【重現味「渡」： 釜山 及 光州 ｜ Foreign Taste : Busan & Gwangju】
▶▶▶#YouTube足本版 Full video ▶▶▶ https://bit.ly/3kTnzIU
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!
【生菜炸物 상추튀김 Deep Fried Squid with Lettuce Wrap】
材料 Ingredients：
魷魚 Squid | 1 pc
洋蔥 Onion | 1/2 - 1 pc
紅蘿蔔 Carrot | 1 pc
蔥 Scallion | 1 bunch
韓式煎餅粉 Pancake Flour | 250 g
水 Water | ~ 400 ml
韓國青椒 Korean Green Pepper | 1 - 2 pc
豉油 Soy Sauce | 6 tbsp
白醋 Vinegar | 2 tbsp
韓國清酒 Cheongju (Korean rice wine) | 2 tbsp
韓式辣椒粉 Chilli Flakes | 1/2 tbsp
砂糖 Sugar | 1 tbsp
水 Water | 6 tbsp
生菜 Lettuce | 1 head
做法 Directions：
首先把魷魚身切開，把中間的軟骨和雜物除去清理，沖水印乾後，便可把它切粒。
把蔥切碎，一半份量的洋蔥切粒，紅蘿蔔切成小粒。再將蔬菜和魷魚放在一起，加一點鹽和胡椒粉調味，拌勻。放旁備用。
製作粉漿。在一隻大碗中倒入煎餅粉，分數次加入約400毫升水份，一邊攪拌。再加入（2）的配料，拌勻。
製作醬汁。把剩下的洋蔥切成粗粒，韓國長青椒切粒。再與豉油、白醋、韓國清酒、韓式辣椒粉、砂糖和6湯匙水混合便完成。
當菜油已煮至180度後，便可以將約一湯匙的粉漿放入油鍋中炸兩三分鐘，直至表面變得金黃酥脆，便可就可撈出瀝油。以生菜包著炸物來吃，便是生菜炸物的享用方法。
First of all, cut open the squid. Remove the cartilage and scums inside. Rinse it and pat dry it. Cut it into small chunks.
Chop the scallion, cut half of the onion into small pieces and the carrot into fine pieces. Mix the chunks of squid together with the vegetables. Season and mix well.
Make the batter. In a large bowl, combine pancake flour and 400ml of water together. Then add the ingredients from (2), mix well.
Make the sauce. Cut the remaining onion and Korean green pepper into bite-sized pieces. Mix them with soy sauce, vinegar, Cheongju, chilli flakes, sugar and 6 tablespoons of water.
When the oil is heated up to 180C, place a tablespoon of batter into the oil and let it deep-fry for 2-3 minutes until it's golden-brown in colour and crunchy on the outside. You can deep-fry 3-4 pieces in each round. When done, take them out and drain away any excess oil. Repeat until you finish all the batter. Wrap a piece of fritter with a leave of lettuce. That's the proper way to enjoy this food.
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