【重現味「渡」： 釜山 及 光州 ｜ Foreign Taste : Busan & Gwangju】
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了解一個地方的文化，永遠最好的方法也是從當地的飲食入手。過去兩年也有幸被駐香港韓國文化院邀請，讓我可以親身到訪韓國體驗當地飲食風貌，再在香港於「韓國十月文化節」期間與公眾分享旅程中的點滴。
由於今年疫情關係，未能親赴韓國，所以今年一改過往方式，就讓我們在香港購買材料，再做出韓國好味道！
今次我將會為大家重現過去在釜山和光州吃過的牛肉湯飯（소고기국밥）和生菜炸物（상추튀김）。我們一於用眼睛和味道來一趟小旅行吧！
P.S. 下星期五（6號）中午12:00，我更會在駐香港韓國文化院的Facebook專頁做直播，重現另外兩道韓國菜式。有興趣的朋友就切勿錯過啦！
I believe the best way to learn about a city is to first understand the food culture. I am grateful to be invited by the Korean Cultural Center in Hong Kong in the past two years to visit Busan and Gwangju and experience the Korean food scenes.
Although we cannot physical go to Korea this year due to the COVID-19 outbreak, it will not stop us from learning about the Korean food culture. Let us buy ingredients in Hong Kong and replicate the taste of Busan and Gwangju together! I will show you how to make beef rice soup and deep-fried squid with lettuce wrap. I am sure you will like it!
P.S. Next Friday (6th Nov) at 12:00pm, I will be hosting a live cooking demo on the Facebook page of the Korean Cultural Center. Stay tuned!
【牛肉湯飯 소고기국밥 Beef Rice Soup】
材料 Ingredients：
牛腩 Beef Brisket | 600 g
白蘿蔔 Radish | 1/2 pc
蔥 Scallion | 1 bunch
韓式辣椒粉 Chilli Flakes | 2 tbsp
水 Water | 1.5 L
海帶 Kelp | 3 - 4 pcs
蒜蓉 Minced Garlic | 2 tbsp
湯豉油 Soup Soy Sauce | 10 - 12 tbsp
洋蔥 Onion | 1 pc
芽菜 Bean Sprouts | 150 g
豬紅 Pork Blood Curd | 10 - 12 pcs
麻油 Sesame oil | 1 tbsp
白飯 White Rice | 2 bowls
做法 Directions：
先把牛腩浸泡在一大碗水中至少30分鐘至1小時，讓血水浸出來。再把牛肉取出，切成一口左右的大小。汆水數分鐘，撈起放旁備用。
將蔥切碎、白蘿蔔切成厚片，再切成小塊。在鍋中加數湯匙菜油，用中細火把一半的蔥炒香。兩分鐘後，蔥慢慢變得深色，便可加白蘿蔔和韓式辣椒碎，拌勻。之後可以加水、海帶、蒜蓉和湯豉油，開大火煲滾，轉中火，放上蓋子熬煮。（如需要，可加多些水）
30分鐘後，放入洋蔥絲繼續煮。同時間在旁把豬紅汆水，再放進牛肉湯中。煮10分鐘。
之後，放入芽菜再煮10分鐘。關火，倒入麻油。
在一隻韓式陶鍋𥚃放入一碗白飯，再以牛肉湯和配料把陶鍋填滿至八成。再灑上蔥花點綴後便完成。
First of all, soak the beef brisket in a bowl of water for at least 30 minutes (up to an hour), in order to remove the blood inside of the meat. Then take the meat out and cut it into bite-sized pieces. Blanch the beef for a few minutes, then take them out and reserve for later use.
Chop up the scallion. Cut the radish into thick slices and then into small pieces. In a pot, add a few tablespoons of vegetable oil in. Cook half of the scallion over low-medium heat for a few minutes. Then add the radish and chilli flakes in and mix well. After that, put water, kelp, minced garlic and soup soy sauce into the pot. Bring everything to a boil, then turn the heat back to medium and cover with a lid. (Add more water if needed.)
After 30 minutes, add the sliced onion in and keep cooking. At the same time, blanch the pork blood curds for a minute or so, then take the curds out and put into the soup. Keep cooking for another 10 minutes.
Get all the bean sprouts into the soup and cook for another 10 minutes. Turn the heat off and pour in the sesame oil.
Place a bowl of cooked rice on the bottom of a Korean earthenware pot, fill it with the soup and food to about 80% full. Sprinkle some chopped scallion on top and the rice soup ready to be served.
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