Naengchae (Octopus Salad with Korean Fruits and Mustard) & Korean Fried Chicken with Lotus Root
Hansik Goo
The Korean chef team from Hansik Goo (Steve, Park and Kim) will showcase two authentic recipes - the light and refreshing Naengchae (octopus salad with Korean fruits and mustard) and the well-loved snack Korean fried chicken with lotus root in yuza jang.
Ingredient List
Naengchae:
- Octopus 20g
- Onion 5g
- Mixed fruits and vegetables 2-3 pcs each: Fig, chervil, apple, tomato, cucumber, orange
For the sauce:
- Garlic 1.5g
- Korean pickled plum 3g
- Sesame seed 1.5g
- Fish roe 6g
- Mustard 3g
- Sesame oil 2g
- Rice vinegar 5g
- Yondu (fermented bean abstract) 5g
- Sugar 2.5g
Korean Fried Chicken with Lotus Root in Yuza Jang:
- Chicken thigh 1 pc
- Lotus root 4 slices
- Water
- Frying powder 100g
For the marinade:
- Sugar 10g
- Ganjang (soy sauce) 50g
- Garlic 10g
- Pepper 1g
- Yondu (fermented bean abstract) 50g
- Chili powder 5g
For the sauce:
- Rice syrup 20g
- Yuza juice 15g
- Yuza marmalade 10g
- Gochujang (chili paste) 50g
- Ganjang (soy sauce) 25g
- Sugar 15g
- Garlic 15g
Tools and other items you will need
PotPresented by



At 29-years-old, Steve Lee has trained and worked in numerous Australian chef hat-awarded restaurants and now joins world-acclaimed chef Mingoo Kang as head chef at his first overseas venture Hansik Goo. Alongside his counterparts including sous chefs Seunghun Park and Hyoungwon Kim, they showcase Korea’s diverse culinary culture to the world.