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ทะเลย่างโกชูจัง โฟมต้มโคล้ง
ทะเลย่างโกชูจัง โฟมต้มโคล้ง – - Recipe

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Ingredients

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Steps for making grilled seafood

  • fresh white shrimpPeel the shell and remove the black vein. 120.0 g
  • Fish MeatSlice into pieces 80.0 g
  • Mussels 4.0 item
  • Fish sauce 4.0 tbsp
  • เกี๊ยวปู
  • KNORR Aromat 1 kgSlightly seasoned
  • Ground Black PepperSlightly seasoned
  • Korean chili powderSlightly seasoned
  • เนยจืด
  • ขิง
  • โซจู
  • ซีฟู้ดสต็อก

How to make grilled seafood with gochujang cream sauce

  • ซีฟู้ดรวม
  • มะเขือเทศราชินี
  • Enoki mushroom 40.0 g
  • KNORR Aromat 1 kg 40.0 g
  • พริกไทยดำป่น
  • เนยจืด
  • โครเก็ตกิมจิ ทอดสุก
  • ครีมซอสโคชูจัง
  • โฟมต้มโคล้ง
  • ดอกไม้/ใบไม้ ทานได้ ตกแต่ง

Process for making seafood stock

How to make seafood cream sauce

Steps for making Gochujang Cream Sauce

Steps for making crab dumplings

  • Ground Pork 100.0 g
  • Pork Belly with Fatty MeatCut into small pieces and blend until smooth. 20.0 g
  • Crabmeatsteamed 40.0 g
  • Stir-fried curry paste 20.0 g
  • KNORR Aromat 1 kg 3.0 g
  • Gochujang 15.0 g
  • Ginger, mincedPeel and finely chop. 5.0 g
  • Spring Onionshredded 5.0 g
  • Ground Black Pepper 1.0 g
  • Gyoza dough sheetsFor wrapping the filling

How to make kimchi croquettes

Steps for making Tom Klong

Steps for making Tom Klong foam

  • Tom Klong water 150.0 g
  • Chili Paste Oil 10.0 g
  • Lecithin Powder 4.0 g
  • Unsalted Butter 35.0 g
  • Fresh Milk 50.0 g

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Method

  1. Steps for making grilled seafood

    • Season shrimp and fish with Knorr Aromat, black pepper, and Korean chili powder.
    • Grill with unsalted butter until cooked. Set aside.
    • Melt the unsalted butter and ginger, add the mussels, turn up the heat, add the soju and seafood stock, season with Knorr Aromat and black pepper, set aside.
    • Heat enough oil to coat the pan. Add the crab dumplings. Once hot, add a little seafood stock. Cover and let the dumplings cook. Remove and set aside.

  2. How to make grilled seafood with gochujang cream sauce

    • Season the cherry tomatoes and oyster mushrooms with Knorr Aromat and black pepper. Grill in butter until cooked through. Set aside.
    • Make a creamy gochujang sauce base.
    • Grilled seafood is arranged beautifully on a hot plate with kimchi croquettes, cherry tomatoes, and enoki mushrooms.
    • Drizzle with gochujang cream sauce and tom klong foam. Garnish with flowers and edible leaves.

  3. Process for making seafood stock

    • Put shrimp shells, fish bones, onions, carrots, garlic chives, celery, garlic, black pepper, tomato paste, and Knorr Delicious Chicken Flavor Seasoning Powder in a container.
    • Mix the ingredients until the tomato paste is thick enough to coat, then bake at 180 degrees Celsius for about 20 minutes until the mixture is fragrant and brown.
    • Combine the baked ingredients in a saucepan and bring to a boil. Turn up the heat and add the soju to enhance the aroma. Add water and bay leaves. Bring to a boil over medium heat or reduce to a simmer over low heat until the stock is reduced by about 1/3 to 1/5. Strain the seafood stock into a clean container.

  4. How to make seafood cream sauce

    • Mix seafood stock with Knorr Cream Soup Base, whipping cream and fresh milk. Heat over medium heat and bring to a boil until the sauce thickens.

  5. Steps for making Gochujang Cream Sauce

    • Heat up a saucepan with seafood cream base, mix with Knorr Aromat Gochujang, and Korean chili powder, mix well until thick.
    • Used as a sauce for grilled seafood, Gochujang Cream Sauce

  6. Steps for making crab dumplings

    • Blend the ground pork and lard together. Then, place in a mixing bowl. Season with Knorr Aromat, gochujang, ginger, spring onions, and black pepper.
    • When you have reached your desired taste, gently mix the crab meat so that it does not break apart until it is well combined.
    • Take the filling and wrap it into a dumpling, shape it as desired, and place it in a clean container, cover it to prevent the dough from drying out.

  7. How to make kimchi croquettes

    • Place a pot with clean water on the stove and heat until warm. Add Knorr mashed potatoes and stir until smooth. Turn off the heat.
    • Season with Knorr Aromat, kimchi, gochujang and whipping cream. Stir until smooth.
    • Shape into desired shapes and coat with Knorr crispy flour, egg, and breadcrumbs. Set aside before frying.

  8. Steps for making Tom Klong

    • Roast the chilies, shallots, garlic, lemongrass, and galangal until cooked and fragrant.
    • Add clean water, coriander root, Knorr chicken stock, and Japanese dried bonito flakes. Bring to a boil.
    • Season with Knorr lime powder, Knorr chicken seasoning powder, Knorr concentrated tamarind sauce, and fish sauce. Taste and adjust to your liking.
    • Simmer until you get the desired flavor, then blend until smooth and strain.

  9. Steps for making Tom Klong foam

    • Stir-fry the strained broth over low heat. Add chili oil, fresh milk, unsalted butter, lecithin, and lecithin powder. Mix until foamy.
    • Use this foam in grilled seafood dishes, creamy gochujang sauce.
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