200g rump beef (spices: 2 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp ground sesame mixed with salt, 1/4 tsp ground pepper), 5 sheets brown oak mushroom (spices: 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp minced garlic, 1/2 tsp ground sesame mixed with salt, 1 tsp sesame oil), 4 eggs (spice: 1/4 tsp salt)
Vegetables: 100g skinned bellflower roots, 1/2 cucumber, 100g carrot (1 tsp salt for each vegetable)
Others: 1 tbsp pine nut powder, some cooking oil, 10 skewers
The dish’s name “hwayangjeok”, also known as “hwayangnurumi,” is a premium dish made with various ingredients including blanched and pan-fried bellflower roots, beef, and mushrooms cut same size and skewered together. Thanks to its harmony of colors and gorgeous presentation resembling a flower, the delicacy was frequently served for banquets held at the palace. The specialty dish is well-described in a document that recorded the 60th birthday banquet of Queen Hyegyeonggung Hong, the mother of King Jeongjo, held in Suwon.
☑ The key point is to skewer pieces of similar sizes (0.5 cm X 1 cm X 6 cm) in an even line. But remember to cut the beef pieces slightly longer because they shrink.
☑ Blanching the ingredients in salt water will enhance their color and taste.
☑ Skewer the cooked ingredients 1-cm down the top. Trim the uneven ends with a knife.
☑ Skewer the ingredients in the following order: brown oak mushrooms, bellflower roots, carrots, yolk jidan, cucumber, egg white jidan, and beef.