Nutriasia Foodservice Inc.
Our Products
Japchae Procedure
1. Soak 4 pcs dried shiitake mushrooms in 1/2 cup hot water. Drain and reserve the stock. Discard stems and thinly slice. 2. In a bowl, combine 4 tsps liquid seasoning, 2 tsps sesame oil, 1tsp brown sugar, and a pinch of black pepper. Massage into 200g sukiyaki-cut beef. Set aside. 3. Mix 3 Tbsps oyster sauce, 3 Tbsps brown sugar, 1 tsp vinegar, 2 tsps soy sauce, 1 Tbsp sesame oil, and the reserved mushroom stock. Boil 150 g glass noodles, drain then toss in sauce. Set aside. 4. Beat 2 pcs whole eggs with a pinch of salt. Heat 1 tsp oil in a skillet and pour eggs over 1 pc nori sheet. Cook until set, then cool and slice into thin strips. 5. Stir-fry 1 small sliced white onion and shiitake until translucent. Add 1 small julienned carrot, 50 g spinach, 1 small red bell pepper, and 1 small yellow bell pepper. Stir-fry until slightly tender. 6. Turn off the heat, toss in noodles and 2 cloves minced garlic. Top with the egg strips, 1 stalk thinly sliced green onion leeks, and 1/2 tsp toasted sesame seeds.
Bibimbap Procedure
1. In a bowl, combine 200 g ground beef, 1 Tbsp hot chili sauce, 2 tsps liquid seasoning, 1 tsp sesame oil, 1 tsp brown sugar, 2 tsps minced garlic, and a pinch of black pepper. Marinate for 10 minutes. Sauté on medium heat until browned but moist. Set aside. 2. In a skillet, melt 2 Tbsps butter, then add 1 tsp miso paste, 2 tsps brown sugar, and 2 Tbsps water. Stir in 1 can drained corn kernels and cook until liquid is reduced by half. Set aside. 3. Sauté 1 medium julienned carrot with a pinch of salt. Set aside. Sauté 1/2 tsp minced garlic and 50 g sliced shiitake mushrooms with a pinch of salt for 2–3 minutes. Set aside. 4. Sauté remaining 1/2 tsp garlic, add 100 g spinach, and cook until wilted. Set aside. 5. In a bowl, mix 3 Tbsps gochujang, 4 tsps hot chili sauce, 2 tsps vinegar, 1 Tbsp water, 2 tsps toasted sesame seeds, and 1/2 tsp sesame oil. Stir until smooth and adjust with more water for pourable consistency if needed. 6. Heat 4 Tbsps oil on high. For each egg, drizzle a little chili sauce into the pan, then crack in 1 whole egg. Fry until edges are crispy and yolk is runny. Set aside. 7. Add 3–4 cups cooked jasmine rice to a bowl. Arrange meat, vegetables, and corn on top. Place an egg in the center, drizzle with sauce, and garnish with nori strips.
nutriasia.foodserviceph
nutriasia.com/foodservice
Nutriasia Foodservice
Made with FlippingBook Ebook Creator