www.maangchi.com Ingredients: 1. Fresh raw salmon, tuna (or frozen) and flying fish roe (orange), 2. 1 carrot, 2 cups of lettuce, ½ cucumber (half cup), 7 or 8 sesame leaves, 3. 2 green onions, 3 cloves of garlic, 2 ts of juice from ginger, 4. 1 package of tofu, bean paste, dried anchovies, laver (kim), sesame oil, 5. sesame seeds, soy sauce, sugar, hot pepper paste, and vinegar 1. Cook rice. 2. Make soup: In a pot, put 5 cups of water and 8-10 dried anchovies (remove heads and intestines) and boil for about 10 minutes. Remove the anchovies from the pot and add 1½ tbs bean paste. Lower the heat. Dice ½ package of tofu (about 1 cup) into 0.5-1cm cubes and add them to #2 and boil a few more minutes and turn the heat off. Chop up 1 green onion. Sprinkle the chopped green onion over the soup just before serving with hwedupbap. 3. Prepare a platter of ingredients for hwedupbap: Cut a medium size carrot into julienne strips and put it into a small bowl. Sprinkle a few pinches of sugar and salt into the carrot strips. Mix it and set it aside. Slice some lettuce (2-3 cups) thinly and put it on the platter. Slice ½ cucumber thinly (1 cup) and put it next to the lettuce on the platter. Put the carrot on the platter after squeezing slightly to remove excessive liquid. Slice 5-7 sesame leaves thinly and put it on the platter. 4. Make “cho jang” (hot spicy sauce): Mix 3 tbs hot pepper paste, 1 tbs soy sauce, 2 tbs vinegar, and 1 tbs sugar in a bowl using a spoon. Add 1 chopped green …
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