Table 2.
Recipe of dishes using Haetsun sprouts

Haetsun dish	Ingredient	Amount (g)	Cooking methods
Ogapisun-kkongchijolim	(4 ser ving sizes)
	Acanthopanax cortex sprout	300
	Saury	400
	Radish	100	1. Blanch Acanthopanax cortex sprout in boiling water and drain.
	Green onion	20	2. A saury removes the internal organs and cut into 5 cm lengths.
	Hot pepper	12	3. Cut a radish into thick pieces, cut a green onion into long strips, and cut a hot pepper into small pieces.
	Sauce		4. Cook a radish in a kelp soup.
	Powdered red pepper	60	5. Put a saury and sauce (powdered red powder, sugar, red pepper paste, aged soy sauce, ginger juice, minced garlic, pepper) into ④ and cook.
	Sugar	30	6. Put Acanthopanax cortex sprout, green onion, and hot pepper into ⑤ and boil down.
	Red pepper paste	30
	Aged soy sauce	60
	Ginger juice	5
	Minced garlic	15
	Pepper	2
Chamjugmandu	(2 ser ving sizes)
	Cedrela sinensis sprout	200
	Bean curd	100	1. Knead with wheat flour, salt, sugar, and eggs.
	Leek	100	2. Blanch Cedrela sinensis sprout in boiling water with salt and cut into a small pieces.
	Pumpkin	100	3. Cut a pumpkin into long strips and seasoned with salt, and drain the water.
	Sauce		4. Wash leek and cut into 1 cm lengths.
	Salt	1	5. Squeeze and mash bean curd.
	Sesame	1	6. Mix Cedrela sinensis sprout, pumpkin, leek, bean curd and then seasoned with salt, sesame, and sesame oil.
	Sesame oil	1	7. Roll out ① with a diameter 7 cm.
	Dough		8. Put some of the filling mixture (⑥) into the center of a ⑦.
	Wheat flour	200	9. Steam stuffed dumplings for 5 min.
	Water	45	10. Serve with vinegar soy sauce.
	Sugar	5
	Egg	15
	Salt	1.25