Kyoja Chojang

Sometime in last week, I experienced a food poisoned because I ate something that has passed its due date. I bought an instant jelly fish in an Asian store, and used it for one component for my Korean salad. I ate jelly fish salad in a Korean restaurant like a year ago, and I could not forget the taste of it, would mean the world if I can make it my own. So I was very happy to find out that the Asian store located in the neighbor city sells this kind of jelly fish. Even though it is instant jelly fish (with industrial seasoning, just like any normal instant noodle package), I thought that I could just use the jelly fish (which is said to be preserved by salt only, but I would not buy this nonesense, hehe), I discarded the instant seasoning.

I did not check about the expiration date (as always), so look what this practice leaded me to (toilette!). And to think about it, the most stupid thing was that, I poisoned both of us, with the food that is prepared by me. I swear, should I ever buy something from this store again, I will check the expiration date. I don't know if telling the owner of the store about this problem would do any good, since I don't think it is the first time they do this. Vaguely I remember that this could be the 2nd time that we found something like this (buying an expired product or a product which storage does not confirm with the regulation). But heck, I still need this Asian store, because it is quite close to our town, where I don't need to go as far as to Paris to fill my Asian-spice rack.

Anyway, the Korean Salad that I told you about, is using wasabi dressing. I got the recipe of the dressing from my Korean Cookbook, but I found that the 2 teaspoon of Korean wasabi powder that they asked is too strong. I think next time I will have to reduce the quantity. 1 teaspoon would be enough, I say. From the recipe (which use the word raifort, a French word for the plant to produce mustard, a family of the wasabi root), I know that mustard is actually typically Alsace's food component. I have tried using French mustard before, now I want to try with the wasabi powder. This sauce is good for raw veggies salad.



Kyoja Chojang (Korean Mustard Sauce)

Ingredients:

• 1 tps wasabi powder
• 2 tbs vinegar
• 2 tbs sugar
• 0,5 tbs kikoman sauce
• 200 ml peer juice ( I Used the real thing)
• 1 tbs juice of garlic

Directions:

1. In a heat resistant bowl, dissolve the wasabi powder with a little bit of water, cover it with cling plastic film, boil it in a “au bain marie” way for 2 minutes.
2. Add the rest of the ingredients, mix well.
3. Serve with raw veggies, such as carrots, cucumber, etc.