Yoon Ja-young is in charge of articles translated by a generative AI system and edited by The Korea Times. She is interested in improving the newspaper through AI.
Three-lows in recipes
.jpg?w=728)
/ Courtesy of And Books
By Yoon Ja-young
Bburichaeso Deopbab- Rice topped with root vegetables
Ingredients (to serve four people)
You will need 300 grams of beef for Bulgogi, like sirloin; six centimeters of “yeongeun,” or lotus root; one eighth of a regular-sized carrot; half an onion; and four bowls of cooked rice.
Optionally, you will need one third of, or 100 grams of broccoli; a five centimeters by five centimeters sheet of “dashima,” or kelp; and a half cup of katsuobushi.
You will also need two tablespoons of “cheongju,” or rice wine; 0.2 spoonfuls of salt; one spoonful of vinegar; and some sesame. For seasoning, you will need 1.5 tablespoons of sugar; three spoonfuls of soy sauce; a spoonful of “matsul,” or cooking wine; a half spoonful of minced garlic; and some black pepper.
Step by step
1. Slice beef and sprinkle with cheongju. Leave on kitchen paper to get rid of the blood.
2. Slice lotus root and carrot thinly. Cut onion and broccoli to bite-sized chunks.
3. Parboil broccoli in water with 0.2 tablespoons of salt, and rinse with cold water. Boil lotus root with vinegar for three minutes.
4. Put kelp in a saucepan with a cup of water and bring to the boil; then turn off the gas and brew with the katsuobushi for five minutes.
5. Grease a pan with a tablespoon of vegetable oil and panfry beef. When it is half cooked, add lotus root, carrot and onion.
6. When the beef is cooked, add broccoli and toss the mixture. Add two thirds of a cup of broth and the ingredients for seasoning, and when they boil, put them on rice and sprinkle with sesame.
Tips
Root vegetables, including lotus root, carrot and radish, contain abundant fiber, vitamins and minerals. Their unique flavor and texture turn simple recipes into a special dish.
This is an excerpt from “Samjeo-Babsang,” or three-lows to observe in recipes, by Prof. Lim Do-sun at Korea University Anam Hospital, published by And Books. The “three-lows” are: low sodium, low calories and low fat.