer
Make stir fry vegetables by stir-frying shiitake mushrooms, oyster mushrooms, onions, green onions, garlic and oyster sauce
Place stir fried vegetables and seasoned cucumber salad on top of egg sheet
Roll up like a burrito
<shrimp>
Place shrimp ground meat mix into piping bag and pipe into bamboo mushroom stalk
Coat with egg starch mix and pan fry one
Place others in steamer
<beef>
Fill scallion pancake dough with beef mix
Roll and pinch close
Pan fry
Roll out whole what bread and cut into squares (cut off crust and cut into 4 pieces)
<menbosha>
Mix shrimp and pork meat mix
Fill a square with some of the mix
Generously coat with sesame seeds and fry at low temp
Chef Lim Tae-hun and Artist Kim Poong
Dish: It’s not “Soda Pop”, but “Knife-Cut Pop” / Knife Cut Noodle with Braised Beef
Ingredients:
Beef tenderloin
Shrimp
Mushrooms
Shiitake mushrooms
King oyster mushrooms
Cherry tomatoes,
Bok choy
Parsley
Mala
Hot pot red bean sauce
Hot pot tomato sauce,
Kaoliang liquor
Hwahwao
Dried pepper
Hwangju (rice wine)
Cabbage
Chives
Soy sauce
Sesame
Method
<Poong Chilli oil>
Crush garlic and slice green onion
Put in cooking oil over heat and add red pepper powder
Strain chilli oil
<For noodle>
Add warm water to flour and some salt
Add egg yolk and cooking oil and blend (or knead)
Let dough rise
Cut the noodles into a pot of boiling water. They should “pop” into the water
Cut beef tenderloin into thin slices
Season Beef tenderloin with egg whites, soy sauce, rice wine, starch
Season shrimp with soy sauce, rice wine and starch
Julienne mushrooms and cabbage
Heat sischuan pepper, dried pepper in pan (don’t burn!)
Chop the well-cooked peppers with a knife
In chilli oil, add some julienned vegetables and white rice wine (baijin). Stir fry
Place Haidilao sauce in pan with tomato sauce. Add tomatoes and the julienned vegetables.
Add water and beef tenderloin
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