Tak Sup Sanjok and Mu Saeng Ch'ae

Tak Sup Sanjok (left) and Mu Saeng Ch'ae (right)

Help, i am really addicted to Korean food!!!

By the way, insipiration is from my korean cook book, 120 recettes de cuisine traditionnelle Coréenne, Grancher 1998. Modified by me.
By the way, if i see how Maangchi cook, i conclude that the Koreans love to mix the ingredients using their bare hands straight to the dough, instead of using other utensil such as spoon. If my mom knows about this, she would never want to eat Korean food.. oh, her loose by the way..hand is the best utensil, really!

For the Tak Sup Sanjok, the original recipe demand for "tubu", as i don't have it, i omitted it.

Tak Sup Sanjok

• Using your food processor, smooth the following ingredients:
• 250 gr chicken,
• 1 small carrot,
• 2 dried shiitake mushroom, soak with boiled water for 30 minutes before

Seasoning:

• 2 tbs Korean soja sauce
• 1 tbs sugar (i read the recipe wrongly, should be 1 tps, hehe)
• 1 tsp salt
• 1 tsp powdered garlic
• 0,5 tsp powdered ginger
• 1 tsp powdered Korean chili

Directions:

1. Heat oven for 150°C.
2. Mix all of the ingredients in big bowl, alloy them using your hands.
3. Pour it in an anti-heat pan, make the mixture flat with the help of your spoon.
   
   
   
4. Grill it in your oven for 20 minutes.
5. Serve

Mu Saeng Ch'ae

Ingredients:

• ½ of parsnip (peel and cut julienne)
• 1 granny apple (peel and cut julienne and soak with lepon juice from ½ lemon, to prevent it getting oxidated)
• 3 green onions, slice thinly

Sauce:

• 3 tbs Korean soja sauce
• 1 tsp powdered ginger
• 1 tsp olive oil
• 1 tsp sesame oil
• 2 tsp vinegar
• 2 tsp sugar
• 1 tsp salt
• 1 tsp sesame grains (the original recipe asks it to be crushed, i did not)
• 1 tsp powdered Korean chili
• 1 tsp garlic powder

Directions:

1. Soak the parsnip in salt for 15 minutes. Wash it with running water, and using your hand, squeze it to drain the juice out. Mix the apple and the parsnip together with the onions, and the ingredients for the sauce, again mix well with your hand.
2. Cool it in the fridge.
3. Serve.