Ji Hae Kim; 33, from S. Korea
Gladys Ceballos; 64, from Colombia
Eloisa Luna; 66, from Mexico
The recipe combines traditional dishes and local ingredients of two continents, Latin America and Asia.
Difficulty Level III
How much does it take to prepare it? 3 hours.
How much does it take to cook it? 1,5 hours.
Cooking utensils What are the necessary tools for cooking the dish?
Pan, sauce pan, blender, cups and bowls.
People For how many people?
Ingredients (List of ingredients and their amounts)
Mole (Mexican sauce): 6 onions, soya sauce, white vine, 2 teaspoons sesame seeds, almonds (200g), peanuts (200g), 1/4 cup brown sugar, 2 teaspoons salt, white onion, 2 garlic cloves, peeled and minced, 1/4 cup unsweetened cocoa or chocolate, 1/4 teaspoon crushed red chili peppers, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons light corn syrup (Karo), 1/4 cup raisins, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper.
Beef bulgogi (Korean meat dish): minced beef (500 gr.), 4 onions, young (green) on- ions (3 or 4), 1 1⁄2 pear (very juicy), 8 cloves of garlic, sugar (1,5 tablespoons), soy sauce (4 tablespoons), sesame oil (2 teaspoons), lettuce (green or purpleraddish).
Korean Sauce: 1 1⁄2 tablespoon of paprika paste (this is an already prepared spicy korean paste that can be found in koreans tores, on the label: ‘hot pepper bean paste’), 2 cloves of garlic, sugar (1 tablespoon), alcohol vinegar (1 tablespoon).
Mole sauce: Heat a shallow layer of oil in a pan and lightly fry whole garlic cloves, sliced onion and the dried peppers. Then place these cooked components, along with the rest of the ingredients into a blender and process until smooth. The liquid should be slowly cooked and continuously stirred over low to medium heat until the flavors completely meld (around 35 min). You can add the thickening agents (flour) and the liquid should be cooked until the sauce gets thick consistency.
Spicy korean sauce: Chop the garlic well and mix it with sugar, vinegar, and korean spicy paste. Beef bulgogi (Korean meat dish). The frozen meat is cut in thin parts like a sausage or carpaccio (In Korean stores you can find it already cut). Peel the pear and cut into very thin slices. Chop the garlic and mix it with sugar and vinegar.
In a bowl, mix the soy sauce, the sesame oil and sugar. Add the onions, garlic and finally the meat and pear. Mix well by hand to incorporate the sauce.
Allow to marinate in refrigerator for minimum 2 hours. You can also prepare it one day in advance. Once the meat is marinated, fry it quickly in the pan. Add a sprinkle of sesame. Serve the meat with sauce and lettuce leaves on the side. Typically we eat with hands; take a lettuce leaf and put a little meat and gravy in the center. Wrap it and voila! The dish is ready to consume!
Practical tips and secrets Any secret to make the recipe tastier?
Cook meat in the last moment, decorate nicely with the salad on the side.
Seasonal tips Which season is the best time for having the dish?
In whatever time of the year. Chicken mole may be the most universal way to serve this sauce. The sauce, though, can also be a nice complement to beef and pork. Mole poblano takes a lot of time and patience to prepare. Because of this, it is usually prepared in very large pots and frozen for future use. It is a popular dish at dinners celebrating special occasions, such as baptisms, weddings, birthdays, etc.
This project has been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.