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Our Food
HanGawi's kitchen uses only the freshest vegetables, fruits and soy
products available locally. Most of the mountain roots and greens,
however, are imported directly from Korea. Other mountain edibles like
chi, sweet potato stems, husk of melon and wild bracker shoots are
purchased dried and then rehydrated at our restaurant. In addition we
like to introduce to our customers special vegetables and roots unique to
Korea. Roots and edibles, like the fresh todok or Codonopsis Lanceolata
recently introduced in our menu, are specially brought in by air freight
and featured as seasonal highlights to our menu. Our dishes are not
heavily spiced because we wish to preserve the natural aroma and flavor
of the vegetables, roots and fruits that we prepare. All of HanGawi's
food is low in cholesterol, sodium, and contain no artificial flavors.
All of our dishes are 100% vegetarian.
Four of Our Favorite Recipes From Our
Chef
1. Spicy Kimchi Mushroom Pancakes
Ingredients (about 10 pieces)
2lbs of nappa cabbage kimchi (can be bought ready made in a Korean
grocery)
4 stalks of spring onion
1/4lb oyster mushrooms
1 tablespn grounded garlic
2 teaspn salt
1lb wheat flour
350-400cc water
cooking oil
Method
Dice the kimchi, oyster mushrooms and spring onions into small pieces. In
a big bowl, mix the flour with water and the spices stated above until
batter is evenly blended. Add the kimchi, spring onions and mushrooms to
the batter and mix well. Scoop a full ladle of the batter and fry the
pancakes in a heated frying pan with cooking oil, making sure that both
sides are cooked evenly until light brown. The pancakes should be about
5" in diameter.
2. Tofu Mushroom Galore in Lemon Ginger
Sauce
Ingredients (I serving for 2 people)
95 g hard tofu ( cut into squares : 1 inch by 1 inch and ?inch depth
)
45 g oyster mushroom ( tear into thin slices )
40 g shiitake mushroom ( cut into long thin slices
)
15 g abalone mushroom ( cut into long thin slices )
30 g button mushroom ( cut into thin slices
)
20 g carrot ( cut into 5 thin pieces
)
35 g eggplant ( cut into 6 thin pieces
)
15 g zucchini ( cut into 4 thin pieces
)
30 g Napa cabbage ( cut into 5 pieces )
Sauce Ingredient :
100 g Asian pear ( dice into small pieces
)
95 g Orange ( dice into small pieces
)
25 g Onions ( dice into small pieces
)
3 tsp ginger paste ( blended ginger
)
?tsp sesame oil
?cup
water
2 tsp brown
sugar
6 tablespoons soy
sauce
1 tsp
sake
?pc lemon (squeeze to get juice
)
1 tsp potato starch
Method :
1.Cut the hard tofu into 1”x1?squares
with depth ½”.
2.Coat the tofu squares with potato
starch.
3.Deep fry the tofu squares for about 3-4 minutes until they are golden
brown. 4.In a wok,
sautee the tofu with all the vegetables and mushrooms for about
2
minutes.
5.In a separate sauce pan, mix all the sauce ingredients and cook in a
low flame for about 10
minutes.
6.Pour the cooked sauce to the tofu, mushrooms and
vegetables.
7.Finally add the potato starch and let it simmer for 3 minutes.
3.
Saut?d Oyster Mushroom with Scallions and Onions
Ingredients (about 4 servings)
240g oyster mushrooms
200 g onions
160g scallions
20g mixed salad
1tsp sesame seeds
Method
Wash oyster mushroom thoroughly and shred them by hand into long narrow
pieces. Slice onions into thin strings. Dice spring onions into three
inch pieces. Boil water separately in a saucepan an dip shredded oyster
mushrooms into this boiling water for a few seconds and take them out. In
a separate mixing bowl, bring together blended orange, pear, ginger and
all other ingredients needed for sauce and mix them thoroughly. Mix
in the mushrooms, onions and scallions in the sauce. In medium flame,
saut?d the mushrooms, onions and scallions for two to three minutes.
Spread mix salad on the bottom of the plate and top it with the saut?d
mushrooms, onions and scallions. Sprinkle a teaspoon of sesame
seeds before serving.
4. Mixed Vegetarian
Autumn Rolls
Ingredients (about 4 servings)
8 pcs lettuce leaves
4 pcs sesame leaves
40g hard tofu
2pcs small Kirby cucumber
half avocado
1/4 red pepper
60g bean sprout (one teaspoon sesame oil, one teaspoon sesame seed, two
teaspoon brown sugar, half teaspoon salt, one teaspoon chili powder)
70g white radish (one teaspn sesame oil, one teaspn sesame seed and one
teaspn salt)
Bean Paste Sauce
2 Tblespn bean paste miso
1Tbspn brown sugar
1 tsp sesame seed
Method
Cut the edges of the lettuce leaves into round curves. Sautee the
hard tofu in a pan and cut them into one and a half inch squares.
Peel the skin of the Kirby cucumbers and cut them also into one and a
half inch squares. Peel the skin of the avocado and slice it into
one and a half inch long slices. Shred white radish into thin long
pieces and mix it with one teaspoon sesame oil, one teaspoon sesame seed,
two teaspoon brown sugar, half teaspoon salt and one teaspoon chili
powder. Mix bean sprout with one teaspoon sesame oil, one teaspoon
sesame seed and one teaspoon salt.
pile the ingredients in this order.
1. lettuce leaves
2. sesame leaves
3. bean sprout
4. radish
5. tofu
6. cucumber
7. avocado
8. red pepper
Bean Paste Sauce
1. Melt the brown sugar by heating it in a small sauce pan.
2. Mix bean paste miso wih the melted sugar and sesame seed.
Correct way to eat this dish
Put about half teaspoon of bean paste sauce on the piled vegetables and
tofu. Wrap them together and enjoy!
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