Simmered Kombu Tsukudani Ingredients

• Kelp (dashi kombu, leftover) 200 g
• Shiitake mushrooms 2 (soaked in 100 ml water)
• Sesame oil 0.5 tbsp
• Red chili sesame oil 0.5 tbsp
• Allulose 2 tbsp
• Soju 2 tbsp
• Mirin 2 tbsp
• Soy sauce 4 tbsp

Other Ingredients

• Light brown rice
• Chef Choi Kang Rok’s marinated beef
• Chef Im Zzang’s Korean pickled radish