Gamtae Salad Rolls and Mushroom Roll Kkanpung

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the lettuce and red cabbage into thin strips and soak them in cold water. Mix the mayonnaise, whole-grain mustard, and pineapple syrup to make the salad dressing.
2. Remove the moisture from the blanched oyster and beech mushrooms and the soaked dried shiitake mushrooms, dice them, stir-fry in a preheated pan, and season with regular soy sauce and sesame oil (3 g).
3. Put them on rice paper and wrap into bite-size packages. Heat cooking oil (10 g) in a preheated pan and cook them.
4. Put the drained lettuce and red cabbage on rice paper and wrap, place on the gamtae, roll up, and cut into bite-size pieces.
5. Heat cooking oil (10 g) in a preheated pan, stir-fry the chopped green chili pepper, red chili pepper, daepa, and garlic to release their aroma, then add the oyster sauce, oligosaccharide syrup, vinegar, and sesame oil (3 g) to make the kkanpung sauce.
6. Put on a plate and serve with the salad dressing and kkanpung sauce to finish.