A beloved Korean airplane feast featuring multiple dishes: fish cake soup, kimbap (Korean sushi rolls), cold noodle soup, blood sausage, and cinnamon walnut pancakes with cat faces. This is the iconic meal from the K-POP film Demon Hunters.
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Adapted from a video by Binging with Babish
The Foods of KPop Demon Hunters ft @AltonBrown | Binging with Babish
fish cakesin various forms, including strips and balls~200 gest.
Korean radish~150 gest.
onion~1est.
shrimpfor broth~100 gest.
soy saucefor dipping sauce¼ cups
waterfor dipping sauce2 tbsp
gochugaruKorean chili flakes, for dipping sauce1½ tsp
rice for gimbap~2 cupsest.
noritoasted seaweed sheets~3est.
imitation crab
~100 gest.
burdock root~100 gest.
pickled radish~50 gest.
cucumber~1est.
spinachcooked soft~150 gest.
carrotscooked~1est.
glass noodlesfor cold noodle soup~80 gest.
blood sausagemade with pork blood, spices, and rice noodles~200 gest.
all-purpose flourfor cat pancake dough500 g
instant yeastmore than one packet4 tsp
sugarfor dough¼ cups
kosher saltfor dough½ tsp
oilfor dough3 tbsp
waterfor high hydration dough, approximately 2:1 ratio~1½ cupsest.
walnutswhole walnuts, for filling~100 gest.
cinnamonfor nut filling~½ tspest.
sugarfor nut filling~3 tbspest.
butter or oilfor frying walnut pancakes~2 tbspest.
edible ink markerfor drawing cat faces on pancakes~1est.
Steps
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1
Prepare fish cake skewers by threading both strip-shaped and ball-shaped fish cakes onto wooden skewers.
2
Make the broth by bringing shrimp, Korean radish, and onion to a boil in water, then simmer for 10 minutes. Strain the broth and reserve the radishes.
3
Make the dipping sauce by combining 1/4 cup soy sauce, 2 tablespoons water, and 1.5 teaspoons gochugaru. Mix well.
4
Toast the nori sheets lightly for extra flavor. Spread rice on the nori, leaving a small gap at the top.
5
Arrange imitation crab, burdock root, pickled radish, cucumber, cooked spinach, and carrots in a line on the rice.
6
Roll the nori into a cylinder, keeping all ingredients together. Using a wet knife, slice into either square or round pieces with clean cuts.
7
Combine 500g all-purpose flour, 4 teaspoons instant yeast, 1/4 cup sugar, 0.5 teaspoon kosher salt, 3 tablespoons oil, and water to make a very sticky, high-hydration dough.
8
Knead the sticky dough until smooth, using oiled hands to prevent sticking. Cover and let rise in a warm place for about 90 minutes.
9
After rising, divide the dough into 16 equal pieces, approximately 69 grams each.
10
Prepare the filling by chopping whole walnuts and mixing with cinnamon and sugar.
11
Roll each dough portion into a ball with oiled hands and stuff with the walnut-cinnamon-sugar filling.
12
Heat butter or oil in a skillet. Fry the filled dough portions, pressing them flat into round pancakes using a pancake press or similar tool as needed.
13
Use an edible ink marker to draw cat faces on the finished walnut pancakes.
14
Cook the blood sausage in a skillet until it develops color and is cooked through. Finish in the oven if needed.
15
Cook glass noodles in boiling water for approximately 2 minutes, then rinse with cold water to chill them completely for the cold soup.
16
Chill the broth until it reaches a semi-frozen, slushy consistency. Place the chilled glass noodles in bowls and pour the iced broth over top. Add the reserved radishes.
17
Place the reserved radishes and fish cake skewers into the broth. Gently heat the fish cakes in the broth to complete the cooking.
18
Plate all the prepared dishes: fish cake soup, kimbap, cold noodle soup, blood sausage, and cat-faced walnut pancakes. Serve with dipping sauce on the side.
PrimedTableBETA
